Ricotta Cake

ricotta cake

TThis ricotta cake is part of my ricotta cheese recipes collection.

It's one bowl from mixing to oven. And it's one of those easy Italian Dessert Recipes - not just because it's one bowl, but because it has *normal* ingredients. Most Italian cakes aren't light and fluffy. And this one holds true. This has a texture like a pound cake - and it's full of butter and eggs. (Love the REAL dairy! Tired of the low-fat/fat-free/fake dairy stuff)

The top on this will flake from the butter. But the inside stays moist.

If you had some questions about this cake see the section below.

And, if this ricotta cake wasn't what you were looking for scroll below and see the other Italian Cakes I have on my site.

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Ricotta Cake

YIELD: 1 Pound Cake


* 8 ozs WHOLE ricotta cheese drained

* 3 sticks of butter!(yep - really!)

* 2 3/4 cups of granulated sugar

* 6 eggs (yep - really!)

* 3 cups of flour - sifted

* 1 teaspoon vanilla

* 1/2 teaspoon almond extract

* 1/4 teaspoon salt


* Preheat the oven to 325 degrees.

* Set out all ingredients to come to room temperature

* Drain ricotta cheese in strainer.

* Grease a spring pan or angel food pan.

* Cream together ricotta cheese, flavorings and butter.

* Gradually add the sugar and salt.

* Cream until fluffy.

* Add eggs one at a time - mix well after each addition.

* Add flour one cup at a time - mix well after each addition.

* Pour (or spoon) into pan.

* Bake for

Want some flavoring alternatives?

Here's some swap out ideas if you don't wish to use the almond and vanilla ratio:

  • use 1 1/2 teaspoon of vanilla
  • OR
  • 1 tsp. of finely grated lemon rind plus 1/2 teaspoon of vanilla and 1 tsp of lemon extract
  • I'm sure there are other ideas. But, these ones have been tried by others and they wrote "they worked!"

    Can I substitute the ricotta cheese?

    Well, this is a ricotta cake recipe . So - I'd say you could use:

  • cream cheese
  • neufatchel cheese
  • Just don't expect a ricotta cake if you use another cheese. And too, your texture should be considered.

    Do I HAVE to use WHOLE milk ricotta?

    Hmmmm. You don't have to do anything! The whole milk ricotta is a better flavor and much thicker than the low-fat stuff. I've never tried the lower fat cheese in this recipe. IF you wish to embark on that - be aware it will need to drain much longer than just a few minutes. I'd even squeeze out the moisture with a paper towel before using it also.

    Looking for other ricotta recipes?

    I have a few on my site and I'm constantly adding more. To see those see my ricotta cheese recipes collection.

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