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You are here: Home » Recipes » Dessert » Ricotta Cake

Ricotta Cake

Dessert

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Ricotta Cake Easy Recipe
Italian Ricotta Cheese Cake
Italian Ricotta Cheese Cake (easy recipe)

An easy Italian ricotta cake recipe with a layer of moist butter cake and a creamy ricotta filling.

Italian Ricotta Cake

Looking for a simple ricotta cake recipe? Look no further because it doesn’t get any easier than this ricotta cake made with cake mix.

Made with ricotta cheese, a box of cake mix, and eggs, this cake is moist, dense, and full of flavor.

Ricotta Cake With Cake Mix

My family has an Italian background so we love making classic Italian desserts like Italian Amaretti Cookies, Italian Anise Cookies and delicious ricotta cake.

But you all know I love me a good shortcut. That is why I love this easy Italian cake recipe so much!

Slice of ricotta cake being removed with spatula

It tastes like it was made from scratch but in reality, it starts with a box of cake mix and tastes barely any effort to make.

How to Make Ricotta Cheese Cake at Home

Time for me to show you just how easy this cake is to make.

As always, start by gathering your ingredients.

ingredients for ricotta cake using boxed cake mix

Ingredients

  • butter cake mix + the ingredients called for on box (likely eggs, water, and butter)
  • ricotta cheese
  • eggs
  • sugar
  • vanilla
  • powdered sugar, for topping

Helpful Baking Supplies

  • 15 x 10 baking dish
  • measuring cups
  • hand mixer
  • spatula
  • hand sifter

Making the cake

Preparing the Italian cheesecake is as easy as 1,2,3.

How to make ricotta cake at home

  1. Mix the butter cake batter as directed on the box and pour the batter into the baking dish.
  2. Combine the remaining ingredients and pour over the cake batter.
  3. Bake for 50-55 minutes or until golden brown on top, dust with powdered sugar, and enjoy!

Ricotta Cake Using Cake Mix

In some sort of baking magic, the ricotta cheese layer will be under the cake layer after baking. The science of baking never ceases to amaze me!

ricotta cheesecake on white plate

Can you use another kind of cake mix?

Absolutely! White cake mix or vanilla cake mix both work well as a substitute for butter cake mix.

Does ricotta cake need to be refrigerated?

Yes! Cover any leftovers with plastic wrap or transfer to an airtight container and store in the refrigerator for up to 4 days. You can let the cake sit at room temp for a few minutes before serving but to be honest, we like to enjoy it straight from the fridge.

Can you freeze ricotta cake?

Yes! After baking, allow the cake to cool to room temperature. Then, double wrap it in plastic wrap. It should keep for about a month or so in the freezer. Defrost the cake in the refrigerator.

More Easy Cake Recipes

If you like this easy cake recipe, you will love our strawberry jello poke cake, blueberry yum yum, pineapple angel food cake, and lemon bundt cake recipes as well!

Slice of cake being removed with spatula

Easy Ricotta Cake

A delicious and easy ricotta cake recipe made using cake mix.
4.38 from 109 votes

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Course: Dessert
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 20 servings
Calories: 230kcal
Author: Jaclyn Shimmel
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Ingredients

  • 1 15.25 ounce butter cake mix & any ingredients called for on the box (likely eggs, water, and butter)
  • 4 eggs
  • 32 ounces ricotta cheese
  • 1 cup granulated sugar
  • 1 teaspoon vanilla
  • powdered sugar, for dusting

Instructions

  • Preheat oven to 350 F. Prep a 15 x 10 baking dish with non-stick spray and set aside.
  • In a large bowl, prepare the cake mix as directed. Pour batter into baking dish.
  • In the same bowl, mix to combine the remaining 4 eggs, ricotta, sugar, and vanilla. Spoon evenly over the cake batter in the baking dish.
  • Bake 50-55 minutes, or until the top of the cake is golden brown.
  • When cool, sprinkle with powdered sugar and serve.

Notes

Swap: Yellow or white cake mix can be used in place of butter-flavored cake mix.
Store: Cover and refrigerate for up to 4 days.
Freeze: Double wrap cake in plastic wrap and freeze for up to 1-1.5 months. Remove and defrost in the refrigerator when ready to enjoy.

Nutrition

Serving: 1g | Calories: 230kcal

The nutritional information provided is automatically calculated by a third party and intended to serve as an estimate only. The accuracy of nutritional information is not guaranteed.

DID YOU MAKE THIS RECIPE?Please rate the recipe and leave a comment on the blog or share on social media and tag @crayonsandcravings!

Pin for Later:

Italian Ricotta Cheese Cake (easy recipe)

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By Jaclyn Shimmel | 08/01/2020
Filed Under: Dessert, Recipes Tagged With: Cake, cake mix

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Comments

  1. Elena says

    01/25/2023 at 6:02 pm

    Entire recipe in Bundt pan! 32oz ricotta ??!

    Reply
  2. Elena says

    01/25/2023 at 6:05 pm

    I have done this in 9×12 and came out great but a Bundt pan ? What happened when you turn it over?

    Reply
  3. mia says

    01/31/2023 at 2:59 pm

    This cake was so moist. I used butter in a yellow cake mix, added 1/2 cup water and 1/2 cup orange juice. It did help to bake it in a 15×10 inch pan.

    Reply
  4. Paweł says

    03/07/2023 at 6:02 pm

    Overall a very good recipe! Will definitely bake it again, though I will put less sugar (maybe half as much), came out very sweet. Very moist too! It’s nice!

    Reply
  5. Amalie Hinson says

    03/18/2023 at 11:13 pm

    4 stars
    Just made this in a 9×13 pan. Baking time was about right on the recipe. I definitely would suggest adding lemon or almond flavor. At first tasting, it seems bland. I’m debating whether or not to add a cherry filling topping. I don’t see that it would work well if frosted, and I’d like to jazz up the flavor a bit, as it’s for church tomorrow.

    Reply
  6. Cher says

    03/20/2023 at 5:51 pm

    should i strain the ricotta before I put in the recipe

    Reply
    • Jaclyn Shimmel says

      03/20/2023 at 7:44 pm

      No need to strain.

      Reply
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