Ricotta Cake with Cake Mix

4.47 from 126 votes
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An easy Italian ricotta cake recipe with a layer of moist butter cake and a creamy ricotta filling.

For another delicious ricotta dessert try this creamy 5-ingredient cannoli dip recipe.

Easy Italian Ricotta Cake with a layer of ricotta cheesecake topped a layer of cake and a dusting of powdered sugar.

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 this 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 easy ricotta cake being removed from glass baking dish with spatula.

The dense, moist cake tastes like it was made from scratch but in reality, the simple recipe starts with a box of cake mix and takes 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: Dunan Hines Perfectly Moist Butter Golden Cake Mix, 7 eggs, butter, vanilla, ricotta, and granulated sugar.


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

Helpful Baking Supplies

Making the cake

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

3 image collage. 1: cake batter in pan, 2: ricotta cheesecake mixture added to pan, 3: cake with lightly browned top after baking.
  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 the ricotta mixture over the cake batter.
  3. Bake for 50-55 minutes or until golden brown on top. Let the cake cool then top with a light dusting of powdered sugar and enjoy!
Ricotta Cake Using Cake Mix in a rectangular glass pan.

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 with a bite taken out of it.

Enjoy the delicious cake on its own or with a dollop or whipped cream, fresh berries (blueberries, raspberries), and or a scoop of vanilla ice cream. Or try topping with cherry pie filling. So good!

Can you use another kind of cake mix?

Absolutely! White cake mix, yellow cake mix, or vanilla cake mix will 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 the cake pan 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
4.47 from 126 votes

Easy Ricotta Cake

Author: Jaclyn
Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
A delicious and easy ricotta cake recipe made using cake mix.


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


  • Preheat oven to 350℉. Prep a 10 x 15 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, dust with powdered sugar and serve.


Ricotta: Use whole milk / full-fat ricotta for the best texture.
Cake Mix: Yellow or white cake mix can be used in place of butter-flavored cake mix if necessary.
Flavor: Try adding a bit of fresh lemon juice, fresh lemon zest, or orange zest for added flavor.
Storage: Cover and refrigerate for up to 4 days.
Freeze: Double wrap cake in plastic wrap and freeze for up to a month. Remove and defrost in the refrigerator when ready to enjoy.


Calories: 261kcal | Carbohydrates: 29g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 98mg | Sodium: 251mg | Potassium: 60mg | Sugar: 22g | Vitamin A: 249IU | Calcium: 129mg | Iron: 1mg
Slice of cake being removed with spatula

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Recipe Rating


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

  2. 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.

  3. 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!

  4. 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.

    1. I’m thinking the same thing. I make a similar cake but chocolate and it has a mousseline topping. It calls for instant chocolate pudding, one cup of milk, mix well and fold in 12 oz whip topping. I like your idea of almond flavoring and I would add toasted almonds, very Italian.

  5. 5 stars
    I made this using lemon cake mix and added grated lemon peel to ricotta mix…delicious and so easy!

    1. Just curious if you tried it in a bunt pan… 😄 I was thinking of doing it that way and using lemon cake..

      1. I haven’t tried to make this ricotta cake in a bundt pan myself but I don’t think this particular cake would hold its shape well enough for a bundt cake.

  6. 5 stars
    I made it gluten free using King Arthur gluten free cake mix and I added lemon rind and lemon flavor to the mix. It’s delicious

  7. 5 stars
    I got this same recipe from my now deceased MIL and I lost it. Thanks so much for posting it! I made it just as written above-minus the powdered sugar, and it is the same recipe she gave me 20 years ago. It was perfect!
    (In my opinion it is sweet enough without the sugar on top.)

    1. Your comment made by day brighter! I am so happy that I could help you replace your MIL’s recipe! Thank you for taking the time to come back and leave a comment / review.

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