Ricotta Cake

“WOW!!This is so flavorful and very Italian.I used the yellow cake mix and followed the instructions to the letter except, I had a little too much ricotta, (using a 26oz container) so I increased the sugar by 1/4 cup.By the time I had dropped by spoonfulls the entire cake was covered so I simply spread the cheese mixture over the top and off to the oven it went.The ricotta still ended up at the bottom which was perfect!I can’t wait to make this for all of my italian relatives.Thank you for such a unique and tasty cake!”

“This is a great recipe! I made this exactly as stated and it came out as a delicious and very delicate cake.I agree with other reviewers in that I would double the ricotta next time since we loved that layer at the bottom.I used part skim ricotta cheese to keep the fat content down. Next time I may try chocolate cake, or lemon which I think would be amazing!Chopped nuts would be a nice addition, or even a handful of mini chocolate chips.This is a very versatile recipe, love it! Thanks so much!”

“My entire family is in love with this simple cake! I followed the instructions except I used Egg Beaters in place of the eggs. It turned out perfect. I love the way that the cheese mixture goes to the bottom when it’s cooked and makes that yummy layer of goodness. Thanks so very much for posting!!”

“This cake was fabulous.I’m Sicilian and the reason I love Italian desserts is because they aren’t overly sweet.I took the advice of others and used lemon cake and doubled the ricotta.My guests thought it was marvelous…and they are picky eaters…can you imagine at an Italian table?I will make this again and again.Thanks so much Patty for sharing this recipe.”

“Mercy me!! What a great cake and what tremendous possibilities!The first time I made this was with vanilla cake mix, but not willing to leave well enough alone, I added mini chocolate chips to the ricotta/sugar mixture.Rave reviews from those who happily scarfed it down.This week I make this with chocolate cake.Besides adding the mini chocolate chips to the ricotta mixture, I chopped up a small jar of (drained) maraschino cherries and added that to the ricotta as well.I also made this in a half sheet pan to stretch the servings to 36.Not only rave reviews but several, who will remain nameless, scraped the baking pan clean!! Thank you Patty Neto, it’s a winner!”

“Made this tonight and it was really good. I made it as written, although I halfed the recipe, using a Jiffy yellow cake mix that only makes an 8×8 cake. Loved the combination of the cinnamon and ricotta. Will definitely make this again, as written. Thanks Patty!”

“I cannot believe that NOBODY realized that this recipe is supposed to have eggs mixed in with the ricotta, sugar and vanilla! I had this cake from a neighbor and it was SPECTACULAR! I had asked her for the recipe, but decided to google it, since she hadn’t gotten it to me in time. Well, I followed this recipe to the letter and when I cut into the cake, I realized it was NOTHING like the way my neighbor had made it! My husband and I were so disappointed! We couldn’t figure out what we did wrong; so I called my neighbor and she said she had gotten the recipe from allrecipes.com and she mixes eggs in with the ricotta…and that was why hers tasted so authentically Italian and why it was so light and fluffly and delicious! The other recipe calls for double the ricotta and 4 eggs mixed in. Tomorrow I’m going to make it again, and I hope it comes out the way it’s supposed to! This recipe is nothing but a yellow cake mix with a sloppy layer of sweetened ricotta on the bottom. It doesn’t even cut properly. What a waste! Happy Thanksgiving!”

“This was ok but too sweet in the ricotta for me.Also I tried it in a bundt pan but it fell apart when I tried to remove it.So I guess it needs to be 100% cooled before removing from the bundt.”

“I made the cake as written using a Duncan Hines yellow cake mix.It is a very moist cake and calorie wise compared to many other desserts.I did dress it up with some vanilla yogurt and fresh fruit.Thanks for posting Patty.”

“I used a Duncan Hines Light yellow cake mix. The cake was so moist. The cinnamon sugar topping really works well with the cake.”

“Coincidentally, this recipe wasin our local newspaper last week !It also added an icing , after baking, of a container of Cool Whip and some sugar.We were surprised at the “layer switch’, but it was yummy made with lemon cake mix with instant yellow pudding, and decorated with finely frated lemon zest.It lasted almost 1 week in the frig.”

“Made a nice “homey” dessert!!For the cake, I used recipe #219090, Grammie Bea’s yellow cake in place of a cake mix.I had two cartons of ricotta to use up, so mixed both of them.It took about 1 1/2 of the cheese mix to cover the cake.I think a lemon cake would be good with this also.Patty, thanks for a great recipe!”

“my italian aunt makes this and it is one of my favorite things!”

“It was pretty good. and I found it very simple to make.I will use an extra container of cheese next time though since I ran short.”

“Mmmmm, made this for the dedication to Chef I Am and it was a good choice.I’m not much of a cake person – but this was easy, creamy and not to sweet.Loved the cinnamon with the ricotta.I was a little worried after reading the other reviews regarding the amount of cheese in the recipe – but I found it to be plenty.Thanks Patty, I really enjoyed this.”

“I must admit that I’m a bit of a snob and I don’t like using mixes, so I used recipe #99880 for the cake.I also doubled the amount of the vanilla and served with fresh strawberries.This was very good, and it was a hit with my in-laws!”

“I made this cake tonight and it was really good.For the cinnamon sugar topping, I mixed 1/4 cup sugar and 1 teaspoon cinnamon.I baked my cake in a Pyrex dish at 325 degrees for 25 minutes, sprinkled on the topping and then baked for only 15 more minutes.I think I will double the ricotta cheese mixture another time, as another reviewer suggested.Thanks for contributing this recipe!”

“Very tasty and easy to make!”

“Absolutely fabulous!Used Equal instead of sugar with the ricotta and served with slices of fresh strawberries.Rave reviews from my family.Will certainly make again and again.”

“I brought this to a potluck and it was the first dish gone – and it’s dessert!So easy and fantastic.I highly recommend making this one with your kids.”