CAKE MIX
Italian Ricotta Cake
Fluffy, almondy, and decadent but not overly sweet, this ricotta cake is sure to be a crowd-pleaser. The base is a gluten free cake mix, so prep time is short and you can get this baking in no time.
April 30, 2020
Okay, CAKE. Tonight I was aching for cake and just didn’t want to work too hard. I was also very low on flour, but I stumbled on one of my favorite things – Aldi’s Gluten Free Yellow Cake Mix. If you haven’t tried this before, you should. Aldi really got this one right.
I always try to keep this mix on hand for emergency desserts, or for when I want to bring a cake to a gathering and not have to explain “Sorry it’s a little gritty… It’s gluten free.” Because it is THAT good. Most people can’t even tell. This mix is excellent plain, but I love using it as a base for cake mix hacks. The possibilities are endless!
The inspiration for this cake came from the fact that I love ricotta and happened to have it in the fridge. I thought it sounded fun to combine that with a cake mix to see what the results were like. I was delighted that it worked, and it actually ended up being one of the best cakes I’ve ever made. I used part-skim ricotta, but I assume the cake would be very similar if you try full-skim.
The resulting Italian Ricotta Cake was so spongy, light, and airy, with crispy golden edges. Hints of almond and vanilla come through in a way that isn’t overpowering to the chocolate chips. There is a subtle sweetness, but I loved that it wasn’t too sugary. Overall, this cake reminded me so much of a cannoli. Next time I’ll try making the batter into cupcakes and will add a cannoli filling-like icing.
This cake would be perfect for a party – with 10 generous pieces, and possibility for even more servings. Delicious, unique flavors, and presents beautifully.
How to Make It
Preheat your oven to 325° and grease a bundt pan, or 9″ springform pan. You could also try using a 9×13 pan for a thinner cake, but bake times will vary.
Mix it up
Start by beating the wet ingredients together — ricotta, eggs, oil, and extracts — until smooth. Slowly add in the cake mix, being careful not to over-mix. When it comes together, you’ll start to see how fluffy it’s going to be.
Stir in your preferred milk until just combined. I used 2%, but any milk is fine. The batter will be pretty thick, but very airy.
Stir in the chocolate chips, being careful not to knock out the air from the cake.
Bake - watch near the end
Bake for 40-50 minutes in a bundt pan, checking that the center is cooked in the last few minutes. If you’re using a 9″ springform pan, it will need about 15-25 minutes longer. Of course, it‘s best not to open the oven often, but if you’re not sure, just try inserting a toothpick in the center. The cake will be very moist but no batter should be on the toothpick when you remove it.
I checked mine earlier than I thought it would be ready (around 43 minutes). The top was spongy, bouncing back easily when poked, but it was just so light. I’m glad I tried the toothpick though, because it was perfectly done.
This cake bakes up beautifully. Just look at that golden brown edges!
Cool the Cake
Once you remove it from the oven, let it cool in the pan for at least 5 minutes before inverting. Sprinkle it with powdered sugar and serve while warm, or opt for icing.
If you’re going to use icing, make sure to wait until it is cooled completely. I’m impatient and added mine after about 25 minutes. It was still delicious (especially warm!) but more icing ran off the sides than I would have liked. Patience is key!
This cake doesn’t actually need any icing, but I made a glaze before I tried it. If desired, whisk 1/2 tsp almond extract into 1-2 cups of powdered sugar. Add 1-2 tbsp of water or milk until you reach the desired consistency. Thicker is better so that it won’t run off the sides.
I really hope you enjoy this new dessert to add to your rotation! It couldn’t be much easier, and the results are so delicious.
Oh, and I definitely recommend this cake for breakfast as well. It is excellent in the morning with some coffee, especially since it isn’t too sweet, but still tastes very decadent.
(Cake Mix) Italian Ricotta Cake
Equipment
- Bundt pan or 9-inch springform pan
Ingredients
- 1 (15 oz) container ricotta, full or part-skim
- 1/2 cup canola oil
- 4 eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 (15-18 oz) yellow or white gluten free cake mix (or regular cake mix)
- 3/4 cup milk of choice
- 1 cup chocolate chips, dusted with flour
Instructions
- Preheat oven to 325° and grease your bundt pan or 9" springform pan.
- In a large bowl, beat together ricotta, oil, eggs, and extracts until smooth and combined.
- Slowly add cake mix and continue blending until just combined. Do not overmix.
- Stir in milk until just combined. Batter will be very thick and fluffy. Gently stir in chocolate chips. Pour batter into prepared pan and level with a spatula.
- Bake for 40-50 minutes in a bundt pan, checking that the center is cooked in the last few minutes with a toothpick, if needed. If using a 9" springform pan, it will need 15-25 minutes longer.
- Cool for 5 minutes in the pan before inverting onto a cooling rack. Cool completely if icing, or sprinkle with powdered sugar.
- If desired, whisk 1/2 tsp almond extract into 1-2 cups of powdered sugar. Add 1-2 tbsp of water or milk until desired consistency. Thicker is better so that it won't run off the sides.
Notes
- I used regular chocolate chips, but mini would also be excellent. Feel free to add extra as well!
- Baking time: My cake was done earlier than I was expecting at about 43 minutes. If you're using a 9" springform pan, it will need 15-25 minutes longer. The top color of mine was much lighter than I expected, but the sides were perfect, so don't be confused if it looks very light.
- It's best not to open the oven often, but if you're not sure, just try inserting a toothpick in the center. The cake will be very moist but no batter should be on the toothpick when you remove it.
- This cake doesn't need icing, but a glaze makes it feel even fancier. If desired, whisk 1/2 tsp almond extract into 1-2 cups of powdered sugar. Add 1-2 tbsp of water or milk until desired consistency. Thicker is better so that it won't run off the sides. If you care about appearance, make sure to wait until the cake is completely cool to ice. I'm impatient and added it after about 25 minutes. It was delicious, but more icing ran off the sides than desired.
- Calorie count is for 10 pieces, without the icing.
This Italian Ricotta Cake recipe is delicious!!! It is super easy to make and it tastes just like a cannoli! I would definitely make this cake again, it was a big hit!
Natalie,
Thank you for sharing your positive comments! I’m so glad you liked it! 😊