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.
1(15-18 oz)yellow or white gluten free cake mix (or regular cake mix)
3/4cupmilk of choice
1cupchocolate 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.