The Best Italian Ricotta Cake

12
Servings
20m
Prep Time
1h
Cook Time
1h 20m
Ready In


"This is my favorite cake and one that I have been making for a few years now. I won a cooking contest with this recipe and wanted to post it. The recipe originated from a lady who went to the same church where I did, when I lived in Scituate Massachusetts as a child. I was excited to make it. I adapted it to my taste, and I have been hooked on it ever since. Whenever I bring it somewhere, I am asked to make it again! My nephew and his father, who are Italian, love it and request it during the holidays. No better compliment than that!"

Original recipe yields 12 servings
OK
  • TOPPING

Nutritional

  • Serving Size: 1 (206.6 g)
  • Calories 779.2
  • Total Fat - 39.6 g
  • Saturated Fat - 24.6 g
  • Cholesterol - 111.8 mg
  • Sodium - 878.6 mg
  • Total Carbohydrate - 80.2 g
  • Dietary Fiber - 1.6 g
  • Sugars - 41.7 g
  • Protein - 28.3 g
  • Calcium - 783.3 mg
  • Iron - 1.3 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0.1 mg

Step 1

Mix cake according to directions on box.

Step 2

Grease and flour a 9x13" pan.

Step 3

Pour cake batter into pan

Step 4

Mix Ricotta, sugar, beaten eggs and vanilla together.

Step 5

Pour Ricotta filling mixture over cake batter, and spread evenly. DO NOT mix with batter!

Step 6

Bake at 350 degrees for 1 hour, or until toothpick comes out clean

Step 7

Cool completely.

Step 8

When the cake is completely cool, smooth the Cool Whip over the top of the cake. (I love mine thick, but if you want a thinner layer, feel free to make it the way you like).

Step 9

Add cinnamon and sugar into a bowl and mix well. Sprinkle across the Cool Whip. (I love mine with lots of cinnamon, but if you want less,use 1 tablespoon of cinnamon instead of the 2 tablespoonfuls).

Step 10

Chop nuts to how you like them, then sprinkle on top of the cinnamon sugar mixture. (If you want fewer nuts on top use 1 cup, and if you like it loaded with nuts like I do, then use the 2 cups).

Step 11

Chill cake for at least 2 hours before serving. I store mine in the refrigerator.

Step 12

When ready to serve cut into squares.

Tips & Variations


No special items needed.

Related

HotNSunnyInFlorida

Wow, one heck of a delicious cake! Once you try it you can't leave it alone!

(12 May 2020)

Jay

I have been wanting to make this for some time so today was the day. My son pitched in and helped me. Being 100% Italian I can really appreciate this amazing cake! We especially loved the cinnamon and the layer of custard and cake. It divides while cooking and is so moist. The whip cream and nuts just complete this cake. An instant favorite and one we will have again!

review by:
(26 Dec 2019)