Ricotta Cake
A creamy ricotta cake infused with subtle cinnamon and optional chocolate, offering a moist, light texture with a hint of citrus from lemon. Perfect for dessert or a special tea-time treat, it combines rich cheese with fluffy cake layers for a delightful indulgence for cheese lovers and dessert enthusiasts alike.
Ingredients
Instructions
- Mix ricotta cheese, sugar, and beaten eggs by hand until well combined.
- Finely chop the Hershey bar with almonds and add to the ricotta mixture along with a pinch of cinnamon.
- Prepare the lemon cake mix according to package instructions.
- Pour the prepared cake batter into a greased 9 x 13-inch pan.
- Carefully spoon the ricotta mixture on top of the batter, distributing evenly.
- Bake at 350°F (175°C) for 60 to 65 minutes, until the cake is set and golden.
- Allow to cool, then sprinkle with powdered sugar before serving.
Tips & Substitutions
For a creamier texture, use whole milk ricotta cheese. If you want to reduce sugar, consider substituting with a natural sweetener like honey or agave syrup. Make sure to finely chop the Hershey bar to ensure even distribution of chocolate and almonds throughout the cake. For added flavor, a splash of vanilla extract can be incorporated into the ricotta mixture.
Serving Suggestions
This ricotta cake is delightful served with a dusting of powdered sugar on top. It pairs beautifully with fresh berries or a scoop of vanilla ice cream for a decadent dessert. For a light meal, consider serving it alongside a salad or with a cup of coffee, making it a perfect addition to brunch or an afternoon gathering.
Storage & Reheating
To store leftovers, cover the cake tightly with plastic wrap or place it in an airtight container in the refrigerator, where it will keep for up to 4 days. To reheat, slice the cake and warm individual pieces in the microwave for 10-15 seconds, or until just warm, to preserve its texture without drying it out.
Nutrition & Diet Analysis (per serving)
Each serving of Ricotta Cake contains roughly 255 calories, with 4g protein, 45g carbohydrates, and 8g fat. It is an excellent source of vitamin C (31% of the Daily Value), and a good source of dietary fiber. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of cheese instead of ricotta?
While ricotta is the traditional choice for this cake, you might experiment with mascarpone for a richer flavor or cottage cheese for a lighter option. Just ensure the cheese is well-drained to maintain the desired consistency.
What can I do if the cake sinks in the middle?
If your cake sinks, it might be due to underbaking or overmixing the batter. Ensure you follow the baking time closely, and check for doneness with a toothpick. If it comes out clean, the cake is ready, preventing it from collapsing.
Can I make this cake ahead of time?
Yes, this ricotta cake can be made a day in advance. Simply store it covered in the refrigerator. It actually tastes better as the flavors meld overnight, making it an ideal dessert for gatherings or special occasions.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).