Over the years, I have made various types of cakes with ricotta (even pancakes), such as, almond ricotta cake, blueberry breakfast cake and lemon ricotta cheesecake. This cake is different because it is not from scratch … I used a cake mix!
As we are all aware, due to the Corona Virus, certain home products and food items have been in short supply. I never imagined that there would be absolutely no flour in the baking aisle! So, I did what any resourceful person would do … I bought a cake mix. Knowing that I had fresh berries I wanted to use (I intended on making shortcake), I bought a box of yellow cake mix.
When I got home I remembered that many years ago on the back of a container of ricotta was a recipe for a chocolate cake using the ricotta. I topped it of with a spread of chocolate ganache. My next door neighbor loved that cake! This ricotta cake is not too sweet, incredibly moist, has a rich vanilla flavor and needs no icing. Serve as is or with seasonal fruit and/or a dusting of confectioners sugar.
- 1 package yellow cake mix
- 2 (15-ounce) containers ricotta (whole milk, not non-fat)
- 1 cup sugar
- 1 teaspoon vanilla
- 4 eggs
- Confectioners sugar, optional
- In a medium bowl, using a hand-mixer, beat together the ricotta, sugar, vanilla and eggs. Add the cake mix and mix thoroughly.
- Lightly grease and flour two 9-inch round cake pans. Divide cake batter between the two pans.
- Bake in 350* oven for 55 minutes until golden brown and food pick inserted into center comes out clean. Cool completely before serving. Unless I’m expecting guests, I usually freeze one layer for a later time … and so it doesn’t all get devoured!