baked desserts

Italian Ricotta Cake

Name: Italian Ricotta Cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: International
Ingredients: 130 g Flour; 120 g Sugar; 4 Eggs; 50 ml Sunflower oil; 60 ml Milk; 4 g Baking powder; Salt; 500 g Ricotta; 40 g Cornstarch or 30g Flour (or 30g Flour); 75 g Sugar; Vanilla extract; 1 teaspoon grated lemon peel; Jam (for extra flavor)

By Iulia|Medium|No ratings yet

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There’s something special about Italian ricotta cakes. They’re softer, lighter, and creamier than traditional cakes, with a texture that sits somewhere between cheesecake and sponge cake.

The best Italian desserts are usually the simplest ones made with just a few good ingredients.

What I love most about this ricotta cake is how delicate it feels without being overly rich. The fluffy cake layer and creamy ricotta filling bake together beautifully, while the lemon and vanilla make everything taste fresh and comforting at the same time.

Why You’ll Love This Italian Ricotta Cake

This Italian ricotta cake is soft, creamy, and lightly sweet with a delicate lemon and vanilla flavor. The fluffy cake base pairs perfectly with the smooth ricotta filling, creating a dessert that feels elegant but still comforting and homemade.

I love how light the texture stays while still feeling rich enough for dessert.

The Ingredients That Make This Cake So Good

Ricotta cheese: Creates the creamy and slightly airy filling that makes this cake special.
Lemon zest: Brightens the flavor and balances the richness of the ricotta.
Vanilla extract: Adds warmth and classic bakery-style flavor.
Eggs: Help both layers stay fluffy and soft.
Cornstarch or flour: Help stabilize the ricotta filling while baking.

Helpful Tips Before You Start Baking

Use whole milk ricotta for the creamiest texture.
Don’t overmix the ricotta filling once the eggs are added.
Let the cake cool slowly to help prevent cracking.
Use room-temperature ingredients for smoother batters.
Dust with powdered sugar before serving for a bakery-style finish.

The Best Way to Store Ricotta Cake

Store the cake covered in the fridge for up to 5 days.

Because of the ricotta filling, this cake is best served chilled or slightly cool.

You can also freeze slices individually for up to 2 months.

Ricotta Cake Questions Answered

Can I use cottage cheese instead of ricotta?

Yes, but blend it first for a smoother texture.

Why add lemon zest?

The lemon zest keeps the cake tasting fresh and balances the creamy filling.

Can I use flour instead of cornstarch?

Absolutely. Both help stabilize the ricotta layer during baking.

Does this cake taste like cheesecake?

Slightly, but it’s lighter, softer, and less dense than traditional cheesecake.

Recipe Card

Italian Ricotta Cake

Some desserts look simple, but surprise you the moment you take a bite… and this Italian ricotta cake is exactly that. It’s soft, slightly creamy in the center, and has that light texture that makes you want another slice without even thinking. I first made it out of curiosity, not expecting much, but it turned into one of those recipes everyone quietly goes back to for seconds. It’s made with simple ingredients, but the ricotta gives it that delicate, almost melt-in-your-mouth texture, while the lemon and vanilla add a fresh, subtle flavor. Perfect when you want something sweet, but not too heavy.

Timer

15 min

Prep Time

Heat

45 min

Cook Time

Total

1 hr

Total Time

Serves

Servings

Ingredients

6 servings

1 1/8 cups Flour
2/3 cup Sugar
4 Eggs
3.3 tablespoons Sunflower oil
4 tablespoons Milk
0.14 oz Baking powder
Salt
1.1 lb Ricotta
5.3 tablespoons Cornstarch or 30g Flour - or 30g Flour
6 tablespoons Sugar
Vanilla extract
1 teaspoon grated lemon peel
Jam - for extra flavor

Measurements are converted for convenience and may be approximate.

Instructions

1
Preheat the oven to 180°C (350°F) and line or grease your baking pan.
2
Start by making the cake batter. In a bowl, whisk 2 eggs with sugar and a pinch of salt for about 3 minutes, until light and slightly fluffy.
3
Add the flour and baking powder, then gently mix until you get a smooth batter.
4
Pour half of the batter into the prepared baking pan and spread it evenly.
5
Place it in the oven and bake for about 10–15 minutes, just until it starts to set.
6
While the first layer is baking, prepare the ricotta filling by combining ricotta, 2 eggs, sugar, cornstarch (or flour), vanilla extract, and grated lemon peel in a bowl.
7
Mix everything well until smooth and creamy.
8
Remove the pan from the oven and gently spread the ricotta mixture over the partially baked base.
9
Add small spoonfuls of jam over the ricotta layer for extra flavor.
10
Pour the remaining batter over the top and spread it carefully to cover the filling.
11
Return the cake to the oven and bake for another 30–35 minutes, until fully set and lightly golden on top.
12
Let the cake cool completely before slicing, so the layers set properly and the texture becomes firm and creamy.

📊Nutritional Information(per serving)

0kcal

Calories

Carbohydrates

Protein

Fat

Sugar

Whole Recipe Estimate

6 servings

0 kcal0g carbs0g protein0g fat0g sugar

Nutrition Disclaimer: The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist's advice.

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