Italian Vanilla Raspberry Love Cake
Indulge in the Italian Vanilla Raspberry Love Cake, a delightful dessert that beautifully balances rich ricotta and fluffy vanilla sponge. This elegant cake features layers of creamy ricotta custard and is generously topped with silky chocolate ganache and fresh raspberries. Perfect for any occasion, it’s easy to make and sure to impress your guests.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 25 minutes
- Yield: Serves approximately 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2 (15-ounce) containers full-fat ricotta cheese
- ¾ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 4 large eggs
- 1 (15.25-ounce) box vanilla cake mix
- ½ cup neutral oil (vegetable or canola)
- 1 cup water
- 3 large eggs
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- Fresh raspberries for garnish
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a bowl, combine ricotta cheese, sugar, and vanilla extract until smooth. Add eggs one at a time, mixing gently.
- In another bowl, mix cake mix, oil, water, and eggs until smooth.
- Pour the cake batter into the prepared dish and top with the ricotta mixture without mixing.
- Bake for 55–65 minutes until golden brown; allow cooling completely in the pan.
- For ganache, heat cream until simmering, pour over chocolate chips, let sit for two minutes, then whisk until smooth.
- Once cooled, pour ganache evenly over the cake and top with fresh raspberries before chilling for at least four hours.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 370
- Sugar: 29g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 90mg
Find it online: https://jadecooks.com/italian-vanilla-raspberry-love-cake/