Description
Indulge in the exquisite Italian Vanilla Raspberry Love Cake, a layered dessert that harmoniously blends velvety ricotta custard with a light vanilla sponge. This showstopper is perfect for any celebration, from birthdays to holiday gatherings. The cake’s delightful layers of creamy ricotta, fresh raspberries, and luscious chocolate ganache create a beautiful balance of flavors. Each bite is a celebration of texture and taste that will leave your guests wanting more. Easy to prepare yet impressive in presentation, this dessert can be made ahead of time for added convenience.
Ingredients
Scale
- 2 (15-ounce) containers full-fat ricotta cheese
- ¾ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 4 large eggs (room temperature)
- 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 or chopped chocolate
- ½ cup heavy cream
- Fresh raspberries for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and line the bottom with parchment paper.
- In a bowl, mix the ricotta cheese, sugar, and vanilla extract until smooth. Add eggs one at a time, mixing gently after each.
- In another bowl, combine the cake mix, oil, water, and eggs; beat until smooth.
- Pour the cake batter into the prepared dish and layer the ricotta mixture on top without mixing.
- Bake for about 55–65 minutes until golden and set; cool completely in the pan.
- For ganache, heat cream until simmering; pour over chocolate, let sit, then whisk until smooth.
- Once cooled, spread ganache over the cake, garnish with raspberries and chill before serving.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 360
- Sugar: 28g
- Sodium: 190mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 70mg