Classic Italian Ricotta Cake: A Moist, Lemony Delight for Any Occasion

Prepare to fall in love with this incredible Italian Ricotta Cake. It’s a truly special dessert, renowned for its super moist texture, perfectly balanced sweetness, and a delightful hint of fresh lemon. Made with creamy ricotta cheese, this cake is effortlessly elegant and suitable for any gathering, from casual brunches to sophisticated dinner parties. Its light yet rich profile offers a unique experience that’s distinctly different from traditional butter cakes.

My Ricotta Revelation: From Lasagna to Luscious Cake

I have to be frank with you – for a long time, my experience with ricotta cheese was almost exclusively limited to lasagna. In my culinary world, ricotta was synonymous with savory, hearty Italian dishes. I’m pretty sure I had never encountered it in any other context, let alone a dessert. So, naturally, when I first embarked on making this Italian Ricotta Cake, I approached the star ingredient with a bit of trepidation.

As any diligent baker would, I performed the good old “pinky finger test” before incorporating the ricotta into the batter. And yes, my hands were meticulously clean – I probably wash them thirty-seven times when I’m cooking or baking something! The verdict? Plain ricotta cheese, straight from the container, is decidedly not for me. It’s a texture and flavor that truly shines when paired with other ingredients. However, transformed into this magnificent cake, it’s an entirely different story.

Let’s just say, I will now enthusiastically eat ricotta cheese in two forms: baked into a comforting lasagna or as the star of this unbelievably delicious Italian Ricotta Cake. It’s truly amazing how a simple ingredient can be completely reimagined and elevated through the art of baking, creating a cake that’s become a new favorite in my repertoire.

Why This Italian Ricotta Cake Will Be Your New Favorite

This isn’t just another cake recipe; it’s an experience. Here’s why this Italian Ricotta Cake stands out and deserves a spot in your baking rotation:

Unmatched Moisture: Thanks to the whole milk ricotta, this cake boasts an incredibly moist and tender crumb that practically melts in your mouth.
Perfectly Balanced Sweetness: It’s not overly sweet, allowing the subtle tang of lemon and the rich flavor of the ricotta to shine through beautifully.
Elegant Simplicity: Despite its sophisticated flavor, the recipe is straightforward, making it accessible for bakers of all skill levels.
Versatile for Any Occasion: Light enough for breakfast or brunch, yet refined enough for a dessert course, it’s perfect for any time of day or celebration.
Authentic Italian Flavor: It captures the essence of traditional Italian baking, offering a taste of Italy right in your home kitchen.
Make-Ahead Friendly: It actually tastes even better the next day as the flavors meld, making it an ideal candidate for preparing in advance.

The Secret to a Perfectly Moist Cake: Whole Milk Ricotta

The star ingredient, whole milk ricotta cheese, is what sets this cake apart. Ricotta, which literally means “recooked” in Italian, is a fresh, creamy, soft cheese often made from the whey left over from making other cheeses. In baking, it acts as a magical ingredient, imparting a unique texture and richness without making the cake heavy or dense. Unlike butter, which adds richness but can sometimes dry out a cake if not balanced, ricotta contributes a delicate moisture that keeps the cake incredibly tender and prevents it from becoming crumbly. The subtle sweetness and creamy consistency of whole milk ricotta are essential for achieving that signature smooth, fine crumb that is so characteristic of a truly authentic Italian ricotta cake.

A Taste of Italy: The Enduring Appeal of Ricotta Desserts

Ricotta cheese has a long and storied history in Italian cuisine, particularly in its beloved desserts. From the creamy filling of cannoli and cassata to simple tarts and cakes, ricotta has been a foundational ingredient for centuries. Its versatility allows it to be sweet or savory, adapting beautifully to a myriad of preparations. Italian ricotta cake, often called “Torta di Ricotta,” is a classic example of how humble ingredients can be transformed into something extraordinary. These cakes are celebrated for their rustic charm, often found in bakeries across Italy, particularly during holidays and family gatherings. They represent a tradition of simple, honest baking that emphasizes the quality of fresh ingredients, delivering comfort and joy with every bite.

Authentic Italian Ricotta Cake Recipe

This recipe provides clear, easy-to-follow steps to ensure your Italian Ricotta Cake comes out perfect every time. From creaming the butter and sugar to achieving that ideal golden crust, we’ll guide you through each stage of the baking process. Pay close attention to the details, especially the mixing times, as they contribute significantly to the cake’s signature light and fluffy texture.

When pouring the batter into the greased springform pan, ensuring it spreads evenly is key for uniform baking. A light tap on the counter is usually sufficient. Alternatively, for a fun and efficient method, you can try the TikTok trick: gently spin the pan quite fast to help the batter settle and flatten itself out perfectly. Just be mindful not to let it spin off the counter!

Baking for 50-60 minutes typically yields a cake that’s light and golden on top, with beautifully crisped edges, and a toothpick inserted into the center comes out clean. This indicates it’s cooked through and wonderfully set. It’s crucial to allow the cake to cool in the pan for at least 15 minutes. This resting period helps the cake firm up before you attempt to transfer it to a wire cooling rack to cool completely. Patience during cooling is a virtue in baking, ensuring your cake maintains its structure and doesn’t break apart.

Yield: 16 servings

Italian Ricotta Cake

Prep Time
10 minutes

Cook Time
1 hour

Additional Time
15 minutes

Total Time
1 hour 25 minutes

Ingredients

1 1/2 sticks of softened butter
2 cups of granulated sugar
15 ounces of whole milk ricotta cheese
3 eggs
2 teaspoons of vanilla (or measure with your heart)
1 lemon (zested and juiced)
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1 1/2 cups of flour
powdered sugar for dusting the top of the cake

Instructions

Grease a 9-inch springform pan with butter and powdered sugar. Set Aside. Preheat oven to 350 degrees.
In a stand mixer or using a hand mixer, beat the butter and sugar together for 1 minute. Add in the ricotta cheese and beat for 4-5 minutes until light and fluffy. Add in the eggs, one at a time, the vanilla, lemon zest, and lemon juice. Add in the salt and baking soda. Add in the flour, making sure to scrap down the sides and bottom of the bowl to ensure all ingredients are well incorporated.
Pour batter into the greased springform pan, and lightly tap the pan on the counter to lay the batter down flat. Bake for 50-60 minutes, until the top is light and golden, edges are crisped, and a toothpick comes out clean.
Cool in the pan for at least 15 minutes, then transfer to a cooling rack to cool the rest of the way.

Nutrition Information:

Yield:

Serving Size:

1

Amount Per Serving:
Calories: 324Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 74mgSodium: 221mgCarbohydrates: 45gFiber: 0gSugar: 34gProtein: 6g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Essential Tips for Baking Your Best Ricotta Cake

Achieving a bakery-quality Italian Ricotta Cake at home is simple when you follow these key tips:

Room Temperature Ingredients: Ensure your butter, eggs, and especially the ricotta cheese are at room temperature. This allows them to cream together smoothly, creating a uniform batter and a light, even texture in the final cake. Cold ingredients can lead to a lumpy batter and a denser cake.
Don’t Overmix the Flour: Once you add the flour, mix just until it’s combined. Overmixing develops the gluten in the flour, which can result in a tough, dry cake. A few lumps are preferable to an overmixed batter.
Proper Pan Preparation: Greasing and flouring (or using powdered sugar as in this recipe for a lovely crust) your springform pan thoroughly is crucial. This prevents sticking and ensures your beautiful cake releases easily after baking. A non-stick spray followed by a light dusting of flour or powdered sugar works wonders.
Test for Doneness Accurately: While the suggested baking time is a good guide, ovens can vary. Always rely on the toothpick test: insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs attached (but no wet batter), your cake is done.
Cooling is Key: Resist the urge to remove the cake from the pan too soon. The 15 minutes of cooling in the springform pan allows the cake to set and firm up, making it easier to transfer without breaking. Always cool completely on a wire rack before dusting with powdered sugar or slicing, as this helps it reach its final texture and prevents it from becoming gummy.

Creative Variations to Customize Your Italian Ricotta Cake

While the classic lemon and vanilla combination is divine, don’t hesitate to get creative and personalize your Italian Ricotta Cake:

Orange Zest & Juice: Substitute the lemon with orange zest and juice for a sweeter, sunnier citrus note. It pairs wonderfully with the ricotta.
Almond Extract: Add 1/2 to 1 teaspoon of almond extract along with the vanilla for a richer, nutty flavor profile that’s traditional in many Italian pastries.
Berries: Gently fold in 1/2 cup of fresh or frozen (not thawed) blueberries, raspberries, or chopped strawberries into the batter just before pouring it into the pan. The berries will burst during baking, adding pockets of juicy sweetness.
Chocolate Chips: For the chocolate lovers, incorporate 1/2 to 1 cup of mini chocolate chips (dark or semi-sweet) into the batter. They melt beautifully into the moist cake.
Glaze or Drizzle: Instead of just powdered sugar, consider a simple lemon glaze (powdered sugar mixed with lemon juice) or a light drizzle of honey or chocolate ganache for an extra touch of indulgence.

Serving Your Italian Ricotta Cake: Perfect Pairings

This versatile cake can be served in many ways, depending on the occasion. For a classic presentation, a generous dusting of powdered sugar is all it needs. The simplicity highlights the cake’s beautiful golden crust and delicate flavor. For an added touch of elegance, serve slices with fresh berries – raspberries, blueberries, or sliced strawberries – and a dollop of freshly whipped cream. It also pairs wonderfully with a strong cup of espresso or a light tea, making it perfect for an afternoon treat or a satisfying conclusion to any meal. On cooler days, a scoop of vanilla bean ice cream could also be a delightful accompaniment.

Storing Your Delicious Ricotta Cake

To keep your Italian Ricotta Cake fresh and moist, store it properly. Once completely cooled, cover the cake tightly with plastic wrap or place it in an airtight container. It can be stored at room temperature for up to 2 days, though refrigeration is recommended if your kitchen is warm or if you plan to keep it longer. In the refrigerator, it will stay fresh for up to 4-5 days. For longer storage, slices can be individually wrapped and frozen for up to 2 months. Thaw frozen slices overnight in the refrigerator or at room temperature for a few hours before serving.

Enjoy Your Homemade Italian Ricotta Cake!

Baking this Italian Ricotta Cake is more than just following a recipe; it’s about creating a moment of pure, simple joy. The aroma that fills your kitchen as it bakes is truly intoxicating, promising a slice of heaven. Whether you’re sharing it with loved ones or savoring a quiet moment with a cup of coffee, this cake is sure to become a cherished recipe. Its elegant simplicity, delightful texture, and refreshing lemon notes make it a timeless classic that you’ll want to bake again and again. So go ahead, gather your ingredients, and prepare to delight your senses with this exquisite Italian treat!