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Italian Vanilla Raspberry Love Cake

Italian Vanilla Raspberry Love Cake

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If you’re in search of a dessert that beautifully combines elegance with comfort, look no further than the Italian Vanilla Raspberry Love Cake. This delightful cake features layers of creamy ricotta and fluffy vanilla sponge, making it an ideal treat for any occasion—from casual weeknight dinners to festive family gatherings. The addition of fresh raspberries not only enhances the flavor but also adds a vibrant pop of color, ensuring that each slice is as visually appealing as it is delicious. Best of all, this recipe is simple to prepare, allowing you to impress your guests without spending hours in the kitchen.

Ingredients

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  • 2 (15-ounce) containers full-fat ricotta cheese
  • ¾ cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 4 large eggs, at room temperature
  • 1 (15.25-ounce) box vanilla, white, or yellow 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
  • 1 to cups fresh raspberries
  • Powdered sugar, for dusting
  • Fresh mint leaves (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease your baking dish.
  2. In a bowl, mix ricotta cheese, sugar, and vanilla extract until smooth. Gradually incorporate eggs.
  3. In another bowl, combine cake mix, oil, water, and eggs until smooth.
  4. Pour the cake batter into the prepared dish and layer the ricotta mixture on top.
  5. Bake for 55–65 minutes until golden brown; check with a toothpick for doneness.
  6. For the ganache, heat heavy cream and pour it over chocolate chips; whisk until smooth.
  7. Once cooled, pour ganache over the cake and garnish with fresh raspberries.

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