A fool-proof and delicious step-by-step Italian Ricotta Cake Recipe！
Preparation List for Italian Ricotta Cake Recipe
- Servings: 6-8
- Perparation Time: 15-20 min
- Wait Time: 40 min
- Dough Ingredients:
- 2 cups(240g) all purpose flour
- 1/4 cup(50g) sugar
- 1 teaspoon(5g) baking powder
- 1/2 cup(115g) unsalted butter
- 3 eggs
- Filling Ingredients:
- 1 pound(450g) ricotta cheese (whole milk)
- 1/4 cup(50g) sugar
- 1+1/2 teaspoons(7.5ml) vanilla extract
- 2 eggs+1 egg yolk
Italian Ricotta Cake Recipe
- Make the dough. Mix together 2 cups(240g) all-purpose flour, 1/4 cup(50g) sugar, 1 tsp(5g) baking powder, 3 eggs and 1/2 cup(115g) unsalted butter (cut in small cubes). You can either mix by hand or by stand mixer. I usually start with stand mixer in low speed for 5 min and then mix with hands for 1-2 min to make sure butter cubes form pea size pieces. Do not over mix. The final dough is very sticky like butter (see picture). Wrap dough with plastic wrap and set aside.
- Make filling. Add 1/4 cup(50g) sugar, 1.5 teaspoons(7.5ml) vanilla extract, 2 eggs and 1 egg yolk to 1 pound(450g) whole milk Ricotta cheese. Whisk all the ingredients together gently for about 30 seconds until well mixed.
- Prepare baking. Preheat oven to 350F(175C). Grease the bottom and the sides of a 9”(22cm)round baking pan with butter or cooking oil.
- Assemble. Take out the dough and roll it on a gently floured surface into a flat circular sheet (~1/4 inch(0.6cm) thickness). Cover the bottom and the sides of the pan with the sheet (see picture). Pour the filling into the dough covered pan. Use a spatula or gently shake the pan to even out the top.
- Bake. Bake at 350F(175C) for 40 minutes or until very light golden in color. You can start enjoying the Italian Ricotta Cake right away but I highly recommend letting it set in the fridge overnight and enjoy it the next day!
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