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Italian Vanilla Raspberry Love Cake Recipe

Italian Vanilla Raspberry Love Cake Recipe
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★★★★★

4.8 from 10 reviews

This Italian Vanilla Raspberry Love Cake is a luscious and unique dessert featuring a creamy ricotta custard layer that bakes beneath a light vanilla sponge cake. Topped with a glossy chocolate ganache and fresh raspberries, this cake offers a delightful combination of creamy texture, fluffy cake, and a fresh, fruity finish. Perfect for special occasions or any time you want to impress with an elegant, rustic Italian-inspired treat.

Ingredients

Scale

Ricotta Cream Layer

  • 2 (15-ounce) containers full-fat ricotta cheese
  • 3/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 4 large eggs, at room temperature

Vanilla Cake Layer

  • 1 (15.25-ounce) box vanilla, white, or yellow cake mix
  • 1/2 cup neutral oil (vegetable or canola)
  • 1 cup water
  • 3 large eggs

Chocolate Ganache Topping

  • 1 cup semi-sweet chocolate chips or chopped chocolate
  • 1/2 cup heavy cream

Garnish

  • 1 to 1.5 cups fresh raspberries
  • Powdered sugar, for dusting
  • Fresh mint leaves (optional)

Instructions

  1. Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray. Line the bottom with parchment paper to make lifting and slicing easier later.
  2. Mix the Ricotta Layer: In a large bowl, combine the ricotta cheese, granulated sugar, and vanilla extract. Blend with a hand mixer or whisk until smooth. Add eggs one at a time, mixing gently to avoid overbeating. Set aside once just incorporated.
  3. Prepare the Vanilla Cake Batter: In another bowl, combine cake mix, oil, water, and eggs. Beat with a mixer for 2 minutes until smooth and pale with a pourable consistency.
  4. Layer the Cake (The Magic Step): Pour the cake batter evenly into the prepared pan. Gently spoon the ricotta mixture over the top without stirring or swirling. The two layers will invert as they bake, forming a creamy base and a light cake top.
  5. Bake: Bake in the oven for 55 to 65 minutes until the top is lightly golden and springs back when touched. A toothpick inserted should come out mostly clean with a slight jiggle allowed. Cool completely in the pan to set.
  6. Make the Chocolate Ganache: Heat heavy cream until simmering, then pour over chocolate chips in a bowl. Let sit 2 minutes, then whisk slowly until smooth and glossy. Cool for 5–10 minutes to thicken slightly.
  7. Garnish & Chill: Pour ganache evenly over the cooled cake. Top with fresh raspberries and optional mint leaves. Dust with powdered sugar. Refrigerate for at least 4 hours or overnight to set and meld flavors.
  8. Slice and Serve: Slice the chilled cake into squares using a sharp knife dipped in hot water and wiped clean between cuts. Serve chilled with extra raspberries if desired.

Notes

  • Use full-fat ricotta for best texture and flavor in the custard layer.
  • Do not overstir the ricotta mixture to keep it light and creamy rather than dense or foamy.
  • The unique inversion of layers during baking is crucial; avoid mixing the layers together.
  • Line the pan with parchment paper for easier cake removal and cleaner slices.
  • Refrigerating the cake improves texture and flavor melding.
  • Warm the knife before slicing for neat cuts.
  • Optional mint leaves add a fresh herbal note and vibrant color.

Nutrition

Keywords: Ricotta cake, Italian dessert, vanilla cake, raspberry cake, chocolate ganache, layered cake, creamy cake, summer dessert, elegant cake

Find it online: https://tastemadebyclara.com/italian-vanilla-raspberry-love-cake-recipe/