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Italian Vanilla Raspberry Love Cake Recipe

Italian Vanilla Raspberry Love Cake Recipe
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★★★★★

4.8 from 8 reviews

Italian Vanilla Raspberry Love Cake is a luxurious dessert featuring a luscious ricotta cream layer paired with a light vanilla sponge cake, topped with rich chocolate ganache and fresh raspberries. The unique baking process causes the ricotta layer to set on the bottom, creating a creamy foundation beneath a fluffy cake, garnished with fresh fruit and a dusting of powdered sugar for a perfect balance of flavors and textures.

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 and line the bottom with parchment paper for easier removal and slicing later.
  2. Mix the Ricotta Layer: In a large bowl, combine the ricotta cheese, granulated sugar, and vanilla extract. Blend smoothly using a hand mixer or whisk. Add the eggs one at a time, mixing gently to avoid overbeating, creating a light, not foamy texture. Set aside after mixing.
  3. Prepare the Vanilla Cake Batter: In another bowl, combine the cake mix, oil, water, and eggs. Beat on medium speed for 2 minutes until the batter is smooth and pale with a pourable consistency.
  4. Layer the Cake (The Magic Step): Pour the vanilla cake batter evenly into the prepared baking dish. Carefully spoon the ricotta mixture on top without stirring or swirling to maintain distinct layers. The ricotta will sink and the cake will rise during baking.
  5. Bake: Bake in the center of the oven for 55 to 65 minutes until the top is lightly golden and springs back when touched. Test doneness with a toothpick; it should come out mostly clean with a slight jiggle allowed. Cool the cake completely in the pan to let layers set.
  6. Make the Chocolate Ganache: Heat the heavy cream in a saucepan over medium heat until it begins to simmer. Pour over the chocolate chips in a bowl and let sit for 2 minutes. Whisk from the center outward until smooth and glossy. Let ganache cool for 5–10 minutes to thicken slightly before spreading evenly over the cooled cake.
  7. Garnish & Chill: Decorate the ganache with fresh raspberries and optional fresh mint leaves. Dust with powdered sugar for a pretty finish. Refrigerate for at least 4 hours or overnight to set flavors and texture.
  8. Slice and Serve: Use a sharp knife dipped in hot water and wiped clean between cuts to slice the cake into squares. Serve chilled, optionally with extra raspberries on the side.

Notes

  • Using full-fat ricotta is essential for achieving the creamy, custard-like texture in the ricotta layer.
  • Do not stir the two batters once layered; their inversion during baking is the unique feature of this cake.
  • Allow the cake to cool completely before applying ganache to ensure the topping sets properly.
  • Refrigerating the cake overnight enhances flavor melding and texture firmness.
  • For cleaner slices, dip the knife in hot water and wipe between cuts.
  • Mint leaves add a fresh herbal note and attractive color but are optional.

Nutrition

Keywords: Italian cake, ricotta cake, vanilla cake, chocolate ganache, raspberry dessert, layered cake, creamy ricotta, easy baking dessert, fruit garnish, unique cake inversion

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