Description
Italian Vanilla Raspberry Love Cake is a decadent dessert that combines a creamy ricotta layer with a light vanilla sponge cake, topped with a rich chocolate ganache and fresh raspberries. This cake is a perfect balance of flavors and textures, creating a delightful treat for any occasion.
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, but adds freshness and color)
Instructions
- Preheat and Prepare the Pan – Start by preheating 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.
- Mix the Ricotta Layer – Combine ricotta cheese, sugar, and vanilla. Add eggs one at a time, mix gently. Set aside.
- Prepare the Vanilla Cake Batter – Combine cake mix, oil, water, and eggs. Beat until smooth.
- Layer the Cake (The Magic Step) – Pour cake batter into the dish, then spoon ricotta mixture over it.
- Bake – Bake for 55-65 minutes until lightly golden and set.
- Make the Chocolate Ganache – Heat cream, pour over chocolate chips, whisk until smooth. Spread over cooled cake.
- Garnish & Chill – Top with raspberries, mint leaves, and powdered sugar. Chill for at least 4 hours.
- Slice and Serve – Slice into squares and serve chilled.
Notes
- For a neat presentation, dip the knife in hot water before slicing the cake.
- This cake tastes even better when made a day ahead to allow the flavors to meld.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 24g
- Sodium: 270mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 105mg
Keywords: Italian, Vanilla, Raspberry, Love Cake, Ricotta, Chocolate Ganache, Dessert
