Italian Vanilla Raspberry Love Cake
Indulge in the delightful Italian Vanilla Raspberry Love Cake, a stunning layered dessert that perfectly balances creamy ricotta custard, fluffy vanilla sponge, and rich chocolate ganache. This cake is not only visually impressive but also offers a harmonious blend of flavors that will leave your guests craving more. Topped with fresh raspberries and a dusting of powdered sugar, it’s ideal for any celebration or as a sweet treat at home. With an easy-to-follow recipe, you’ll create a showstopper that will elevate any occasion.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 35 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2 (15-ounce) containers full-fat ricotta cheese
- ¾ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 4 large eggs
- 1 (15.25-ounce) box vanilla cake mix
- ½ cup neutral oil
- 1 cup water
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- Fresh raspberries (for garnish)
- Powdered sugar (for dusting)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and line the bottom with parchment paper.
- In a large bowl, blend ricotta, sugar, and vanilla until smooth. Add eggs one at a time, mixing gently to combine.
- In another bowl, beat together cake mix, oil, water, and eggs until smooth.
- Pour the cake batter into the prepared dish and spoon the ricotta mixture on top without mixing.
- Bake for 55–65 minutes until golden brown; cool completely in the pan.
- For ganache, heat cream to simmering, pour over chocolate chips, let sit for 2 minutes, then whisk until smooth.
- Once cooled, pour the ganache over the cake and garnish with fresh raspberries and powdered sugar before chilling for at least 4 hours.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg