Italian Love Cake Recipe

Introduction

Italian Love Cake is a tender, moist dessert bursting with creamy ricotta and subtle vanilla notes. This simple yet elegant cake is perfect for sharing with loved ones on any occasion.

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• 3 large eggs
• 1 cup whole milk (or almond milk)
• 2 tsp pure vanilla extract
• 15 oz ricotta cheese
• Powdered sugar for dusting

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a baking pan, either rectangular or round.
2. Step 2: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
3. Step 3: In another bowl, beat the eggs with the milk and vanilla extract until frothy. Mix in the ricotta cheese until the mixture is smooth.
4. Step 4: Gradually pour the wet ingredients into the dry mixture, stirring gently until just combined. Avoid overmixing to keep the cake light.
5. Step 5: Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until the cake turns golden brown and a toothpick inserted in the center comes out clean.
6. Step 6: Let the cake cool in the pan for about ten minutes before transferring it to a wire rack. Dust generously with powdered sugar before serving.

Tips & Variations

• For a dairy-free version, substitute ricotta with a plant-based ricotta alternative and use almond milk as suggested.
• Adding a teaspoon of lemon zest to the batter can enhance the flavor with a bright, fresh note.
• If you like a richer texture, swap whole milk for cream or half-and-half.
• Serve with fresh berries or a drizzle of honey for an extra special touch.

Storage

Store the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm slices gently in the microwave or enjoy chilled, depending on your preference.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use part-skim ricotta instead of whole milk ricotta?

Yes, part-skim ricotta works fine and will slightly reduce the richness of the cake while keeping it moist and flavorful.

Can I make this cake gluten-free?

Absolutely. Substitute the all-purpose flour with a gluten-free baking blend, making sure it contains xanthan gum or another binder for best results.

Italian Love Cake Recipe

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★★★★★

4.6 from 68 reviews

Italian Love Cake is a moist and tender dessert featuring creamy ricotta cheese and a light vanilla-infused batter, baked to golden perfection and lightly dusted with powdered sugar for a delicate finish. This cake is a lovely balance of creamy texture and sweet flavor, perfect for an elegant dessert or special occasion treat.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• ½ tsp salt

Wet Ingredients

• 3 large eggs
• 1 cup whole milk (or almond milk)
• 2 tsp pure vanilla extract
• 15 oz ricotta cheese

For Finishing

• Powdered sugar for dusting

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a baking pan, either rectangular or round, to prevent sticking and help with even baking.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until all ingredients are evenly combined to ensure consistent texture.
3. Combine Wet Ingredients: In a separate bowl, beat the eggs with milk and vanilla extract until frothy. Then, add the ricotta cheese and mix until the mixture becomes smooth and creamy.
4. Combine Wet and Dry Mixtures: Gradually pour the wet mixture into the dry ingredients, stirring gently with a spatula or spoon until just combined. Be careful not to overmix to maintain a light and tender cake texture.
5. Transfer Batter and Bake: Pour the batter evenly into the greased baking pan. Bake in the preheated oven for 30 to 35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
6. Cool and Finish: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Before serving, dust the top generously with powdered sugar for a beautiful presentation and a touch of sweetness.

Notes

• You can substitute whole milk with almond milk to make it dairy-light, though flavor and texture may slightly vary.
• For a richer flavor, try adding lemon zest or orange zest to the batter.
• Ensure not to overmix after combining wet and dry ingredients to keep the cake tender.
• Use fresh ricotta cheese for the best texture and taste.
• This cake stores well covered at room temperature for 2 days or refrigerated for up to 4 days.

Keywords: Italian Love Cake, ricotta cake, moist cake, Italian dessert, ricotta cheese cake, vanilla cake, easy cake recipe