Ricotta Butter Cake
Prep time
Cook time
Total time
My friend Jeanette from Boston sent me this wonderful recipe from her recipe collection, made with a butter cake and ricotta cheese. I revised the original recipe which uses a cake mix and substituted a butter cake recipe. The cake batter is poured into the bottom of an angel food cake pan, and the ricotta cheese filling is poured over the top. As the cake bakes the heavier ricotta filling floats to the bottom of the pan. After baking and removing from the pan, turn the cake upside down and the ricotta is on the top, forming a custard-like topping, and then finish with a dusting of confectioners’ sugar. This is a wonderful and easy dessert, perfect as an Easter or spring dessert.
Recipe type: Dessert | Butter Cake
Serves: 12 to 14
Ricotta Filling:
  • 4 large eggs
  • 2 cups Ricotta Cheese, room temperature
  • ¾ cup plus 2 tablespoons granulated sugar
  • 1 teaspoon pure vanilla extract
Cake Batter:
  • 3 cups cake flour, sifted
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup milk, room temperature (preferably whole milk)
  • 2 teaspoons pure vanilla extract
  • 1 cup unsalted butter, room temperature
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 to 2 teaspoons confectioners’ (powdered) sugar
Preheat oven to 350 degrees F. Prepare one 10 inch Angel Food cake pan with a non-removable bottom; lightly grease the pan with shortening and dust with flour.
Ricotta Filling:
  1. In a medium size mixing bowl, lightly beat the eggs with a wire whisk. Add the ricotta cheese, sugar, and vanilla and lightly beat just until mixed. Tip: Do not overbeat, blend the ingredients quickly to add as few air bubbles as possible. Set aside.
Cake Batter:
  1. In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the milk and vanilla together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Pour the ricotta cheese mixture evenly over the top of the cake batter.
  7. Bake: Bake 75 to 80 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center of the cake comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes.
  8. Run a thin kitchen knife around the edge of the pan to loosen the sides. Invert the pan onto a cake plate, and then carefully lift pan off of the cake. The ricotta cheese mixture will be on top of the cake. Let cool completely.
  1. Before serving, use a fine-mesh sieve to dust the top of cake with confectioner’s sugar.
Recipe Notes
Pan: One 10 inch Angel Food Pan Prep: Greased and Floured Oven Temp: 350° Storage: Cover and Refrigerate

Help: Cake Hints and Tips

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Recipe by at https://thebakingpan.com/recipes/cakes/ricotta-butter-cake/