Description
Italian Vanilla Raspberry Love Cake is a luscious, multi-layered dessert featuring a creamy ricotta custard base, a light vanilla sponge cake, and a glossy chocolate ganache topping. Fresh raspberries and a dusting of powdered sugar add brightness and color to this elegant yet easy-to-make cake, perfect for special occasions or everyday celebrations. Its unique self-layering method creates a delightful texture contrast and rich flavor harmony.
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
- 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 to make slicing and removal easier.
- Mix the Ricotta Layer: In a large bowl, combine ricotta cheese, granulated sugar, and vanilla extract. Beat gently until smooth. Add eggs one at a time, mixing carefully after each to avoid overbeating; aim for a light, not foamy, texture. Set aside.
- Prepare the Vanilla Cake Batter: In another bowl, combine cake mix, oil, water, and eggs. Beat with an electric mixer for 2 minutes until smooth and pale with a pourable consistency.
- Layer the Cake (The Magic Step): Pour cake batter into the prepared pan and smooth evenly. Gently spoon the ricotta mixture over the batter without stirring or swirling to ensure the layers invert during baking.
- Bake: Bake in the center rack for 55 to 65 minutes until the top is lightly golden and a toothpick inserted comes out mostly clean with a slight jiggle allowed. Cool completely in the pan to let the layers set.
- Make the Chocolate Ganache: Heat heavy cream until just simmering, then pour over chocolate chips. Let sit for 2 minutes, then whisk until smooth and glossy. Allow ganache to cool 5–10 minutes until slightly thickened before spreading over the cooled cake.
- Garnish & Chill: Top ganache with fresh raspberries and mint leaves for color. Dust lightly with powdered sugar. Refrigerate for at least 4 hours or overnight to meld flavors and firm ganache.
- Slice and Serve: Use a sharp knife dipped in hot water and wiped clean between cuts to slice cake into squares. Serve chilled with extra raspberries if desired.
Notes
- For cleaner slicing, warm your knife between cuts.
- Use full-fat ricotta for best texture and flavor in the custard layer.
- Do not stir the layers after pouring to allow the unique inversion effect during baking.
- Refrigerate the cake overnight for optimal flavor and texture.
- Store in the refrigerator covered for up to 5 days.
- Freeze the cake un-garnished for up to 2 months; thaw overnight in fridge before serving.
- Optional mint garnish adds freshness and visual appeal but can be omitted.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 230 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 110 mg
Keywords: Italian vanilla raspberry love cake, ricotta cake, layered cake, chocolate ganache cake, raspberry dessert, Italian-American dessert, self-layering cake
