Name: Italian Vanilla Raspberry Love Cake Recipe
Prep time: 20 min
Cook time: PT-491242H53M45S
Total time: 5 h
Cuisine: Italian
Ingredients: 2 (15-ounce) containers full-fat ricotta cheese; 3/4 cup granulated sugar; 1 teaspoon pure vanilla extract; 4 large eggs, at room temperature; 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; 1 cup semi-sweet chocolate chips or chopped chocolate; 1/2 cup heavy cream; 1 to 1.5 cups fresh raspberries; Powdered sugar, for dusting; Fresh mint leaves (optional)

Introduction

Italian Vanilla Raspberry Love Cake is a delightful dessert featuring a creamy ricotta custard layer beneath a light vanilla sponge, topped with a glossy chocolate ganache and fresh raspberries. This elegant cake offers a perfect balance of flavors and textures, ideal for special occasions or a luxurious treat.

A close-up of a three-layer dessert square on a white plate, resting on a white marbled surface. The bottom layer is a light brown crumbly crust that looks slightly crunchy. The middle layer is thick, soft, and pale cream-colored with a spongy texture. The top layer is a shiny dark chocolate sauce spread evenly, topped with a thin swirl of white cream beneath it. On the very top, there is a pile of fresh red raspberries dusted lightly with white powdered sugar and a small sprig of fresh green mint leaves. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: 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 for easy removal and slicing.
Step 2: In a large bowl, combine the ricotta cheese, granulated sugar, and vanilla extract. Blend until smooth using a hand mixer or whisk. Add the eggs one at a time, mixing gently after each addition until just combined. Avoid overbeating.
Step 3: In a separate bowl, mix the cake mix, oil, water, and eggs. Beat with a mixer for about 2 minutes until the batter is smooth and pourable.
Step 4: Pour the cake batter evenly into the prepared dish. Very gently spoon the ricotta mixture over the top without stirring or swirling. This layering creates the signature invert effect during baking.
Step 5: Bake in the center of the oven for 55 to 65 minutes, until the top is lightly golden and a toothpick inserted comes out mostly clean. Allow the cake to cool completely in the pan to set the layers.
Step 6: To make the ganache, heat the heavy cream until it simmers. Pour over the chocolate chips and let sit for 2 minutes. Whisk gently until smooth and glossy. Let it cool 5–10 minutes until thickened, then spread over the cooled cake.
Step 7: Garnish the ganache with fresh raspberries and mint leaves if using. Lightly dust with powdered sugar. Refrigerate the cake for at least 4 hours or overnight before serving to allow flavors to meld and the ganache to firm up.

Tips & Variations

Use full-fat ricotta for the creamiest texture and richest flavor in the custard layer.
Substitute fresh strawberries or blueberries for raspberries if preferred.
To make the cake gluten-free, use a gluten-free vanilla cake mix.
For extra depth, add a teaspoon of almond extract to the ricotta mixture.
Serve chilled for the best texture and flavor contrast.

Storage

Store the cake covered in the refrigerator for up to 4 days. Keep it chilled to maintain the ganache’s texture and ricotta cream’s freshness. Reheat slices in the microwave for 10-15 seconds if you prefer it slightly warmed, but it is best served cold or at room temperature.

How to Serve

A square piece of cake with four visible layers: the bottom layer is a crumbly, light brown crust; above it is a thick, soft, and airy pale cream cake layer with small holes; next is a white smooth cream layer; the top layer is a glossy dark chocolate glaze spread evenly. On top of the chocolate glaze are fresh red raspberries grouped in the center, lightly dusted with white powdered sugar, and garnished with a small green mint leaf. The cake is placed on a white plate on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake actually benefits from being made ahead. Refrigerate it overnight to allow the flavors to meld and the texture to set perfectly.

What if I don’t have a 9×13-inch baking dish?

You can use a similarly sized baking dish or divide the batter between two smaller pans. Just adjust baking time accordingly and check for doneness with a toothpick.

Italian Vanilla Raspberry Love Cake Recipe

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★★★★★

4.9 from 62 reviews

This Italian Vanilla Raspberry Love Cake features a luscious ricotta cream layer paired with a light vanilla sponge cake that magically invert during baking. Topped with a silky chocolate ganache and fresh raspberries, it offers a perfect balance of creamy, sweet, and tart flavors—ideal for special occasions or a decadent dessert treat.

Author: zara
Prep Time: 20 minutes
Cook Time: 55 to 65 minutes
Total Time: 5 hours (including chilling time)
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: Italian
Diet: Vegetarian

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 removing and slicing the cake easier.
Mix the Ricotta Layer: In a large bowl, combine the ricotta cheese, granulated sugar, and vanilla extract. Blend with a hand mixer or whisk until smooth. Add eggs one at a time, mixing gently after each addition to avoid overbeating. Set aside once just combined.
Prepare the Vanilla Cake Batter: In a separate bowl, combine the cake mix, oil, water, and eggs. Beat with a mixer for 2 minutes until smooth and pale with a pourable consistency.
Layer the Cake (The Magic Step): Pour the vanilla cake batter evenly into the prepared pan. Gently spoon the ricotta mixture over the top without stirring or swirling. The heavier ricotta will sink during baking, creating a firm base while the sponge rises above.
Bake: Bake in the center of the oven for 55 to 65 minutes until the top is lightly golden and springs back when touched. A toothpick inserted should come out mostly clean. Let cool completely in the pan to allow layers to set.
Make the Chocolate Ganache: Heat heavy cream until just simmering, then pour over chocolate chips in a bowl. Let sit for 2 minutes, then whisk slowly to a smooth, glossy consistency. Let cool 5–10 minutes to thicken slightly.
Garnish & Chill: Pour ganache over the cooled cake and spread evenly. Arrange fresh raspberries on top, add mint leaves if desired, and dust with powdered sugar. Refrigerate at least 4 hours or overnight to meld flavors and firm the ganache.