Italian Vanilla Raspberry Love Cake Recipe
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.
- 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.
Notes
- Use full-fat ricotta for best creaminess and flavor.
- Do not overbeat ricotta mixture to keep the texture smooth and light.
- Line the pan with parchment paper for easier removal and serving.
- The inversion of layers during baking is key to the cake’s unique texture.
- Allow the cake to cool completely before adding ganache to prevent melting.
- Chill sufficiently for clean slices and set texture.
- Fresh raspberries add bright tartness balancing the rich layers.
Keywords: Italian cake, ricotta cake, vanilla cake, raspberry dessert, chocolate ganache, layered cake, easy dessert recipe
