Classic Traditional Italian Love Cake
This Classic Traditional Italian Love Cake features a moist yellow cake base topped with a creamy ricotta custard, baked to golden perfection. It's a delightful dessert that promises a taste of authentic Italian tradition.
Equipment
- Baking Dish
- Electric Mixer
- Large Bowls
Ingredients
Cake
- 1 box yellow cake mix (15.25 ounces)
- 1 cup milk
- 2 large eggs (for cake)
- 1/2 cup unsalted butter, melted (1 stick)
Custard
- 2 pounds whole milk ricotta cheese (32 ounces)
- 1 1/2 cups granulated sugar
- 2 large eggs (for custard)
- 2 teaspoons vanilla extract
Garnish (Optional)
- Powdered sugar for dusting
Instructions
Preparation
- Preheat oven to 350°F (175°C) and grease and flour a 9x13 inch baking dish.
Make the Cake Batter
- In a large bowl, combine cake mix, 1 cup milk, 2 eggs, and melted butter; beat until smooth. Pour batter into the prepared baking dish.
Make the Ricotta Mixture
- In a separate bowl, whisk together ricotta cheese, granulated sugar, the remaining 2 eggs, and vanilla extract until smooth and creamy.
Assemble and Bake
- Carefully spoon the ricotta mixture over the cake batter. Bake for 50-60 minutes, or until the top is golden and a knife inserted into the cake comes out clean.
Cool and Serve
- Remove the cake from the oven and let it cool completely on a wire rack to allow the custard to set. Optionally, dust with powdered sugar before slicing and serving. Store leftovers in the refrigerator for up to 3-4 days.
Notes
For best results, ensure all ingredients are at room temperature before mixing. Cooling the cake completely is essential for the custard to set properly, so be patient!