Italian Vanilla Raspberry Love Cake
Indulge in the delightful Italian Vanilla Raspberry Love Cake, a stunning dessert that marries rich flavors with an elegant presentation. This cake features layers of creamy ricotta custard and fluffy vanilla sponge, all topped with luscious chocolate ganache and fresh raspberries. Perfect for any occasion—from cozy weeknight dinners to festive gatherings—this recipe is easy to make and sure to impress your family and friends. Each bite offers a harmonious blend of sweetness and tartness, creating a truly unforgettable dessert experience.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2 (15-ounce) containers full-fat ricotta cheese
- ¾ 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
- ½ cup neutral oil (vegetable or canola)
- 1 cup water
- 3 large eggs
- 1 cup semi-sweet chocolate chips or chopped chocolate
- ½ cup heavy cream
- 1 to 1½ cups fresh raspberries
- Powdered sugar, for dusting
- Fresh mint leaves (optional)
Instructions
- Preheat your oven to 350°F (175°C) and prepare your baking dish by greasing it or lining it with parchment paper.
- In a bowl, mix ricotta cheese, sugar, and vanilla extract until smooth. Add eggs one at a time while mixing gently.
- In another bowl, combine cake mix, oil, water, and eggs; beat until smooth.
- Pour the cake batter into the baking dish and carefully spoon the ricotta mixture on top without mixing.
- Bake for 55–65 minutes until golden brown and a toothpick comes out mostly clean. Allow it to cool completely.
- For the ganache, heat heavy cream until simmering and pour over chocolate; whisk until smooth.
- Once cooled, pour ganache over the cake and garnish with fresh raspberries before chilling for at least four hours.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 350
- Sugar: 24g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg