Craving a dessert that's quick to make, surprisingly healthy, and bursting with flavor? Look no further than Italian Love Cake! This delightful treat isn’t just a cake; it’s an experience, a perfect balance of textures and tastes that will leave you wondering why you haven't made it sooner. Trust me, from one busy foodie to another, this will become a staple in your kitchen.
Why You Will Love This Recipe
This incredible recipe transcends mere cake-making; it's a journey of flavors and textures. Start with a creamy ricotta layer, move to a moist cake body mixed with almond and finish with a delicious cherry topping. All it takes is a perfect balance that creates the wonderful Italian Love Cake.
My grandmother Nonna Emilia, used to bake what she called “Torta dell'Amore” every time we’d visit. The scent of almonds and cherries wafting through her kitchen is ingrained in my memory. She always said the secret ingredient was the love she put into it. While I can’t guarantee you Nonna Emilia's level of love, this recipe comes pretty darn close to replicating her magic!
Ingredients
For the Ricotta Layer:
- 15 ounces ricotta cheese, whole milk
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cake Layer:
- 1 box (15.25 ounces) yellow cake mix
- 1 3/8 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1/2 teaspoon almond extract
For the Topping:
- 1 can (21 ounces) cherry pie filling
Step-by-Step Instructions for Making the Recipe
- Prep: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Make the Ricotta Layer: In a large bowl, combine ricotta cheese, sugar, eggs, and vanilla extract. Mix well until smooth and creamy.
- Make the Cake Batter: In a separate bowl, prepare the yellow cake mix according to package directions, but add the almond extract to the batter.
- Assemble: Pour the ricotta mixture evenly into the prepared baking pan. Carefully pour the cake batter over the ricotta layer.
- Add Cherry Pie Filling: Spoon the cherry pie filling evenly over the cake batter.
- Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean-ish (a little cherry juice is okay!).
- Cool: Let the Italian Love Cake cool completely in the pan before cutting and serving. The cake will settle as it cools.
- Serve: Dust with powdered sugar, if desired. Enjoy your homemade Italian Love Cake!
Italian Love Cake
Ingredients
Equipment
Method
- Prep: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Make the Ricotta Layer: In a large bowl, combine ricotta cheese, sugar, eggs, and vanilla extract. Mix well until smooth and creamy.15 ounces ricotta cheese, whole milk, 1/2 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract
- Make the Cake Batter: In a separate bowl, prepare the yellow cake mix according to package directions, but add the almond extract to the batter.1 box yellow cake mix, 1 cup water, 1/3 cup vegetable oil, 3 large eggs, 1/2 teaspoon almond extract
- Assemble: Pour the ricotta mixture evenly into the prepared baking pan. Carefully pour the cake batter over the ricotta layer.
- Add Cherry Pie Filling: Spoon the cherry pie filling evenly over the cake batter.1 can cherry pie filling
- Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean-ish (a little cherry juice is okay!).
- Cool: Let the Italian Love Cake cool completely in the pan before cutting and serving. The cake will settle as it cools.
- Serve: Dust with powdered sugar, if desired. Enjoy your homemade Italian Love Cake!