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Italian Vanilla Raspberry Love Cake

Italian Vanilla Raspberry Love Cake
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Indulge in the delightful experience of making Italian Vanilla Raspberry Love Cake, a stunning dessert that combines layers of creamy ricotta and fluffy vanilla sponge. This cake is perfect for any gathering, whether it’s a family dinner or a special treat for yourself. Each slice features a rich chocolate ganache topping and fresh raspberries, creating a visually appealing centerpiece that will impress your guests. With its balance of sweetness and richness, this cake is sure to steal hearts and taste buds alike!

Ingredients

Scale
  • 2 (15-ounce) containers full-fat ricotta cheese
  • ¾ cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 4 large eggs
  • 1 (15.25-ounce) box vanilla cake mix
  • ½ cup neutral oil (vegetable or canola)
  • 1 cup water
  • 3 large eggs (for cake layer)
  • 1 cup semi-sweet chocolate chips or chopped chocolate
  • ½ cup heavy cream
  • Fresh raspberries for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and line it with parchment paper.
  2. In a large bowl, mix the ricotta cheese, sugar, and vanilla until smooth. Add eggs one at a time, mixing gently.
  3. In another bowl, combine the cake mix, oil, water, and eggs until smooth.
  4. Pour the cake batter into the prepared pan evenly, then spoon the ricotta mixture on top without mixing.
  5. Bake for 55–65 minutes until golden brown and a toothpick inserted comes out mostly clean.
  6. For the ganache, heat heavy cream until simmering, pour over chocolate chips, let sit for two minutes, then whisk until smooth.
  7. Once cooled, pour ganache over the cake and top with fresh raspberries. Chill for at least four hours before serving.

Nutrition

Find it online: https://cookingwithviolet.com/italian-vanilla-raspberry-love-cake/