Description
If a dessert could give you a hug, this would be the one. The Vanilla Raspberry Love Cake is that dreamy balance of creamy, fluffy, sweet, and slightly tangy. Picture a tender vanilla sponge, a silky ricotta custard, and a glossy chocolate topping, all crowned with ruby-red raspberries and a dusting of snowy sugar. One slice and you’ll understand why this cake feels both comforting and fancy at the same time.
It’s not just a cake—it’s a celebration. Whether you’re baking for family, sharing with friends, or just want to treat yourself (and let’s be honest, you deserve it), this Italian-inspired beauty fits the occasion.
Ingredients
Scale
Ricotta Cream Base
- 2 (15-ounce) tubs full-fat ricotta cheese
- ¾ cup sugar
- 1 teaspoon pure vanilla extract
- 4 large eggs, room temperature
Vanilla Cake Batter
- 1 (15.25-ounce) box of vanilla, white, or yellow cake mix
- ½ cup vegetable or canola oil
- 1 cup water
- 3 large eggs
Chocolate Ganache Glaze
- 1 cup semi-sweet chocolate chips (or chopped chocolate)
- ½ cup heavy cream
Toppings
- 1 to 1 ½ cups fresh raspberries
- Powdered sugar, for dusting
- A few mint leaves (optional, but they make the cake pop with color)
Instructions
- Prep Your Pan
- Heat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or spray, and if you’re a cautious baker, line it with parchment paper too. You’ll thank yourself when slicing later.
- Make the Ricotta Mixture
- Whisk together ricotta, sugar, and vanilla until smooth. Add the eggs one by one, mixing lightly each time. Don’t overbeat—you’re not making whipped cream here. You want a silky texture, not froth.
- Prepare the Cake Batter
- In another bowl, mix the cake mix with oil, water, and eggs. Beat for about 2 minutes until the batter looks pale and pourable.
- The Magic Layering
- Pour the cake batter into your pan and spread it evenly. Now gently spoon the ricotta mixture over the top, covering the batter without stirring. Trust the process. During baking, the ricotta layer sinks while the sponge rises. It’s like they trade places mid-bake—pretty cool, right?
- Bake
- Slide the pan into the oven and bake for 55–65 minutes. Look for a golden top that springs back to the touch. A toothpick should come out mostly clean (a few crumbs are fine). Let the cake cool completely before moving on—this step sets those gorgeous layers.
- Make the Ganache
- Warm the cream in a saucepan until it just starts to bubble. Pour over the chocolate in a bowl and let it sit for 2 minutes. Then stir gently until you’ve got a glossy, smooth ganache. Let it cool for 5–10 minutes so it thickens slightly before spreading it over your cake.
- Garnish & Chill
- Scatter fresh raspberries on top, tuck in a few mint leaves, and dust everything lightly with powdered sugar. Chill the cake for at least 4 hours (overnight is even better). The flavors deepen, and the texture becomes just right.
- Slice & Serve
- Use a sharp knife to cut squares—wipe the blade between slices for neat edges. Serve chilled with extra berries on the side if you’re feeling fancy.
Notes
Storage Tips
- Fridge: Keep covered for up to 5 days.
- Freezer: Wrap (without berries) in plastic and foil, then freeze up to 2 months. Thaw in the fridge overnight before garnishing.
How to Serve It
- Perfect for Easter, Mother’s Day, or a summer brunch centerpiece.
- Add whipped cream or a scoop of gelato for extra indulgence.
- Pair with espresso or dessert wine (like Vin Santo) for a true Italian moment.