Ricotta Cake

This was aweome! Super moist! I have made similar cakes using sour cream, but it doesn't compare to the ricotta! I only had half the ricotta the recipe called for on hand, so I halfed the ricotta mixture and it was still fabulous! I recommend this cake to everyone.

Excellent! I only used half the ricotta mixture (that's all the ricotta I had in the house). I made it in 2 small pans instead of a 13x9 & it cooked in 45 minutes. I brought it to a picnic at my parents house- everyone (ages 2 to 90)loved it. Nice for a hot day, not too sweet.

This is SO easy and SO delicious. The ricotta settles to the bottom, so don't be alarmed--that's what makes it so good! I get raves no matter where I take it. My husband likes it warm right out of the oven, but I prefer it cold. Try it, you won't be disappointed!!

Excellent! I like it so much that I've made it 3 times in the past month. The first time I only used half the ricotta mixture & thought it was great. Then I followed the recipe & it was incredible!! The 3rd time I added some fresh blueberries (put on top before baking). The blueberries made it look wierd, but once cut it looked good. I'm addicted! Thanks to other reviewers for the warning that the ricotta mixture falls to the bottom. I invert it on a platter after baking so the ricotta is on top. Yum!

I've been making Ricotta Cake for quite awhile now, it's one of my husband's favorites. Recently I miss placed my recipe for it, and while trying to replace it came upon this version, and as far as i can tell it's identical to my previous one. However since it had been awhile since i last made this i wasnt thinking, and of course didnt properly read the recipe so i made the mistake of mixing all the ingredients at the same time... i was worried but decided to try it... it didnt turn out too bad and i would recommend this method for anyone who wants to avoid the "wet cake" texture. My mistake turned out a cake that was slightly more of a sponge consistency, but still retained the ricotta flavor, I perferr the traditional method but this "oops" was also good... and saved quite a few steps, all ingredients mixed in one bowl and then into the baking dish... alot less clean up too!

This is a wonderful cake. The ricotta mixture does sink to the bottom of the cake but it is delicious. I actually tasted this or a similar cake at a dinner party and wanted the recipe. I was so happy to find this. Also it is so simple to make. I will definately make this again and again!

Ok so I made the cake as directed (using 3/4 of the ricotta listed and 3/4 of the eggs listed and added a litlle more vanilla to ricotta mixture). The cake came out great but I learned the hard way that you have to place a cookie sheet underneath the cake pan to catch the overflow that caused a brief smoke party in my oven. After scrubbing out the bottom of the stove, the cake baking was back on track. The cake was getting dark after about 45 minutes so I turned temp down to 305 degrees for 30 minutes and back up to listed temp for another 5 minutes. I tried it warm (cooling for 15 minutes) and it was great. I actually iced the cake with store bought icing and placed in fridge and it was even better today. I would definitely make again.

So EASY to make and received MANY compliments! They all wanted the recipe! Thank u so much!

I can think of a thousand ways to fancy this cake up for company or a holiday but...it's perfect just the way it is. My husband also loved it warm right out of the oven. I'm thinking a thickened pineapple or apricot fruit sauce would be wonderful. Going to try making this using a chocolate cake mix.

This is a fun, easy recipe. Mine took an extra 1/2 hour in the oven though, and I turned temp. down to avoid getting too dark. I'm thinking a fruit glaze would be great on this.