Description

Italian Vanilla Raspberry Love Cake is a luscious layered dessert featuring a smooth ricotta cream base, a light vanilla sponge cake, silky chocolate ganache topping, and fresh raspberries. This elegant yet easy-to-make cake is a perfect balance of creamy, sweet, and tart elements that naturally layers itself during baking. Ideal for special occasions or a comforting treat, it serves 12-16 and tastes even better the next day.

Ingredients

Scale

Ricotta Cream Layer

2 (15-ounce) containers full-fat ricotta cheese
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
4 large eggs, at room temperature

Vanilla Cake Layer

1 (15.25-ounce) box vanilla, white, or yellow cake mix
1/2 cup neutral oil (vegetable or canola)
1 cup water
3 large eggs

Chocolate Ganache Topping

1 cup semi-sweet chocolate chips or chopped chocolate
1/2 cup heavy cream

Garnish

1 to 1.5 cups fresh raspberries
Powdered sugar, for dusting
Fresh mint leaves (optional)

Instructions

Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray and line the bottom with parchment paper for easy removal and clean slicing.
Mix the Ricotta Layer: In a large bowl, combine the ricotta cheese, granulated sugar, and vanilla extract. Blend until smooth using a hand mixer or whisk. Add eggs one at a time, mixing gently after each to keep the mixture light without overbeating. Set aside.
Prepare the Vanilla Cake Batter: In another bowl, mix the cake mix, oil, water, and eggs. Beat for 2 minutes until the batter is smooth, light, and pourable.
Layer the Cake (The Magic Step): Pour the vanilla cake batter evenly into the prepared dish. Carefully spoon the ricotta mixture over the top without stirring or swirling. This layering allows the ricotta layer to sink and the cake to rise during baking.
Bake: Bake for 55 to 65 minutes until the top is lightly golden and springy. A toothpick inserted should come out mostly clean with a slight jiggle. Cool completely in the pan to allow layers to firm up.
Make the Chocolate Ganache: Heat the heavy cream until it just simmers. Pour over the chocolate chips in a bowl and let sit for 2 minutes. Whisk gently until smooth and glossy. Let the ganache cool 5-10 minutes to thicken.
Garnish & Chill: Pour and spread the ganache evenly over the cooled cake. Top with fresh raspberries and optional mint leaves, then dust with powdered sugar. Refrigerate for at least 4 hours or overnight for best texture and flavor melding.
Slice and Serve: Use a sharp knife dipped in hot water and wiped between cuts to slice into squares. Serve chilled with extra raspberries or a dollop of whipped cream if desired.

Notes

Use full-fat ricotta for the best creamy texture.
Do not overbeat the ricotta layer to keep it smooth and custard-like.
Line the baking pan with parchment paper to make removing and slicing easier.
Ganache should be slightly cooled before pouring so it thickens nicely.
Refrigerate the cake at least 4 hours; it improves flavor and texture.
Store covered in the refrigerator for up to 5 days or freeze ungarnished for 2 months.
Serve chilled, optionally with whipped cream or vanilla gelato.
For cleaner slicing, dip the knife in hot water and wipe between cuts.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1 slice (1/16 of cake)
Calories: 370 kcal
Sugar: 28 g
Sodium: 210 mg
Fat: 22 g
Saturated Fat: 11 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 2 g
Protein: 7 g
Cholesterol: 105 mg

Keywords: Italian Love Cake, Ricotta Cake, Vanilla Raspberry Cake, Chocolate Ganache Cake, Layered Cake, Italian Dessert, Custard Cake, Spring Dessert, Summer Cake