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Italian Christmas Cookie Cake

  • Prep 10 min
  • Total 1 hr 20 min
  • Servings 12

Inspired by a sugar cookie and featuring ricotta and olive oil, this Italian sweet cake is about to become the best you’ve ever tasted. Ever. Ever. ...MORE+ LESS-

Cheeky Kitchen Cheeky Kitchen
May 11, 2017

Ingredients

1
container (15 oz) ricotta cheese, strained of excess liquid
4
eggs
1
teaspoon almond extract
3/4
cup heavy cream
1/2
cup olive oil
1
box (15.25 oz) Betty Crocker™ SuperMoist™ Cake Mix French Vanilla
4
cups powdered sugar
3-4 tablespoons milk or half-and-half
1
teaspoon vanilla extract
Nonpareil sprinkles
Baking spray

Steps

Hide Images
  • 1
    Gather your ingredients.
  • 2
    Heat oven to 325º F. Spray a 9” springform pan with baking spray.
  • 3
    In a stand mixer fitted with a paddle attachment, beat together ricotta, eggs and almond extract. In a separate bowl or large measuring cup, combine cream and olive oil. Add cake mix to ricotta mixture in small amounts, alternating with adding the cream and olive oil mixture. Beat until smooth. Pour into prepared pan.
  • 4
    Bake for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Cool completely before removing from springform pan.
  • 5
    In a small bowl, whisk together powdered sugar, milk and vanilla extract. Use more or less milk depending on your desired consistency. Drizzle icing over cake.
  • 6
    Sprinkle with nonpareils.
  • 7
    Allow frosting to set before slicing and serving.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
500
Calories from Fat
180
% Daily Value
Total Fat
20g
31%
Saturated Fat
8g
39%
Trans Fat
0g
Cholesterol
95mg
31%
Sodium
320mg
13%
Potassium
100mg
3%
Total Carbohydrate
72g
24%
Dietary Fiber
0g
0%
Sugars
56g
Protein
7g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
20%
20%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
  • Inspired by a sugar cookie and featuring ricotta and olive oil, this Italian sweet cake is about to become the best you’ve ever tasted. Ever. Ever. Confession time: In my existence as a food blogger, I have probably written the words “this is the best recipe ever” more than fourteen hundred million times. There are a lot of really good recipes out there. Also, I may be prone to superlatives. But none of that matters anymore. Because this is the best recipe ever. I kid you not. When it comes to cake, I’m a picky chicken. Always looking for ways to upgrade box mixes, I often come away feeling a little blasé. No matter what you add, most mixes make a pretty standard cake that’s pretty good. It’s hard to change the texture or generally wow one’s face off. Until, of course, one decided to add a pound of ricotta, a heaping glug of olive oil and the most incredible almond-kissed drizzle of icing to the top of this sugar cookie-inspired cake. I am telling you. Run for the kitchen. Grab a bowl. Make this cookie cake. It will become your favorite cake of all time ever. Ever. Ever. I mean ever.

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