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Italian Christmas Cookie Cake

  • Prep 10 min
  • Total 1 hr 20 min
  • Servings 12
  • Pinterest
    5K
  • Print
    12K
  • Save
    608
  • Facebook
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  • Email
    2K

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 -

Brooke McLay Brooke McLay
March 7, 2017

Ingredients

1
box (15.25 oz) Betty Crocker™ SuperMoist™ Cake Mix French Vanilla
1
container (15 oz) ricotta cheese
1 1/4
cups heavy cream
1/2
cup olive oil
4
eggs
1
teaspoon vanilla extract
1
teaspoon almond extract
4
cups powdered sugar
Nonpareil sprinkles
Baking spray

Steps

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  • 1
    Gather your ingredients.
  • 2
    Heat oven to 325º F. Spray a 9” springform pan with baking spray.
  • 3
    In a stand mixer, beat together cake mix, ricotta, 3/4 cup heavy cream, olive oil, eggs and 1 teaspoon almond extract. 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 1/2 cup heavy cream, powdered sugar and 1 teaspoon vanilla extract. Drizzle icing over cake.
  • 6
    Sprinkle with nonpareils.
  • 7
    Allow frosting to set before slicing and serving.
 

Nutrition Information

No nutrition information available for this recipe
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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