18 Ricotta Cake Recipes Italian Style

You know that container of ricotta in your fridge? The one you bought for lasagna or stuffed shells, and now it’s sitting there with just a little bit left, waiting for you to figure out what to do with it? I’ve been there more times than I can count.

Ricotta is one of those ingredients that shows up in savory dishes all the time, but honestly, it really shines in desserts. Italian bakers have known this forever—ricotta makes cakes incredibly moist, tender, and just rich enough without being heavy.

The best part? These cakes come together with simple ingredients you probably already have. Whether you need something fancy for a gathering or just a simple cake for coffee hour, these 18 Italian-style ricotta cakes deliver every time.

1. Italian Ricotta Cheesecake

A classic for good reason. This isn’t your dense New York-style cheesecake—it’s lighter, creamier, and lets the ricotta flavor shine through. Simple ingredients, incredible results .

Recipe Metadata:

Time to Make: 1 hour 10 minutes (plus cooling)

Servings: 8

Ingredients:

1. 16 oz ricotta cheese, drained
2. 8 oz mascarpone cheese (or cream cheese)
3. 3-4 large eggs
4. ¾ cup granulated sugar
5. 2 teaspoons vanilla extract
6. Pinch of salt
7. For crust: 12 graham crackers or digestive biscuits, crushed
8. 4 tablespoons butter, melted
9. 1-2 tablespoons sugar for crust

Recipe Steps:

1. Preheat oven to 350°F. Mix crushed cookies with melted butter and sugar, press into bottom of 8-inch springform pan.
2. In a large bowl, combine ricotta, mascarpone, eggs, sugar, vanilla, and salt. Mix until smooth.
3. Pour filling over crust and smooth the top.
4. Bake for 50 minutes until set but still slightly jiggly in center.
5. Cool completely, then refrigerate for at least 4 hours before serving.

2. Italian Lemon Ricotta Cake with Almond Flour

A cross between cheesecake and regular cake, this one is incredibly moist with a tender crumb. The almond flour adds a subtle nuttiness that pairs perfectly with lemon .

Recipe Metadata:

Time to Make: 1 hour

Servings: 8

Ingredients:

1. ¾ cup unsalted butter, softened
2. 1½ cups granulated sugar
3. 15 oz whole milk ricotta, well-drained
4. 3 large eggs
5. 1 teaspoon vanilla extract
6. Zest and juice of 1 large lemon
7. ¾ cup all-purpose flour
8. ¾ cup almond flour
9. ½ teaspoon baking soda
10. ½ teaspoon salt

Recipe Steps:

1. Preheat oven to 375°F. Grease a 9-inch springform pan.
2. Cream butter and sugar until well combined.
3. Add ricotta, eggs, vanilla, lemon zest, and lemon juice. Mix until smooth.
4. In a separate bowl, whisk together flours, baking soda, and salt.
5. Gradually add dry ingredients to wet mixture, mixing until just combined.
6. Pour batter into prepared pan and bake for 45 minutes, until toothpick comes out clean.
7. Cool in pan for 15 minutes, then transfer to wire rack to cool completely.

3. Italian Limoncello Ricotta Cake

Sunny Italian coastlines inspire this cake, blending zesty citrus with creamy richness. The limoncello adds a lovely grown-up touch .

Recipe Metadata:

Time to Make: 1 hour

Servings: 8

Ingredients:

1. 2 cups whole milk ricotta cheese
2. 3 large eggs
3. 1½ cups all-purpose flour
4. ½ cup limoncello liqueur
5. 1 cup granulated sugar
6. 2 tablespoons freshly grated lemon zest
7. 1 teaspoon vanilla extract
8. 1 teaspoon baking powder
9. ¼ teaspoon salt
10. Powdered sugar for dusting

Recipe Steps:

1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a large bowl, whisk together ricotta, limoncello, sugar, eggs, vanilla, and lemon zest until smooth.
3. In a separate bowl, whisk together flour, baking powder, and salt.
4. Gently fold dry ingredients into ricotta mixture until just combined.
5. Pour batter into prepared pan and smooth the top.
6. Bake for 40-45 minutes until toothpick comes out clean.
7. Let rest in pan for 10 minutes, then transfer to wire rack to cool completely.
8. Dust with powdered sugar before serving.

4. Italian Love Cake (Chocolate Ricotta Layer Cake)

A magical Italian-American dessert where a ricotta layer sinks into chocolate cake during baking, creating a naturally marbled effect. Topped with chocolate pudding and whipped topping .

Recipe Metadata:

Time to Make: 1 hour 20 minutes (plus chilling)

Servings: 12

Ingredients:

1. 1 box chocolate cake mix (plus eggs, oil, water as called for)
2. For ricotta layer: 2 lbs ricotta cheese, ¾ cup sugar, 4 eggs, 1 teaspoon vanilla
3. For topping: 1 box instant chocolate pudding mix, 1½ cups cold milk, 8 oz Cool Whip

Recipe Steps:

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.
2. Prepare chocolate cake mix according to package directions. Pour into pan.
3. In a separate bowl, combine ricotta, sugar, eggs, and vanilla until smooth.
4. Carefully spoon ricotta mixture over cake batter (it will sink during baking).
5. Bake for 55-60 minutes until set. Cool completely.
6. Prepare pudding with milk according to package directions. Fold in Cool Whip.
7. Spread pudding mixture over cooled cake. Refrigerate at least 4 hours or overnight.

5. Ricotta and Jam Crumble Cake (Sbriciolata)

A rustic Italian cake from Tuscany and Umbria with a crumbly exterior and creamy ricotta-jam filling. Perfect with coffee or for picnics .

Recipe Metadata:

Time to Make: 1 hour 15 minutes

Servings: 6

Ingredients:

1. For crust: 2 cups all-purpose flour, ¾ cup sugar, ½ cup cold butter cubed, 2 eggs, 1 teaspoon vanilla, 1 teaspoon baking powder
2. For filling: 2 cups ricotta cheese, drained, ¾ cup berry jam, ¼ cup sugar, 1 teaspoon vanilla

Recipe Steps:

1. Let ricotta drain in a fine mesh strainer for 30 minutes.
2. For crust: In a bowl, mix flour, sugar, and baking powder. Add cold butter and work with hands until crumbly. Add eggs and vanilla, mix until large crumbs form.
3. For filling: Mix drained ricotta with sugar and vanilla until smooth.
4. Line a 9-inch springform pan with parchment. Press half the crumb mixture into the bottom.
5. Spread half the jam over crust, then all the ricotta mixture, then remaining jam.
6. Top with remaining crumbs, reaching to the edges.
7. Bake at 350°F for 45 minutes until golden. Cool completely before removing from pan.

6. Cassata Alla Siciliana (Sicilian Ricotta Cake)

A stunning layered sponge cake filled with sweetened ricotta, chocolate, and citrus flavors. This is Sicily’s most famous celebration cake .

Recipe Metadata:

Time to Make: 1 hour 30 minutes (plus chilling)

Servings: 10

Ingredients:

1. For sponge cake: 8 eggs separated, 1⅓ cups flour, 1¼ cups sugar, 2 teaspoons baking powder, 2 teaspoons lemon zest, 1 teaspoon almond extract, pinch salt
2. For filling: 1½ lbs ricotta strained, ½ cup sugar, 2 teaspoons almond extract, 2 tablespoons grated chocolate (optional)
3. For frosting: 2 cups heavy cream, whipped, ½ cup toasted almond flakes

Recipe Steps:

1. Preheat oven to 350°F. Grease three 8-inch cake pans.
2. Beat egg whites until stiff; set aside.
3. In another bowl, beat egg yolks, sugar, and almond extract until creamy.
4. Mix flour, baking powder, and salt; add to yolk mixture.
5. Fold in lemon zest and beaten egg whites.
6. Divide batter among pans and bake for 30 minutes. Cool completely.
7. For filling: Mix ricotta, sugar, and almond extract until creamy. Fold in chocolate if using.
8. Spread half the filling on first layer, top with second layer, spread remaining filling, top with third layer.
9. Frost with whipped cream and sprinkle with almonds. Keep refrigerated.

7. Migliaccio (Neapolitan Semolina Ricotta Cake)

A traditional Carnival cake from Naples with a texture between cheesecake and pudding. Creamy, citrus-scented, and absolutely unique .

Recipe Metadata:

Time to Make: 2 hours

Servings: 8

Ingredients:

1. 2 cups milk
2. 2 cups water
3. 1¼ cups semolina
4. 1¼ cups ricotta cheese
5. 1 cup sugar
6. 4 eggs
7. ¼ cup butter
8. Zest of 1 lemon and 1 orange
9. 1 packet vanillin or 1 teaspoon vanilla
10. Powdered sugar for dusting

Recipe Steps:

1. In a saucepan, heat milk and water with citrus zests. Remove peels before boiling.
2. Add butter, then sprinkle in semolina while whisking. Cook until thickened.
3. Remove from heat and let cool.
4. In a bowl, beat eggs with sugar until foamy. Add ricotta and vanilla, mix well.
5. Add semolina mixture and combine until smooth.
6. Pour into greased 10-inch pan lined with parchment.
7. Bake at 400°F for 1 hour until golden.
8. Cool completely (at least 2 hours) before dusting with powdered sugar.

8. Lemon Ricotta Cake (Low-Calorie Version)

All the moisture and flavor of traditional lemon ricotta cake, but made without butter. Greek yogurt helps keep it incredibly tender .

Recipe Metadata:

Time to Make: 50 minutes

Servings: 8

Ingredients:

1. 1 cup ricotta cheese
2. ⅔ cup Greek yogurt (or additional ricotta)
3. 1 large egg
4. ¾ cup sugar (or alternative sweetener)
5. Juice of 1 lemon (about ¼ cup)
6. Zest of 1 lemon
7. 1 cup oat flour
8. ¾ cup spelt or all-purpose flour
9. 2 teaspoons baking powder

Recipe Steps:

1. Preheat oven to 350°F. Grease a loaf pan.
2. In a bowl, beat egg. Add ricotta, yogurt, and sugar, mix well.
3. Stir in lemon juice and zest (mixture may thin out, that’s normal).
4. Sift in flours and baking powder, stir until just combined.
5. Pour into prepared pan and bake for 35-40 minutes until golden.
6. Cool completely before slicing—this cake is very moist.

9. Ricotta Shortcrust Tart with Lemon Filling

A buttery ricotta-based crust filled with creamy lemon ricotta and topped with a lattice crust. This is Campanian baking at its finest .

Recipe Metadata:

Time to Make: 2 hours (includes chilling)

Servings: 8

Ingredients:

1. For crust: 2 cups flour, ½ cup sugar, pinch salt, 1 cup ricotta, 2 eggs
2. For filling: 2 cups ricotta, drained, 4 small eggs, ¾ cup powdered sugar, zest of 1 lemon
3. 1 egg for brushing

Recipe Steps:

1. For crust: Mix flour, sugar, and salt. Add ricotta and eggs, mix quickly into a dough. Wrap and refrigerate 30 minutes.
2. For filling: Sift ricotta into a bowl. Add lemon zest, powdered sugar, and eggs. Mix gently with spatula. Refrigerate.
3. Roll out ⅔ of dough on floured surface to ¼-inch thick. Line a 10-inch tart pan.
4. Pour in filling. Roll remaining dough, cut into strips, and create a lattice top.
5. Brush lattice with beaten egg.
6. Bake at 340°F for 80 minutes, covering with foil after 60 minutes.
7. Cool completely before unmolding.

10. Ricotta Pound Cake

A simple, dense, and incredibly moist pound cake made with ricotta instead of some of the butter. Perfect for breakfast or snacking.

Recipe Metadata:

Time to Make: 1 hour 15 minutes

Servings: 10

Ingredients:

1. 1½ cups all-purpose flour
2. 1 teaspoon baking powder
3. ½ teaspoon salt
4. ½ cup butter, softened
5. 1½ cups sugar
6. 15 oz ricotta cheese
7. 3 eggs
8. 1 teaspoon vanilla extract
9. Zest of 1 lemon

Recipe Steps:

1. Preheat oven to 350°F. Grease and flour a loaf pan.
2. Whisk together flour, baking powder, and salt.
3. In a large bowl, cream butter and sugar until light. Beat in ricotta until smooth.
4. Add eggs one at a time, beating well after each. Stir in vanilla and lemon zest.
5. Gradually add dry ingredients, mixing until just combined.
6. Pour batter into pan and bake for 60-65 minutes until toothpick comes out clean.
7. Cool in pan for 15 minutes, then transfer to wire rack.

11. Chocolate Chip Ricotta Cake

Tender ricotta cake studded with chocolate chips. Simple enough for everyday but special enough for company.

Recipe Metadata:

Time to Make: 1 hour

Servings: 8

Ingredients:

1. 15 oz ricotta cheese
2. 1 cup sugar
3. 3 eggs
4. 1 teaspoon vanilla
5. 1½ cups all-purpose flour
6. 2 teaspoons baking powder
7. ½ teaspoon salt
8. ½ cup mini chocolate chips
9. Powdered sugar for dusting

Recipe Steps:

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a large bowl, beat ricotta, sugar, eggs, and vanilla until smooth.
3. In a separate bowl, whisk flour, baking powder, and salt.
4. Gradually add dry ingredients to wet ingredients, mixing until just combined.
5. Fold in chocolate chips.
6. Pour batter into pan and bake for 45-50 minutes until golden and set.
7. Cool completely, then dust with powdered sugar.

12. Orange Ricotta Cake

Bright, citrusy, and incredibly moist. Orange zest and juice pair beautifully with creamy ricotta.

Recipe Metadata:

Time to Make: 1 hour

Servings: 8

Ingredients:

1. 15 oz ricotta cheese
2. 1 cup sugar
3. 3 eggs
4. Zest of 2 oranges
5. ¼ cup fresh orange juice
6. 1½ cups all-purpose flour
7. 2 teaspoons baking powder
8. ½ teaspoon salt
9. ¼ cup olive oil
10. Powdered sugar for dusting

Recipe Steps:

1. Preheat oven to 350°F. Grease a 9-inch cake pan.
2. In a large bowl, whisk ricotta, sugar, eggs, orange zest, and juice until smooth.
3. Stir in olive oil.
4. In a separate bowl, whisk flour, baking powder, and salt.
5. Add dry ingredients to wet and mix until just combined.
6. Pour into pan and bake for 45-50 minutes until golden.
7. Cool completely, then dust with powdered sugar.

13. Ricotta and Pear Cake

A rustic Italian cake with tender pears folded into ricotta batter. It’s not too sweet and absolutely delicious.

Recipe Metadata:

Time to Make: 1 hour 15 minutes

Servings: 8

Ingredients:

1. 15 oz ricotta cheese
2. ¾ cup sugar
3. 3 eggs
4. 1 teaspoon vanilla
5. 1½ cups all-purpose flour
6. 2 teaspoons baking powder
7. ½ teaspoon salt
8. 2 ripe pears, peeled and diced
9. 1 tablespoon turbinado sugar for sprinkling

Recipe Steps:

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a large bowl, beat ricotta, sugar, eggs, and vanilla until smooth.
3. In a separate bowl, whisk flour, baking powder, and salt.
4. Add dry ingredients to wet and mix until just combined.
5. Fold in diced pears.
6. Pour batter into pan, sprinkle with turbinado sugar.
7. Bake for 50-60 minutes until golden and toothpick comes out clean.
8. Cool completely before serving.

14. Mini Ricotta and Cherry Cakes

Individual ricotta cakes with a cherry hidden in the center. Perfect for portion control and so pretty.

Recipe Metadata:

Time to Make: 35 minutes

Servings: 6

Ingredients:

1. 1 cup ricotta cheese
2. ½ cup sugar
3. 2 eggs
4. 1 teaspoon vanilla
5. 1 cup all-purpose flour
6. 1½ teaspoons baking powder
7. ¼ teaspoon salt
8. 12 fresh or jarred cherries, pitted
9. Powdered sugar for dusting

Recipe Steps:

1. Preheat oven to 350°F. Grease a 6-cup muffin tin or line with papers.
2. In a bowl, beat ricotta, sugar, eggs, and vanilla until smooth.
3. Whisk in flour, baking powder, and salt until just combined.
4. Fill each cup halfway with batter, place 2 cherries in each, then top with remaining batter.
5. Bake for 22-25 minutes until golden and set.
6. Cool in pan for 10 minutes, then transfer to rack. Dust with powdered sugar.

15. Ricotta and Espresso Cake

Coffee and ricotta come together in this sophisticated cake. A light dusting of cocoa finishes it off.

Recipe Metadata:

Time to Make: 1 hour

Servings: 8

Ingredients:

1. 15 oz ricotta cheese
2. 1 cup sugar
3. 3 eggs
4. 2 tablespoons instant espresso powder dissolved in 2 tablespoons hot water
5. 1½ cups all-purpose flour
6. 2 teaspoons baking powder
7. ½ teaspoon salt
8. ½ cup mini chocolate chips
9. Cocoa powder for dusting

Recipe Steps:

1. Preheat oven to 350°F. Grease a 9-inch cake pan.
2. In a large bowl, beat ricotta, sugar, eggs, and espresso until smooth.
3. In a separate bowl, whisk flour, baking powder, and salt.
4. Add dry ingredients to wet and mix until just combined.
5. Fold in chocolate chips.
6. Pour into pan and bake for 45-50 minutes.
7. Cool completely, then dust with cocoa powder.

16. Ricotta and Almond Cake

Ground almonds replace some of the flour in this gluten-friendly cake. It’s dense, moist, and incredibly flavorful.

Recipe Metadata:

Time to Make: 1 hour

Servings: 8

Ingredients:

1. 15 oz ricotta cheese
2. 1 cup sugar
3. 3 eggs
4. 1 teaspoon almond extract
5. 1 cup almond flour
6. ½ cup all-purpose flour
7. 2 teaspoons baking powder
8. ½ teaspoon salt
9. Sliced almonds for topping

Recipe Steps:

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a large bowl, beat ricotta, sugar, eggs, and almond extract until smooth.
3. In a separate bowl, whisk almond flour, all-purpose flour, baking powder, and salt.
4. Add dry ingredients to wet and mix until just combined.
5. Pour into pan and sprinkle with sliced almonds.
6. Bake for 45-50 minutes until golden and set.
7. Cool completely before serving.

17. Ricotta and Berry Swirl Cake

Fresh berry puree swirled into ricotta batter creates a beautiful pattern and bursts of fruit flavor.

Recipe Metadata:

Time to Make: 1 hour 15 minutes

Servings: 8

Ingredients:

1. 15 oz ricotta cheese
2. 1 cup sugar
3. 3 eggs
4. 1 teaspoon vanilla
5. 1½ cups all-purpose flour
6. 2 teaspoons baking powder
7. ½ teaspoon salt
8. 1 cup fresh or frozen berries (raspberries or mixed)
9. 2 tablespoons sugar for berry puree

Recipe Steps:

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a small saucepan, heat berries with 2 tablespoons sugar until broken down. Simmer 5 minutes, then cool slightly.
3. In a large bowl, beat ricotta, 1 cup sugar, eggs, and vanilla until smooth.
4. Whisk in flour, baking powder, and salt until just combined.
5. Pour batter into pan. Drop spoonfuls of berry puree over batter and swirl with a knife.
6. Bake for 50-55 minutes until golden and set.
7. Cool completely before serving.

18. Ricotta and Pine Nut Cake

A traditional Italian cake from Rome, where pine nuts add texture and flavor to a simple ricotta base.

Recipe Metadata:

Time to Make: 1 hour

Servings: 8

Ingredients:

1. 15 oz ricotta cheese
2. 1 cup sugar
3. 3 eggs
4. Zest of 1 lemon
5. 1½ cups all-purpose flour
6. 2 teaspoons baking powder
7. ½ teaspoon salt
8. ⅓ cup pine nuts, plus more for topping
9. Powdered sugar for dusting

Recipe Steps:

1. Preheat oven to 350°F. Grease a 9-inch cake pan.
2. In a large bowl, beat ricotta, sugar, eggs, and lemon zest until smooth.
3. In a separate bowl, whisk flour, baking powder, and salt.
4. Add dry ingredients to wet and mix until just combined.
5. Fold in pine nuts.
6. Pour into pan and sprinkle with additional pine nuts.
7. Bake for 45-50 minutes until golden and set.
8. Cool completely, then dust with powdered sugar.