Cinnamon Ricotta Cake with whipped cream frosting on top being cut into nine slices with a knife

Cinnamon Ricotta Cake with Whipped Cream Frosting


Super moist Cinnamon Ricotta Cake with a fluffy whipped cream frosting in an easy-to-follow recipe.

Slice of Cinnamon Ricotta Cake with whipped cream frosting on top and a sprinkle of cinnamon along with a dripping syrup.

Cinnamon Ricotta Cake Recipe with Whipped Cream Frosting

This super moist Cinnamon Ricotta Cake, topped with a fluffy whipped cream frosting, is the perfect mix of easy and delicious. Made with simple ingredients you probably already have on hand, like sugar, flour, eggs, and ricotta, it’s quick to prep and great for making ahead of time.
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 9 slices

Equipment

  • 2 Medium mixing bowls
  • Electric Hand Mixer
  • Measuring Cups and Spoons
  • 9×9 baking pan
  • Parchment paper

Ingredients
  

Cinnamon Ricotta Cake Batter

  • 15 ounces whole milk ricotta room temperature
  • 3/4 cup olive oil
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 3 eggs room temperature
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon

Whipped Cream Frosting

  • 1/4 cup cream cheese softened
  • 1/4 cup + 1 tablespoon sugar
  • 1 tablespoon pure vanilla extract
  • 2 cups heavy cream
  • 1 teaspoon ground cinnamon to sprinkle on top of frosting

Instructions
 

Cinnamon Ricotta Cake Batter

  • Prep Ingredients: Fill two containers with hot water from your tap. Submerge the whole milk ricotta in its original container (still sealed) in one container and the 3 eggs in the other. Leave them in the hot water for about 10-15 minutes.
  • Prep & Preheat: Line a 9×9-inch baking pan with parchment paper and lightly grease it with butter for easy removal of the cake. Preheat your oven to 350°F.
  • Mix Wet Ingredients: In a large bowl, combine 15 ounces whole milk ricotta, 1 1/2 cups sugar, 3/4 cup olive oil, and 1 1/2 teaspoons pure vanilla extract. Mix until fully combined. Add the 3 room temperature eggs and mix well.
  • Mix Dry Ingredients: In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt and 1 tablespoon ground cinnamon until evenly mixed.
  • Combine Wet & Dry Ingredients: Gradually add the dry ingredients to the bowl with the wet ingredients, whisking until just combined. Be careful not to overmix. Once you can no longer see specs of flour or big lumps in the batter, that’s when you know you’re done mixing.
  • Bake: Transfer the cake batter into the prepared baking pan and place in the preheated oven for about 40 minutes, or until a toothpick inserted into the center comes out with a few crumbs on it. Oven temperatures can vary, so it's good to check on the cake a bit before the 40-minute mark, too. When ready, the Cinnamon Ricotta Cake will have browned edges and a lightly golden-brown color on top. Remove from the oven and allow to cool on a wire rack.

Whipped Cream Frosting

  • Combine: Add 1/4 cup softened cream cheese and 1/4 cup + 1 tablespoon sugar. Stir together until well combined.
  • Whip: Add 2 cups heavy cream and 1 tablespoon pure vanilla extract, whip with an electric mixer until stiff peaks form. Keep in the refrigerator until you are ready to frost the cake.

Assemble and Serve:

  • Cool, frost & serve: Once the cake has cooled completely, generously spread the whipped cream frosting over the top. Sprinkle with about a teaspoon of ground cinnamon. Slice and enjoy!

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