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Moist Funfetti Cake with Ricotta Recipe
This Funfetti cake isn't your usual mix; it's made with my favorite ricotta cake batter. The ricotta cheese makes the cake extra moist and flavorful. Topped with a fluffy whipped cream frosting and a fun touch of colorful sprinkles, it's always a hit!
Equipment
- 1 deep 9×9 baking cake pan
- Electric Mixer
- Parchment paper
Ingredients
Funfetti cake batter
- 15 ounces whole milk ricotta
- 3 tbsp butter, softened
- 1/2 cup olive oil
- 1 1/2 cups sugar
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon almond extract
- 3 eggs room temperature
- 1 1/2 cups + 2 teaspoons all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup thick rainbow sprinkles
Whipped Cream Frosting
- 3 tablespoons cream cheese softened
- 1/4 cup sugar
- 2 teaspoons pure vanilla extract
- 1.5 cups heavy cream
Instructions
Funfetti cake batter
- Prep: Preheat oven to 350F. Prepare a deep 9×9-inch baking pan by lining it with parchment paper and greasing it lightly with butter to ensure easy removal of the cake.
- Mix wet ingredients: Add 15 ounces whole milk ricotta, 1 1/2 cups sugar and whisk together until creamy. Add 3 tbsp butter, 1/2 cup olive oil, 1 tablespoon pure vanilla extract and 1/4 teaspoon almond extract and mix again until fully combined. Add 3 eggs and mix well.
- Combine dry ingredients: In a separate bowl, whisk together 1 1/2 cups + 2 teaspoons all purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until combined.
- Mix together: Add half of the dry ingredients into the bowl with the liquid ingredients and combine. Gradually add the remaining half of the dry ingredients and mix until just combined. Do not 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. Add 1/2 cup thick rainbow sprinkles and stir gently to combine.
- Bake: Transfer the cake batter into the prepared 9×9 pan and place in the oven. Bake in the preheated oven for about 40-42 minutes or until a toothpick 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 cake will have browned edges and a golden brown color on top.
Whipped cream frosting:
- Whip together: Add 3 tablespoons cream cheese and 1/4 cup sugar to a separate bowl. Whisk together until well combined. Add 2 teaspoons pure vanilla extract and 1.5 cups heavy cream, Whip with an electric mixer until stiff peaks are formed. 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. Decorate with additional rainbow sprinkles if desired. Slice, serve, and enjoy this moist and flavorful Funfetti cake with ricotta!
Video
Notes
The texture of this cake is amazing on day 1 but is EVEN BETTER on day 2 after it has been in the refrigerator overnight. It’ll be even more moist and flavorful. Highly recommend tasting it again on day 2!
