Marble Ricotta Cake
Indulge in the creamy, rich decadence of Marble Ricotta Cake, a show-stopping dessert that marries the subtle tang of ricotta cheese with the elegance of a marbled chocolate and vanilla swirl. This easy-to-make cake features a moist, tender crumb thanks to the ricotta, while the striking marbled design is created by swirling chocolate and vanilla batters together for a visually stunning result. Perfect for any occasion, this cake bakes to golden perfection and can be dusted with powdered sugar for a simple yet sophisticated finish. Ready in just over an hour, this delightful treat is the ultimate fusion of creamy textures and classic flavors. It's a must-try recipe for lovers of indulgent, homemade desserts!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 1.5 cups Granulated sugar
- 3 large Eggs
- 1 cups Whole milk ricotta cheese
- 2 teaspoons Vanilla extract
- 0.25 cups Milk
- 3 tablespoons Cocoa powder
- 2 tablespoons Hot water
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easier removal.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Using a stand mixer or hand mixer, cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Mix in the ricotta cheese and vanilla extract until well combined.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk. Begin and end with the dry ingredients. Do not overmix.
In a small bowl, mix the cocoa powder and hot water until smooth. Transfer about one-third of the cake batter to this bowl and stir until fully combined.
Spoon the vanilla and chocolate batters alternately into the prepared cake pan to create dollops of each.
Use a knife or skewer to gently swirl the batters together, creating a marbled effect. Be careful not to over-swirl.
Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then run a knife around the edge and carefully invert the cake onto a wire rack. Remove the parchment paper and let it cool completely.
Dust with powdered sugar or serve as-is. Slice and enjoy your Marble Ricotta Cake!
Nutrition Facts
Calories |
3578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.8 g | 184% | |
| Saturated Fat | 85.6 g | 428% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 940 mg | 313% | |
| Sodium | 2658 mg | 116% | |
| Total Carbohydrate | 509.2 g | 185% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 313.4 g | ||
| Protein | 69.5 g | 139% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 1035 mg | 80% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 830 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
