Inspired by the classic Italian Christmas Cookie, this cake is loaded with ricotta cheese and hints of olive oil to bring the comfort of an old-world classic right to your kitchen table! Serve in the morning with your coffee or plate-up this delicious dessert at a festive holiday party. The best tasting cake ever is just a few steps away! Watch our short video and learn how to make it.
Ricotta cheese and heavy cream added to an ordinary box-cake mix blends a doable recipe with an old-world classic dessert. Simply add ricotta, olive oil, heavy cream and some eggs to an ordinary cake mix and that’s all you need to make this impressive cake.
Fun Flavor Twists
Enjoy this recipe as written below. Or try these easy upgrades:
- Not a fan of vanilla? Try a chocolate cake mix instead and top with cherries!
- Whip up a batch of cupcakes and sprinkle with fun holiday candies to serve up at that office party this season!
- Don’t have time to make your own frosting? A can of whipped frosting will do!
Get the Tools
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Italian Christmas Cookie Cake
Rich ricotta and olive oil are added to an ordinary box, cake-mix to bring an old-world classic dessert right to your table!
- Prep Time: 30
- Cook Time: 60
- Total Time: 1 hour 30 minutes
- 1 (15.25 oz.) box vanilla cake mix
- 1 (15 oz.) container ricotta cheese
- 1 1/4 cup heavy cream
- 1/2 cup olive oil
- 4 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 4 cups powdered sugar
- Holiday sprinkles
- Baking spray
Heat oven to 325º F. Spray a 9” springform pan with baking spray. 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. 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. In a small bowl, whisk together 1/2 cup heavy cream, powdered sugar and 1 teaspoon vanilla extract. Drizzle over cake, top with holiday sprinkles.