Ricotta Bundt Cake
Ricotta Bundt Cake is soft and velvety with white chocolate icing and maraschino sweet cherries. The gorgeous colors make the cake festive and perfect for a special occasion.
Ricotta Bundt Cake
I love a good ricotta cake, but I am a sucker for cute desserts so baking a Ricotta Bundt Cake was a must for me. To make it more festive I have played with flavors and colors, so you can make it for a special occasion or holiday.
In this Ricotta Bundt Cake I have combined two amazing flavors, almond and cherry. The end result is such a flavorful, sweet, soft and delicious cake. The ricotta definitely enhances the texture of this cake, making it velvety, dense, moist and rich without adding any butter.
The middle of the Ricotta Bundt Cake is a cherry flavored yellow cake, which well, I made it pink. The pink color is optional, but it adds such a nice pop of color. Also, it makes the cake look more chic and styled. I have developed a new obsession with maraschino cherries, I eat them now straight out of the jar! Go ahead and give it a try!
Why You’ll Love This Ricotta Bundt Cake:
- Festive and colorful the Ricotta Bundt Cake is perfect for a special occasion or birthday party.
- Endless colorful possibilities, mix and match as you like.
- Delicious flavor and texture.
- So good that kids and adults will love it equally.
- Perfect project to do with the kids, everyone will have so much fun.
Ricotta Bundt Cake Recipe Tips:
- I prefer using a silicone bundt cake pan when baking bundt cakes. It just makes the removal process so much easier and its guaranteed that the cake won’t stick to the pan.
- Using gel food color is key here, as it won’t add much extra liquid to the batter, a few drops will create gorgeous colors.
- Be careful when you add another colored layer. Carefully level it out with the back of a spoon or spatula on top of the other level, without mixing it in.
- If you will be using a silicone bundt cake pan consider that it heats up quicker than a regular pan. Hence, check for doneness a few minutes earlier.
Can you freeze Ricotta Bundt Cakes?
Yes, you can! Cool the cakes completely and do not frost. Wrap tightly each cake in freezer wrap and add them in batches to freezer bags. They can be stored frozen for up to 3 months.
Tools/Ingredients I used to make this Cherry Almond Ricotta Bundt Cake Recipe:
- Gel Food Coloring – this set comes in a variety of colors and it won’t water down your recipe
- Silicone Bundt Cake Pan – I like how easy it is to bake using silicone pans, they are non sticks which helps a lot with cake removal
Ricotta Bundt Cake
Almond Ricotta Layer:
- 3 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups ricotta cheese
- 2 cups granulated sugar
- 4 large eggs
- 8 ounces sour cream
- 1/2 cup vegetable oil
- 1 ½ teaspoons almond extract
- 1 1/2 cups all-purpose flour
- 3/4 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 stick butter softened
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon cherry extract
- Pink Gell Food Coloring
Chocolate Godiva Icing:
- 7 ounces white chocolate
- 2 tablespoons heavy whipping cream
- 2 tablespoons Godiva White Chocolate Liqueur
- Maraschino cherries
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- Preheat oven to 350 F.
- Spray an 11inch bundt pan (preferably a silicone one) with non-stick cooking spray.
- Almond Ricotta Layer:
- In a large bowl, mix dry ingredients: flour, baking powder, baking soda and salt.
- In the bowl of a stand mixer fitted with the wire whisk, on medium speed beat the eggs, gradually add the sugar and beat until light and fluffy.
- Add ricotta cheese, oil and almond extract, mix until fully combined, pause to scrape the sides of the bowl with a spatula.
- Add the dry ingredients followed by the sour cream. Mix until blended taking care not to overbeat.
- In a medium bowl mix dry ingredients: flour, sugar, baking powder and salt.
- In the large bowl of an electric mixer, whisk softened butter on medium speed for 1-2 minutes.
- Add dry ingredients and combine with butter for 30-40 seconds.
- Add milk, oil, cherry extract and eggs one at a time, mix until well blended. Pause and scrape the sides of the bowl with a spatula. Add the pink gel food coloring, a few drops at a time, until you achieve the desired pink hue.
- Place silicone bundt cake pan on a cookie sheet.
- Scoop some almond ricotta cake batter into the bundt pan to line the bottom of the pan. Top with scoops of cherry pink batter, preferably 1 inch from the bundt cake bowl walls. Top with the remaining almond ricotta batter. Bake for 60 minutes or 70 minutes, until a toothpick inserted in the middle of the cake comes out clean.
- Remove from the oven and let cool on a wire rack for about 25 – 30 minutes, then turn out the bundt cake onto a cake plate. Store at room temperature in an airtight container or cover with a cake dome. Allow the bundt cake to cool completely before icing.
- Bring a medium saucepan half filled with water to a boil. Place white chocolate in a medium bowl set over the saucepan of simmering water, let it melt, stirring just a few times. Make sure the bowl doesn't touch the boiling water, to avoid overheating. Mix in liqueur and heavy whipping cream and mix until smooth, if there are still lumps, add another tablespoon of heavy whipping cream. Remove bowl from heat and pour the chocolate over the chilled bundt cake, immediately top with maraschino cherries. Sprinkles and cake crumbs can be added too.
- Let stand for 15-20 minutes before serving for the chocolate to settle, or better place cake in the fridge for the chocolate to harden quicker.
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