Ingredients
Creamy Ricotta Base
- 2 (15 oz) tubs of whole milk ricotta
- ¾ cup white sugar
- 1 tsp vanilla extract
- 4 large eggs, room temperature
This luscious bottom layer bakes into a silky custard that’s rich but not heavy. Whole milk ricotta adds unbeatable creaminess, while vanilla and sugar round out the flavor. Eggs act as the binding magic, helping it set into a velvety finish.
Vanilla Cake Batter
- 1 box (15.25 oz) vanilla, white, or yellow cake mix
- ½ cup neutral oil (like vegetable or canola)
- 1 cup water
- 3 large eggs
This soft, springy sponge brings lightness to balance the creamy base. Bonus? A boxed mix keeps things easy and reliable. As it bakes, the magic happens: the two layers flip positions, giving you that signature “surprise inside” effect.
Chocolate Glaze
- 1 cup semi-sweet chocolate chips or chopped chocolate
- ½ cup heavy cream
This glossy ganache gives the whole dessert a rich, luxurious finish. It’s not too sweet and adds just the right amount of contrast to the fruity topping.
Garnish
- 1 to 1½ cups fresh raspberries
- Powdered sugar for dusting
- Mint leaves (totally optional, but pretty and refreshing)
Raspberries add tartness, color, and freshness. Powdered sugar makes it look like a bakery masterpiece. And mint? A classy touch.
Instructions
- Preheat Your Oven
- Crank your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan and line the bottom with parchment for easy slicing and serving later.
- Whip Up the Ricotta Mixture
- In a big mixing bowl, blend together ricotta, sugar, and vanilla. Mix until smooth using a whisk or hand mixer. Add the eggs one at a time, gently mixing after each to avoid overworking the batter. Set aside once it’s nice and creamy.
- Make the Cake Batter
- In another bowl, combine the cake mix, oil, water, and eggs. Beat it for about 2 minutes until the mixture is light and pourable.
- Layer Like a Pro
- Pour the cake batter into your prepared dish and smooth it out evenly. Then, using a spoon, gently layer the ricotta mixture over the top. Don’t swirl, mix, or panic—it’s supposed to look weird. During baking, the denser ricotta layer will sink to the bottom while the cake rises up. Magic.
- Bake It
- Place your cake in the middle of the oven and bake for 55–65 minutes. You’re looking for a lightly golden top and a center that springs back when touched. A toothpick should come out mostly clean. A little jiggle is fine—it’ll set as it cools.
- Let the cake cool completely in the pan. This helps the layers firm up just right.
- Ganache Time
- While the cake cools, heat your cream in a saucepan until it just begins to bubble. Remove from heat and pour it over the chocolate in a heat-safe bowl. Wait two minutes, then whisk until smooth and shiny.
- Let the ganache rest for 5–10 minutes to thicken before spreading it over your cooled cake. Smooth it with the back of a spoon or offset spatula.
- Decorate & Chill
- Add fresh raspberries evenly over the top. A sprinkle of powdered sugar makes it pop. Add a few mint sprigs if you’re feeling fancy.
- Refrigerate the cake for at least 4 hours (overnight is even better). The layers will set, and the flavors will mellow beautifully.
- Serve It Up
- Use a sharp knife to cut clean squares (a hot knife wiped between slices makes it neater). Serve chilled, and maybe toss a few extra raspberries on the side for good measure.
Notes
Storage Tips
- Fridge: Keeps fresh for 5 days when covered.
- Freezer: Freeze (without the raspberries/mint) for up to 2 months. Wrap tightly in plastic and foil. Thaw overnight in the fridge before garnishing.
Ways to Serve
- Make it the star of your next spring brunch or special celebration.
- Pair with whipped cream or a scoop of vanilla gelato for extra “wow.”
- Sip a little espresso or a sweet Italian wine like Vin Santo for a classy pairing.