Raspberry Ricotta Olive Oil Cake
Ricotta Olive Oil Cake (Yield: 2- 9” Cake Layers)
Ingredients
- 2 Cups Full Fat Ricotta
- 1 Cup Olive Oil
- 2 Cups Sugar
- 5 Eggs
- 3 Cups All Purpose Flour
- 3 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- 1 teaspoon Salt
Directions
- In a medium sized bowl, whisk the flour, sugar, baking soda, baking powder and salt.
- In a second bowl, whisk the eggs, oil and ricotta.
- Gently fold the wet ingredients in to the dry until there are no remaining lumps. Split the batter between two greased 9” pans.
- Bake 28-32 minutes at 325°F until golden brown, the top of the cakes should bounce back when lightly touched.
- Set aside to cool completely.
Cream Cheese Frosting
Ingredients
- 2 Cups Butter, Room temp
- 1 Cup Cream Cheese
- 3 ½ Cups Powdered Sugar
Directions
- In a standing mixer, beat your butter with a paddle attachment on high until smooth. Add your cream cheese and mix again. Scraping the sides of your bowl as you go to avoid clumps.
- Once your butter and cream cheese are combined, slowly add powdered sugar, mixing on low. When all of your sugar is added, scrape the sides one final time. And beat on high or 1-2 minutes until frosting is fluffy.
- Assembly: On a piece of parchment paper, gently knock your cake layers out of the pans. Place your first cake on a 9” cardboard round or plate. With a serrated knife, trim the top of the cake so it is flat and level. Next, use your knife to carefully slice the cake into two even layers. If you have a cake turn table on hand, it will help you make an even cut. Set both halves aside and repeat step 2 with your second layer. After you have trimmed and halved your cakes, you should have 4 equal layers. Layer the cakes with the Frosting and fresh Raspberries. Let chill for 30 minutes before serving.
