Italian Christmas Cookie Cake

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Inspired by a sugar cookie and featuring ricotta and olive oil, this Italian sweet cake is about to become the best you’ve ever tasted. Ever. Ever.

 

Italian Christmas Cookie Cake
Italian Christmas Cookie Cake

Ingredients

  • 1 (15.25 oz.) box Betty Crocker™ Super Moist™ French 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
  • Nonpareil sprinkles
  • Baking spray

Directions

  1. Heat oven to 325º F. Spray a 9” springform pan with baking spray.
  2. 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.
  3. 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.
  4. In a small bowl, whisk together 1/2 cup heavy cream, powdered sugar and 1 teaspoon vanilla extract. Drizzle over cake, sprinkle with nonpareils. Allow frosting to set before slicing and serving.

You can find complete recipes of this Italian Christmas Cookie Cake in tablespoon.com

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