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Italian Christmas Cookie Cake

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  • Prep 10 min
  • Total 1 hr 20 min
  • Servings 1/12
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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.
Created May 31, 2018
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Ingredients

  • 2 cups 1 container ricotta cheese, strained of excess liquid
  • 4 eggs
  • 1 teaspoon almond extract
  • 3/4 cup heavy cream
  • 1/2 cup olive oil
  • 1 box Betty Crocker™ Super Moist™ French vanilla cake mix
  • 4 cups icing sugar
  • 3-4 tablespoons milk or half-and-half
  • 1 teaspoon vanilla extract
  • Candy sprinkles of your choic
  • Baking spray

Steps

  • 1
    Heat oven to 325º F. Spray a 9” springform pan with baking spray.
  • 2
    In a stand mixer fitted with a paddle attachment, beat together ricotta, eggs and almond extract. In a separate bowl or large measuring cup, combine cream and olive oil. Add cake mix to ricotta mixture in small amounts, alternating with adding the cream and olive oil mixture. Beat until smooth. Pour into prepared pan.
  • 3
    Bake for 1 hour, or until a toothpick inserted into the centre of the cake comes out clean. Cool completely before removing from springform pan.
  • 4
    In a small bowl, whisk together icing sugar, milk and vanilla extract. Use more or less milk depending on your desired consistency. Drizzle icing over cake.
  • 5
    Decorate with sprinkles.
  • 6
    Allow frosting to set before slicing and serving.

Nutrition Information

500 Calories, 20g Total Fat, 7g Protein, 72g Total Carbs, 56g Sugars

Nutrition Facts

Serving Size: 1/12
Calories
500
Total Fat
20g
Saturated Fat
8g
Trans Fat
0g
Cholesterol
95mg
Sodium
320mg
Total Carbs
72g
Dietary Fiber
0g
Sugars
56g
Protein
7g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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