Print
Strawberry Love Cake
This delicious Italian cake starts with boxed strawberry cake mix. The cake mix is prepared and spread on the bottom of a 9x13 pan. A mixture of ricotta, mascarpone, eggs, sugar and vanilla is spread on top of the cake batter. The cake bakes in the oven and the strawberry layer rises to the top. Frosting is made with pudding, mascarpone and milk. This yummy cake is a great way to make for someone you love.
Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings 15 people
Ingredients
- 16.5 oz package strawberry cake mix
- 32 oz container part-skim ricotta cheese
- 2 (8oz) containers mascarpone cheese
- 4 large eggs
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 3.4 oz package strawberry crème instant pudding mix
- 1 cup whole milk
Instructions
-
Preheat oven to 350 F. Grease and flour 13x9 baking pan.
-
Prepare cake mix according to package directions, pour into the prepared baking pan and set aside.
-
Beat the ricotta and 4 oz mascarpone with electric mixer at medium-low speed until smooth. Add the eggs, one at a time, beating just until combined after each addition. Add the sugar and vanilla and beat until smooth. Gently spread the ricotta mixture evenly over the cake batter.
-
Bake until a wooden pick inserted in the center of the cake comes out clean and the strawberry layer has risen to the top, 50 to 60 minutes. Cool completely, about 30 minutes.
-
Meanwhile, beat the pudding mix and remaining 12 oz mascarpone with electric mixer at medium speed until smooth; gradually add the milk, beating until smooth. Let stand until thickened, about 5 minutes; spread the frosting over the cooled cake.
Recipe Notes
I was unable to find a 16.5 oz cake mix, the brands that my grocery store carry were all 15.25 oz. For the cake batter I needed: 1 cup water, ½ cup vegetable oil and 3 eggs. Strawberry crème instant pudding mix does not exist in my state, so I used 3 oz strawberry gelatin and 3.4 oz vanilla instant pudding.