Italian Christmas Cookie Cake
Italian Christmas Cookies are so nostalgic to me! My Nonna used to make them every year and they were amazing. I stumbled upon this recipe on Pinterest recently and had to try it. The only cake recipe I use is my Mom’s Chocolate Cake and a couple of the variations we’ve come up with. It’s just hard to find a recipe I like as much as that one. But honestly, this cake comes pretty close. Just like my tried and true chocolate cake, this cake is SO moist and delicious. The ricotta and olive oil are classic Italian ingredients and help to make this cake super rich. It has quickly become a favorite in our family. I will be making it again in a couple days for Christmas. 
Ingredients: Cake
- 1 16 oz container ricotta cheese
- 4 eggs
- 1 tsp almond extract
- 3/4 cup heavy cream
- 1/2 cup olive oil (I use this vanilla bean olive oil)
- 1 box Betty Crocker French Vanilla cake mix
Frosting:
- 4 cups powdered sugar
- 4 – 6 tbsp half-and-half
- 1 tsp vanilla extract
- Nonpareil sprinkles
Directions: Preheat the oven to 325 degrees. Butter a 9 inch round cake pan. Strain the ricotta of any excess liquid. Add the ricotta to a large mixing bowl and add eggs and almond extract. I like to use a handheld mixer for this recipe (see link below!). Beat together. Then add cake mix, olive oil and heavy cream and mix until fully incorporated. Pour batter into the cake pan. Place in the oven for 1 hour. Remove from oven and allow to cool completely. For the frosting, whisk together powdered sugar, vanilla and half and half. Start with 4 tablespoons of cream and add more until you reach the right consistency. You want it to be really thick, so that the frosting just barely runs over the edges of the cake. Pour frosting over the cooled cake and top with sprinkles. 
Shop this post:
