italian cake

Ciambella is a delicious classic Italian cake that&#039;s traditionally eaten for breakfast, and it&#039;s incredibly simple and easy to make. Light, fluffy, tender, and with a great aromatic flavor of lemon and olive oil - it really is perfect with espresso in the morning!

Ciambella

eggs (at room temperature)

sugar

olive oil oil

milk

lemon zest (from 2 lemons)

lemon juice (from 1 large lemon)

vanilla extract

all-purpose flour

baking powder

salt

ground anise or fennel seed

Powdered sugar (to garnish)

Preheat the oven to 350 degrees F. Position a rack one above the center position. Spray the inside of a 9 or 10 inch bundt pan with nonstick cooking spray and set aside.

In a medium bowl, use a band mixer to beat together the eggs and sugar until light and fluffy and pale in color, about 3 minutes. Add the olive oil, milk, lemon zest, lemon juice and vanilla extract to the bowl and beat again on medium speed until smooth and combined. Add the flour, baking powder, salt and fennel seed to the liquid ingredients and beat on low speed until just combined. Pour the batter into the prepared pan and bake for approximately 50 minutes or until a toothpick inserted in the center comes out without and crumbs. Cool in the pan for 15 minutes. Carefully invert the cake onto a wire rack and cool completely. Dust with powdered sugar and serve.

This cake is prepared entirely in a food processor before baking. It keeps very well on your kitchen counter for a few days, if it lasts that long.

Pistachio Crumble Cake

pistachios

brown sugar

butter

pistachios (toasted)

anise seed

eggs

extra virgin olive oil

lemon

Heat oven to 325 (160 C) degrees and lightly brush the bottom and sides of a 9-inch springform pan with olive oil or melted butter.

To make the streusel, stir together all ingredients in a small bowl. Set aside.

Grind the pistachios in a food processor until fine crumbs form. Add the flour, sugar, anise seed and baking powder and pulse to combine.

Whisk together the eggs, olive oil, butter and lemon zest until emulsified. Add to the flour mixture in the food processor and blend just until the batter is smooth, about 30 seconds.

Spread batter into the pan and top evenly with the streusel. Bake 25 – 30 minutes. The cake should spring back to the touch.

Cool cake on a rack 10-15 minutes before removing sides of the pan. Let the cake cool completely before serving.

A GOOD LEMON RICOTTA CAKE

olive oil

lemon zest

lemon juice

150 g caster sugar

250 g self-raising flour

ricotta cheese

Icing sugar (to serve)

milk of choice (optional*)

Pre-heat oven to 180°C (160°C fan-forced).

Grease and line a 7-inch round and deep cake pan with baking paper.

Add olive oil, lemon zest, lemon juice, eggs and caster sugar to the bowl of an electric mixer. Beat for 3-4 minutes until pale, creamy and voluminous.

Add flour and ricotta cheese. Mix very gently with a wooden spoon until the batter is just combined, ensuring there are small lumps of ricotta intact in the batter. At this point if you feel the batter is too stiff (it should be the consistency of a thick paste but not soft and runny), you made add 2-3 tablespoons milk of choice to loosen it up in order to get the perfect crumb after baking.

Bake in the preheated oven for 50-55 minutes until golden and cracked on top.

Remove from oven. Cool for 10 minutes. Dust with icing sugar, cut and serve.

This Italian Cream Cake is absolutely delicious!&nbsp;

Italian Cream Cake

white granulated sugar

baking soda

buttermilk

coconut (I used the sweetened coconut flakes)

pecan pieces

package cream cheese, softened

Cream butter, sugar and egg yolks. Whisk together the flour and soda and add to creamed mixture along with buttermilk and vanilla extract. Mix well. Stir in coconut and nuts. Beat egg whites until stiff and fold into cake mixture.

Spray three 8 inch cake pans with cooking spray. Divide mixture between the three pans and bake in preheated 350 degree oven 25 to 30 minutes until centers are done. Frost with cream cheese frosting recipe below.

Beat cream cheese and butter, add vanilla and powdered sugar. Spread between layers and on cake.

Cream Cheese Frosting Instructions

Cannoli Cake, an easy from scratch Italian cake with cannoli filling. This homemade cannoli cake is full of easy to find ingredients including ricotta, mascarpone, orange zest, and mini chocolate chips or change it up to your family's personal taste!

Cannoli Cake Recipe

all purpose flour

unsalted butter (softened)

orange

ricotta cheese (drained overnight if needed (see notes below))

mascarpone cheese (drained overnight if needed (see notes below))

powdered sugar ((possibly more if needed))

orange juice

cinnamon

mini chocolate chips

Preheat oven to 375 degrees F. Butter and flour 2 9-inch round baking pans (or can substitute 8-inch round baking pans).

Mix together flour, baking powder, and salt in medium mixing bowl until well combined.

Beat together butter and granulated sugar in large mixing bowl with an electric mixer on medium speed until light and fluffy. Beat in eggs one at a time. Then beat in fresh orange zest and 1 1/2 teaspoons vanilla extract until well combined.

Alternate adding the dry ingredients and milk into the butter and sugar mixture, beating after each addition until just combined.

Pour cake batter into prepared pans, spread to form even layers. Bake for about 20-25 minutes or until toothpick inserted into middle comes out clean. (If using 8 inch pans, baking time will be about 30-35 minutes.)

Cool cakes slightly then remove from pans and finish cooling completely on wire racks. When cakes are completely cool, split each layer in half horizontally with a long serrated knife to form 4 layers.

For frosting, beat together ricotta and mascarpone in a large mixing bowl with an electric mixer on medium speed until well combined. Beat in powdered sugar, 1 teaspoon vanilla, orange juice, cinnamon, and salt until well combined.&nbsp;

To assemble cake, place one layer on cake dish. Top with frosting then sprinkle about 2-3 tablespoons of mini chocolate chips on top. Repeat with remaining layers. Frost outside of cake and add remaining chocolate chips to outside of cake or as desired. Use remaining frosting to decorate or pipe as desired. Refrigerate cake until ready to serve.

https://www.youtube.com/watch?v=wyxfpiTEa8k

Cannoli Cake Recipe! Get the full recipe - https://snappygourmet.com/cannoli-cake-recipe/
Takes a little time to make, but easy, and so worth it. Fun twist on the Italian pastry. Delicious homemade cake!

CANNOLI CAKE

Tiramisu Cake features 3 decadent layers of espresso-soaked sponge and a creamy mascarpone frosting. It&#39;s an easy Italian cake recipe!

Tiramisu Cake + Video

eggs (room temperature)

vegetable oil

almond extract

cornstarch

mascarpone cheese (room temperature)

heavy cream (divided)

espresso (or strong coffee)

dark rum (I use Meyer’s)

Preheat the oven to 350°F. Grease three (3) 8-inch round cake pans, then dust with flour. Set aside.

Using a stand mixer fitted with the whisk attachment, whisk eggs for 1 minute until frothy. If you don’t have a stand mixer, use a high powered electric hand mixer at the highest speed.

Add granulated sugar and whisk on high for 10 minutes - the egg mixture will become thick and noticeably light in color. Set aside.

In another mixing bowl, beat together softened butter and oil until well combined and smooth. Add in vanilla extract and almond extract and mix until combined.

Working with the mixer on low speed, add milk to the butter mixture, a little at a time. Continue beating until smooth and fluffy.

In a separate mixing bowl, whisk together flour, cornstarch, baking powder, and salt.

Add one half of the flour mixture to the thick and fluffy egg mixture. Incorporate with a wooden spoon, stirring until barely combined. Add one half of the butter/milk mixture and stir briefly to combine. Add the remaining flour mixture and then the remaining butter mixture and stir until the batter is combined - do not overstir.

Divide the cake batter between the 3 prepared pans. Bake for 22-25 minutes, or until the cakes pull away from the edges of the pan and a toothpick inserted in the center comes out with just a few moist crumbs.

Remove pans from the oven and cool cakes in the pan for 5-10 minutes, then transfer to a wire cooling rack to cool the rest of the way.

Lightly beat the mascarpone until smooth. Mix in the powdered sugar just until combined.

In a separate bowl (or the bowl of a standing mixer), whisk 2 cups of heavy cream until stiff peaks form. Fold the whipped cream into the mascarpone mixture until combined into a fluffy frosting. Set aside.

In a small bowl, whisk together espresso syrup, rum, and sugar.

Trim the cooled cakes to level the tops.

Brush all three cake tops liberally with the espresso syrup mixture until it is gone.

Place the first cake layer on a serving platter or cake plate. Mound some of the frosting on top of the cake and spread to the sides to form a thick layer of filling.

Stack the second cake layer on top of the frosted layer. I like to flip the cake so it is top side down, so that the top is nice and flat for the next layer of frosting.

Continue layering frosting and cake layers to assemble the three layer cake.

Press the top down to seal the layers together and spread any filling spilling out the sides smooth with an offset spatula.

Mound the remaining frosting on top of the cake and spread it out and down the sides to completely frost the cake.

In bowl of mixer, whip remaining 1 cup of heavy cream until stiff peaks form. Transfer whipped cream to a piping bag fit with your favorite open piping tip and pipe a decorative border around the top.

Dust the cake with cocoa powder. Accent with espresso beans if desired, slice and serve.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1648934066/shx5dsez4tkmi7uc4met.mp4

Tiramisu Cake features 3 decadent layers of espresso-soaked sponge and a creamy mascarpone frosting. It's an easy Italian cake recipe!

Tiramisu Cake

A fast and easy Crumb Cake. This Ricotta Cake has a delicious creamy Ricotta and chocolate chip filling. Perfect as a dessert or snack cake. 

Chocolate Chip Ricotta Crumb Cake

all purpose flour ((325 grams))

sugar ((100 grams))

butter (frozen and grated)* ((100 grams))

ricotta

mini chocolate chips ((90 grams))

mini chocolate chips ((45 grams))

/ icing sugar

Pre-heat oven to 350F (180C). Line an 8 inch round cake pan with crumpled wet parchment paper.  (Cut a large square, crumple it, then wet it and shake out excess water then line the pan).

In a large bowl whisk together the flour, sugar, baking powder and salt. Then add the frozen grated butter and mix together with a fork to form a crumbly mixture. Add the egg and continue to mix only until still crumbly.

Add approximately 2/3 of the crumbly mixture to the cake pan, press down on the bottom and halfway up the sides of the pan to cover.  Place in the fridge while making the ricotta filling.

FOR THE CRUMB CRUST

In a medium bowl beat the ricotta, sugar and egg until creamy, then fold in the chocolate chips.

Remove the crust from the fridge and top with the ricotta filling. Sprinkle with the remaining crumb mixture, then sprinkle with mini chocolate chips.

Bake for approximately 30-40 minutes or until golden on top. Let cool completely before serving. Sprinkle with powdered sugar and or serve with vanilla ice cream if desired. Enjoy!

FOR THE RICOTTA FILLING

Rich and flavorful, this Italian lemon ricotta cake is moist and delicious. Made with ricotta cheese and lemon. A simple Italian cake.

Italian Lemon Ricotta Cake

salt*

egg yolk (room temperature)

+1 tablespoon butter (melted and

vanilla or lemon extract

milk 2% or whole milk (room temperature)

Pre-heat oven to 350F (180C). Grease and flour or spray a 9½-10 inch bundt pan (24cm).

In a medium bowl whisk together the flour, baking powder and salt.

In the bowl of a stand mixer with the flat beaters or a large bowl with beaters beat together the eggs, yolk and sugar for 2 minutes, add the melted butter and vanilla, beat to combine. Beat in the ricotta, add the zest and milk, beat to combine.

Add the dry ingredients and combine. Transfer the batter to the prepared pan and bake for approximately 50-55 minutes. Let cool in pan then move to a serving plate. Dust with powdered sugar before serving. Enjoy!

Moist and delicious, and exploding with lemony flavor, my Italian lemon ricotta cake is a lemon lover&#039;s dream. And it&#039;s the perfect cake for any occasion, whether it&#039;s a summertime picnic or a cozy evening at home.

unsalted butter (softened (1 ½ sticks))

oz whole milk ricotta cheese

tsp vanilla extract

lemon juice (juice from one large lemon)

lemon zest (zest from one large lemon)

½ tsp baking soda

Preheat oven to 350 degrees. Grease a 9-inch springform pan using butter and powdered sugar. Set aside until needed.

Mix the flour, baking soda, and salt in a small bowl and whisk together until fully combined. Set aside until needed.

In the bowl of a stand mixer fitted with the paddle attachment, beat the granulated sugar and butter together on high speed for 2 minutes until smooth and creamy.Scape the sides and bottom of the bowl as needed.

Add the ricotta cheese and blend until light and fluffy (4 to 5 minutes).Scape the sides and bottom of the bowl as needed.

Add the eggs on medium speed to the ricotta mixture one at a time, scraping the sides and bottom of the bowl after each addition.

Add the vanilla extract, lemon zest, and lemon juice to the mixture and mix until fully combined.

With the mixer on low, add the dry ingredients to the ricotta mixture. Mix just enough to combine.Scrape the bottom and sides of the bowl to make sure all the flour has been incorporated, but do not overmix.

Pour the batter into the prepared springform pan.

Place the cake on the middle rack of the preheated oven and bake for 45-55 minutes, or until the cake is set and a toothpick inserted in the middle of the cake comes out clean.

Let the cake cool in the pan for 15 minutes on a wire rack before removing the springform pan.  Continue to let the cake cool on the rack until completely cooled.

Serve with whipped cream and fresh berries or it can be served simply, by dusting the ricotta cake with powdered sugar.

A delicious variation of the popular Italian dessert with the same name. The bare cake is lightly sprayed with espresso and then topped with Amaretto laced Zabaglione Cream.

Tiramisu Cake Topped With Zabaglione Cream

unsalted butter (room temperature)

vanilla

Mascarpone

heavy whipping cream

Tablespoons Amaretto liqueur

coffee

cocoa powder

chocolate chips

Preheat the oven to 350 F and grease and flour a 9x13 baking pan.

In a bowl, beat butter for about one minute and then add sugar. Beat for another 1 -2 two minutes, until light.

Add egg whites one at a time, beating well after each addition. Add vanilla and mix until combined.

Sift flour, baking soda, baking powder, salt together.

On the low speed of your electric mixer alternate adding the flour mixture and buttermilk starting and ending with the flour mixture. Mix until just combined.

Pour the batter into the prepared baking pan and spread out evenly. Bake for about 25-30 minutes, until the toothpick inserted in the center of the pan comes out clean.

Cool completely before frosting.

Cake

Place the egg yolks and sugar in the top of a double boiler or a large heat proof bowl over a saucepan that has an inch or two half of water, making a kind of double boiler.

With a wire whisk or with the whisk attachment of a hand mixer beat the egg yolks with the sugar until they are completely combined and the mixture has a glossy appearance.

Turn on the flame, moderately high until the water boils, then reduce the heat to a simmer and keep whisking. Make sure the bottom of the double boiler or bowl does NOT touch the water. As the water heats the egg mixture it will begin to thicken. As it thickens it will grow in volume. Keep whisking. This takes a little patience but it is well worth the effort. Your zabaglione will be done when it is thick, frothy and holds ribbons form as you whisk it. The temperature reaches 145 to 150 degrees F, on an instant-read thermometer.

Take the zabaglione off the heat and continue to whisk. Add the Mascarpone to the whipped yolks and beat until combined. Add the Amaretto liqueur. Cover with plastic wrap and let cool completely.

In a separate bowl, that has been chilled along with the beaters, whip the cream to stiff peaks taking care NOT to overbeat and make butter.

Gently fold in the whipped cream into the zabaglione mixture and set aside.

Put the espresso in a food safe spray bottle. Spray the white cake with the espresso making sure you don't oversaturate. The 1/3 cup of espresso should be just right. If you don't have a spray bottle you can do it by hand-- be sure you don't get too much in one spot.

Spread the Zabaglione Cream evenly over the top of the espresso-sprayed cake.

Dust the top with cocoa powder and garnish with crushed chocolate chips.

Zabaglione Cream

You had me at espresso and Ameretto!! Love all the flavor combinations here and how easy this fancy, beautiful cake comes together. This is a show stopper for sure!!

Tiramisu and my FAVORITE cake. It would be hard for anyone to ever change my mind. This time of year, I add fresh strawberries to the cake layers. I have never heard of zabaglione cream but now I know I must try it next time! This cake looks amazing and I can already taste it!

Marisa, you had me at Zabaglione!! Combined with Tiramisu....died and gone to Italian food heaven! Thank you for sharing!

I adore tiramisu, but this is such a fun twist on a classic! This cake is delicious and such an impressive, crowd-pleasing dessert. Thanks for sharing!

I love recipes that you can bring to parties easily and are delicious at the same time! I have a few parties coming up and I'm totally going to make this. Delicious!

Don't worry, your pictures of the half eaten tiramisu cake still do full justice to it! The inside of the cake looks too delicious for words. I love the texture and the cream topping. Lovely recipe!

I love the flavors of tiramisu, so this cake sounds absolutely perfect to me! Great idea, bookmarking it to try soon!

This looks delicious and surprisingly easy to make!  I love tiramisu, this would be a hit here at home.

Sounds delicious! My Italian mother will go crazy for this!

This looks like all the best flavors of tiramisu without the fuss. I love the ample amount of zabaglione cream on top - that's my favorite part! This would be perfect for a birthday cake!

Italian Love Cake is a decadent combination of marble and cheesecake, topped with fluffy whipped topping and enjoyed chilled.

Lush and Creamy Chocolate Italian Love Cake

Top 13 italian cake recipes from across the web

The most viewed italian cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Ciambella

Pistachio Crumble Cake

A GOOD LEMON RICOTTA CAKE

Italian Cream Cake

Cannoli Cake Recipe

Tiramisu Cake + Video

Chocolate Chip Ricotta Crumb Cake

Italian Lemon Ricotta Cake

Italian Lemon Ricotta Cake

Tiramisu Cake Topped With Zabaglion...

Lush and Creamy Chocolate Italian L...

Italian Cream Cake

Chocolate Chip Ricotta Cake

Top 13 italian cake recipes from across the web

The most viewed italian cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ciambella

Pistachio Crumble Cake

A GOOD LEMON RICOTTA CAKE

Italian Cream Cake

Cannoli Cake Recipe

Tiramisu Cake + Video

Chocolate Chip Ricotta Crumb Cake

Italian Lemon Ricotta Cake

Italian Lemon Ricotta Cake

Tiramisu Cake Topped With Zabaglion...

Lush and Creamy Chocolate Italian L...

Italian Cream Cake

Chocolate Chip Ricotta Cake

The most viewed italian cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine