Italian Cakes & Dessert Recipes


The Soft Cake with Ricotta Heart is an easy, simple and fast cake perfect for breakfast!

It is prepared in minutes and the only tools we will use are two bowls and two wooden spoons, nothing else, no power tools.

We can customize the cake in many ways by adding ingredients to the ricotta cream such as chopped fruit or chocolate chips.



Prep. Time: 10 minutes

Cooking Time: 40 minutes



For the base:

  • 2 eggs
  • 50 grams (1/2) cup of milk
  • 80 grams (1 cup) of sunflower seed oil ***
  • 125 grams (1/2 cup) of granulated sugar
  • 230 grams (1 7/8 cups) of 00 flour
  • 1 tbsp of vanilla extract
  • 1 tsp of baking powder

For the cream:

  • 500 grams (2 cups) of ricotta cheese
  • 2 eggs
  • 120 grams (1/2 cup) of granulated sugar
  • grated peel of a lemon



You can use melted coconut oil or butter as a 1-for-1 substitute for vegetable oil in baked goods like muffins, cakes and cookies. The resulting texture will be very similar, though it may have a subtly different flavor. Coconut oil is the best choice for vegan and plant based diets.


1- Let’s start preparing the Soft Cake with Ricotta Heart by preheating the oven to 350 f and lining with baking paper a cake pan with a diameter of about 7 inches (these doses are good up to 9 inches diameter) then set it aside because we will need it later.

2- Pour the Eggs, Sugar, Milk and Seed Oil into a large bowl and mix together for a few moments using a wooden spoon. Add the flour, baking powder and vanilla extract and continue to mix until all possible lumps have disappeared. The Base is ready!

3- Let’s prepare the Ricotta Cream: in a medium-sized bowl mix together the Ricotta, Sugar, Eggs and Lemon Peel, stir well using a spoon.

4- Pour the Base inside the cake tin, leveling it slightly. Add the Ricotta cream until the base is covered. Bake the Torta Soffice con Cuore di Ricotta at 350 F for about 40 minutes. Serve with a fine dusting of icing sugar.

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1 Comment

  • Reply
    Marion Ordonez
    March 9, 2022 at 3:00 am

    love this recipe thank you

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