Layered Ricotta-and-Chocolate Sheet Cake
A rich and crowd-pleasing layered ricotta cake that features a light ricotta custard, moist chocolate cake, and a silky pudding frosting, perfect for any gathering.
Ingredients
Ricotta Layer
- 2 containers 2 (15-ounce) containers ricotta cheese Whole-milk ricotta gives the best texture. Substitute: part-skim if you prefer less fat; drain briefly if very watery.
- 1 cup granulated sugar
- 1 teaspoon alcohol-free vanilla extract
- 4 large eggs, room temperature Helps the ricotta layer set evenly.
Chocolate Cake
- 1 box 1 (15.25-ounce) box chocolate or devil’s food cake mix
- 1/2 cup canola or vegetable oil
- 1 cup water
- 3 large eggs For the cake batter.
Chocolate Pudding Frosting
- 1 box 1 (5-ounce) box instant chocolate pudding mix
- 3 cups cold milk For pudding.
- 1 container 1 (8-ounce) container whipped topping, thawed Cool Whip or similar.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with cooking spray.
- In a medium bowl, beat together 2 containers (30 oz) ricotta, 1 cup sugar, 1 tsp vanilla, and 4 room-temperature eggs until smooth. Spread the ricotta mixture evenly into the prepared pan.
Chocolate Cake
- In a separate bowl, combine the cake mix, 1/2 cup oil, 1 cup water, and 3 eggs. Beat just until combined.
- Pour the cake batter over the ricotta layer. Bake for 35–45 minutes, or until a toothpick inserted comes out with moist crumbs.
- Cool completely on a wire rack before frosting.
Chocolate Pudding Frosting
- Whisk the instant pudding mix into 3 cups cold milk for about 2 minutes until thickened.
- Fold in the thawed whipped topping until smooth. Spread the pudding mixture over the cooled cake.
- Refrigerate at least 2 hours before slicing.
Notes
Chill at least 2 hours; overnight is ideal for the best results. Use a sharp knife dipped in hot water for clean slices.