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Funfetti Ricotta Cake

Categories Cakes/Cookies/Candy, Dessert

This funfetti ricotta cake is a delicious take on a classic funfetti cake! It’s moist, flavorful and fun!

I made this cake for my daughters birthday when she requested a funfetti cake. I had just made my ricotta sheet pan cake recipe a few week previous so I knew I wanted to merge the two worlds and I am so glad I did. The result was delicious!

What type of ricotta to use in this cake?

I love to use a whole milk ricotta cheese, it tends to be less grainy and more creamy in texture. It also bakes right into the cake and adds a sweet cream flavor to it. You can of course use different milk fat percentages in this recipe but I think the more fat the better for flavor and texture.

What sprinkles to use?

In order to get the classic funfetti coloring and overall effect I would suggest using confetti shaped sprinkles or jimmies (the technical name for the soft sprinkles that are in the shape of a hotdog and are usually seen on top of cupcakes or sugar cookies).

This cake can be made on a sheet pan, in a 9 x 13 inch pan. a 8 or 9 inch round cake tin or cupcakes. Baking times for each are listed below.

What you need to make this funfetti ricotta cake:

1 – sheet pan OR 1 – 9 x 13 inch pan OR 3 – 8 inch cakes OR 2 inch 9 inch cakes OR 24 cupcakes

  • 1/2 cup salted butter – melted
  • 1 1/2 cups sugar
  • 3 eggs
  • 1/2 cup ricotta – whole fat is best
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 1/4 cup sprinkles – confetti or jimmies (the soft ones shaped like little hotdogs and commonly seen on cupcakes or sugar cookies)
  • 1 cup milk

Instructions

  1. Preheat the oven to 350 F.
  2. Add the salted butter, sugar, eggs, ricotta and vanilla extract to a mixing bowl and blend together until smooth.
  3. In another bowl, add flour, salt, baking powder and sprinkles then mix together.
  4. Add the dry ingredients to the butter mixture along with the milk and mix batter well.
  5. Spread into a greased and parchment paper lined cake pan or cookie sheet.

Baking times:

  • Sheet pan – ~25 minutes or until the center feels baked and springs back when pressed with your finger
  • 9 x13 pan – ~30 minutes or until the center feels baked and springs back when pressed with your finger
  • 3 – 8 inch rounds – ~25 minutes or until the center feels baked and springs back when pressed with your finger
  • 2 – 9 inch rounds ~25 minutes or until the center feels baked and springs back when pressed with your finger
  • 24 cupcakes: ~18 minutes or until the center feels baked and springs back when pressed with your finger.

*To make this an ice cream cake: use 1 carton of softened vanilla ice cream to sandwich between the cakes.

Here are a few other recipes you may also enjoy!

Print Recipe
4.50 from 4 votes

Funfetti Ricotta Cake

Delicious ricotta cake with the fun of funfetti!
Prep Time10 minutes
Cook Time25 minutes
Course: cake, Dessert, treat
Cuisine: cake, Dessert, treat
Keyword: Cake, Dessert, Frozen Treat, ricotta
Servings: 8 people

Ingredients

  • 1/2 cup salted butter – melted
  • 1 1/2 cups sugar
  • 3 eggs
  • 1/2 cup ricotta – whole fat is best
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 1/4 cup sprinkles – confetti or jimmies the soft ones shaped like little hotdogs and commonly seen on cupcakes or sugar cookies
  • 1 cup milk

Instructions

  • Preheat the oven to 350 F.
  • Add the salted butter, sugar, eggs, ricotta and vanilla extract to a mixing bowl and blend together until smooth.
  • In another bowl, add flour, salt, baking powder and sprinkles then mix together.
  • Add the dry ingredients to the butter mixture along with the milk and mix batter well.
  • Spread into a greased and parchment paper lined cake pan or cookie sheet.
  • Baking times:
  • sheet pan – ~25 minutes or until the center feels baked and springs back when pressed with your finger
  • 9 x13 pan – ~30 minutes or until the center feels baked and springs back when pressed with your finger
  • 3 – 8 inch rounds – ~25 minutes or until the center feels baked and springs back when pressed with your finger
  • 2 – 9 inch rounds ~25 minutes or until the center feels baked and springs back when pressed with your finger
  • 24 cupcakes: ~18 minutes or until the center feels baked and springs back when pressed with your finger.
  • To make this an ice cream cake: use 1 carton of softened vanilla ice cream to sandwich between the cakes.