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–+ servings
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5 from 3 votes

Ricotta Sheet Pan Cake

Easy, moist and delicious ricotta sheet cake!
Prep Time5 minutes
Cook Time25 minutes
Course: cake, Dessert
Cuisine: cake, Dessert, Italian
Keyword: Cake, Dessert, Italian
Servings: 1 standard sheet pan

Ingredients

  • 1 cup ricotta cheese
  • 3 eggs
  • 1 1/2 cups sugar
  • zest of 1 lemon - optional but encouraged
  • 1 lemon juiced
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup milk

Optional whipped cream and berries topping

  • 4 cups sweetened whipped cream
  • 1 pound berries of choice

Instructions

  • Preheat oven to 350 F.
  • In a mixing bowl, add ricotta and eggs and blend together until smooth.
  • Add sugar, lemon zest, lemon juice and milk then mix.
  • Add flour, baking powder and salt to liquid mixture and blend until a smooth batter forms, the batter will be a little thicker than traditional cake batter.
  • Place parchment paper over a 18 x 13 inch cookie sheet and spray with non-stick spray.
  • Use a spoon or rubber spatula to smooth out the batter over the cookie sheet.
  • Bake for 22-25 minutes or until the center of the cake feels baked, it will be puffed up and soft but not giggly.
  • Let the cake cool and top with whipped cream and berries or frosting of choice.
  • If you want a stacked cake, cut the cake in half then frost one piece of the half, then stack the other half of the cake on top, followed by more frosting and berries if desired.