Funfetti Ricotta Cake
Delicious ricotta cake with the fun of funfetti!
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.