Ricotta Cream Cake (Italian-style Ricotta Poke Cake) made with Betty Crocker Super Moist Yellow Cake Mix and BelGioioso Ricotta Cheese. It’s very creamy and simple to make. 🍰

Here’s the full recipe.

🍰 Ricotta Cream Cake (Easy Ricotta Poke Cake)

🕒 Time

Prep: 10 minutes
Bake: 25–30 minutes
Chill: 2 hours
Total: ~2 hr 40 min

Serves: 12

🛒 Ingredients

Cake

1 box yellow cake mix (such as Betty Crocker)
Ingredients listed on the box
- usually 3 eggs
- ½ cup oil
- 1 cup water

Ricotta Cream Filling

15 oz ricotta cheese (like BelGioioso)
1 cup sweetened condensed milk
1 teaspoon vanilla extract
1 cup whipped topping or whipped cream

Optional Toppings

Powdered sugar
Chocolate chips
Fresh berries
Lemon zest

👩‍🍳 Instructions

1️⃣ Bake the Cake

Preheat oven to 350°F (175°C).
Grease a 9×13 baking dish.
Prepare the cake mix according to the box instructions.
Pour batter into the dish.
Bake 25–30 minutes until a toothpick comes out clean.

2️⃣ Prepare the Ricotta Cream

In a bowl mix:

ricotta cheese
sweetened condensed milk
vanilla extract

Whisk until smooth and creamy, then gently fold in the whipped topping.

3️⃣ Poke the Cake

When the cake is still warm, poke holes all over with a fork or wooden spoon handle.
Spread the ricotta cream mixture evenly over the cake.
Let it seep into the holes.

4️⃣ Chill

Refrigerate for at least 2 hours so the cake absorbs the cream.

5️⃣ Serve

Top with:

powdered sugar
chocolate drizzle
berries

Serve cold for the best texture.

💡 Tips

Add mini chocolate chips to the ricotta for a cannoli-style flavor.
Add lemon zest for a fresh Italian bakery taste.
This cake actually tastes better the next day.

If you’d like, I can also show you:

🍰 The viral 3-ingredient ricotta cake version
🇮🇹 Real Italian bakery ricotta cake
🍫 Chocolate ricotta poke cake version.