Ricotta cakes are a delicious loaf pan dessert with a flavor that can rival any fancy cake! Simple ingredients make this dessert so easy to bake and enjoy OR give! Mother’s Day is just around the corner and this family-favorite recipe might be a lovely addition to your brunch celebration. Since it makes several little loaves, you can package up the extras to surprise ALL the moms you love! Today I’m sharing the easy recipe and a simple & sweet way to package them up too! You still have time to make a batch for the weekend…and since they freeze so well, you might consider whipping up extra to have on-hand for any sweet-tooth moment! Let’s get baking…
celebrate with sweetness!
whenever you give baked goods as a gift, pretty packaging can make it extra special…
these cute bake sets come with everything you need! boxes, tags, bags and even twine!
baking/packaging tip:
i found it difficult to actually bake in the boxes. while it says you can, i experienced color fade and the boxes didn’t hold their shape. i think they’re darling & a good buy, but i’d recommend using them as packaging only. i added parchment sheets around smaller loaves and just tucked them into the box instead.
of course, you can always purchase these supplies separately but sets are often very economical, available in many stores, and everything is matched and ready to use!
the daisy pattern on the packaging inspired the embellishment on the cakes! i popped the tops off of a few faux stems…
and created a pretty row of blooms across the top!
fresh flowers would be lovely too, but the silk variety won’t wilt. you can clean the base of the blooms with a damp cloth or disinfectant wipe before placing/inserting them on the cakes. once you like your pattern, get ready to wrap them up!
cellophane bags will keep them fresh and allow you to see the pretty details…
all that’s left is to deliver them!
ricotta cakes for some springtime joy!
grab the printable recipe~
- 1 1/2 Cup butter, room temperature
- 1 1/2 Cup whole milk ricotta cheese, drained
- 1 1/2 Cup sugar
- 3 eggs
- 1 teaspoon vanilla
- 1 1/2 Cup flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- Pre-heat oven to 350. Spray 4-5 small loaf pans and line bottom with parchment.
- Cream butter, ricotta, and sugar for 2 minutes. Add vanilla and eggs one at a time beating well after each.
- Add dry ingredients and beat for 30 seconds just to incorporate. Then gently fold by hand until just blended well without over beating.
- Fill your loaf pans about half full. Tap pan once on counter after filling to settle batter.
- Bake at 350 for 10 minutes. Lower temperature to 325 and continue baking for another 20-25 minutes. Check often to be sure it doesn't over brown. Should have a light golden appearance. Cool for 15 minutes then remove cakes from pan and continue cooling on a rack. Can be frozen in an airtight container.
- This cake is delicious as-is but can be dusted with powdered sugar or served with fresh fruit and whipping cream for a light and refreshing dessert!
pin for later~
product guide~
Home Goods: paper bake box kit & silk daisies (sold separately)