SOFT RICOTTA BUNDT CAKE The dessert I’m presenting today is the classic grandma’s cake, soft and light as a cloud, perfect for breakfast or snack, a healthy and delicious alternative to the usual packaged snacks. Those who have been following me for a while know that I love to make homemade desserts, partly because I love cooking, but also because I prefer to avoid consuming too many packaged products and I believe that if I can take half an hour to prepare a healthy and genuine dessert for my family, it’s always better. But now I won’t go on any longer, follow me in the kitchen, I’ll show you how to make the soft ricotta bundt cake!
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for a soft ricotta bundt cake in a 13-inch mold
- 3 eggs
- 1 cup sugar
- 1 cup ricotta
- 3 cups all-purpose flour
- 1/3 cup potato starch
- 1 1/4 cups milk
- 1 packet baking powder
- A few drops vanilla extract
- as needed powdered sugar (for decoration)
Useful tools for making the soft ricotta bundt cake
- 1 Bundt pan
- 1 Brush kitchen
- 1 Sifter for powdered sugar
Preparation of the Soft Ricotta Bundt Cake
To prepare this bundt cake, we can use a stand mixer with a whisk attachment, or alternatively, an electric mixer; the result will not change in any way, in the second case it will just take a few more minutes to properly whip the eggs.
An important tip is to use eggs at room temperature, this way they will whip up beautifully without needing to be worked too long. I recommend taking them out of the fridge at least half an hour before, but if you don’t have time, break them in the bowl and let them rest for at least 5 minutes.
Add the sugar to the eggs and start whisking with an electric mixer (or with the whisk attachment if using a stand mixer) until you obtain a very light and fluffy mixture, then add the ricotta and, continuing to mix, add the milk in a stream and the vanilla extract.
Sift the flour and baking powder and after incorporating all the previously listed ingredients, begin adding the dry ingredients by spoonfuls, working gently with either a whisk or a spatula and mixing from bottom to top to avoid deflating the mixture.
Take a bundt pan, use a kitchen brush to gently grease it with vegetable oil, dust it with flour, then shake it upside down to remove excess flour.
Pour the prepared mixture and bake in a static oven at 350°F for about 25 minutes, but since cooking times vary from oven to oven, I always recommend doing the toothpick test: after about 20 minutes, insert a toothpick into the batter, if it comes out dry, you can remove the soft ricotta bundt cake from the oven, otherwise continue to bake.
Before unmolding our bundt cake, wait until it’s completely cooled (otherwise it will break), invert it onto a serving plate and decorate with plenty of powdered sugar.
Frequently Asked Questions
Here you can find answers to the most common questions about preparing the soft ricotta bundt cake. If you don’t find what you’re looking for, don’t hesitate to write to me!
What can I substitute for ricotta?
With the same weight of Greek yogurt.
How do I store the bundt cake?
Once cooled, store it inside a cake container and it will stay soft for about 3 days.
