There’s a reason the line “Let them eat cake” is so famous! It’s because cake is something that people around the world can agree is a delicious treat that comes in an enormous variety of flavor combinations! Wayfair asked some us Wayfair Homemakers to take on cake in the first ever #WayfairCakeOff and the only requirement for us was that we had to use fruit in it. With all of the warm weather fruit selections are at their peak right now in the grocery stores so this was definitely a fun and easy recipe to work on. For my cake I decided to create a Strawberry Cream Cheese Frosting topped Lemon Ricotta Cake .
I love to pair citrus and berries. They always compliment each other beautifully and always make me think of warm, sunny days.
If you have never had a ricotta cake you are missing out! The sweetened ricotta sinks to almost the bottom of the cake and creates a pretty white stripe throughout the bottom. It also makes the cake unbelievably moist and delicious!
With the flavors of this cake making me think of sunshine, summer days and picnics in Tuscan countryside, I decided to keep the decorating to a sweet and simple for a more rustic look and only frosted the tops of each layer.
Even though the cake may have been decorated simply there was definitely nothing simple about how delicious this cake is! This Strawberry Cream Cheese Frosting Topped Lemon Ricotta Cake will wow whoever you serve it this summer with its summer fruit flavors. While the stripe of sweetened ricotta cheese will leave the cake moist and with a uniquely, delicious flavor!
- 1 15.25 oz. box yellow cake mix
- 1/2 c. butter, very soft
- 3 eggs
- 1 c. water
- 1 tbsp. lemon juice
- zest of one lemon
- 1 15 oz. container of ricotta cheese
- 1 tsp. vanilla extract
- 3/4 c. sugar
- 1/2 c. butter, softened
- 8 oz. cream cheese, softened
- 5 c. confectioner's sugar
- 3/4 c. finely diced strawberries
- 1-3 tbsp. heavy whipping cream
- Preheat oven to 350° and spray two 9" round cake pans with baking spray.
- In a large mixing bowl mix the cake mix, butter, eggs, water, lemon juice and lemon zest on low speed until combined. Increase speed and blend on medium for 2 minutes.
- Divide the cake batter evenly between the two cake pans. Making sure to make the batter as level as possible.
- In another mixing bowl combine the ricotta cheese, vanilla and sugar and mix on low until well combined.
- Drop spoonfuls of the ricotta mixture on the cake batter in both pans. Then spread the ricotta mixture over the top in a circle leaving about 1/2" of space all the way around.
- Bake for 30-35 minutes or until done.
- Cool completely and the frost and serve.
- In the bowl of a stand mixer fitted with a paddle attachment cream together the butter and cream cheese on medium speed until light and fluffy.
- In four batches add some of the confectioner's sugar and strawberries each time. Mixing each time on low until all of the sugar has been combined.
- Add 1 tbsp. of the cream and mix on high for 3-5 minutes. Add more cream if it is to think. Once the desired consistency has been reached use it to frost the cakes.
- Store in the refrigerator.
If your ready to get your baking then be sure to check out Wayfair for their great selection of cake stands and cake pans!
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