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Ridiculously Easy Sugar-Glazed Riccotta Bundt Cake

A cross between the BEST cheesecake and your favorite buttery vanilla cake (with an added crisp, crunchy sugar exterior), this Sugar-Glazed Ricotta Bundt Cake is FABULOUSLY DELICIOUS! Add the fact that it's ridiculously easy to make, with just one bowl and no mixer, and you've got a tried and true winner!

Course Cake, Dessert
Cuisine American
Keyword Ricotta Bundt Cake, Sugar-Glazed Ricotta Bundt Cake
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12
Calories 321 kcal
Author Chris Scheuer

Ingredients

For the prep:

  • ¼ cup cane sugar or granulated sugar see Café Tips

For the cake:

  • ½ cup butter (I used salted)
  • ¼ cup extra-virgin olive oil
  • 2 teaspoons vanilla extract
  • ¼ teaspoon almond extract
  • 3 large eggs
  • 1 cup whole-milk ricotta cheese
  • ½ cup buttermilk
  • cups granulated sugar
  • teaspoons baking powder
  • ¾ teaspoon kosher salt
  • 1 ½ cups all purpose-flour

Instructions

For the prep:

  1. Preheat the oven to 350ºF. Spray a 10-12 cup Bundt pan generously with baking spray, making sure to cover all of the cracks and crevices including the inside of the center core. If there is spray pooling at the bottom of the pan, wipe out any excess with a piece of paper toweling. NOTE - This is not a big cake and if you use a 12-cup capacity Bundt pan, the finished cake will low.

  2. Sprinkle a quarter cup of sugar onto the greased surfaces and tip and tilt the pan to coat everything with the sugar (I like to do this over the kitchen sink.) Discard any excess sugar left in the pan.

For the cake:

  1. In a microwave-safe measuring cup or bowl., melt the butter in the microwave. Add the olive oil, vanilla and almond extracts. Set aside.

  2. In a medium-size bowl, whisk together the eggs, ricotta, and buttermilk until well combined.

  3. Add the sugar and whisk again, then add the butter/oil mixture and whisk until well combined.

  4. Sprinkle the baking powder and salt over the top of the batter and stir to incorporate.

  5. Lastly, fold in the flour and stir just until the batter is smooth and lump-free.

  6. Transfer the batter to the prepared pan and smooth the top with a spatula or the back of a spoon, making sure it goes into all the little Bundt pan grooves.

  7. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 40–50 minutes. The best way to tell if a cake is done is to use an instant thermometer. The temperature in the middle of the cake should read 200-205˚F.

To finish:

  1. Transfer the cake to a cooling rack and allow it to cool for 10 minutes in the pan, then check the edges of the cake. If you see any areas that seem to be adhering to the pan, use a small, thin-bladed knife to gently loosen these areas.

  2. Carefully invert the cake onto the cooling rack, giving it a little shake to release it. Lift the pan and sprinkle the top of the cake with a little extra sugar, if desired. Allow the cake to cool for an hour before slicing. ENJOY and wait for the WOWS!

Recipe Notes

See Café Tips above in the post for more detailed instructions and tips to ensure success.

If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.

Adapted from Epicurious. https://www.epicurious.com

Nutrition Facts
Ridiculously Easy Sugar-Glazed Riccotta Bundt Cake
Amount Per Serving
Calories 321 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 8g50%
Trans Fat 0.3g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 73mg24%
Sodium 251mg11%
Potassium 155mg4%
Carbohydrates 39g13%
Fiber 0.4g2%
Sugar 26g29%
Protein 6g12%
Vitamin A 403IU8%
Calcium 101mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.