| Level: | Easy |
| Total: | 2 hr 10 min |
| Active: | 20 min |
| Yield: | 8 to 10 servings |
Ingredients
- Nonstick cooking spray, for the baking pan
- One 16.5-ounce box strawberry cake mix (plus required ingredients)
- 32 ounces part-skim ricotta cheese
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 16 ounces mascarpone cheese
- 1 cup milk
- One 3.4-ounce box instant lemon pudding mix
- Diced fresh strawberries, for topping
- Lemon zest, for topping
Instructions
- Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with cooking spray.
- Prepare the cake batter according to the package directions and pour it into the prepared pan. Set aside.
- Combine the ricotta, sugar, vanilla, eggs and 4 ounces (1/2 cup) of the mascarpone in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Gently scoop the filling onto the cake batter, covering it completely.
- Bake until a skewer inserted in the center of the cake comes out clean and the strawberry layer has risen to the top, 50 to 60 minutes. Cool completely on a rack.
- Meanwhile, beat the remaining 12 ounces mascarpone in a medium bowl with an electric mixer on medium speed until smooth. Gradually add the milk, beating until smooth. Add the pudding mix and beat until smooth. Let stand until thickened, about 5 minutes. Spread the frosting over the cooled cake.
- Mix the diced strawberries and lemon zest together in a bowl. Top each slice of cake with a spoonful of the strawberries.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 692 |
| Total Fat | 36 g |
| Saturated Fat | 18 g |
| Carbohydrates | 75 g |
| Dietary Fiber | 1 g |
| Sugar | 27 g |
| Protein | 19 g |
| Cholesterol | 173 mg |
| Sodium | 738 mg |
Reviews
This is a very expensive cake to make. I found it to have a mushy texture and not a lot of flavor. Mine was pretty and came out just like the video but I will not make again. Disappointed.
I’m not the best baker and this came out fantastic ! I made it for my family on Valentine’s Day and both my son and daughter in law said they wanted it for their birthday cake!
I am a very good baker, but this was terrible, the layers did not change places and the Icing was like water ever though I et sit for much longer than 5 minutes. Never again
There has not been one recipe that Valerie has presented and that I have tried that is not truly scrumptious! Thank you Valerie!
Sorry but wasn’t worth making flavorless and the texture was funky.
The most amazing cake! Everyone loves it. Great for summer! Grandkids think it’s fabulous!
Yummy
Admittedly an odd texture at first but really a good cake. I would definitely serve it cold as it seems a little too moist.
Very delicious! My 17 year old daughter wanted to make this recipe for Easter brunch, and she did a great job – everyone loved it! Unbeknownst to us, Grandma made the same recipe, so we got to have it twice. Thank You Valerie, for a cake that’s good enough to eat repeatedly – Haha!
It was awesome! No problems. Family & friends loved it. I will triple the topping next time so I can do the sides of the cake.