Italian Christmas Cookie Cake
This is a super-easy cake that is inspired by a traditional Italian Christmas Cookie. The cookie is a small round mound of soft but firm vanilla cookie topped with white glaze icing and sprinkled with colorful nonpareils. What makes this super-easy is using a box of store-bought cake mix. If you want to make your own vanilla cake batter just add a box of instant vanilla pudding and ½ cup oil, if not enjoy this recipe - it will become a holiday tradition.
Ingredients
Cake
- 1 box Moist Vanilla Cake Mix
- 15 oz Whole Milk Ricotta (don't use skim)
- ¾ cup Heavy Cream
- ½ cup Olive Oil
- 4 Eggs
- 2 tsp Vanilla Extract
Icing
- ½ cup Heavy Cream
- 4 cups Powdered Sugar
- 1 tsp Vanilla Extract
- Colorful Nonpareils (to sprinkle)
Instructions
Cake
- Spray a 9-inch spring form pan with non-stick baking spray or heavily butter the pan and lightly dust with flour.
- In bowl of stand mixer place Moist Vanilla Cake Mix, Whole Milk Ricotta, Heavy Cream, Olive Oil, Eggs and Vanilla Extract. Mix to blend batter and pour in prepared baking pan.
- Bake in 325℉ oven for 1 hour or until inserted toothpick comes out clean and dry. Let cool and remove from pan and place on cake plate.
Icing
- In a bowl combine until smooth Heavy Cream, Powdered Sugar and Vanilla Extract. Spread over cake with a spatula and sprinkle with Colorful Nonpareils. Let icing set before cutting.
