Ricotta and Honey Cake with Walnuts

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A moist, lightly sweet cake featuring ricotta, honey, and toasted walnuts for a delightful dessert. This Italian-inspired recipe, ready in about 60 minutes, layers ricotta cheese, honey, eggs into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 200 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 8 Italian cuisine 200 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. Grease an 8-inch round baking pan with butter or nonstick spray.
  2. Step 2: In a large bowl, beat 1 cup ricotta cheese and 1/2 cup honey until smooth. Add 2 large eggs and 1/2 tsp vanilla extract, beating until fully incorporated.
  3. Step 3: In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 tsp baking powder, and a pinch of salt. Gradually fold the dry ingredients into the ricotta mixture until just combined.
  4. Step 4: Fold in 1/2 cup chopped walnuts. Pour batter into the prepared pan.
  5. Step 5: Bake for 40-45 minutes until a toothpick inserted into the center comes out clean. Let cool in the pan for 15 minutes before slicing.

Frequently asked questions

How long does Ricotta and Honey Cake with Walnuts take to make?

Total time is about 60 minutes (15 min prep + 45 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Ricotta and Honey Cake with Walnuts?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Ricotta and Honey Cake with Walnuts?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Ricotta and Honey Cake with Walnuts for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Ricotta and Honey Cake with Walnuts?

Italian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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