Move over tiramisu, there's a new Italian cake in town and it is absolutely delicious! This ribbon cake is easy to make and perfect for any occasion.
Whether you are looking for an impressive dessert to serve at your next dinner party or something sweet to enjoy with a cup of coffee, this cake will not disappoint.
Follow my simple recipe below and you will be enjoying a slice of heaven in no time!
The Easiest (and Most Delicious) Italian Ribbon Cake You Will Ever Taste
Italian ribbon cake is the perfect addition to any special occasion or a simple weekday treat. With its light and fluffy texture and layers of fruity jam, this classic Italian dessert pairs well with many different food items.
For a traditional pairing, enjoy it with a cup of espresso or cappuccino after dinner.
Alternatively, you can serve it as an afternoon snack with tea or coffee for that mid-day pick me up.
This wonderful cake also goes great with fresh fruit like strawberries or raspberries for a lighter option as well as ice cream or whipped cream for those looking for something richer.
No matter how you choose to serve it, Italian Ribbon Cake will be sure to delight everyone's taste buds!
What You Need To Make Italian Ribbon Cake
For the cake:
- 1 pack cake mix
- 3 eggs
- ½ cup milk
- ¾ cup butter
- 1 tablespoon pink food coloring
- 1 tablespoon green food coloring
- 1 cup raspberry jam
For the chocolate ganache topping:
- 1 ½ cups dark chocolate
- 1 cup heavy whipping cream
How to Make Italian Ribbon Cake
Prepare the cake batter by mixing the dry cake mix with the butter, milk and eggs.
When the batter is well mixed you can prepare a 6x9-in sized baking pan by lining it with parchment paper.
Pour ⅓ of the mixture inside, smooth the layer and bake per the directions on the box of your cake mix. In my case, the directions called for 350°F for 12-18 minutes. Remove from the oven when a toothpick inserted in the center of the cake comes out clean.
Divide the remaining â…” of the butter into 2 different bowls.
Add the green food coloring in one bowl and the pink to the other bowl. Mix until the color has been incorporated throughout.
Bake each of the colored batters separately.
Leave the cake layers to cool to room temperature. Optionally, you can trim the ends of the cakes.
Remove the cakes from the pan and the parchment paper.
Place the green color cake on the bottom of your serving tray.
Cover the top of the green color cake with half of the jam, spreading it across neatly.
Place the yellow/white color cake on top of the jam, then cover it with the remaining portion of the jam.
Finally, add the pink cake layer on top. Wrap the cake with plastic wrap, cover it with a cutting board and place it in a fridge for a few hours or, preferably, overnight.
Prior to serving, make the chocolate coating by melting the chocolate with the whipping cream in a double boiler over boiling water or in the microwave.
Mix until everything is melted then pour it over the cake.
Tips to Make Italian Ribbon Cake
- Make sure to use room temperature ingredients for best results and a light, fluffy texture.
- Use a stand mixer or hand mixer on medium speed when mixing together your batter to ensure an even distribution of ingredients throughout.
- Preheat your oven before placing the assembled cake in it, allowing it enough time to warm up properly ensuring an evenly cooked result with no dry spots!
- Once finished baking, leave it out until completely cooled before transferring onto a serving plate or board as this will help keep all its delicate layers intact, creating beautiful slices when served!
- To get decorative edges around your Italian Ribbon Cake once finished; use either a piping bag or spoon dipped in melted chocolate for added visual appeal!
FAQs About Making Italian Ribbon Cake
How long does Italian ribbon cake last?
Ideally, it should be consumed within two to three days of baking. However, the cake can be refrigerated for up to 5 days and frozen for up to 2 months!
Can I substitute the raspberry jam with something else?
Yes! You can replace the raspberry jam with your favorite type of jam or jelly.
What is the best way to store Italian Ribbon Cake?
It is best to keep this cake at room temperature, covered in plastic wrap or aluminum foil, away from direct sunlight and sources of heat. This will ensure that it stays fresh for up to 5 days.
Can I make Italian Ribbon Cake without the raspberry jam?
Yes! Just omit the raspberry jam and use a whipped cream or other fruit preserve between your layers.
Is this a vegan Italian Ribbon Cake?
No, this cake is not vegan friendly. It contains butter, eggs, and dairy products. However, you can always substitute the non-plant-based ingredients with vegan-friendly substitutes to make a delicious vegan version!
Is this a gluten-free Italian Ribbon Cake?
No, this cake is not gluten-free. It contains all-purpose flour which is not gluten-free. If you are looking for a gluten-free Italian Ribbon Cake, try substituting the cake mix with a gluten-free cake mix!
📋 Recipe
Italian Ribbon Cake
Equipment
- 1 Baking Pan
Ingredients
For the cake:
For the chocolate ganache topping:
- 1 ½ cups dark chocolate
- 1 cup heavy whipping cream
Instructions
- Prepare the cake batter by mixing the dry cake mix with the butter, milk and eggs.1 pack cake mix, 3 eggs, ½ cup milk, ¾ cup butter
- When the batter is well mixed you can prepare a 6x9-in sized baking pan by lining it with parchment paper.
- Pour ⅓ of the mixture inside, smooth the layer and bake per the directions on the box of your cake mix. In my case, the directions called for 350°F for 12-18 minutes. Remove from the oven when a toothpick inserted in the center of the cake comes out clean.
- Divide the remaining â…” of the butter into 2 different bowls.
- Add the green food coloring in one bowl and the pink to the other bowl. Mix until the color has been incorporated throughout.1 tablespoon green food coloring, 1 tablespoon pink food coloring
- Bake each of the colored batters separately.
- Leave the cake layers to cool to room temperature. Optionally, you can trim the ends of the cakes.
- Remove the cakes from the pan and the parchment paper.
- Place the green color cake on the bottom of your serving tray.
- Cover the top of the green color cake with half of the jam, spreading it across neatly.1 cup raspberry jam
- Place the yellow/white color cake on top of the jam, then cover it with the remaining portion of the jam.
- Finally, add the pink cake layer on top. Wrap the cake with plastic wrap, cover it with a cutting board and place it in a fridge for a few hours or, preferably, overnight.
- Prior to serving, make the chocolate coating by melting the chocolate with the whipping cream in a double boiler over boiling water or in the microwave.1 ½ cups dark chocolate, 1 cup heavy whipping cream
- Mix until everything is melted then pour it over the cake.
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