Olive Garden is renowned for its delicious Italian-inspired dishes, from classic pasta to mouthwatering desserts.
While their tiramisu and lemon cream cakes are fan favorites, there’s much more to explore when it comes to Olive Garden-inspired cakes!
Whether you’re hosting a dinner party or simply craving something sweet and indulgent, these 15+ Olive Garden cake recipes will take your baking game to the next level.
From light and fluffy lemon ricotta cakes to decadent chocolate hazelnut creations, there’s a cake for every occasion and taste.
These recipes are designed to evoke the flavors of your favorite Olive Garden desserts while adding a personal twist that’s sure to impress.
Get ready to bake your way through the world of Italian-inspired treats!
15+ Mouthwetring Olive Garden Cake Recipes You Need to Try
In conclusion, these 15+ Olive Garden cake recipes offer a variety of indulgent and flavorful options that will bring a slice of Italy to your home.
Whether you’re drawn to the creamy richness of tiramisu or the bright zest of lemon ricotta, each recipe promises to be a hit at your next gathering.
By using familiar ingredients and flavors from Olive Garden’s famous desserts, you’ll be able to create something special that will leave your guests raving.
These cakes are not only perfect for special occasions but also make for delightful everyday indulgences.
So gather your ingredients, roll up your sleeves, and get ready to bake these delectable desserts that will transport your taste buds straight to Italy.
Olive Garden Tiramisu Cake
This decadent tiramisu-inspired cake takes the flavors of the famous Olive Garden dessert and transforms them into a layered cake. Featuring layers of espresso-soaked sponge cake, mascarpone filling, and a dusting of cocoa powder, this cake is perfect for coffee lovers. It combines the classic elements of tiramisu, with the added richness of a moist, fluffy cake texture, offering an indulgent treat with every bite.
Ingredients:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ¾ cup espresso or strong coffee, cooled
- 1 ½ cups mascarpone cheese, softened
- 1 cup heavy cream
- ¼ cup powdered sugar
- Unsweetened cocoa powder, for dusting
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, adding the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the espresso. Mix until just combined.
- Pour the batter evenly into the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- While the cakes cool, make the filling: beat mascarpone, heavy cream, and powdered sugar in a bowl until smooth and thick.
- Once the cakes have cooled, slice them in half horizontally to create four layers.
- Layer the cake with mascarpone filling between each layer, soaking each layer lightly with espresso before adding the filling.
- Dust the top with cocoa powder and refrigerate for at least 2 hours before serving.
The Olive Garden Tiramisu Cake offers the perfect balance of rich, coffee-soaked cake and smooth, creamy mascarpone filling. It’s a refined dessert that’s ideal for special occasions or whenever you’re craving a luxurious treat. Each bite will transport you to the cozy Italian restaurant, making this cake a new favorite in your baking repertoire.
Olive Garden Lemon Ricotta Cake
Inspired by Olive Garden’s Lemon Ricotta Cheesecake, this cake has the same bright citrus flavors combined with the smooth texture of ricotta cheese. With a hint of almond, the cake is soft, rich, and lightly tangy, making it an ideal dessert for those who prefer a lighter, refreshing treat. This cake is perfect for spring and summer gatherings, offering a delightful balance between tangy and sweet.
Ingredients:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup ricotta cheese
- ¾ cup granulated sugar
- 3 large eggs
- 2 tablespoons lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, softened
- ¼ teaspoon almond extract
- Powdered sugar, for dusting
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat together ricotta, sugar, eggs, lemon zest, lemon juice, vanilla, and almond extract until smooth.
- Gradually add the dry ingredients to the ricotta mixture, mixing until combined.
- Add in the softened butter and continue to mix until smooth and creamy.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, dust the top with powdered sugar before serving.
This Lemon Ricotta Cake is a perfect blend of tangy lemon and creamy ricotta, resulting in a moist, airy cake that will leave your taste buds delighted. The addition of almond extract enhances the citrus flavor, making it an ideal pairing for afternoon tea or as a light, sweet ending to any meal. Refreshing and satisfying, this cake is a must-try for any citrus lover.
Olive Garden Chocolate Hazelnut Cake
For those who enjoy a more indulgent dessert, this Chocolate Hazelnut Cake takes inspiration from Olive Garden’s rich and decadent chocolate desserts. With layers of moist chocolate cake, a creamy hazelnut filling, and a rich chocolate ganache, this cake satisfies both chocolate and nut lovers alike. The smoothness of the hazelnut cream perfectly complements the depth of the chocolate, creating a truly irresistible dessert.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsweetened cocoa powder
- 1 cup sugar
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- 1/3 cup vegetable oil
- 1 cup boiling water
- 1 cup hazelnut spread (like Nutella)
- ½ cup heavy cream
- 8 oz semisweet chocolate, chopped
- Chopped hazelnuts, for garnish
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together flour, cocoa powder, baking powder, and salt. Set aside.
- In another bowl, whisk together sugar, eggs, milk, vanilla, and vegetable oil until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Slowly add in the boiling water, stirring until the batter is smooth and thin.
- Pour the batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- While the cakes cool, make the hazelnut filling by heating heavy cream in a saucepan until warm, then pour it over chopped chocolate. Stir until smooth, then mix in the hazelnut spread.
- Once the cakes have cooled, spread a generous layer of hazelnut cream between the two layers of cake.
- Pour the remaining ganache over the top of the cake, allowing it to drip down the sides.
- Garnish with chopped hazelnuts and refrigerate until the ganache sets, about 1 hour.
This Chocolate Hazelnut Cake is a chocolate lover’s dream, with its rich layers and decadent hazelnut filling. The combination of smooth, creamy hazelnut and deep chocolate creates a sophisticated dessert perfect for any celebration. Whether for a birthday, dinner party, or special occasion, this cake will impress guests and satisfy your sweet tooth with its indulgent flavors.
Olive Garden Almond Amaretto Cake
This Almond Amaretto Cake is a rich, aromatic dessert that captures the nutty flavors of Almond Amaretto Cake, paired with the warm and comforting aroma of almond liqueur. With moist almond-flavored cake layers soaked in a subtle amaretto syrup, this cake is topped with a fluffy buttercream frosting infused with almond extract, creating a cake that is as sophisticated as it is delicious. Perfect for gatherings or as a special treat, it has a lovely balance of sweetness and depth.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon almond extract
- ½ cup milk
- ¼ cup Amaretto liqueur (or almond-flavored syrup)
- ½ cup slivered almonds, for garnish
- 1 cup unsalted butter (for frosting)
- 3 cups powdered sugar
- 1 teaspoon almond extract (for frosting)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together butter and sugar until fluffy. Beat in the eggs one at a time and mix in almond extract.
- Gradually add the flour mixture in three parts, alternating with milk. Mix until smooth.
- Pour the batter evenly into the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- While the cakes bake, prepare the Amaretto syrup by heating the Amaretto liqueur and a tablespoon of water in a small saucepan over low heat. Set aside.
- Once the cakes are done, allow them to cool for 10 minutes, then remove from the pans. While the cakes are still warm, lightly poke holes in the top of each cake and drizzle the Amaretto syrup over both layers.
- Prepare the frosting: beat the butter, powdered sugar, and almond extract until smooth and fluffy.
- Once the cakes have cooled completely, frost the top and sides with the almond buttercream frosting.
- Garnish with slivered almonds and refrigerate the cake for about 30 minutes to set the frosting.
This Almond Amaretto Cake is perfect for anyone who loves the combination of almond and liqueur flavors. Its moist layers and delicate frosting make it a luxurious treat to enjoy after a hearty meal. The addition of Amaretto syrup infuses the cake with a soft yet potent flavor that is sure to leave guests asking for the recipe. It’s a delightful cake that’s perfect for a celebration or a cozy night in.
Olive Garden Chocolate Raspberry Cake
The Olive Garden-inspired Chocolate Raspberry Cake combines the richness of chocolate with the tartness of fresh raspberries. With layers of dense, fudgy chocolate cake, fresh raspberry filling, and silky chocolate ganache, this dessert is both decadent and refreshing. The balance of sweet chocolate and tangy raspberries makes each bite a burst of flavor, offering a sophisticated twist to the traditional chocolate cake.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup unsweetened cocoa powder
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup vegetable oil
- 1 cup whole milk
- 1 cup fresh raspberries
- 2 tablespoons sugar (for raspberry filling)
- 8 oz semisweet chocolate, chopped
- 1 cup heavy cream
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, sift together flour, cocoa powder, and baking powder. Set aside.
- In a large mixing bowl, beat together sugar, eggs, vegetable oil, and vanilla extract until smooth.
- Gradually add the dry ingredients, alternating with milk, and mix until combined.
- Pour the batter evenly into the prepared pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- While the cake is baking, prepare the raspberry filling: mash the raspberries with the sugar in a small saucepan and heat over medium until it simmers. Once the raspberries have softened, strain the mixture to remove seeds, leaving behind the raspberry syrup. Set aside to cool.
- After the cakes have cooled, spread the raspberry filling between the cake layers.
- To make the ganache, heat the heavy cream in a small saucepan until it begins to simmer. Pour it over the chopped chocolate and stir until smooth.
- Pour the chocolate ganache over the top of the cake, letting it drip down the sides. Refrigerate the cake for about 30 minutes to set the ganache.
- Garnish with fresh raspberries on top and serve chilled.
The Chocolate Raspberry Cake is a luxurious dessert that combines the deep flavor of chocolate with the refreshing, tangy essence of raspberries. The rich ganache and fruity filling elevate this cake into a perfect balance of indulgence and lightness. It’s a beautiful dessert for special occasions and a sure way to impress guests with its elegant flavor profile. Whether for an anniversary, holiday dinner, or birthday, this cake will always be a crowd-pleaser.
Olive Garden White Chocolate Cranberry Cake
This White Chocolate Cranberry Cake is a festive, refreshing dessert inspired by the rich flavors often found at Olive Garden’s holiday menu. Featuring a moist, buttery cake infused with white chocolate chips and fresh cranberries, this cake is sweet, tart, and delightfully creamy. The white chocolate ganache and a sprinkle of powdered sugar on top create a beautiful finish, making this cake a perfect option for winter and holiday gatherings.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh cranberries, chopped
- 1 cup white chocolate chips
- ½ cup whole milk
- 1 cup heavy cream (for ganache)
- 6 oz white chocolate, chopped (for ganache)
- Powdered sugar, for dusting
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time and beat in vanilla extract.
- Gradually add the dry ingredients, alternating with milk, until the batter is smooth. Fold in the cranberries and white chocolate chips.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick comes out clean.
- While the cake bakes, prepare the white chocolate ganache: heat the heavy cream in a saucepan until it begins to simmer. Pour it over the chopped white chocolate and stir until smooth and glossy.
- Once the cake has cooled, pour the ganache over the top of the cake, allowing it to drizzle down the sides.
- Dust the top with powdered sugar and refrigerate for 30 minutes to set the ganache.
This White Chocolate Cranberry Cake is the epitome of holiday cheer, with its sweet white chocolate and tart cranberry combination. The light, moist cake is the perfect base for the rich ganache, and the slight tang of the cranberries adds a fresh contrast to the sweetness. Whether served during the holidays or as a festive treat, this cake is sure to be a hit with anyone who loves a balance of flavors that both comfort and excite the palate.
Olive Garden Cinnamon Apple Cake
Inspired by the warm, cozy flavors of an Olive Garden apple dessert, this Cinnamon Apple Cake is filled with the comforting taste of tender baked apples, cinnamon, and brown sugar. The cake’s rich texture comes from a combination of fresh apples and a cinnamon-sugar swirl, topped with a cream cheese frosting that adds just the right amount of sweetness. This cake is a wonderful option for fall and winter celebrations, offering a perfect balance of flavors.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup finely chopped apples (peeled)
- ½ cup brown sugar, packed
- 1 teaspoon ground cinnamon (for swirl)
- 8 oz cream cheese, softened (for frosting)
- ½ cup unsalted butter (for frosting)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a medium bowl, whisk together flour, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, cream together butter and granulated sugar until light and fluffy. Add the eggs one at a time and mix in vanilla extract.
- Gradually add the dry ingredients to the wet mixture and stir until well combined.
- Fold in chopped apples, making sure they’re evenly distributed throughout the batter.
- In a small bowl, mix together the brown sugar and cinnamon for the swirl.
- Pour half of the batter into the prepared pan, then sprinkle with half of the cinnamon-sugar mixture. Add the remaining batter, then top with the rest of the cinnamon-sugar.
- Using a knife, gently swirl the cinnamon-sugar into the batter for a marbled effect.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- While the cake cools, prepare the frosting: beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
- Once the cake has cooled, frost the top with the cream cheese frosting.
The Olive Garden Cinnamon Apple Cake is an irresistible dessert that combines the warmth of cinnamon and apples with the creamy sweetness of frosting. It has a soft, moist texture, making it a perfect treat for any occasion, especially when you’re craving something comforting and sweet. With its beautiful cinnamon swirl and creamy finish, this cake will quickly become a favorite among your guests, evoking the warmth and coziness of a classic Italian dessert.
Olive Garden Caramel Pecan Cake
Inspired by Olive Garden’s delightful caramel-inspired desserts, this Caramel Pecan Cake is a rich and indulgent creation. Featuring layers of moist, buttery cake topped with caramel sauce and crunchy pecans, this dessert is a true treat for anyone who loves the combination of sweet and nutty flavors. The caramel filling and pecan topping create a perfect balance of textures and flavors, making this cake a great choice for special occasions and holiday dinners.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1 cup pecans, chopped
- 1 cup caramel sauce (store-bought or homemade)
- ½ cup heavy cream (for frosting)
- 1 cup unsalted butter (for frosting)
- 3 cups powdered sugar
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream together butter and brown sugar until light and fluffy. Beat in eggs one at a time, followed by vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with milk, and mix until smooth.
- Fold in chopped pecans and mix until evenly distributed.
- Pour the batter into the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cakes bake, prepare the caramel frosting by melting butter and combining it with heavy cream in a saucepan over medium heat. Add caramel sauce and stir until smooth. Let it cool slightly.
- Once the cakes have cooled, spread a generous layer of caramel frosting between the layers.
- Pour the remaining caramel frosting over the top of the cake, then sprinkle with more chopped pecans.
The Olive Garden Caramel Pecan Cake is a luxurious dessert that brings together the rich flavors of caramel and the crunch of toasted pecans. Its moist, tender cake layers paired with the smooth caramel frosting make for a melt-in-your-mouth experience. This cake is perfect for those who love sweet, nutty desserts and is a showstopper for any special occasion or holiday meal.
Olive Garden Strawberry Mascarpone Cake
Inspired by Olive Garden’s famous strawberry desserts, this Strawberry Mascarpone Cake offers a light and airy dessert option that’s both sweet and refreshing. The combination of mascarpone cheese and whipped cream creates a rich filling, while fresh strawberries provide a burst of natural sweetness. The delicate layers of cake are perfect for any gathering, and the strawberry topping adds a beautiful and delicious finishing touch.
Ingredients:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ¾ cup whole milk
- 1 cup fresh strawberries, chopped (for filling)
- 1 ½ cups mascarpone cheese
- 1 cup heavy cream
- ¼ cup powdered sugar (for filling)
- Fresh strawberries, for garnish
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together butter and sugar until light and fluffy. Add the eggs one at a time and mix in the vanilla extract.
- Gradually add the dry ingredients, alternating with milk, and stir until well combined.
- Pour the batter into the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cakes bake, prepare the mascarpone filling: beat the mascarpone cheese, heavy cream, and powdered sugar until smooth and fluffy.
- Once the cakes have cooled, slice them in half to create four layers.
- Spread a layer of mascarpone filling between each cake layer and top with chopped strawberries.
- Once assembled, garnish the top of the cake with fresh strawberries for decoration.
The Olive Garden Strawberry Mascarpone Cake is a refreshing dessert that perfectly combines the light, fluffy texture of cake with the rich creaminess of mascarpone filling. The fresh strawberries add a natural sweetness, creating a bright and delicious contrast to the richness of the cream. This cake is perfect for spring and summer gatherings and is sure to be a crowd favorite for those who love fruity and creamy desserts.
Olive Garden Tiramisu Cake
This Tiramisu Cake takes inspiration from the famous Italian dessert, transforming it into a light and fluffy layered cake. The delicate layers are soaked in coffee and liqueur, creating a rich, aromatic flavor that pairs perfectly with the creamy mascarpone filling. Topped with cocoa powder and chocolate shavings, this cake brings the best of tiramisu to your dessert table, offering both elegance and indulgence in each bite.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 ½ teaspoons espresso powder
- ½ cup milk
- 1 cup brewed coffee (cooled)
- 2 tablespoons coffee liqueur (optional)
- 8 oz mascarpone cheese
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- 1 tablespoon cocoa powder (for dusting)
- Chocolate shavings (for garnish)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat together butter and sugar until light and fluffy. Add eggs one at a time, followed by vanilla extract.
- In a separate cup, dissolve the espresso powder in milk, then add to the batter and mix until smooth.
- Gradually add the dry ingredients to the batter, mixing until just combined.
- Pour the batter evenly into the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools, mix together the brewed coffee and coffee liqueur in a shallow dish.
- Once the cakes are cool, slice each one in half horizontally, creating four layers.
- Soak each layer lightly in the coffee mixture and set aside.
- To make the filling, beat together mascarpone, heavy cream, and powdered sugar until smooth and fluffy.
- Layer the soaked cake, spreading a generous amount of mascarpone filling between each layer.
- Dust the top with cocoa powder and garnish with chocolate shavings.
The Olive Garden Tiramisu Cake captures all the deliciousness of the classic tiramisu dessert in a cake form. With its rich coffee-soaked layers, creamy mascarpone filling, and decadent topping, this cake offers the perfect balance of flavors. It’s an elegant and refined choice for dinner parties, special occasions, or whenever you want to impress guests with a sophisticated dessert that’s sure to be a hit.
Olive Garden Lemon Ricotta Cake
A light and zesty dessert, the Lemon Ricotta Cake combines the bright, fresh flavor of lemon with the creamy richness of ricotta cheese. This cake has a subtle tanginess from the ricotta and a refreshing lemony sweetness, making it a perfect treat for warm weather or any occasion that calls for a light, citrus-infused dessert. It’s topped with a simple glaze that adds a beautiful sheen and an extra punch of lemon.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup ricotta cheese
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for glaze)
- 2 tablespoons fresh lemon juice (for glaze)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat together butter and sugar until fluffy. Add the eggs one at a time and mix in ricotta cheese, lemon zest, lemon juice, milk, and vanilla extract.
- Gradually add the dry ingredients and mix until just combined.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- To make the glaze, whisk together powdered sugar and lemon juice until smooth and glossy.
- Drizzle the glaze over the cooled cake and let it set before serving.
The Lemon Ricotta Cake is a delightful, fresh dessert that is both light and indulgent at the same time. The ricotta gives the cake a tender, moist texture, while the lemon adds a vibrant, refreshing flavor that is perfect for spring and summer. The simple glaze on top enhances the citrusy notes, making this cake the perfect addition to any meal or gathering. It’s a wonderfully balanced dessert that everyone will enjoy.
Olive Garden Chocolate Hazelnut Cake
The Chocolate Hazelnut Cake is a luxurious, nutty dessert that combines the deep richness of chocolate with the earthy, slightly sweet flavor of hazelnuts. This decadent cake features layers of moist chocolate cake, a creamy hazelnut filling, and a rich chocolate ganache that ties it all together. Topped with crushed hazelnuts and a drizzle of ganache, this cake is perfect for chocolate lovers who also enjoy a little crunch in their dessert.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup unsweetened cocoa powder
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1 cup hazelnut spread (like Nutella)
- 1 cup heavy cream (for ganache)
- 8 oz semisweet chocolate, chopped (for ganache)
- ½ cup hazelnuts, chopped (for garnish)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, beat together butter and sugar until light and fluffy. Add eggs one at a time, followed by vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with milk, and mix until just combined.
- Pour the batter evenly into the prepared pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Once the cakes are cool, spread a layer of hazelnut spread between the layers of cake.
- To make the ganache, heat the heavy cream in a small saucepan until it begins to simmer. Pour it over the chopped chocolate and stir until smooth.
- Pour the ganache over the top of the cake, allowing it to drip down the sides.
- Garnish with chopped hazelnuts on top.
The Olive Garden Chocolate Hazelnut Cake is a rich and decadent treat that pairs the luscious taste of chocolate with the toasted flavor of hazelnuts. The cake layers are soft and moist, while the hazelnut filling and chocolate ganache add depth and indulgence. This cake is perfect for any special occasion, especially for chocolate lovers looking for a bit of extra flavor and texture. The combination of chocolate and hazelnuts creates an irresistible dessert that will leave guests coming back for seconds.
Olive Garden Almond Cream Cake
This Almond Cream Cake is a light, fluffy dessert that combines the subtle nutty flavor of almonds with a creamy filling and a delicate cake base. The smooth almond cream filling, along with a dusting of powdered sugar, creates a sophisticated, elegant dessert. Perfect for any special occasion, this cake is ideal for anyone who enjoys a light but indulgent treat that’s both fragrant and flavorful.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon almond extract
- ½ cup whole milk
- 1 cup heavy cream
- ½ cup mascarpone cheese
- ¼ cup powdered sugar (for filling)
- 2 tablespoons almond slivers (for garnish)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and granulated sugar until light and fluffy. Add eggs one at a time, followed by almond extract.
- Gradually add the dry ingredients to the butter mixture, alternating with milk, and mix until smooth.
- Pour the batter evenly into the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools, prepare the almond cream filling by whipping together heavy cream, mascarpone cheese, and powdered sugar until smooth and creamy.
- Once the cakes have cooled, layer them with the almond cream filling in between.
- Garnish the top with almond slivers and a light dusting of powdered sugar.
The Olive Garden Almond Cream Cake is a light yet indulgent dessert that will impress any guest with its delicate flavor and creamy texture. The almond extract infuses the cake with a subtle nutty taste, while the mascarpone cream filling adds a luxurious richness. This cake is perfect for those who prefer a less sugary, more refined dessert that is both light and satisfying. It’s a wonderful choice for celebrations or whenever you want to add a touch of elegance to your meal.
Olive Garden Pistachio Ricotta Cake
This Pistachio Ricotta Cake offers a unique twist on traditional Italian cakes by incorporating the rich flavor of pistachios and the creamy texture of ricotta cheese. The cake is moist, nutty, and light, with the ricotta helping to keep the texture tender. Topped with a simple pistachio glaze and a sprinkle of crushed pistachios, this cake is perfect for nut lovers and adds an unexpected but delightful element to any dessert spread.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup ricotta cheese
- ½ cup ground pistachios
- 1 teaspoon vanilla extract
- ½ cup whole milk
- ½ cup powdered sugar (for glaze)
- 2 tablespoons pistachio milk or water (for glaze)
- Crushed pistachios for garnish
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Stir in ricotta cheese, ground pistachios, and vanilla extract until fully incorporated.
- Gradually add the dry ingredients, alternating with milk, and mix until smooth.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- To make the glaze, whisk together powdered sugar and pistachio milk (or water) until smooth.
- Once the cake has cooled, drizzle the pistachio glaze over the top and sprinkle with crushed pistachios.
The Olive Garden Pistachio Ricotta Cake is a deliciously nutty dessert that features the unique combination of creamy ricotta and toasted pistachios. The cake is rich and moist, while the glaze adds a lovely sweetness with an extra pistachio punch. Whether you’re hosting a dinner party or celebrating a special occasion, this cake will be a showstopper that offers something a little different from the typical desserts. It’s perfect for anyone who loves the combination of nuts and creamy textures.
Olive Garden Hazelnut Coffee Cake
The Hazelnut Coffee Cake is a comforting, fragrant dessert that blends the bold taste of coffee with the rich, slightly sweet flavor of toasted hazelnuts. The cake is moist and fluffy, and it’s topped with a buttery streusel that gives it a delightful crunch. The addition of coffee in both the cake batter and the streusel brings out the natural flavors of the hazelnuts, making this cake the ideal choice for coffee lovers or anyone looking for a warm, flavorful dessert.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup brewed coffee (cooled)
- 1 cup hazelnuts, chopped and toasted
- 1/2 cup brown sugar (for streusel)
- 1/4 cup all-purpose flour (for streusel)
- 1 teaspoon ground cinnamon (for streusel)
- ¼ cup unsalted butter, melted (for streusel)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, followed by vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the brewed coffee, and stir until combined.
- Fold in toasted hazelnuts, ensuring they’re evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan.
- In a small bowl, combine brown sugar, flour, cinnamon, and melted butter to create the streusel. Sprinkle it evenly over the top of the cake batter.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool slightly before serving.
The Olive Garden Hazelnut Coffee Cake is a delightful dessert that perfectly combines the bold flavors of coffee and hazelnuts. The moist, flavorful cake is enhanced by the crunch of the streusel topping, creating a satisfying contrast of textures. This cake is perfect for any gathering where you want to serve a dessert that’s warm, comforting, and a little sophisticated. It pairs wonderfully with a cup of coffee, making it ideal for brunches or cozy evening get-togethers.
Note: More recipes are coming soon!
