Italian American Funfetti Birthday Cake

The best of American and Italian culture: a decadent ricotta cake with a funfetti makeover for your next milestone.

For 8 Person(s)

Preheat your oven to 350 degrees. Spray two 9 inch springform pans with baking spray.
In a mixing bowl whisk together the flour, baking soda and salt. Set aside.
In another mixing bowl combine the butter, sugar and vanilla. Using an electric mixer beat until fluffy, about 5 minutes. Add in the ricotta and beat until fully incorporated.
Beat in the eggs one at a time making sure each one is fully incorporated after each addition.
Sift the dry ingredients over the top and fold them into the batter using a rubber spatula until fully absorbed. Add rainbow sprinkles and stir to incorporate.
Pour the batter into the prepared pans and bake for 45-50 minutes. Cool the cake in the pan for 15 minutes. Cool completely before frosting.

In a mixing bowl combine the cream cheese, mascarpone, confectioners sugar and Vanillina. Beat with an electric mixer on medium speed until smooth.
Add in one cup of the cream and keep beating until smooth.
In another bowl, beat the remaining cup of heavy cream until soft peaks form.
Using a rubber spatula, fold the whipped cream into the cream cheese and mascarpone mixture. Set aside.

Once cakes are cooled place first layer on a plate or cake stand. With a spatula spread frosting over the first layer leaving a 1/2 inch border. Flip the second layer over so the domed side is down. Frost the entire cake with mascarpone frosting. Decorate with sprinkles as desired.