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This rich and rustic Italian amaretti budino cake is a nostalgic, cozy dessert with layers of texture and flavor. Ricotta and crushed amaretti cookies give it a beautifully moist, pudding-like texture, while lemon zest and a splash of rum add brightness and depth. It’s baked in a bundt pan and served simply with powdered sugar, making it an easy yet impressive cake.
This Italian amaretti budino cake is soft, sweet and slightly boozy with a rich ricotta base, crunchy amaretti cookies and a hint of lemon zest.
You might also like mascarpone stuffed strawberries, funfetti cheesecake, mini strawberry pies, and gingerbread baked oatmeal bars.
Why You’ll Love It
Unique flavor: Amaretti cookies and rum bring bold, nostalgic taste.
Perfect texture: Moist, tender and lightly chewy with a pudding-like center.
Simple ingredients: Nothing fancy or hard to find in this recipe.
Crowd-pleaser: A great option for brunch, holidays or special dinners.
Easy to make: Comes together quickly and bakes beautifully in a bundt pan.
Italian Amaretti Budino Cake Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Eggs: Help bind the cake and create its soft, custardy structure.
Ricotta cheese: Adds creaminess and body to the cake. This soft white cheese is made from whey, although technically it’s not a cheese as it’s made from the by-products of cheese-making.
Granulated sugar: Sweetens the batter and balances the lemon.
Rum: Adds warmth and depth of flavor.
Lemon zest: Brightens and freshens up the rich base.
Amaretti cookies: Provide texture and signature almond flavor.
Bread crumbs: Lighten the cake and help prevent sticking.
Shortening: Used to prepare the bundt pan and ensure easy release.
Icing sugar: Adds a sweet, elegant finish.
How to Make Amaretti Budino Cake
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make the batter: Mix eggs, ricotta and sugar. Add ground cookies, rum, lemon zest and bread crumbs.
Prepare the pan: Grease the bundt pan with shortening and coat with breadcrumbs.
Bake the cake: Pour in the batter and bake until set.
Cool and serve: Let cool, remove from pan and dust with icing sugar.
Substitutions and Variations
Make it gluten free: Use gluten free amaretti cookies and breadcrumbs.
Swap the rum: Try amaretto liqueur or omit for an alcohol-free version.
Use orange zest: Orange zest makes a nice alternative to lemon.
Add toppings: Serve with whipped cream or a drizzle of chocolate sauce.
Serving Suggestions
With a drink: Pair your Italian amaretti budino cake with an iced gingerbread latte, shaken oat milk espresso or banana cashew smoothie.
For dessert: Serve this dessert after a main course of pasta amatriciana or ravioli lasagna.
How to Store Amaretti Budino Cake
Store: Keep leftovers in an airtight container in the refrigerator and eat within 4 to 5 days.
Freeze: You can freeze it in an airtight container for up to 3 months.
Thaw: Defrost it in the refrigerator overnight.
Top Tips
Don’t overprocess cookies: A coarse texture is best for a proper crumb.
Grease the pan well: Use shortening and breadcrumbs for easy release.
Let it cool completely: Removing too early can cause breakage.
Use fresh ricotta: For best flavor and creaminess.
Budino Amaretti Cake FAQs
Yes, packaged amaretti work perfectly for this cake.
You can leave out the rum or use a non-alcoholic substitute.
This cake, made with amaretti cookies and ricotta cheese, has an interesting history. The term budino refers to pudding and is believed to date back a couple of hundred years although the dessert is much older than that. Originally it would have described savory puddings which were created and sold in delicatessens. These savory puddings would have been like a medieval style sausage, so not really recognizable as the modern budino recipes today! Cornstarch is typically used to thicken such mixtures although before the 1600s, flour or gelatin would have been used instead.
Italian Lemon Ricotta Amaretti Budino Cake Recipe
Italian Amaretti Budino Cake
Equipment
- Food Processor Optional
- Microplane or Citrus Zester
Ingredients
- 6 eggs
- 16 Ounces ricotta
- 1 Cup granulated sugar
- 1 Cup rum
- 1 lemon, zest only
- 14 Ounces amaretti cookies
- 1 Cup breadcrumbs
- 1 Tablespoon shortening , to grease pan
- ¼ Cup icing sugar, for sprinkling
Instructions
- Heat the oven to 375°F.
- In a bowl, mix eggs, ricotta and sugar together to combine.
- Grind cookies in food processor or by hand with a rolling pin and then add to the ricotta mixture. Don't make it too fine, it should look coarse. Mix to incorporate.
- Add rum and lemon zest. Mix to combine. Add breadcrumbs and mix again.
- Prepare a bundt pan with a generous coating of shortening. Then add a sprinkling of breadcrumbs over the shortening to coat. Pour ricotta mixture in the pan carefully.
- Bake for 60 minutes.
- Cool completely and remove from bundt pan.
- Sprinkle with a touch of icing sugar and serve.
Notes
Grease the pan well: Use shortening and breadcrumbs for easy release.
Let it cool completely: Removing too early can cause breakage.
Use fresh ricotta: For best flavor and creaminess.
Nutrition
If you’re looking for something different that still feels warm and comforting, try this Italian amaretti budino cake. It’s full of character and has the kind of flavor that gets better with each bite. The texture of this cake made with amaretti cookies and ricotta cheese is rich but light, with a perfect balance of almond, citrus and creamy notes. This is one dessert you’ll come back to every time you want to serve something memorable with minimal effort.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Do you have suggestions to remove from pan? I made it last night. It was still warm, so I put the whole thing in the fridge and covered it. Now it won’t come out of that pan.
If you prepare the pan, it should come out if you let it stand upside down on a plate. Sometimes I will take a knife and losen in the center of the bundt pan area if it is sticking there.
Hi bella! Is it possible to make this cake in a silicone baking mall?
Thanks!
Hi Laureen, I haven’t tried this but I don’t see why not! Let me know how it comes out 🙂
The best cake I’ve had recently! I am mindblown! I am excited to make it again.
This looks like a wonderful recipe that I would love to make! Do you have a recommended internal temperature to ensure it is done baking? Since ovens vary in temperature, I want to be sure I don’t ruin it by baking too little or too long. Also, do you still coat the pan with bread crumbs if using a baking spray?
Yes, use the breadcrumbs. I like either shortening or butter because it prevents sticking better than baking spray but if you want to use the spray be generous with it. As for the internal temperature, I typically tell when it’s done because the edges pull slightly away from the pan, the budino smells amazing and also if you insert a toothpick or knife it will come out clean.
Bella–I’m going to make this for our Easter celebration. Can it be made ahead of time? What’s the best way to store it, in the pan or out? Thank you…
You will love this one! It is actually better the next day, so that is no problem. I take it out of the pan and store on a plate covered in plastic wrap.
One of the best things I ever made and I’ve made many cakes. Thanks for sharing!
Hi Bella, I would like to make this lovely Bundt cake for New Years day brunch. What size package of amaretti cookies or how many actual cookies? Also I am assuming you are using the larger container of ricotta (450gm) not the half size one is this correct?
Bundt cakes are so cute – I love how the recipes are usually super simple, but the end results always look professional! P.S. You always have the tastiest-looking photos!
This sounds so insanely tasty! I’m going to have to give this recipe a go once I get home at the end of the week.
What size container ricotta? 8oz? 16 oz?
15 or 16 oz. The larger container
Wow this looks amazing!!! I am trying to eat super healthy before the holidays and after seeing this post I might have to break my healthy streak haha! I can’t wait to try this recipe!
Hannah
Oh my gosh bella this looks so amazing. I’m telling you it seems like there is nothing like an italian grandma’s cooking.
This looks heavenly. The perfect treat for a holiday dessert!
Great recipe! Is there an alternative for rum?
This looks so yummy!! Love it 🙂
XO Makayla
http://www.fashionablykay.com
I need to bring a dish to share for our teacher potluck next week and I think a couple of these would work well with all the teachers and staff.
Yum this looks and sounds just delicious! I love lemon so why not give this a try, the ricotta sounds really interesting…. Will have to give it a try!
Oh my gosh I am sitting here literally drooling at the mouth haha!! You’re making me want to have this for lunch!
You had me at ricotta cheese:) I am so trying this over the weekend! Perfect not so sweet recipe too not a huge fan of rich desserts
Well this looks absolutely delicious! And how special it’s a family recipe!
xoxo A
http://www.southernbelleintraining.com
This is such a great idea! Looks delicious, and perfect for this time of year!
xx nicole
http://www.nicoleparise.com
This Lemon Ricotta Amaretti Budino sounds and looks delicious. I have to admit that i have never heard of a budino before that I remember anyway. I am going to have to make this awesome recipe for sure for the holidays. Thanks for sharing this recipe.
This looks absolutely delicious! I can’t wait to try it at my house!
This sounds so good! Great recipe to share for the holidays!
This recipe sounds delish! The lemon and ricotta cheese is an interesting combo. Excited to give it a try! Love your Thursday recipes!
I’m definitely liking the ingredients. This sounds so flavorful and it looks really pretty too! Awesome recipe!
I am not a big lemon fan, but when lemon and ricotta come together, sign me up!! This looks amazing!
I had to check out this recipe after seeing this delicious cake on your instagram! I have to make this!!!
What an amazing cake! Not only does it sound super yummy, it makes for a great presentation!
yum this looks delish. i would totally love a piece right now
Your Nonna sounds like one awesome lady! This recipe looks amazing!
This sounds like such a yummy treat for the holidays! I need to get this pan and make it for my family
Yummy! This looks so delicious and perfect for Christmas morning with a cup of coffee. Will have to give this recipe a try soon. Thanks for sharing 🙂
You seriously had me at ricotta. I’m eight months pregnant, so seeing recipes like these is making me grab for my drool bib.
Oh yum this sounds absolutely amazing – I most definitely need to try this for myself. x
This cake looks so tender and delicious, I love ricotta and lemon together!
Um this looks totally yummy! I love the tree stump thing that you have it on!
You have the best recipes! This seems so easy to make and perfect for a holiday party!
Greta | http://www.gretahollar.com
loooove when lemon & ricotta is used when baking – definitely book marking this recipe! x, nicole // http://www.nicoleeigh.com
This sounds delicious! You always have the best recipes! Yum!
This looks and sounds so yummy! Thanks for sharing the family recipe! 🙂
My mom’s side is Italian and lemon ricotta is one of my favorite combos, too! My mom’s side is full of amazing cooks, you made me think of my Nana (who passed this year). I’ll have to try this for my family <3
Bella, you got me sold the minute you said lemon ricotta. I am absolutely in love and will definitely give your Nonna’s recipe a try!
Oh wow! This looks so delicious! I soooo want to make it!
This looks amazing!!! What a great treat to make for a holiday get together, I know my family would love this.
How special! Looks really delicious.
Carrie
http://www.wearwherewell.com
Amazing!! This looks fantastic! Thanks for sharing 🙂
This looks amazing!! I want some now!!
That Lemon Ricotta Amaretti Budino looks super yummy! I LOVE lemon bundt cakes so I’ll definitely have to try this recipe out.
Lemon bundt cake sounds very light and refreshing. Tons of heavy fudge, candy and cookies floating around, this makes a nice change.
Your Nonna’s lemon bundt cake sounds delicious! I would most definitely try this recipe the next time I wanted lemon cake. Thanks for sharing!