Preheat your oven to 350°F (175°C). Grease a cake pan and set aside.
Mix the vanilla cake batter according to the package instructions until smooth and lump-free.
Pour the batter into the prepared cake pan and spread evenly with a spatula.
Bake the cake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let it cool completely on a wire rack.
While the cake cools, dissolve the instant coffee powder in 1 tablespoon hot water and let it cool.
In a mixing bowl, combine ricotta cheese, granulated sugar, ground cinnamon, eggs, and the cooled coffee mixture. Whisk until smooth and creamy, with no lumps.
Use a skewer or fork to poke holes all over the cooled cake—about one inch apart—so that the ricotta mixture can seep in.
Pour the ricotta filling evenly over the cake, allowing it to soak into the holes and spread across the surface.
Let the assembled cake sit for at least 30 minutes to allow the flavors to meld and the ricotta to set slightly.
Dust the top lightly with powdered sugar for a finishing touch. Slice and serve to reveal the moist, layered interior.
Enjoy this creamy, soft cake with hints of cinnamon and coffee in every bite.
