Make the most of citrus season with our tender, light Orange Ricotta Cake. This Italian cake has a delicate texture and a bright, citrus-forward taste. It’s made with ricotta cheese (which adds a creamy texture to the cake), orange zest, and fresh orange juice, and i’s just as good alongside a cup of coffee for breakfast as it is for a light dessert. It’s not too dense, nor is it to fluffy.
My favorite way to enjoy it is with a dollop of whipped cream and, when they’re in season, fresh berries.
Be sure to try our Almond Ricotta Cake next (it’s my all-time favorite dessert!) or browse all of our easy dessert recipes, like our Lemon Olive Oil Cake and Snickerdoodle Coffee Cake.
Ingredient Notes
- Unsalted butter: Creamed with sugar and orange zest to provide a light and airy texture.
- Granulated sugar: To sweeten the cake.
- Orange zest: To give the cake a bright, citrusy orange flavor.
- Ricotta cheese: super creamy ricotta gives the cake its rich texture. Want to take this to the next level? Try making homemade ricotta — it has 4 ingredients and is so easy!
- Eggs: Be sure to use room temperature eggs!
- Vanilla extract: For a slightly sweet vanilla flavor.
- Fresh orange juice: To infuse even more orange flavor and moistness to your cake.
- Baking soda: To help the cake batter rise (there’s no baking powder in this recipe).
- Kosher salt: Just a pinch will help bring out the other flavors.
- All-purpose flour: This will give the cake structure and body.
We baked the orange ricotta cake in a 9-inch round springform pan. You can also use a 9-inch round cake pan.
Additionally, you’ll need a stand mixer fitted with a beater attachment and a wire cooling rack.
How To Make An Orange Ricotta Cake
- Prepare the pan. Preheat the oven to 350F. Grease your cake pan, then coat with granulated sugar. Shake off any excess and set aside.
- Make the batter. Place butter, sugar, and orange zest in the bowl of a stand mixer, then beat until light and fluffy. Add ricotta cheese and continue mixing until well incorporated. Next, add eggs, vanilla extract, orange juice, baking soda, and Kosher salt. Beat until very well mixed. Add flour, then mix until combined.
- Bake the cake. Pour the cake batter into the prepared pan, then bake for 45-50 minutes or until the cake is fully set. Cool for 10-15 minutes before removing the cake from the pan. Transfer to a wire rack to cool completely. Dust with a few tablespoons of confectioner sugar before serving.
FAQs
Leftovers can be refrigerated for up to 4 days. Serve it at room temperature or slightly warmed.
You can! While this cake is best enjoyed fresh, you can freeze it for up to 2 months. Wrap tightly in plastic wrap and aluminum foil. Thaw overnight in a fridge when you’re ready to enjoy it again.
It’s best to use whole milk ricotta when making any ricotta cake. If you have the time, we recommend making homemade ricotta — it’s so thick and creamy!
Yes, you can use a regular 9-inch cake pan lined with parchment paper.
Yes! Substitute all-purpose flour with equal amount of gluten-free flour. We recommend Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour. This could also work well with almond flour, though we haven’t tested whether it’s a 1-to-1 ratio.
Yes! Lemon, lime, or grapefruit are all great options. We have a Lemon Extra Virgin Olive Oil Cake that is similar and so delicious.
Expert Tips
- Be sure to let your butter, ricotta cheese, and eggs come to room temperature before making the ricotta cake. This will create a smoother batter.
- If using a baking pan instead of a springform pan, line the bottom with parchment paper and grease well. Once cooked and cooled, run a knife along the sides to help loosen the cake before inverting it onto a plate.
- To check for doneness, insert a cake tester or toothpick into the middle of the cake. It should come out clean.
Make-Ahead, Leftovers, & Storage
- To make-ahead: This recipe is best made on the day it will be served.
- Leftovers and storage: Leftovers can be refrigerated for up to 4 days. Serve it at room temperature or slightly warmed.
- To freeze: While this cake is best enjoyed fresh, you can freeze it for up to 2 months. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. Thaw overnight in a fridge when you’re ready to enjoy it again.
How To Serve
This cake doesn’t need much (though a cup of coffee or hot tea is always welcome!). We recommend topping your ricotta cake with whipped cream and fresh berries or orange slices. For a more savory option, try topping it with a dollop of creme fraiche or sour cream.
I don’t know about you, but I’ll take a double slice with a piping hot latte, please and thank you.
If you make this Orange Ricotta Cake recipe, please let us know by leaving a review and rating below!
And make sure to sign up for our newsletter and follow along on Instagram, TikTok, YouTube, Pinterest, and Facebook for more Well Seasoned recipes! DON’T FORGET to tag us on social channels when you make a recipe at #wellseasonedstudio !! We LOVE seeing what you’re up to in the kitchen!
One Bowl Orange Ricotta Cake
Equipment
Ingredients
- ¾ cup (170g) unsalted butter room temperature
- 1½ cups (300g) granulated sugar plus more for coating the pan
- 2 Tbsp orange zest from 1 orange
- 1¾ cups (15.5oz) ricotta cheese whole milk, room temperature
- 3 large eggs room temperature
- 1 tsp pure vanilla extract
- ¼ cup fresh orange juice
- 1½ tsp baking soda
- ¾ tsp Kosher salt
- 1½ cups (180g) all-purpose flour
- Confectioner's sugar for serving
- Whipped cream optional, for serving
- Fresh berries optional, for serving
Instructions
- Prepare the pan. Preheat an oven to 350F. Grease a 9-inch round springform pan with baking spray or butter, then coat with granulated sugar. Shake off any excess, then set aside.
- Make the batter. Place ¾ cup (170g) butter, 1½ cups (300g) sugar, and 2 Tbsp orange zest in the bowl of a stand mixer fitted with beater attachment, then beat until light and fluffy, about 2 minutes. Add 1¾ cups(15½oz) ricotta cheese, then continue mixing until well incorporated, scraping down the sides as needed. Next, add 3 large eggs, 1 tsp vanilla extract, ¼ cup orange juice, 1½ tsp baking soda, and ¾ tsp Kosher salt. Beat until very well mixed, about 2 minutes. Add 1½ cups (180g) flour, then mix until just barely combined and no streaks of flour remain.
- Bake the cake. Pour the cake batter into the prepared pan, then bake for 45-50 minutes, or until the cake is fully set and a cake tester inserted into the middle of the cake comes out clean. Cool for 10-15 minutes before removing the cake from the pan. Transfer to a wire rack to cool completely. Just before serving, dust with confectioners sugar. The cake is delicious on its own or served with whipped cream and fresh berries.
Notes
- If using a baking pan instead of a springform pan, be sure to line the bottom with parchment paper and grease well. Once cooked and cooled, run a knife along the sides to help loosen the cake before inverting onto a plate.
- For a less sweet way to serve, enjoy with a dollop of creme fraiche or sour cream instead of whipped cream.
- To make-ahead: This recipe is best made on the day it will be served.
- Leftovers and storage: Leftovers can be refrigerated for up to 4 days. Serve it at room temperature or slightly warmed.
- To freeze: While this cake is best enjoyed fresh, you can freeze it for up to 2 months. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. Thaw overnight in a fridge when you’re ready to enjoy it again.
Nutrition
Photography by Alana of Your Home Made Healthy.
Let us know your thoughts!