One Bowl Orange Ricotta Cake
Our quick and easy Orange Ricotta Cake is made entirely in one bowl and has a delicate texture and lightly sweet taste. With just 10 minutes of prep, you can have this easy cake recipe in the oven quickly, leaving you plenty of time to enjoy a cup of coffee or hot tea. Enjoy for breakfast or dessert with a dollop of whipped cream and fresh berries or orange slices.
Servings: 10 servings
Calories: 492kcal
Equipment
9-inch round springform pan or regular 9-inch round cake pan
Stand mixer fitted with beater attachment
Cake tester
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 350°F/175°C. 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
- Pan tip: If using a regular baking pan, line with parchment and grease well. Loosen edges before inverting.
- Serving: For a less-sweet option, serve with crème fraîche or sour cream.
- Make ahead & storage: Best made the day of. Refrigerate leftovers up to 4 days; serve room temp or slightly warm.
- Freezing: Freeze wrapped cake up to 2 months. Thaw overnight in the fridge.
Nutrition
Calories: 492kcal | Carbohydrates: 65g | Protein: 10g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 510mg | Potassium: 123mg | Fiber: 1g | Sugar: 36g | Vitamin A: 726IU | Vitamin C: 5mg | Calcium: 107mg | Iron: 2mg
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