Juicy Orange Ricotta Cake Recipe

If you ask me, orange ricotta cake is a brilliant take on traditional Italian baking.

This sweet and citrusy dessert brings together the smoothness of fresh ricotta with bright orange zest in every bite. The cake has this wonderfully light texture that makes it perfect for any time of day, whether it’s breakfast or an afternoon treat.

The ricotta keeps everything super moist while giving the cake a subtle richness that isn’t too heavy. A dusting of powdered sugar on top is all you need to finish it off – simple and just right.

It’s the kind of cake that makes people smile, and trust me, they’ll never guess how easy it is to make.

What Kind of Ricotta Should I Use?

For this cake, whole milk ricotta is definitely the way to go – it’s creamier and richer than part-skim varieties, which makes for a more tender and moist cake. Fresh ricotta from a specialty shop is amazing if you can find it, but good-quality store-bought ricotta works perfectly fine too. Just make sure to drain your ricotta in a fine-mesh strainer for about 30 minutes before using it, as excess moisture can affect the texture of your cake. When shopping, look for ricotta that’s smooth and creamy rather than grainy, and avoid any brands that list additives or stabilizers in the ingredients list.

Options for Substitutions

Let’s talk about what you can swap in this cake recipe, though some ingredients are must-haves:

• Ricotta cheese: This is really the star of the show and shouldn’t be substituted – it gives the cake its special texture and moisture. If you absolutely must, mascarpone cheese could work, but the texture won’t be quite the same.
• Orange zest and juice: You can try lemon or even lime for a different citrus twist. Just keep the amounts the same. If using lemons, you might want to add an extra tablespoon of sugar since they’re more tart.
• All-purpose flour: You can use cake flour for an even softer texture – just use 1 3/4 cups of cake flour instead of the 1 1/2 cups all-purpose flour. I wouldn’t recommend whole wheat flour as it would make the cake too heavy.
• Unsalted butter: If you only have salted butter, that’s fine – just reduce the added salt to 1/4 teaspoon. You can also use margarine, but butter really does taste better here.
• Powdered sugar: This is just for topping – you could skip it, use granulated sugar, or try a simple glaze made with orange juice and regular sugar if you prefer.

Watch Out for These Mistakes While Baking

The success of your orange ricotta cake heavily depends on the temperature of your ingredients – cold ricotta and eggs can lead to a lumpy, unevenly textured batter, so make sure to let them come to room temperature for at least an hour before starting. A common mistake is not draining the ricotta properly, which can add too much moisture to your cake – solve this by letting it strain in a fine-mesh sieve for 30 minutes before using. When zesting your orange, be careful to only get the bright orange part and avoid the bitter white pith underneath, as this can give your cake an unpleasant taste. For the fluffiest texture, don’t overmix the batter once you’ve added the flour – mix just until combined, as overworking the batter will develop too much gluten and result in a tough cake. Finally, resist the urge to open the oven door while baking, as this can cause your cake to sink in the middle – instead, use the oven light to check on its progress.

What to Serve With Orange Ricotta Cake?

This light and citrusy cake pairs perfectly with a dollop of freshly whipped cream or a scoop of vanilla ice cream on the side. For a morning or afternoon treat, serve it alongside your favorite cup of coffee or tea – I particularly love it with an espresso or cappuccino. If you want to play up the orange flavors, try serving it with a spoonful of orange marmalade or some fresh orange segments on the side. You can also add some fresh berries like raspberries or strawberries to the plate for a pop of color and complementary flavor.

Storage Instructions

Keep Fresh: This orange ricotta cake stays moist and tasty when kept in an airtight container at room temperature for up to 2 days. If you live somewhere warm, pop it in the fridge where it’ll stay good for up to 5 days. Just remember to wrap it well to keep it from drying out!

Freeze: Good news – this cake freezes really well! Cut it into slices, wrap each piece in plastic wrap, and place in a freezer bag. It’ll keep nicely for up to 3 months. This is super handy when you want to have a special treat ready to go.

Serve After Storage: When you’re ready to enjoy your stored cake, let refrigerated slices come to room temperature for about 30 minutes – the flavor and texture are best this way. For frozen pieces, thaw them overnight in the fridge, then let them sit at room temperature for a bit. Give them a fresh dusting of powdered sugar before serving to make them look as good as new!

Preparation Time	20-30 minutes
Cooking Time	50-55 minutes
Total Time	70-85 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 30-35 g
• Fat: 150-160 g
• Carbohydrates: 270-290 g

Ingredients

• 3/4 cup softened unsalted butter (equivalent to 1 1/2 sticks)
• 1 1/2 cups white sugar
• 15 ounces drained whole milk ricotta cheese
• 3 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 2 tablespoons zest from an orange (from one large orange)
• 1/4 cup fresh juice from an orange (from one large orange)
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 1/2 cups all-purpose flour (205 grams)
• Powdered sugar to sprinkle on top

Step 1: Prepare the Oven and Springform Pan

Preheat your oven to 350°F (175°C).

Grease a 9-inch springform pan thoroughly using butter, then dust it with powdered sugar to prevent sticking.

Set the prepared pan aside for later use.

Step 2: Cream Butter and Sugar

In a large mixing bowl or stand mixer, combine butter and sugar.

Mix them together on medium-high speed until the mixture becomes light and fluffy, which should take about 4-5 minutes.

Step 3: Incorporate Ricotta Cheese

Add the drained ricotta cheese into the butter and sugar mixture.

Continue to mix on medium-high speed until it is thoroughly incorporated and the mixture remains light and fluffy.

Step 4: Add Wet and Dry Ingredients

Introduce the eggs, vanilla extract, orange zest, orange juice, baking soda, and salt into the bowl.

Mix until well combined.

Finally, add the flour and mix on low speed until just combined.

Remember to scrape down the sides of the bowl to ensure all ingredients are fully incorporated.

Step 5: Bake the Cake

Pour the prepared cake batter into the greased springform pan.

Place it in the preheated oven and bake for 50-55 minutes, or until the cake is set and a toothpick inserted into the center comes out clean.

Step 6: Cool and Serve

Allow the cake to cool in the pan for 10-15 minutes to firm up.

Afterward, carefully remove the collar and base of the springform pan.

Transfer the cake to a wire rack to cool completely.

Before serving, dust the top with powdered sugar for a sweet finish.

Enjoy your delicious homemade cake!