Orange Ricotta Cake Recipe

This Italian Orange Ricotta Cake is light, moist, and flavorful. Fresh orange and ricotta cheese. This cake can be dessert or breakfast.

– ¾ cup unsalted butter, softened (one and a half sticks) – 1 ½ cups granulated sugar – 15 ounces whole milk ricotta cheese, drained – 3 large eggs, room temperature – 1 teaspoon vanilla – 2 tablespoons orange zest (from one large orange) – ¼ cup fresh orange juice (from one large orange) – ½ teaspoon baking soda – ½ teaspoon kosher salt – 1 ½ cups all purpose flour (205 grams) – powdered sugar for dusting top of cake



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Warm the oven up to 350 degrees. Use butter and powdered sugar to grease a 9-inch springform pan. Set it aside.

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Mix sugar and butter in a large basin or stand mixer. Make them light and fluffy by mixing. 

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Add drained ricotta cheese and mix on medium-high speed for 4–5 minutes until light and fluffy. 

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Add eggs, vanilla, orange juice, zest, baking soda, and salt. Mix everything well. Finally, stir in the flour until mixed. To mix all ingredients, scrape the bowl sides.

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Pour cake batter into the prepared springform pan. Put a toothpick in the middle of the cake and remove it clean after 50–55 minutes. So the cake is done.

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Let the cake cool in the pan for 10–15 minutes before removing the collar and base. Cool completely on a wire rack. Before serving, dust with powdered sugar.

Also See

Ricotta Cannoli Recipe