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.
INGREDIENTS
- ¾ cup (170g) unsalted butter, at room temperature
- 1½ cups (300g) granulated sugar, plus extra for coating the pan
- 2 Tbsp orange zest (from 1 orange)
- 1¾ cups (15.5oz) whole milk ricotta cheese, at room temperature
- 3 large eggs, at 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
- Confectioners’ sugar, for serving
- Whipped cream (optional), for serving
- Fresh berries (optional), for serving
INSTRUCTIONS
- Prepare the pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round springform pan with baking spray or butter, then coat the inside with granulated sugar. Shake off any excess sugar and set the pan aside.
- Make the batter: In the bowl of a stand mixer fitted with the beater attachment, combine ¾ cup butter, 1½ cups sugar, and 2 Tbsp orange zest. Beat on medium speed for about 2 minutes until the mixture is light and fluffy. Add the ricotta cheese and mix until smooth, scraping down the sides of the bowl as needed.
- Next, add the eggs, vanilla extract, orange juice, baking soda, and salt. Beat on medium speed for about 2 minutes until everything is well combined. Gradually add the flour, mixing just until no streaks of flour remain.
- Bake the cake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10–15 minutes before releasing it from the springform pan. Transfer to a wire rack to cool completely.
Before serving, dust the top with confectioners’ sugar. The cake is delicious on its own or paired with whipped cream and fresh berries.
NOTES
- Using a regular baking pan: Line the bottom with parchment paper and grease it well. Once cooled, run a knife around the edges to loosen the cake before inverting it onto a plate.
- Less sweet option: Swap whipped cream for crème fraîche or sour cream for a tangy balance.
- Make-ahead: Best served the same day it’s baked.
STORAGE
- Leftovers: Store in the refrigerator for up to 4 days. Serve at room temperature or slightly warmed.
- Freezing: Allow the cake to cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge before serving.
