Name: Orange Ricotta Cake (Italian-Style) - Soft, Fragrant, and Easy
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: Whole-milk ricotta cheese; Granulated sugar; Large eggs; Unsalted butter; Neutral oil (such as sunflower or light olive oil); All-purpose flour; Baking powder; Fine sea salt; Vanilla extract; Fresh oranges (for zest and juice); Powdered sugar (optional, for dusting or glaze)

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This Orange Ricotta Cake is the kind of dessert you make once and keep making all season. It’s soft, tender, and full of bright citrus flavor without being overly sweet. The ricotta keeps the crumb moist and plush, while a hint of vanilla adds warmth.

It’s perfect with coffee, simple enough for a weekday, and pretty enough for guests. Serve it dusted with powdered sugar or a light glaze if you like a little extra shine.

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Why This Recipe Works

Close-up detail shot of a freshly baked Italian-style Orange Ricotta Cake just out of the pan, golde

Ricotta adds moisture without heaviness, giving the cake a creamy, custard-like crumb.
Orange zest and juice bring clean citrus flavor without artificial taste.
Neutral oil + butter balance tenderness and flavor; the butter tastes great, while oil keeps it soft even when chilled.
Simple method: one bowl for dry, one for wet, then combine—no advanced techniques required.
Versatile finish: enjoy plain, dusted with sugar, or topped with a thin orange glaze.

Shopping List

Whole-milk ricotta cheese
Granulated sugar
Large eggs
Unsalted butter
Neutral oil (such as sunflower or light olive oil)
All-purpose flour
Baking powder
Fine sea salt
Vanilla extract
Fresh oranges (for zest and juice)
Powdered sugar (optional, for dusting or glaze)

Step-by-Step Instructions

Overhead final presentation of the Orange Ricotta Cake on a matte white pedestal plate, thin orange

Prep the pan and oven: Heat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment.
Lightly flour the sides.
Dry ingredients: In a medium bowl, whisk 1 1/2 cups (190 g) all-purpose flour, 2 tsp baking powder, and 1/2 tsp fine sea salt.
Zest the oranges: Finely zest 2 oranges to get about 1–1 1/2 tbsp zest. Then juice one orange to yield 1/4 cup (60 ml) juice.
Cream ricotta mixture: In a large bowl, whisk 1 cup (250 g) whole-milk ricotta with 3/4 cup (150 g) sugar until smooth. Add 3 large eggs, one at a time, whisking well.
Mix in 1 tsp vanilla, the orange zest, and juice.
Add fats: Whisk in 4 tbsp (55 g) melted, slightly cooled unsalted butter and 1/4 cup (60 ml) neutral oil until glossy.
Combine: Add the dry ingredients to the wet. Stir gently with a spatula just until no dry streaks remain. The batter will be thick and silky.
Pan and bake: Spread batter into the pan and smooth the top.
Bake 35–45 minutes, until the top is golden and a toothpick comes out with a few moist crumbs.
Cool: Let the cake cool in the pan 10 minutes. Run a knife around the edge, invert onto a rack, peel off parchment, and flip upright. Cool completely.
Finish: Dust with powdered sugar, or whisk a quick glaze (1/2 cup powdered sugar + 1–2 tsp orange juice) and drizzle over the cooled cake.
Serve: Slice and enjoy at room temperature.
It’s lovely with espresso or tea.

Storage Instructions

Room temperature: Keep covered up to 2 days.
Refrigerator: Store airtight for 4–5 days. Bring to room temperature before serving for best texture.
Freezer: Wrap slices tightly and freeze up to 2 months. Thaw overnight in the fridge, then warm slightly or serve at room temp.

Why This is Good for You

Protein from ricotta helps make this more satisfying than a typical butter cake.
Oranges provide vitamin C, adding a little antioxidant boost and bright flavor without heavy frostings.
Moderate sweetness keeps it from feeling cloying, so a small slice goes a long way.

Pitfalls to Watch Out For

Overmixing: Stir just until combined.
Overmixing can make the cake dense.
Cold ingredients: Use room-temperature eggs and ricotta for a smooth batter and even rise.
Too much juice: Measure the orange juice. Extra liquid can make the center gummy.
Underbaking: The cake should be set in the center. If it jiggles, give it a few more minutes.
Wet ricotta: If ricotta looks very watery, drain it briefly through a fine mesh sieve.

Alternatives

Lemon Ricotta Cake: Swap orange zest and juice for lemon.
Add an extra teaspoon of zest for pop.
Olive Oil-Forward: Skip the butter and use all fruity extra-virgin olive oil for a more traditional Italian vibe.
Almond Twist: Replace 1/4 cup flour with fine almond flour and add a few drops of almond extract.
Gluten-Free: Use a 1:1 gluten-free flour blend with xanthan gum. Check doneness a bit earlier.
Berries: Fold in 1/2 cup blueberries or raspberries, tossed lightly in flour to prevent sinking.

FAQ

Can I use part-skim ricotta?

Yes, but whole-milk ricotta gives a creamier texture. If using part-skim, be sure to drain it well to avoid a drier crumb.

Do I need a stand mixer?

No.

A whisk and a spatula are enough. The batter comes together easily by hand.

Can I make this in a loaf pan?

You can bake it in a 9×5-inch loaf pan. Extend the bake time to 50–60 minutes and tent with foil if the top browns too fast.

How do I prevent the top from cracking?

Bake in the center of the oven and avoid overbaking.

If your oven runs hot, reduce the temperature by 10–15°F.

Is this cake very sweet?

No. It’s gently sweet, closer to a tea cake. If you prefer sweeter, add the orange glaze or increase sugar by 2–3 tablespoons.

Wrapping Up

This Italian-style Orange Ricotta Cake is simple, bright, and wonderfully tender.

It’s the kind of bake that fits breakfast, dessert, or an afternoon coffee break. Keep the ingredients on hand, and you’ll always have a cozy, citrusy treat ready to share.