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This Italian Orange Ricotta Cake is a soft, incredibly moist ricotta cake recipe made with creamy whole-milk ricotta, fresh orange zest, and simple pantry ingredients. Inspired by classic Italian baking, ricotta creates a tender, melt-in-your-mouth crumb while the fresh citrus adds a bright, elegant flavor that stays delicious for days.
If you’ve enjoyed my Ricotta Cheesecake or Lemon Ricotta Pancakes, this citrusy cake is about to become your new favorite.
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Pin ItWhen I first tasted this cake, I couldn’t stop saying, “This is one of the best cakes I’ve ever made.” It’s incredibly moist, light, and full of bright orange flavor—easy to whip up and now a staple in our home.
Even my kids, who usually skip cake for cookies or ice cream, devoured it and asked for more. I shared a few slices with my neighbor and her family loved it just as much—it disappeared in minutes!
This cake is perfect to serve any time of the year, which I love. I like to serve it for birthday parties, garden parties, tea parties, or even fall harvest parties! Serve it with fresh berries or a fruit platter for the ultimate dessert.
Why You’ll Love This Orange Ricotta Cake
Stunning Garnish: I love topping this with Dehydrated Orange Slices for a professional look.
Easy to Customize: Swap orange for lemon to create a Lemon Ricotta Cake variation.
One Bowl Recipe: You know I love easy and this recipe is a “no mixer” required—just like my Easy Buttermilk Cake!
Moist, Tender Texture: Ricotta creates a soft, rich crumb that stays moist for days, similar to a Coffee Cake.
Bright Citrus Flavor: Fresh orange zest delivers a vibrant aroma. If you love this flavor profile, you have to try my Chocolate Orange Cake.
The Science of Ricotta in Baking
- The Protein Buffer: Ricotta proteins act as a “tenderizer,” preventing the cake from becoming “bready.”
- Moisture: High fat-to-water ratio prevents the cake from going stale.
- Cold Infusion: Whisking orange zest into sugar pops the oil glands for maximum aroma.
Orange Ricotta Cake Ingredients
Unsalted Butter: Adds richness and essential moisture to the cake.
Ricotta Cheese: Not only adds moisture but also contains proteins that help create a tender crumb. The high-fat content in full-fat ricotta also prevents the cake from drying out.
Granulated Sugar: Use pure white sugar to keep the orange flavor bright.
Eggs: These act as the binding agent that adds structure. I use organic eggs whenever possible for the richest color.
Orange Zest: This contains essential oils that enhance the flavor profile. The oil molecules infuse into the batter, providing a more intense and aromatic citrus flavor than juice alone. A large orange works perfectly!
Pure Vanilla Extract: Enhances the overall flavor profile; you can also use a vanilla bean for those beautiful black flecks.
All-Purpose Flour: The base of our cake. I prefer King Arthur Flour for the most consistent texture, similar to my Carrot Cake.
Baking Powder: Helps the cake rise; always check the expiration date to ensure a springy lift.
Buttercream Icing: Made in one bowl with butter, fresh orange juice, zest, half and half, and powdered sugar. It adds a creamy finish and only requires a whisk—no special equipment!
How to Make Orange Ricotta Cake (Step-by-Step)
- Prep: Preheat your oven to 350°F. Butter an 8- or 9-inch round pan and line with parchment paper. This prevents the delicate ricotta crumb from sticking.
- Whisk the Aromatics: In a large bowl, whisk together melted butter, sugar, eggs, orange zest, and vanilla. Whisk until the mixture is pale; this incorporates air for a lighter cake.
- Add the Ricotta: Stir in the ricotta cheese until smooth.
- The Gentle Fold: Fold in the flour, baking powder, and salt. Stop immediately when the flour is incorporated. Over-mixing is the #1 reason for a “dense” cake.
- Tap to Set: Pour into the pan and tap it firmly on the counter to release large air bubbles.
- Bake: Bake for 25–35 minutes until golden and springy.
- Orange Buttercream: Once cooled, whisk together melted butter, orange juice, zest, and powdered sugar. Drizzle generously.
Eden’s Expert Recipe Tips
Temperature Matters: Use room-temperature eggs and ricotta. Cold ingredients will cause your melted butter to seize, resulting in a lumpy batter and an uneven bake.
The “Microplane” Secret: Zest directly over the bowl. Those tiny mists of oil that spray out when you zest? That’s where the “wow” factor lives. Don’t let them land on the counter!
Gluten-Free Flour: If using a 1:1 blend, let the batter sit for 10 minutes before baking. This allows the rice flours to hydrate, preventing a “gritty” texture.
Pan Prep: Use a light-colored aluminum pan if possible. Dark pans absorb more heat and can cause the edges of a delicate ricotta cake to over-brown before the center is set
How to Store Ricotta Cake
Because this cake is so moist, proper storage is key to maintaining that “day one” texture.
- At Room Temperature: Keep the cake in an airtight container for up to 3 days.
- In the Refrigerator: This is my preferred method! Ricotta cake tastes amazing chilled. Store in the fridge for up to 5 days.
- Can you freeze ricotta cake? Yes! Wrap individual slices in plastic wrap and place them in a freezer bag for up to 3 months. Thaw in the fridge overnight before serving.
Ricotta Cake FAQs
Yes, but keep in mind that full-fat ricotta adds a richer, creamier texture. Using low-fat ricotta may slightly alter the moistness and flavor of the cake.
Add a pinch of finely ground cinnamon or nutmeg to the batter for warmth and complexity, which pairs well with the orange flavor.
Use a microplane for fine zesting to avoid the bitter white pith, and zest directly over the batter to capture the oils released from the orange peel, which enhances flavor
Absolutely. The cake is delicious on its own with powdered sugar or fresh berries.
Yes, but full-fat ricotta produces a richer texture and moister crumb.
This usually happens from over-mixing or using expired baking powder. Always check the “bubble test” on your baking powder (mix a little with hot water; if it fizzes, it’s good!).
For the icing, yes. But for the batter, the fresh zest is non-negotiable. Bottled juice lacks the essential oils found in fresh citrus skins.
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Let me know if you make this orange ricotta cake recipe by leaving a comment and review below.
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Orange Ricotta Cake Recipe
Ingredients
Ricotta Cake
- 1/2 cup unsalted butter, 4 ounces, melted
- 1 1/2 cups ricotta
- 3/4 cup granulated sugar
- 3 large eggs
- 2 tbsp orange zest , grated from 1 medium orange
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
Orange Buttercream Icing
- 1/4 cup unsalted butter, melted
- 2 tbsp orange zest
- 2 tbsp orange juice , fresh squeezed
- 2 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp heavy cream or whole milk, more or less depending on the texture of the frosting.
Instructions
- Preheat the oven to 350˚F. Butter the bottom and sides of an 8-inch or 9-inch round pan. Then, line the pan with a round piece of parchment paper. Set aside. You can use a springform pan if you'd like. Just make sure to butter the sides well.
- Melt butter in a small saucepan or a medium-size microwave-safe bowl for about 50 seconds.
- Add the melted butter, sugar, eggs, orange zest, and vanilla extract in a large mixing bowl. Whisk together until blended. Add the ricotta and stir until incorporated about 30 seconds.
- Add the flour, baking powder, and salt to the ricotta mixture and fold until the flour is incorporated.
- Pour the batter into the prepared pan. Smooth the top with a spatula and hit it against the counter a few times to release bubbles.
- Place in a preheated oven and bake for 25-35 minutes or until the cake has a small dome in the center, is lightly golden brown, and springs back when lightly touched on the top.
- Remove from oven and allow to cool for 10 minutes.
- Invert onto a cooling rack and let the cake cool completely before adding the icing. If I'm in a bind, I'll place the cake in the freezer for 10 minutes to cool quickly. You can't ice the cake when warm, as the icing will melt off.
Orange Buttercream Icing
- Melt the butter in a microwave-safe bowl or a small saucepan.
- Add all of the icing ingredients and whisk together until smooth and creamy. It should be easy to spread. If it is too thick, add more cream and whisk.
- Scoop and spread over the cooled cake. Decorate with orange slices or edible flowers.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So damn good and moist. The crumb is unreal. The icing is a must.
I put 1/2 cup of sugar in the batter instead of 3/4 cup and I’m glad, the cake is really sweet with the icing on top but it goes really well with a nice cup of tea 😉
I will put even less sugar in the batter next time.
Looks so yummy.
I might try it in two 6″ pans. the layers would be a bit thin maybe but it would be a cute two layer option.
Thanks for sharing the recipe