Orange Ricotta Cake Recipe
An incredibly moist orange ricotta cake made in one bowl with a whisk, topped with fresh orange buttercream. No mixer, no draining the ricotta, and it stays tender for days.
Servings: 8 slices
Cost: $10
Ingredients
Orange Ricotta Cake
- 1/2 cup unsalted butter 4 ounces, melted
- 1 1/2 cups ricotta whole milk ricotta
- 3/4 cup granulated sugar
- 3 large eggs
- 2 tbsp orange zest grated from 1 large 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 whole milk More or less depending on desired texture. You can use heavy cream too.
Instructions
- Preheat the oven to 350°F. Butter the bottom and sides of an 8-inch or 9-inch round pan, then line the bottom with a round of parchment paper. Set aside. A springform pan works too, just butter the sides well.
- Melt the butter in a small saucepan or a microwave-safe bowl, about 50 seconds. Let it cool slightly.
- In a large mixing bowl, whisk together the melted butter, sugar, eggs, orange zest, and vanilla until blended and pale.
- Add the ricotta straight from the container and stir until smooth, about 30 seconds. There is no need to drain it.
- Add the flour, baking powder, and salt. Fold gently until the flour just disappears. Do not over-mix.
- Pour the batter into the prepared pan, smooth the top, and knock the pan against the counter a few times to release air bubbles.
- Bake for 25 to 35 minutes, until lightly golden, slightly domed in the center, and springy to the touch.
- Cool in the pan for 10 minutes.
- Invert onto a cooling rack and cool completely before icing. The cake must be fully cool or the icing will melt off. To speed it up, place the cooled cake in the freezer for 10 minutes.
Orange Buttercream Icing
- Melt the butter in a microwave-safe bowl or small saucepan.
- Add the orange zest, orange juice, powdered sugar, vanilla, and cream. Whisk until smooth and creamy. It should spread easily. If too thick, add more cream a little at a time.
- Spread over the completely cooled cake. Decorate with orange slices or edible flowers.
Video
Notes
Ricotta: Use whole milk ricotta at room temperature. No need to drain it.
Room temperature matters: Cold eggs or cold ricotta will make the melted butter seize into lumps. Pull both out about 30 minutes ahead.
Storage: Airtight container at room temperature for up to 3 days, or refrigerated for up to 5 days.
Freezing: Freeze the cake unfrosted. Wrap well and freeze up to 3 months. Thaw at room temperature, then ice before serving.
Sweetness: If you prefer a less sweet cake, reduce the batter sugar to ½ cup.
Nutrition
Calories: 572kcal | Carbohydrates: 77g | Protein: 10g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 361mg | Potassium: 223mg | Fiber: 1g | Sugar: 56g | Vitamin A: 861IU | Vitamin C: 6mg | Calcium: 165mg | Iron: 2mg
