Orange Ricotta Cake with Fresh Citrus

A simple, citrusy Italian-inspired cake made for sharing.

I made this Orange Ricotta Cake for a small family reunion where more than a few of the guests knew their way around an Italian dessert table.

No pressure there.

Jump to Recipe ↓

Whenever you bring a ricotta cake to a gathering filled with Italians, you know it’s going to be judged—quietly, perhaps, but judged nonetheless. Fortunately, this one disappeared quickly, which is usually the only review that really matters.

This cake is rich without feeling heavy, exceptionally moist, and fragrant with fresh citrus. Whole-milk ricotta gives it a soft, tender crumb, while mandarin or clementine zest keeps the flavor bright.

There’s something refreshingly unfussy about it. There’s no frosting to make, no layers to stack, and no complicated decorating involved. It’s simply a good cake that works just as well after Sunday dinner as it does alongside an afternoon cup of coffee.

Sometimes the simplest cakes are the ones people remember.

Why Ricotta Works So Well in Cake

Whole-milk ricotta adds moisture and richness without turning the cake into something overly dense. It gives the crumb a soft, almost creamy quality while still allowing the cake to slice cleanly.

For the smoothest batter, bring the ricotta, butter, and eggs to room temperature before mixing. Cold ricotta can be difficult to incorporate evenly, while room-temperature ingredients blend more easily into a uniform batter.

Mandarins and Clementines Are My First Choice

You can make this cake with any good fresh orange, but I prefer mandarins or clementines whenever they’re available.

Their zest is slightly sweeter, more floral, and less bitter than that of a standard navel orange. That softer citrus flavor works especially well with the ricotta and the small amount of almond extract.

One practical reminder: zest the fruit before juicing it. Trying to zest a squeezed orange half is an unnecessary kitchen challenge.

A Better Way to Prepare the Pan

Instead of coating the springform pan with butter and flour, I use butter and sugar.

The sugar creates a delicate, lightly caramelized exterior that contrasts beautifully with the moist interior of the cake.

I also cut a parchment paper round to fit the bottom of the pan. Both sides of the parchment get rubbed with softened butter, and the side that will face the cake gets a light coating of granulated sugar.

It takes only another minute, helps the cake release cleanly, and gives the bottom and edges a beautiful finish. 

 

Orange Ricotta Cake

This moist Orange Ricotta Cake combines whole-milk ricotta with fresh citrus for a simple, elegant Italian-inspired dessert.

Yield: 16 servings

Pan: 9-inch springform pan

Oven temperature: 350°F

Bake time: 45–50 minutes

Category: Dessert

Cuisine: Italian-inspired

Ingredients

For the Cake

• ¾ cup (170 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 15.5 ounces whole-milk ricotta, room temperature
• 3 large eggs, room temperature
• ¼ cup fresh mandarin, clementine, or orange juice
• 2 tablespoons finely grated orange zest
• 1 teaspoon pure vanilla extract
• ⅛ teaspoon pure almond extract
• 1½ cups (180 g) all-purpose flour
• 1½ teaspoons baking soda
• ¾ teaspoon kosher salt

For Preparing the Pan

• Softened butter
• Granulated sugar
• 1 parchment paper round

For Serving

• Powdered sugar
• Shaved semisweet chocolate, optional
• Sweetened whipped ricotta, optional

Instructions

Prepare the Pan

1. Preheat the oven to 350°F.
2. Generously butter the bottom and sides of a 9-inch springform pan.
3. Cut a parchment paper round to fit the bottom of the pan. Rub both sides of the parchment with softened butter.
4. Place the parchment in the pan. Sprinkle the side facing the cake batter with a light, even layer of granulated sugar.
5. Coat the buttered sides of the pan with sugar as well, then tap out any excess.

Make the Batter

1. In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 to 4 minutes.
2. Add the room-temperature ricotta and continue beating until the mixture is smooth and creamy.
3. Add the eggs one at a time, mixing well after each addition.
4. Mix in the orange juice, orange zest, vanilla extract, and almond extract.
5. In a separate bowl, whisk together the flour, baking soda, and kosher salt.
6. Add the dry ingredients to the ricotta mixture. Mix just until the flour has been incorporated and no dry streaks remain. Avoid overmixing.
7. Spread the batter evenly in the prepared springform pan.

Bake the Cake

1. Bake for 45 to 50 minutes, or until the top is lightly golden and a toothpick inserted near the center comes out clean or with a few moist crumbs attached.
2. My test cake was ready at the 45-minute mark, so begin checking it then.
3. Place the pan on a wire rack and allow the cake to cool in the pan for about 15 minutes.
4. Remove the springform ring, then allow the cake to cool completely on the wire rack. It can remain on the pan base while it finishes cooling.
5. Once completely cool, transfer the cake to a serving plate and remove the parchment.

Notes from My Kitchen:

• Use whole-milk ricotta for the best flavor and texture.
• Bring the butter, ricotta, and eggs to room temperature before mixing.
• Mandarins and clementines provide a sweeter, more floral citrus flavor.
• Zest the fruit before juicing it.
• Mix the batter only until the flour disappears.
• Begin checking the cake at 45 minutes.
• Allow the cake to cool completely before transferring it from the pan base.
• Dust individual slices with powdered sugar immediately before serving.
• Store leftovers covered in the refrigerator for up to four days. Let refrigerated slices lose some of their chill before serving for the best flavor and texture.

How I Serve Orange Ricotta Cake

The simplest finish is a dusting of powdered sugar, but I prefer to add it to each individual slice just before serving.

This is a very moist cake, so powdered sugar sprinkled over the entire surface will gradually disappear into the cake. Dusting each piece as it’s served keeps the presentation fresh.

For something a little more special, shave semisweet chocolate over the top. Orange and chocolate are a classic combination, and the slight bitterness of the chocolate balances the sweetness of the cake nicely.

You can also serve each slice with a spoonful of sweetened whipped ricotta flavored with a little vanilla and fresh orange zest. Keep it only lightly sweetened so it complements the cake rather than covering it up.

Frequently Asked Questions

What does ricotta do in a cake?

Ricotta adds moisture, richness, and a tender crumb. It gives this cake an almost creamy texture without making it feel excessively heavy.

Does Orange Ricotta Cake need to be refrigerated?

Yes. Because the cake contains a generous amount of ricotta and remains very moist, store leftovers covered in the refrigerator for up to four days.

For the best flavor and texture, allow a refrigerated slice to lose some of its chill before serving.

Can I use a regular orange instead of mandarins or clementines?

Absolutely. A fresh navel orange will work well. Mandarins and clementines are my first choice because their zest tends to be sweeter, more floral, and less bitter.

Why should the ingredients be at room temperature?

Room-temperature butter, ricotta, and eggs blend together more evenly. Cold ricotta can be difficult to incorporate and may leave the batter less uniform.

How do I know when the cake is finished baking?

The top should be lightly golden, and a toothpick inserted near the center should come out clean or with a few moist crumbs attached. Begin checking at 45 minutes to avoid overbaking it.

Can I make Orange Ricotta Cake ahead of time?

Yes. The cake can be baked in advance, cooled completely, and refrigerated until needed. Wait to add powdered sugar until just before serving.

What can I serve with Orange Ricotta Cake?

Serve it simply with powdered sugar, or dress it up with shaved semisweet chocolate or lightly sweetened whipped ricotta flavored with vanilla and fresh orange zest.

A Cake Worth Sharing

This Orange Ricotta Cake may have started as a dessert for a family reunion, but it’s the kind of recipe that works for nearly any occasion.

It’s easy enough for a casual weekend, elegant enough for company, and sturdy enough to travel without having to worry about frosting, fillings, or shifting layers.

Most importantly, it tastes like something you spent far more time making than you actually did.

And when you’re serving dessert to a room filled with Italians, that isn’t a bad thing at all. 

Copyright © 2026 The Small Town Chef - All Rights Reserved.