Italian Orange Ricotta Cake Recipe With Olive Oil
Orange lovers, this one’s for you! This Orange Ricotta Cake is everything a light Italian orange cake should be—soft, moist, and bursting with fresh citrus flavor. Made with extra virgin olive oil, whole milk ricotta, and fresh orange juice, it’s the kind of simple cake that’s elegant enough for a special occasion yet easy enough to whip up anytime you’re craving a sweet thing. With a little icing sugar drizzle on top, this cake is a tasty recipe you’ll want to make again and again!
This orange ricotta cake recipe is light, citrusy, and absolutely irresistible. Whether you enjoy it with a cup of tea, serve it for Christmas Eve, or bake it as a frosting-less cake, it’s the kind of Italian cake you’ll keep coming back to! If you like this cake, you’ll love my raspberry ricotta cake, ricotta olive oil cake, olive oil lemon ricotta cake, and my strawberry ricotta cake, too!
Why You’ll Love Orange Ricotta Cake Recipe
- Moist, rich, and packed with citrus flavor – Thanks to fresh orange zest, ricotta cheese, and olive oil, this Italian orange ricotta cake stays soft for days.
- No stand mixer needed – Just a large bowl, a wooden spoon, and a little mixing—this cake comes together effortlessly!
- Versatile and elegant – Perfect with a cup of tea in the afternoon, served with fresh orange slices, or even made in mini loaf pans for gifts.
Ingredients
- Extra virgin olive oil – A classic in Italian cakes, it adds richness without making the cake greasy. Choose a mild, fruity variety for the best flavor.
- Ricotta cheese – Use whole milk ricotta for the creamiest texture; avoid low-fat versions as they can be too watery. If your ricotta seems loose, drain it in a small bowl lined with cheesecloth.
- Orange zest – This is where most of the orange flavor comes from! Use a sharp knife or a microplane to avoid the bitter white pith.
- Fresh orange juice – Stick with fresh orange juice instead of bottled for the brightest flavor. Blood oranges can add a fun twist!
- Granulated sugar – Just the right amount to highlight the citrus notes without making the cake cloying.
- Large eggs – Make sure they’re at room temperature for a smoother cake batter.
- Vanilla extract – Enhances the overall flavor and adds warmth.
- Cake flour – Makes for a delicate crumb! If using ap flour, replace 2 tablespoons per cup with cornstarch.
- Baking powder & baking soda – This flour mixture relies on both for the perfect rise.
- Kosher salt – A little bit balances out the sweetness and enhances the orange.
Ingredient Substitutions
- Olive oil alternative – Try melted unsalted butter for a richer taste, or swap in orange liqueur for a boozy twist.
- Different citrus – Switch out oranges for blood oranges, lemons, or even a blend of both for an extra-bright flavor.
- Flour substitute – Use self-raising flour and skip the baking powder and baking soda.
Ingredient Additions
- Chocolate chips – Because chocolate + orange is always a win!
- Almond extract – Just a little bit will give the cake a lovely nutty depth.
- Candied blood oranges – Layer them on top of the glaze for an extra special occasion touch.
- Orange liqueur glaze – Swap the fresh orange juice in the glaze for orange liqueur for a little extra indulgence.
Step by Step Instructions
Preheat Oven & Prepare the Pan: Preheat the oven to 350°Fahrenheit (175°Celsius). Grease a cake pan (either a 9-inch round or an 8×8 square) and line the bottom with parchment paper, leaving an overhang on two sides.
Mix the Wet Ingredients: In a large mixing bowl, rub the orange zest into the granulated sugar until fragrant.
Add the extra virgin olive oil, vanilla extract, large eggs, and egg yolk, whisking until smooth.
Stir in the fresh orange juice and whole milk ricotta until fully incorporated.
Add the Dry Ingredients: Sprinkle the baking powder, baking soda, and kosher salt over the mixture and whisk until evenly distributed. Gently fold in the cake flour using a wooden spoon, being careful not to overmix.
Bake the Cake: Pour the batter into the prepared pan.
Then, bake in the preheated oven for 40 to 45 minutes, or until a cake tester inserted into the middle of the cake comes out with just a few crumbs.
Cool the Cake: Let the cake cool in the pan for 25 minutes, then lift it out using the parchment overhang. Place it on a wire rack to cool completely.
Make the Glaze & Finish: In a small bowl, whisk together confectioners’ sugar and fresh orange juice until smooth. Drizzle over the top of the cake and let it set before slicing.
Expert Tips
- Use room temperature ingredients – This ensures the cake batter comes together smoothly and bakes evenly.
- Don’t skip the zest step – Rubbing the orange zest into the cup of sugar releases essential oils for maximum flavor.
- Be gentle when mixing – Overmixing will make the cake dense. Use a wooden spoon to fold the dry ingredients in until just combined.
- Test for doneness correctly – A cake tester should come out with just a few crumbs, not wet batter.
Serving Suggestions
- Wine pairing – A crisp, citrusy Vermentino or a floral Moscato d’Asti complements the cake’s orange flavor perfectly.
- Dress it up for a special occasion – Serve with candied blood oranges or a side of mascarpone whipped cream.
- Turn it into a brunch treat – Skip the glaze and serve slices with a little bit of orange marmalade.
- Make it mini – Bake in mini bundt pans or mini loaf pans for individual portions.
Storage Instructions
- At room temperature – Store in an airtight container for up to 3 days.
- In the fridge – If you prefer a firmer texture, refrigerate for up to 5 days, letting it sit at room temp before serving.
- In the freezer – Wrap slices tightly and freeze for up to 3 months. Thaw at room temperature.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Italian Orange Ricotta Cake Recipe With Olive Oil
Equipment
- 8×8-inch square pan or 9-inch round cake pan
- parchment paper
- large mixing bowl
- Small bowl
- whisk
- Wooden Spoon or silicone spatula
- cooling rack
Ingredients
For the cake:
- 3 tablespoons orange zest from about 2–3 large oranges
- 1 1/4 cups granulated sugar 275 grams
- 1/2 cup extra virgin olive oil 88 grams
- 1 tablespoon vanilla extract
- 2 large eggs room temperature
- 1 large egg yolk room temperature
- 3 tablespoons fresh orange juice
- 1 1/4 cups full-fat ricotta cheese 276 grams, room temperature
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 1/2 cups cake flour 176 grams
For the glaze:
- 1 cup confectioners’ sugar 120 grams
- 2 tablespoons fresh orange juice
Instructions
Preheat and Prepare Your Pan
- Preheat your oven to 350°F (175°C). Grease your cake pan and line the bottom with parchment paper, leaving a bit of overhang if using a square pan to make lifting the cake easier later.
Make the Batter
- In a large mixing bowl, rub the orange zest into the granulated sugar with your fingers until fragrant and citrusy. Add the olive oil, vanilla extract, eggs, and egg yolk. Whisk everything together until smooth and well blended. Stir in the fresh orange juice and ricotta cheese until it’s all fully incorporated and creamy.
- Sprinkle the baking powder, baking soda, and kosher salt over the top and mix gently to combine. Add the cake flour and fold it in using a wooden spoon or spatula, just until no streaks of flour remain. Try not to overmix—this will keep your cake tender!
Bake the Cake
- Pour the batter into your prepared pan and smooth the top. Place in the center of your preheated oven and bake for 40 to 45 minutes, until the top is golden and a cake tester or toothpick inserted in the middle of the cake comes out with just a few moist crumbs.
Cool and Glaze
- Let the cake cool in the pan for 25 minutes, then carefully lift it out using the parchment paper (or turn it out if using a round pan) and transfer to a wire rack. Let it cool completely—about 30 more minutes.
- While the cake cools, whisk together the confectioners’ sugar and orange juice in a small bowl until smooth. Drizzle over the top of the cake, letting it drip slightly over the edges. Let the glaze set before slicing.
Notes
- Use room temperature ingredients – This ensures the cake batter comes together smoothly and bakes evenly.
- Don’t skip the zest step – Rubbing the orange zest into the cup of sugar releases essential oils for maximum flavor.
- Be gentle when mixing – Overmixing will make the cake dense. Use a wooden spoon to fold the dry ingredients in until just combined.
- Test for doneness correctly – A cake tester should come out with just a few crumbs, not wet batter.