Cranberry Orange Ricotta Cake

Cranberry Orange Ricotta Cake is a moist, orange flavored cake that is baked using fresh cranberries, fresh squeezed orange juice and orange zest. The moistness of this cake comes from the ricotta cheese. This is a great recipe for fall and the holiday season. The tartness of the cranberries is a nice contrast to the sweetness in this delicious orange cake.

Cranberry Orange Ricotta Cake is easy to make, no mixer required. It is delicious enough on its own that it doesn’t even require frosting. Fresh seasonal cranberries and oranges are a great flavor combination. Simply sprinkle some powdered sugar over the top and you are ready to serve it.

This recipe will make three 6 inch round cakes or one 10 inch round cake. Baking directions are given for both size pans.

If you like the cranberry orange combination check out some other recipes to make during cranberry season Cranberry Orange French Toast Bake, Cranberry Orange Oatmeal, and Cranberry Orange Muffins.

If you like Cranberry Orange Ricotta Cake and would like to try another ricotta cake recipe check out Orange Ricotta Cake, Blueberry Peach Ricotta Cake and Strawberry Ricotta Cake. They are the best cakes to make without a mixer!

SOME THINGS TO KNOW:FAQ’S

INGREDIENT TIPS:

• Ricotta cheese is a very easy thing to make yourself at home! You most likely have the ingredients in your pantry or fridge. Check out this Ricotta Cheese recipe if you want to try to make it  yourself.
• When shopping for cranberries, pick the ones that are bright red and firm. If fresh cranberries are not available, you can use dried cranberries or frozen ones. If using frozen cranberries, do not thaw them before folding them into the batter. Read How to Choose Cranberries and Keep Them Fresh.
• If you want to make the sugared cranberries for a garnish only, dip the cranberries into an egg white in a shallow bowl then roll them into granulated sugar. Place the cranberries onto a wire rack until the egg white dries and hardens.

SPECIAL EQUIPMENT NEEDED:

• Cake Pan: This recipe can be made with 3-6″ cake pans or 1-10″ cake pan.
• Mixing Bowls: You’ll need at least two mixing bowls – one for the wet ingredients and another one for the dry ingredients.
• Whisk: For mixing the ingredients together.
• Rubber Spatula: This is for scraping down the sides of the bowl to ensure all ingredients are well combined and for folding in the cranberries without crushing them.
• Microplane or Fine Grater: This is for zesting the oranges without getting the bitter white pith.
• Citrus Juicer: A hand juicer will make squeezing the oranges for fresh juice much easier.
• Toothpick or Cake Tester: This will help you check the cake’s doneness without creating a big hole.
• Wire Rack: Once the cake is out of the oven, you’ll want to transfer it to a wire rack to cool evenly without getting soggy from the steam.

SUBSTITUTIONS:

• If you do not have butter. vegetable or canola oil can be used in a pinch, though they might change the texture slightly.
• Whole wheat flour will give a denser texture and a nuttier flavor. It’s best to use half whole wheat and half all-purpose if trying this substitution.
• Ricotta Cheese can be substituted with Greek yogurt which has a similar consistency but is tangier in taste. You could also use cottage cheese. Make sure that it is well blended or processed to get a smooth texture before adding it to the batter.
• Granulated sugar can be replaced with light  brown sugar which will give the cake a moister texture with a molasses hint. Dark brown sugar is not recommended.
• Mandarin or tangerine juice  can offer a sweet citrus flavor similar to orange juice.
• If fresh cranberries are nit available you can use frozen cranberries. There is no need to thaw them just add them frozen to the batter. You can also use dried cranberries.Soak them briefly to plump them up before using.Read How to Rehydrate Dried Cranberries for Cooking and Baking.

HOW TO STORE CRANBERRY ORANGE RICOTTA CAKE:

• The cake should stay fresh for 1-2 days at room temperature. Once the cake has cooled completely, place it in a cake dome or cover it with plastic wrap.
• The cake should stay fresh for up to 5 days in the refrigerator. Wrap the cake or slices in plastic wrap or aluminum foil. You can also place it into an airtight container.
• The cake can be stored in the freezer for up to 3 months. If you are freezing the whole cake, let it cool completely. Wrap it tightly in plastic wrap, making sure that no part is exposed. For added protection against freezer burn, wrap it again in aluminum foil or place it into a large resealable plastic bag.
• If you are freezing the cake in slices, first place them on a baking sheet lined with parchment paper and freeze until solid. Once solid, wrap each slice in plastic wrap and then in aluminum foil or place them into a resealable plastic bag. This method prevents the slices from sticking together.
• To thaw the whole cake or individual slices, place them in the refrigerator for several hours or overnight.

Melt the butter in a small saucepan and let it cool slightly.

In a large bowl combine the sugar, flour, baking soda and salt.

Whisk the eggs in another bowl. Add the ricotta cheese, orange juice, and cooled melted butter.

Pour the wet ingredients in to the dry ingredients and combine well. Stir in the cranberries and orange zest.

Pour the batter into prepared cake pans.

Cranberry Orange Ricotta Cake

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Serves: 8 servings Prep Time: 10 minutes Cooking Time: 45-50 minutes

Ingredients

• ½ cup butter
• 1 cup granulated sugar
• 1½ cups all purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 3 large eggs
• 1½ cups ricotta cheese
• ½ cup fresh squeezed orange juice
• 1 cup fresh cranberries, chopped fine
• 2 tablespoons orange zest
• Optional garnish:
• Powdered sugar for dusting
• Sugared cranberries

Instructions

Preheat your oven to 350 degrees. Grease and flour a 10 inch round cake pan or three 6 inch pans.

Melt the butter in a small saucepan and set it aside so it can cool slightly.

In a large bowl, combine the sugar, flour, baking powder and salt.

In a medium bowl, whisk together the eggs, ricotta cheese and orange juice. You could also do this in the bowl of a stand mixer with a paddle attachment or with a hand mixer.

Gently stir the ricotta mixture into the dry ingredients.

Stir in the melted butter and combine well.

Gently stir in the cranberries and orange zest.

Pour the cake batter into your prepared cake pan.

FOR ONE TEN INCH PAN:

Bake for 45-50 minutes until a toothpick inserted into the top center of the cake comes out clean.

Let the cake cool in the pan for 10 minutes. Remove to a wire rack and let it cool completely.

FOR 3 SIX INCH PANS:

If you are using 6 inch round  pans, you will need to measure out 2 cups batter for each of the cakes. If you need to bake in batches, place the batter into the refrigerator until the first cakes have baked.

6 inch round pans will have a baking time of 35-40 minutes.

You can serve the cake as it is or with lightly sift powdered sugar over the top and add a few fresh cranberries.

To make it extra special add some sugared cranberries and dried orange slices.

Cranberry Orange Ricotta Cake was last modified: November 1st, 2023 by Sue O'Connell