Deliciously moist ricotta bundt cake with blood orange glaze! This quick and easy Italian cake recipe is perfect for dessert, a snack or even for breakfast!
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Anyone else dreaming of spring? I'm pretty sure I have shared before that I'm a summer girl. Give me the sun, long hours of daylight and heat and I'm a happy girl!
With many weeks still to go until spring, let's take advantage of the citrus season and make this ricotta pound cake! The texture is moist and the blood orange brings a brightness to the color and taste of this cake.
True story ~ on the first test bake of this ricotta bundt cake, both Mr. two sugar bugs and I were in love. Knowing I needed to make it again, I told my husband that I would take the cake to work with me. He flat out told me, "no, it's too good to share". He then proceeded to give me the side eye any time I tried to take a sliver; jokingly telling me it was, "his coffee cake". So just a word of warning that you might need to make two!☺️
why you will love this italian pound cake
- The cake is quick and simple to make.
- The crumb is incredibly moist and tender.
- The blood orange adds a subtle hint of flavor {mildly sweet with a hint of raspberry} and gorgeous color to the icing.
- Decorating is a breeze, just drizzle the glaze over the top of the cooled cake.
- The cake is perfect for a simple dessert. It is also excellent with a cup of coffee {cake for breakfast is a fairly regular thing in my house🙄}.
ingredients and substitutions for this cake
- All-purpose flour ~ provides the structure. If you want to use cake flour, omit the cornstarch. I have not tested this cake with a gluten free flour; if you try it please let me know!
- Cornstarch ~ helps to create the tender and moist crumb texture. Do not use if substituting cake flour.
- Baking powder ~ provides some lift to the cake.
- Kosher salt ~ helps to balance all the flavors.
- Unsalted butter ~ provides flavor, moisture and structure. You want this at room temperature.
- Orange zest ~ brings a subtle fresh citrus flavor to the cake. Use the zest of one medium to large orange, I use a blood orange {sometimes sold as a raspberry orange}. You will juice the orange as well and use it to make the glaze. Substitute any type of orange or you can also use lemon. This is my favorite zesting tool and my favorite juicing tool.
- Granulated sugar ~ provides sweetness and structure.
- Ricotta cheese ~ use whole milk ricotta at room temperature. Brings moisture and tenderness to the cake.
- Eggs ~ three large eggs are needed. Bring them to room temperature.
- Vanilla ~ I prefer pure vanilla extract.
- Vanilla bean ~ you can use half a vanilla bean, vanilla bean paste or vanilla bean powder {I used Beyond Good's Vanilla Bean Powder}.
- Confectioners' sugar ~ {not shown} for the glaze.
- Freeze dried raspberries ~ {not shown} optional for garnish. Since blood oranges are also known as raspberry oranges, I brought a pop of raspberry color to the top of the cake with some crumbled freeze dried raspberries.
how to make the best ricotta cake
Start by preheating the oven and preparing the bundt pan {this is the one I have}. You can refer to the recipe card or this Milky Way cake for helpful tips on how to prepare a bundt pan.
In a stand mixer or with a hand held mixer, cream together the butter, sugar and orange zest. Then add the ricotta cheese and beat to combine. The mixture may look a little curdled, but don't let it worry you!
Next beat in the eggs, one at a time, scraping up and down the bowl after each addition. Again, don't be alarmed by the curdled appearance of the batter! Once all the eggs have been added, mix in the flour until just a few streaks of flour remain.
Now scrape the bowl again and mix the batter on medium for 30 seconds, until the batter looks light and fluffy. The batter is quite thick.
Finally spoon the batter into the prepared bundt pan and bake. The batter will not fill the pan and creates a less tall finished bundt cake.
The cake has finished baking when a tester comes out with just a few moist crumbs. The edges will have darkened and will be pulling away from the pan.
can you substitute a tube pan for a bundt pan?
Yes, if you don't have a bundt pan, you can use a tube pan in it's place. Using a bundt pan helps to keep the crumb on this pound cake moist and tender and doesn't dry out while baking.
how do you get a cake out of a bundt pan?
Once the cake has baked, allow it to cool in the pan for 10 minutes. This is the sweet spot; the cake has cooled enough to not be too fragile, but not enough that the sugars have firmed up and will stick to the pan.
Once the 10 minutes are up, place a wire cooling rack or plate over the bundt pan. Now gently flip the whole thing over while holding the pan and rack/plate over the top. If you are anything like me, you'll feel very awkward at this moment. One hand will be on the bundt pan and one on the rack/plate.
If the pan was prepared properly, the cake should just slide right out once it's flipped over.
how to make the blood orange glaze
Simply place confectioners’ sugar in a bowl and add the freshly squeezed blood orange juice, starting with 1 tablespoon, and stir until a thick glaze is formed. Add a teaspoon of juice at a time if the glaze is too thick, but you don’t want a runny glaze. Spoon it over the cooled cake.
does ricotta cake have to be refrigerated?
No, this ricotta bundt cake does not need to be refrigerated. Wrap any leftover cake or place in an airtight container and store at room temperature for up to 3 days.
Remember to snap a picture and tag me on Instagram if you make this Ricotta Bundt Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
more easy cake recipes to try
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
Ricotta Bundt Cake
Deliciously moist ricotta bundt cake with blood orange glaze! This quick and easy Italian cake recipe is perfect for dessert a snack or even for breakfast!
Ingredients
Ricotta cake
- 1 ⅓ cups all-purpose flour* (167g)
- 3 tablespoons cornstarch* (24g)
- 2 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- ¾ cup unsalted butter, room temperature (170g)
- 1 raspberry/blood orange**, zested and juiced
- 1 ½ cups whole milk ricotta, room temperature (330g)
- 1 ½ cups granulated sugar (300g)
- 3 large eggs, room temperature
- ½ teaspoon pure ground vanilla powder (or ½ vanilla bean or vanilla bean paste)
- 1 teaspoon pure vanilla extract
raspberry orange glaze
- 1 ¼ cups confectioners’ sugar (150g)
- 1 - 3 tablespoons raspberry/blood orange juice (15-45mL)
garnish {if desired}
- Freeze dried raspberries, crushed
- Orange zest
Instructions
- For the cake: preheat the oven to 350°F and position the rack to the center of the oven. Generously butter a 10 or 12 cup bundt pan, making sure to get every nook and cranny of the interior surface. Then dust over the butter with flour. Tap the flour around the bundt pan, again making sure every surface of the butter is lightly coated in flour. You can also use a baking release spray here, if your pan advises it. I have a Nordic Ware pan and it recommends butter or shortening with flour or a baking spray containing flour, but not regular cooking spray.
- In a medium bowl, sift together the flour, cornstarch, baking powder and kosher salt. If using pure ground vanilla whisk it in with the dry ingredients. Set aside.
- In a stand mixer fitted with the paddle attachment, cream together the butter, sugar and orange zest for 3 minutes on medium speed (6 on a KitchenAid mixer). Scrape the bowl and add the ricotta and cream another 2 minutes on medium. The mixture may look a little curdled at this point, but don’t let it worry you!
- Scrape up and down the bowl and beat in the eggs, one at a time, scraping up and down the bowl after each addition. If using a vanilla bean, split the bean and scrape the seeds into the batter along with the vanilla extract and beat to combine. Or if using vanilla bean paste, add it with the vanilla extract. Again, the mixture may look very curdled at this point.
- Scrape up and down the bowl and add the flour mixture. Mix on low until just a few streaks of flour remain, scrape the bowl again and mix the batter on medium for 30 seconds. The batter is quite thick.
- Pour the batter into the prepared bundt pan (it won’t fill the bundt all the way to to the top) and smooth the top with a spatula.
- Bake for 15 minutes, then turn the pan 180° and reduce the oven temperature to 325°F and continue baking until the edges begin to brown and pull away from the pan and a cake tester comes out with just a few moist crumbs, about 25 minutes more.
- Remove the cake from the oven and allow it to sit for 10 minutes (set a timer!), then invert onto a metal cooling rack to cool completely.
- For the raspberry orange glaze: place confectioners’ sugar in a bowl and add the freshly squeezed orange juice, starting with 1 tablespoon, and stir until a thick glaze is formed. Add a teaspoon of juice at a time if the glaze is too thick, but you don’t want a runny glaze. Spoon it over the cooled cake. Garnish with orange zest and crumbled freeze dried raspberries, if desired.
Notes
*You can substitute the all-purpose flour and cornstarch with 1 ½ cups cake flour.
**Any type of orange can be used. Lemon can also be substituted.
Recipe lightly adapted in ingredients and method from the late Gina DePalma's cookbook, Dolce Italiano
Wrap any leftover cake or place in an airtight container and store at room temperature for up to 3 days.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 385Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 93mgSodium: 253mgCarbohydrates: 53gFiber: 1gSugar: 38gProtein: 7g
The nutrition information is an estimate only and may not be entirely accurate.
Ben | Havocinthekitchen
I am huge fan of using ricotta in baking, so this bundt cake is right up my street. It truly looks gorgeous. Terrific light and airy texture, too!
Tasia
Thank you Ben! The ricotta adds the perfect amount of moisture to this cake and gives it the most tender texture.
Kathleen Pope
Oh I love baking with ricotta cheese, it adds such amazing moisture and I am in love with this pound cake too! On my "bake immediately" list!
Tasia
Thank you Kathleen! I know you will love it!
Cecelia
May I use just vanilla extract?
Tasia
Hi Cecelia, yes all vanilla extract will work too!
Michelle
What a beautiful bundt cake! Love the idea of incorporating ricotta in it!
Tasia
Thank you Michelle! The ricotta adds the perfect amount of moisture and keeps this pound cake from being dry!
2pots2cook
Oh dear ! With you all the way ! 🙂 🙂
Tasia
Thank you! I hope you get a chance to try this ricotta cake!