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This Cranberry Orange Ricotta Cake is the perfect breakfast snack cake! Made in one bowl, this cake comes together quick with orange zest and dried cranberries! Makes great meal prep too!
Ingredients Needed For Cranberry Orange Ricotta Cake
- salted butter
- granulated sugar
- large eggs
- ricotta cheese
- orange extract
- fresh orange zest
- all-purpose flour
- baking powder
- dried cranberries
- confectioners sugar
- milk
- cooking spray
Kitchen Tools Used In This Recipe
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Buy Now → How To Make Cranberry Orange Ricotta Cake
This ricotta cake is such a simple and light dessert. I used a bundt pan for this recipe, you can also bake it in a round cake pan, but add 5 minutes to the bake time.
Preheat your oven to 350 degrees and grease a bundt pan with cooking spray, set aside. In a large microwave safe mixing bowl, melt the butter and let cool.
Using a hand mixer, beat in the granulated sugar, eggs and ricotta cheese into the butter until smooth. Mix in the orange extract and fresh orange zest.
Then beat in the flour and baking powder until incorporated being careful to not over beat the mixture. Lastly, stir in the dried cranberries. Spoon the batter into the greased bundt.
Bake for 45 minutes. Using a toothpick, test for doneness, if not clean, continue baking for 2 minutes at a time until toothpick comes out clean.
Remove from oven and let sit for 5 minutes before turning out to a cooling rack. Cool completely before icing.
In a medium bowl, whisk together the confectioners sugar and milk. The icing will be thick, you don’t want runny icing or it will run right off the cake and not stick.
Place a piece of parchment under the cooling rack to catch the icing. Then pour the icing over the top of the cooled cake. Slice and serve. Refrigerate in an airtight container.
Hope you enjoy!
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Cranberry Orange Ricotta Cake
- Total Time: 55 mins
- Yield: 14 servings 1x
Ingredients
- 1 cup salted butter, melted and cooled
- 1 cup granulated sugar
- 3 large eggs
- 15 oz ricotta cheese
- 2 tsp orange extract
- 1 tbsp fresh orange zest
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 6 oz dried cranberries
- cooking spray
IcingÂ
- 2 cups confectioners sugar
- 3 tbsp milk
Instructions
- Preheat oven to 350 degrees and grease a bundt pan and set aside.
- In a large microwave safe mixing bowl, melt the butter and let cool.
- Once the butter has cooled, beat in the sugar, eggs and ricotta cheese with a hand mixer.
- Mix in the orange extract and orange zest.
- Then beat in the flour and baking powder.
- Lastly, stir in the dried cranberries.
- Spoon the batter into the greased bundt pan, spreading evenly.
- Bake for 45 minutes or until toothpick comes out clean.
- Remove from oven and let sit for 5 minutes before turning out on to a cooling rack.
- Let cool completely before icing.
- In a medium bowl, whisk together the confectioners sugar and milk, icing will be thick.
- Place a sheet of parchment under the cooling rack and drizzle icing over top of cake.
- Enjoy!
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Dessert, Cake
- Method: Baking