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Raspberry Orange Ricotta Cake

This Raspberry Orange Ricotta Cake is the perfect dessert for any occasion, from elegant tea parties to cozy family gatherings. The combination of the moist orange cake layers, the creamy raspberry ricotta filling, and the tangy raspberry frosting creates a symphony of flavors that will leave your taste buds dancing.

Growing up, fruity cakes were always a favorite in our household. My mom would make them for special occasions, and the combination of sweet fruits and fluffy cake was always a hit. When I decided to elevate this classic dessert by adding a creamy raspberry ricotta filling and a tangy raspberry frosting, I knew it would be a game-changer. The first time I served this Raspberry Orange Ricotta Cake to my family, their eyes lit up with excitement. The combination of the moist orange cake layers, the creamy raspberry ricotta filling, and the tangy raspberry frosting was a match made in heaven.

This cake has become a favorite in my household. It’s perfect for elegant tea parties, family gatherings, or even a special treat for a loved one. The best part is that it’s surprisingly easy to make. The orange cake layers come together quickly, the raspberry ricotta filling adds a creamy, fruity touch, and the raspberry frosting brings a tangy sweetness. The presentation is always a showstopper, making it perfect for any special occasion.

So, grab your mixing bowl and let’s get baking. This recipe is simple, delicious, and guaranteed to be a crowd-pleaser. Whether you’re a seasoned baker or a beginner in the kitchen, you’ll love making this Raspberry Orange Ricotta Cake. And trust me, your loved ones will thank you for it.

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This Raspberry Orange Ricotta Cake is the perfect dessert for any occasion, combining the tangy sweetness of raspberries with the zesty brightness of oranges. The combination creates a symphony of flavors that will leave your taste buds dancing. Perfect for elegant tea parties, family gatherings, or a special treat, this cake is surprisingly easy to make and guaranteed to impress. The orange cake layers come together quickly, the raspberry ricotta filling adds a creamy, fruity touch, and the raspberry frosting brings a tangy sweetness. The presentation is always a showstopper, making it perfect for any special occasion.

The unique selling points of this recipe include the delightful combination of moist orange cake layers, creamy raspberry ricotta filling, and tangy raspberry frosting, creating a fruity and delicious dessert. The recipe is perfect for any occasion and is sure to impress your guests. Whether you’re a seasoned baker or a beginner in the kitchen, you’ll love making this Raspberry Orange Ricotta Cake.

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Every time I make this Raspberry Orange Ricotta Cake, I’m reminded of the first time I served it to my family. It was for an elegant tea party, and I wanted to create a dessert that was both delicious and unique. The cake was an instant hit. My family loved the combination of the moist orange cake layers, the creamy raspberry ricotta filling, and the tangy raspberry frosting. Since then, this cake has become a staple at our family gatherings and special occasions.

This cake has a way of bringing people together. Whether it’s a casual get-together or a special occasion, it always hits the spot. The combination of flavors and textures makes it a crowd-pleaser. And the best part is that it’s surprisingly easy to make. The orange cake layers come together quickly, the raspberry ricotta filling adds a creamy, fruity touch, and the raspberry frosting brings a tangy sweetness that complements the other ingredients perfectly.

Why This Raspberry Orange Ricotta Cake Is a Must-Try

This Raspberry Orange Ricotta Cake is a must-try for anyone who loves a fruity and delicious dessert. The combination of moist orange cake layers, creamy raspberry ricotta filling, and tangy raspberry frosting creates a symphony of flavors that will leave your taste buds dancing. Perfect for elegant tea parties, family gatherings, or a special treat, this cake is surprisingly easy to make and guaranteed to impress.

What sets this recipe apart is the delightful combination of moist orange cake layers, creamy raspberry ricotta filling, and tangy raspberry frosting, creating a fruity and delicious dessert. The recipe is perfect for any occasion and is sure to impress your guests. Whether you’re a seasoned baker or a beginner in the kitchen, you’ll love making this Raspberry Orange Ricotta Cake.

What You Need For Raspberry Orange Ricotta Cake

For the Orange Cake Layers:

  • 2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • Zest of 2 oranges
  • 1/2 cup fresh orange juice
  • 1 tsp vanilla extract

For the Raspberry Ricotta Filling:

  • 1 1/2 cups ricotta cheese
  • 1/2 cup powdered sugar
  • 1/2 cup fresh raspberries, mashed
  • 1 tsp vanilla extract

For the Raspberry Frosting:

  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1/2 cup fresh raspberries, mashed
  • 1 tsp vanilla extract
  • Pinch of salt

For the Garnish:

  • Fresh raspberries (optional)
  • Orange zest (optional)

How to Make Raspberry Orange Ricotta Cake

  1. Prepare the Orange Cake Layers: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Add the orange zest, orange juice, and vanilla extract, mixing until well combined. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
  2. Prepare the Raspberry Ricotta Filling: In a bowl, combine the ricotta cheese, powdered sugar, mashed raspberries, and vanilla extract. Mix until smooth and creamy.
  3. Prepare the Raspberry Frosting: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, beating until light and fluffy. Add the mashed raspberries, vanilla extract, and a pinch of salt, beating until smooth and well combined.
  4. Assemble the Cake: Once the cake layers are completely cooled, place one layer on a serving plate. Spread the raspberry ricotta filling evenly over the top. Place the second cake layer on top of the filling. Spread the raspberry frosting evenly over the top and sides of the cake.
  5. Garnish and Serve: Garnish the cake with fresh raspberries and orange zest, if desired. Serve immediately and enjoy!

Tips For Raspberry Orange Ricotta Cake:

To ensure the best results, make sure the cake layers are completely cooled before assembling the cake. This will help achieve the best texture and presentation. Also, be patient with the frosting process. Adding the powdered sugar gradually will result in the best texture and flavor.

For an extra touch of elegance, you can serve the cake on a fancy cake stand or individual plates. This will add another layer of beauty and make the presentation even more impressive.

Substitutions and Variations:

If you prefer a different type of fruit, you can substitute the raspberries with strawberries, blueberries, or even a mix of berries. Each type of fruit will bring a unique flavor to the filling and frosting.

For a gluten-free version, use a gluten-free all-purpose flour blend. The cake will still be delicious and suitable for those with gluten sensitivities.

Make a Healthier Version:

To make a healthier version of this cake, you can use whole wheat flour and reduce the amount of sugar in the cake layers and frosting. Additionally, you can use low-fat ricotta cheese for the filling. This will lower the overall calorie and sugar content of the dessert.

Closing For Raspberry Orange Ricotta Cake:

And there you have it! Don’t forget to let us know how your dish turns out, and consider checking out some of our other recipes.

Frequently Asked Questions For Raspberry Orange Ricotta Cake:

  1. Can I use a different type of sugar for the cake layers?
    • Yes, you can use brown sugar or even coconut sugar as a substitute for granulated sugar in the cake layers. Just be mindful of the liquid ratio.
  2. Can I make the cake ahead of time?
    • Yes, you can bake the cake layers ahead of time and store them at room temperature, wrapped in plastic wrap, for up to 2 days. Assemble and frost the cake just before serving.
  3. Can I freeze the cake?
    • While you can freeze the cake layers, the texture may change upon thawing. It’s best to enjoy the cake fresh.
  4. How long does the cake keep?
    • This cake is best enjoyed within 3-4 days. Store it in an airtight container in the refrigerator to keep it fresh.
  5. Can I add more vanilla extract to the frosting?
    • Yes, you can add more vanilla extract for a stronger flavor. Just be mindful not to overpower the balance of the frosting.
  6. Can I use a different type of sweetener for the frosting?
    • Yes, you can use honey or maple syrup as a substitute for powdered sugar in the frosting. Just be mindful of the liquid ratio.
  7. Can I serve the cake at room temperature?
    • This cake is best served chilled, but you can let it sit at room temperature for a short time before serving if you prefer.
  8. Can I make the cake in a different size?
    • Yes, you can make a larger or smaller cake depending on your preference. Just adjust the amount of ingredients accordingly.
  9. Can I use a different type of garnish?
    • Yes, you can garnish the cake with chopped nuts, shredded coconut, or even a sprinkle of cinnamon for added flavor.
  10. Can I make this cake for a large gathering?
    • Absolutely! You can easily double or triple the recipe to make a large batch of the cake for a gathering.
  11. Can I serve this cake as a main dessert?
    • Yes, this cake is hearty enough to serve as a main dessert, especially for elegant tea parties or special occasions.
  12. Can I add a layer of frosting to the cake?
    • While this cake is traditionally served with raspberry frosting, you can add a layer of cream cheese frosting or a drizzle of glaze for an extra touch of sweetness.

Raspberry Orange Ricotta Cake

Recipe by Alexandra
0.0 from 0 votes
Course: All Word Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

1

hour 

10

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • For the Orange Cake Layers:

  • 2 1/2 cups all-purpose flour

  • 2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1 cup unsalted butter, softened

  • 1 1/2 cups granulated sugar

  • 4 large eggs

  • Zest of 2 oranges

  • 1/2 cup fresh orange juice

  • 1 tsp vanilla extract

  • For the Raspberry Ricotta Filling:

  • 1 1/2 cups ricotta cheese

  • 1/2 cup powdered sugar

  • 1/2 cup fresh raspberries, mashed

  • 1 tsp vanilla extract

  • For the Raspberry Frosting:

  • 1 cup unsalted butter, softened

  • 3 cups powdered sugar

  • 1/2 cup fresh raspberries, mashed

  • 1 tsp vanilla extract

  • Pinch salt

  • For the Garnish:

  • Fresh raspberries (optional)

  • Orange zest (optional)

Directions

  • Prepare the Orange Cake Layers: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Add the orange zest, orange juice, and vanilla extract, mixing until well combined. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
  • Prepare the Raspberry Ricotta Filling: In a bowl, combine the ricotta cheese, powdered sugar, mashed raspberries, and vanilla extract. Mix until smooth and creamy.
  • Prepare the Raspberry Frosting: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, beating until light and fluffy. Add the mashed raspberries, vanilla extract, and a pinch of salt, beating until smooth and well combined.
  • Assemble the Cake: Once the cake layers are completely cooled, place one layer on a serving plate. Spread the raspberry ricotta filling evenly over the top. Place the second cake layer on top of the filling. Spread the raspberry frosting evenly over the top and sides of the cake.
  • Garnish and Serve: Garnish the cake with fresh raspberries and orange zest, if desired. Serve immediately and enjoy!

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