Best Orange Ricotta Cake Roll Recipes

EASY ORANGE RICOTTA CAKE

Easy Orange Ricotta Cake image

An easy recipe using a cake mix. The added ricotta cheese, orange juice, and orange zest kicks the flavors up a notch.

Provided by Yoly

Time 2h15m

Yield 16

Number Of Ingredients 10

Ingredients

1 (15.25 ounce) package orange cake mix (such as Duncan Hines® Orange Supreme)
4 large eggs
1 cup whole-milk ricotta cheese
⅓ cup canola oil
¼ cup orange juice
1 tablespoon grated orange zest
½ teaspoon orange extract
1 cup powdered sugar
2 tablespoons orange juice, or as needed
1 tablespoon grated orange zest

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
Prepare cake: combine cake mix, eggs, ricotta cheese, oil, orange juice, orange zest, and orange extract in a large bowl. Mix until batter is well combined. Pour batter into prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Transfer to a wire rack and let cool in the pan for 15 minutes. Carefully invert onto a serving platter and let cool completely, about 1 hour.
Prepare glaze: mix powdered sugar, orange juice, and orange zest together in a small bowl. Drizzle glaze over the cooled cake.

Nutrition Facts : Calories 229.7 calories, Carbohydrate 30.5 g, Cholesterol 51.5 mg, Fat 10.2 g, Fiber 0.4 g, Protein 4.4 g, SaturatedFat 1.9 g, Sodium 213 mg, Sugar 20 g

RICOTTA ORANGE POUND CAKE

Ricotta Orange Pound Cake image

Provided by Giada De Laurentiis

Categories dessert

Time 1h15m

Yield 6-8 servings

Number Of Ingredients 10

Ingredients

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus more to grease the baking pan
1 1/2 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
1 1/2 cups whole-milk ricotta cheese
1 1/2 cups plus 1 table spoon granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
1 orange, zested
2 tablespoons amaretto Confectioners' sugar, for dusting

Steps:

Preheat the oven to 350 degrees F. Grease a 9-by-5-by-3-inch loaf pan with butter. In a medium bowl, combine the flour, baking powder and salt. Stir to blend.
Using a mixer, cream the butter, ricotta and granulated sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs 1 at a time. Add the vanilla, orange zest and amaretto until combined. Add the dry ingredients, a small amount at a time, until just incorporated.
Pour the batter into the prepared pan and bake until a toothpick comes out clean and the cake pulls away from the sides of the pan, 45 to 50 minutes. Let cool in the pan for 10 minutes, then transfer to a rack to cool completely. To wrap, return to the pan and dust with confectioners' sugar.