Ricotta Orange Bundt Cake

Ricotta Orange Bundt Cake |sneaksandsweets|

Ahhhh, January.

Brutally cold days, whipping wind, flurries of snow, and oranges! That’s right, oranges. The one and only thing that ever so slightly reminds me that somewhere out there, there is a sun shining…and warmth. Yes, warmth. Mmmm.

Ricotta Orange Bundt Cake |sneaksandsweets|Here you can read about the box of Honeybell oranges that happens to show up on my porch each frigid January.

I have quite a few savory orange recipes that I always want to write about, like homemade sesame orange chicken or orange zest glazed salmon (a serious fave), but what I always end up doing is baking something most fantabulous that I simply cannot resist sharing. And this cake I MUST share.

This orange-a-lish-ous cake is basically out of this world delicious.

Ricotta Orange Bundt Cake |sneaksandsweets|Every single bite has this little orange zip that makes my mouth water for more…and more…annnnd more. Don’t tell, but we didn’t share this one with anybody. Not a single person. Matt and I successfully polished off this cake, on our own, in just a few days. Good heavens. Good thing summer attire is a yet a few months away. Shheeeesh.

Ricotta Orange Bundt Cake |sneaksandsweets|The ricotta cheese creates a pound-cake-like base, which is sweetened by freshly squeezed orange juice (or from a bottle–I’m not going to judge you!) and orange zest. And as if it wasn’t tasty enough, it is topped with an almondy-orange glaze that soaks into the already flavorful packed cake.

Ricotta Orange Bundt Cake |sneaksandsweets|

Honestly, I imagine this cake being equally as delicious with lemons, limes, or even grapefruit. But me? I’m sticking to oranges.

Alright, enough already. It’s good. And if you like cake and/or oranges, make it!

The end.


Ricotta Orange Bundt Cake
  1. 2 cups cake flour
  2. 2 1/2 teaspoons baking powder
  3. 1 teaspoon salt
  4. 3/4 cup (1 1/2 sticks) butter, room temperature
  5. 1 1/2 cups whole milk ricotta cheese
  6. 1 1/2 cups sugar
  7. 3 large eggs
  8. 1 teaspoon vanilla extract
  9. 1 teaspoon almond extract
  10. Zest of 1 orange
  11. 1/2 cup orange juice (fresh if you can, bottled if your oranges aren't feeling juicy)
Almond-Orange Glaze
  1. 1 cup confectionery sugar
  2. 1/4 cup orange juice
  3. 1 teaspoon orange zest
  4. splash of almond extract
  5. 1/3 cup almond slivers, toasted
  1. Preheat oven to 350 degrees and prepare Bundt pan by spraying with cooking oil.
  2. In a bowl, sift together cake flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, cream the butter, ricotta, and sugar until light and fluffy, about 3 minutes. Add eggs one at a time. Add vanilla, extracts, and zest. Alternately add dry ingredients and orange juice in three steps. Mix until just incorporated.
  4. Pour cake batter into prepared Bundt pan and bake 50-60 minutes, or until a toothpick comes out clean. Let cake cook on a wire rack for 15 minutes. Then turn pan upside down and leave until cake pan has completely cooled. Gently remove Bundt pan from cake.
  5. Whisk together all ingredients for glaze. Using a toothpick, poke several holes throughout cake. Generously drizzle orange glaze over the entire cake and top with toasted almonds.
  1. To toast almonds: place almond slices in a pan on the stove over low heat. Toss every few minutes to prevent burning. Toast until lightly colored and fragrant.
Sneaks & Sweets http://sneaksandsweets.com/
 *Recipe slightly adapted from Kristine’s Kitchen.

Ricotta Orange Bundt Cake |sneaksandsweets|Ricotta Orange Bundt Cake |sneaksandsweets|


2 Responses to Ricotta Orange Bundt Cake

  1. Bonni Jo Davis March 29, 2016 at 3:00 pm #

    Lindsey: I was in charge of dessert for Easter this year for both sides of the family and I turned to your website for assistance and as always, you did not fail me. I made the Ricotta Orange Bundt Cake for both sides of the family and it was a huge hit. Which didn’t surprise me because the Carrot Cake and Banana Cake with Peanut Butter Creme have also been past hits. And I can’t go without mentioning the half-baked brownies (I think they are called). I am so happy that Cheri turned me on to your website and that I have somewhere to go for something really decadent when I need it and I pretty much know that whatever I make will be delicious and an instant favorite without whomever I am baking for.

    Keep up the great work and whenever you need testers – feel free to send it to work with Cheri and we will help you out!!!!!

    Take Care, Bonni Jo

    • sneaksandsweets9 April 2, 2016 at 3:05 pm #

      Thank you so much for the kind comments! 🙂 I am glad you have enjoyed everything you have made! I will have to keep you in mind, I always looking for people to eat up all of this stuff I make!!!

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