Easy Orange Ricotta Cake (With Chocolate Chips)
on Aug 23, 2023
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This deliciously moist and easy Italian style orange ricotta cake just melts in your mouth! Made with creamy ricotta cheese, oranges, dark chocolate chips, olive oil (not butter) and not much sugar, it’s actually on the healthier side. It’s also super easy to make.
A perfect classy dessert for a special occasion, a family gathering, or just your next snack break!
Why you’ll love orange ricotta cake
Bring the sunny and citrusy flavors of Italy into your kitchen. Cakes made with light and yet creamy ricotta cheese are popular in Italy. But you don’t have to go there to taste one. This classy cake tastes and looks like a show stopper!
So easy! Stirred together in one bowl and made with only 7 main ingredients, you’ll have your orange and ricotta cake in the oven in barely 15 minutes. My kind of dessert!
Light(ish). This cake has a lovely moist and delicate texture. It’s very delicious, but also on the lighter side. It’s made with olive oil, not butter, and only contains half a cup of sugar. Dark chocolate chips help to sweeten it a bit more.
Perfect for many occasions. Grab this orange ricotta cake recipe for any occasion from a family dinner to a special occasion such as Christmas or Easter. Make it look pretty by sprinkling with icing sugar, then serve slices warm with crème fraiche or ice cream on top. It works perfectly by itself for picnics or lunch boxes, too!
Love the sound of this cake? You’ll also love this Italian apple cake! It’s just as super easy to make, and also looks like a show stopper.
Ingredients
Flour: Self-raising flour is perfect for this cake, and means you don’t need to add baking powder as well. Note that self rising flour is not the same. If you don’t have self raising flour, simply use all-purpose flour and add 1.5 teaspoons of baking powder.
Also add 3/4 teaspoon of salt to balance out the sweetness perfectly.
Sugar: I usually cut down the amount of sugar in cakes as much as I can, and this ricotta cake recipe is no exception. I think you can get away with around just half a cup since there are those lovely dark chocolate chips in there as well.
Eggs: You’ll need 3 large eggs.
Olive oil: The slight tangy flavor of olive oil goes perfectly in this cake. I tend to use extra virgin olive oil because that’s what we have in the pantry, but any olive oil is fine. Bonus – no creaming of butter and sugar necessary!
Ricotta: A whole cup and a half of this gets whisked in with the wet ingredients. You’ll want to buy the ‘smooth’ style of soft ricotta that’s usually sold in a tub. It’s also best to use ‘whole milk’ ricotta, not light, for the best creamy flavor.
Cottage cheese can work as a suitable substitute, but if you try this I’d recommend blending it briefly in a food processor first so that it’s completely smooth.
Oranges: Pick two big juicy ones. Navel oranges or Valencia oranges would both be good choices. Blood oranges would be another interesting choice!
Vanilla extract: Just a teaspoon for a hint of flavor. Of course, if you don’t have any, you can absolutely miss it out.
Dark chocolate chips: I wouldn’t recommend skipping these! They contrast beautifully with the subtle orange flavor in the cake. You’ll love how they melt into each bite when the cake is still warm!
Icing sugar: This is purely optional, but I think it makes the cake look so classy with very little effort, don’t you?
Top tip: I also love to add a few dried orange slices to the top of the cake if I happen to have some. It’s worth considering making a batch of these since they keep in an airtight jar for a very long time.
How to make orange ricotta cake
The first step is to line a cake pan with baking paper and spray with a thin layer of oil. A springform pan works well. Also preheat the oven to 375F/190C.
Then combine the flour with the sugar in a large mixing bowl. Set it aside for now.
Grate the zest of both oranges, before then juicing one of them.
Then, ideally in a large jug (or use a medium bowl), mix together the five ‘wet’ ingredients – so eggs, oil, vanilla (if using), juice of one of the oranges, and ricotta cheese.
Stir in the orange zest.
Then pour the wet ingredients into the bowl with the dry ingredients in.
With a wooden spoon or spatula, mix together until ‘just’ combined.
Then fold in the chocolate chips briefly.
Pour the mixture into the prepared pan.
Then bake in your preheated oven for 30 minutes or until a skewer or sharp knife poked into the centre comes out clean.
Let cool a little before dusting the top of the ricotta olive oil cake with icing sugar and serving warm (see below for more serving ideas).
Helen’s top tips
- Use a ‘fine grater’ to grate the orange zest – the same one you’d use to grate, say, parmesan. Grate the oranges BEFORE juicing one of them.
- Don’t overmix. Mix the wet ingredient with the dry ONLY until the flour is JUST mixed in. A few lumps are fine. Then add the chocolate chips with just a few gentle folds of the mixture.
- Sprinkle with a dusting of icing sugar only just before serving. This way it won’t have time to sink into the cake. Use a fine mesh strainer or sieve.
- For the best results, serve warm. You can reheat any leftovers in the microwave for around 20 seconds and it will taste just as good as when first out of the oven!
How to serve
The best way to serve this deliciously citrusy Italian ricotta cake is very simply, in my opinion. If possible, serve while still warm, so that there are chocolate chips melted into every bite!
I like to sprinkle a little icing sugar over the top to serve. This makes it look very classy, especially if you add a few of these dried orange slices or these incredible candied orange slices on the top. If you don’t have any of these, simply slice a few orange slices from the orange you didn’t juice.
The citrus cake will be very moist, soft and delicate. The ricotta gives it an almost creamy texture that just melts in your mouth. Mmm!
Because it’s so delicious by itself, I think that all it needs is some (optional) crème fraiche, whipped cream, or vanilla ice cream on top. Greek yogurt also goes really well if you’d like to keep dessert on the lighter side.
Alternatively, do you have any ricotta cheese left? You can simply mix half a cup of it with about a quarter of a cup of icing sugar and if you like a drizzle of vanilla. Add a spoonful of that to the top of your cake slices and see how delicious it tastes!
Variations
Why not put your own unique twist on the cake? Here are some ideas.
Experiment with other citrus flavors. Try using lemon, lime, grapefruit or even a mix of different citrus zests.
Add berries: Instead of (or as well as!) chocolate chips, fold in fresh or frozen berries such as blueberries, raspberries, or chopped strawberries.
Make a quick fruit sauce to pour on top. This 5-minute raspberry puree was made to be poured over this ricotta chocolate chip cake!
Swap vanilla for almond extract – for an orange-almond ricotta cake instead. Sprinkle some toasted flaked almonds on top as well.
Add spices. Add half a teaspoon to a teaspoon of warm spices like cinnamon or nutmeg, or a quarter to a half teaspoon of cardamom. Perfect for fall or winter!
Add nuts. How about sliced or chopped almonds, walnuts, hazelnuts or pistachios for a little crunch and nutty flavor in the cake?
Recipe FAQs
Ricotta cake will keep well for up to 3 days at room temperature in an airtight container. If you’d like to extend its shelf life for a bit longer (up to 5 days), wrap tightly and store in an airtight container in the fridge. Warm individual slices for around 20 seconds in the microwave to serve.
Yes, certainly. You can freeze the cake for up to 2 months. Wrap it well in plastic wrap and then in aluminum foil before freezing in an airtight container or freezer bag. Thaw it in the refrigerator before warming again and serving.
Yes. This is a fairly low sugar cake. If you would like it to taste a little sweeter, either add around a quarter of a cup more sugar, chocolate chips, or both. Alternatively, you can sprinkle a thicker layer of icing sugar on top of the finished cake, or serve with a sweet topping such as ice cream.
More easy cake recipes
- Love the chocolate-orange combo? This amazing chocolate orange cake is perfect for chocolate fudge cake fans.
- Got lemons to use up? Try 6-ingredient ricotta lemon loaf cake, sticky lemon curd cake or this easy lemon mascarpone layer cake.
- You can’t go wrong sticking with an Italian cake. You’ll love this Italian apple cake recipe too!
- Banana and pineapple are the stars in this crowd pleaser of a banana pineapple cake with a delicious cream cheese frosting on top.
Want more healthier cake ideas? Check out this list of healthy cake recipes (low sugar) that don’t taste boring. Or see all easy cakes.
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Easy Orange Ricotta Cake (With Chocolate Chips)
Ingredients
- 2 large oranges, juice of one orange, zest of two oranges
- 1½ cups self raising flour, Or make your own: 1½ cups all-purpose/plain flour + 1½ teaspoons baking powder (Note that self raising flour is not the same as self rising flour.)
- ½ cup white sugar, Increase to ⅔ or ¾ cup if you prefer a slightly sweeter cake.
- ¾ teaspoon salt
- 3 large eggs
- ½ cup olive oil, light or extra virgin olive oil both work (or use vegetable oil – that will work too)
- 1½ cups ricotta cheese
- 1 teaspoon vanilla extract, optional
- ¾ cup dark chocolate chips, Increase to 1 cup if you prefer a sweeter/more chocolaty cake. Milk chocolate chips are also fine.
To serve
- icing sugar to decorate, plus dried orange slices (optional)
- whipped cream, crème fraiche, Greek yogurt or ice cream
Instructions
- Line an 8 to 9 inch cake pan with baking paper and spray lightly with oil. Pre-heat the oven to 375℉/190℃.
- If you haven't already, zest both oranges with a fine grater, then juice one of the oranges. Set aside.2 large oranges
- In a large mixing bowl, mix the flour with the sugar and salt, then set aside.1½ cups self raising flour, ½ cup white sugar, ¾ teaspoon salt
- In a large jug or medium bowl, lightly whisk the eggs with a fork or small whisk. Stir in the oil, ricotta cheese, orange juice and zest, and vanilla extract until well combined.2 large oranges, 3 large eggs, ½ cup olive oil, 1½ cups ricotta cheese, 1 teaspoon vanilla extract
- Pour the wet ingredients into the flour and sugar mixture. Mix with a wooden spoon or spatula until just combined (be careful not to overmix).
- Gently fold in the chocolate chips.¾ cup dark chocolate chips
- Pour the cake batter into the prepared cake pan. Bake for 30 minutes or until risen, lightly browned and a skewer or small sharp knife pushed into the middle of the cake comes out clean.
- Let the cake cool until warm not hot. Then use a fine mesh sieve or strainer to sprinkle over a little icing sugar. Also add a few dried orange slices if you have any. Then serve slices warm either plain or with whipped cream, crème fraiche, Greek yogurt or ice cream.icing sugar to decorate, plus dried orange slices (optional)
A great recipe which is healthy, tasty and easy! Orange, chocolate and ricotta are my favourite ingredients, and the recipe was so easy that I could easily whip up the batter after work and put in oven during dinner. My family was amazed to have such a treat after dinner!
Hello Millie! Aw, I’m thrilled you were able to impress your family with this! This is one of my favorites too. I’m so glad you like it as well!