Cakes, Pies & Tarts, Dessert

Orange Cranberry Ricotta Cake

Nicoletta December 20, 2016

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Orange Cranberry Ricotta Cake, moist and rich, mildly sweet, just enough tart from the cranberries, and with a subtle, lovely, orange flavor. If simple, wholesome desserts are your thing, this cake is the perfect addition to any dessert table.

Orange Cranberry Ricotta Cake

Weeks are rolling down so fast. I cannot believe Christmas is happening this week.



It has not been an easy time for us, health problems for few family members kept us occupied and preoccupied. We tried to feel the spirit of Christmas anyway, did a tiny bit of shopping and decorating, the tree is finally up but not dressed yet. The weather has been brutal and “imprisoned” me at home for many days. Baking was the way to relieve some tensions, warm up the house and sweeten up our lives.

This particular Orange Cranberry Ricotta Cake, was mostly made in order to clean up the fridge of some perishable foods, including dairy and some fresh cranberries. I wasn’t even planning on taking pictures but then I decided it would be perfect for Holiday season, with its orange and cranberry flavor. The only problem is that I am bad for taking notes and writing down ingredients and steps of preparation. When I bake, I get going and don’t stop until the baked good is out of the oven and sometimes, not after the pictures and the taste test. So by the time I get to sit down to write the recipe, I have to make a huge effort to remember everything. In this case, I mixed a bunch of dairy products I wanted to use up: ricotta, mascarpone and cream cheese and did not pay attention to the precise weight of each. I only know that the result was amazing and delicious. If you don’t want to follow my approximate measurements (for the dairy), I am suggesting you use only ricotta, and you’ll obtain the same result.

Orange Cranberry Ricotta CakeOrange Cranberry Ricotta Cake

Orange Cranberry Ricotta Cake, so easy to put together!

Easy breezy to make, with a stunning result, thanks to the beautiful ingredients and also to the bundt pan I used. I love this Nordic bundt pans, and I am saying this not because I’ve been paid, lol. I wish we began a collaboration and they sent me one pan after another to try so I can pop out of the oven incredible cakes! I have two bundt pans, now, but I’d like to increase my collection, just sayin 🙂 . Love their whimsical designs, but also that they are non- stick,  so you do not have to butter and flour the pan, one of my biggest annoyance, if I have Loreto in the house I always delegate 😉 .

Orange Cranberry Ricotta Cake

The cake rose beautifully and I can spot the red hue of the cranberries peeking out in the batter. I let it cool a bit before inverting it on a plate. Then, a simple dusting of icing sugar on top, and I’m ready to slice it!

Orange Cranberry Ricotta Cake

This Orange Cranberry Ricotta Cake is incredibly moist, dense but soft, almost velvety, mildly sweet, just a tiny bit tart from the cranberries, and with a subtle, lovely, orange flavor throughout.

Orange Cranberry Ricotta Cake

Happy Holidays. Be kind.

Song of the day: “Wonderful Christmastime”, by Sir Paul McCartney.

Orange Cranberry Ricotta Cake

Orange Cranberry Ricotta Cake

  • Author: Nicoletta
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Category: Dessert, Cakes
  • Method: Baking


Orange Cranberry Ricotta Cake, moist and rich, mildly sweet, just enough tart from the cranberries, and with a subtle, lovely, orange flavor. If simple, wholesome desserts are your thing, this cake is the perfect addition to any dessert table.

Recipe adapted from Chiarapassion


  • 320 g granulated sugar (or light brown sugar)
  • 1 orange, zest and juice
  • 160 g ricotta
  • 80 g (approx) cream cheese
  • 140 g (approx) mascarpone
  • 4 eggs
  • 4 Tbsp sunflower oil (or any vegetable oil)
  • 1 cup cranberries
  • 1 Tbsp granulated sugar (or light brown sugar)
  • 16 g baking powder
  • 400 g flour type 00 (cake flour)
  • icing sugar for decoration


  1. Preheat oven to 350° F (175° C).
  2. Toss the cranberries with 1 Tbsp of sugar and set aside.
  3. In a small bowl add the sugar and grate the orange zest. Massage the zest into the sugar to infuse the citrus essence.
  4. In a large bowl, or the bowl of a stand mixer, work the ricotta, cream cheese and mascarpone with the sugar until it becomes a smooth cream without lumps.
  5. Then add the eggs, one at a time, and continue to mix to incorporate them well.
  6. Add the orange juice, the sunflower oil, and continue to work the mixture until smooth and without lumps.
  7. Fold in the flour sifted with the baking powder and mix it until just incorporated. Do not overwork.
  8. Lastly fold in the sugared cranberries.
  9. Pour the mixture into your preferred mold, buttered and floured (I used a non stick Nordic pan about 22 cm/ 9 inch wide).
  10. Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted in the center comes out dry.
  11. Let cool in the pan on a rack, before inverting it.
  12. Dust with icing sugar and enjoy!


If you want to use only ricotta, skipping mascarpone and cream cheese, use about 380-400 g ricotta.


  • Serving Size: 8-10 servings
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Lover of cranberries? Try our delicious:


Pear Cranberry Galette with Pecan Crust

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  • Avatar
    Reply annika December 20, 2016 at 5:08 pm

    When I clean out my fridge, I either end up with a soup or a smoothie! This is another amazing addition for the holiday dessert table! I can imagine that the cheeses make it is super moist. Merry Christmas!

    • Nicoletta
      Reply Nicoletta December 20, 2016 at 6:11 pm

      Ah ah Annika, that is my husband, the savory cook, making soups out of leftovers in the fridge. I love to bake, so I use whatever I have to make sweet stuff 😉. Thanks for your comment. Merry Christmas!

  • Avatar
    Reply Julia (@imagelicious) December 20, 2016 at 5:54 pm

    Wow, what a beautiful cake! I love that it doesn’t have any butter and very little oil. Baking with ricotta and cream cheese is one of my favourite things and I can almost taste how delicious this cake is. Definitely putting it on my to bake list!

    • Nicoletta
      Reply Nicoletta December 20, 2016 at 6:09 pm

      Thanks Julia, I make a point of trying to bake without butter. This cake is so moist and delicious you will love it!

  • Avatar
    Reply SARAH December 21, 2016 at 9:41 am

    So this is what that delicious looking instagram photo was! Yum. It looks beautiful

    • Nicoletta
      Reply Nicoletta December 21, 2016 at 10:10 am

      Yes, here it is, our lovely cake. So pretty and so good! Thanks for stopping by!

  • Avatar
    Reply Karen Ahmed December 21, 2016 at 9:43 am

    Nicoletta, this looks so festive and delicious! Happy Holidays!

    • Nicoletta
      Reply Nicoletta December 21, 2016 at 10:10 am

      Thank you so much Karen! Happy Holidays to you and your family as well!

  • Avatar
    Reply Amanda Orlando December 21, 2016 at 10:29 am

    Wow that turned out so well especially having not had a specific plan or recipe to work from. Nice!

    • Nicoletta
      Reply Nicoletta December 21, 2016 at 5:10 pm

      Thank you Amanda, it turned out out pretty good! I had a recipe to work from, I just had to adapt it to the ingredients I wanted to use. 😉

  • Avatar
    Reply Marie-Pierre Breton December 21, 2016 at 11:10 am

    Looks divine and tastes like Christmas, what a great cake! Merry Christmas!

    • Nicoletta
      Reply Nicoletta December 21, 2016 at 5:08 pm

      Thank you. Lovely flavors, pretty shape 😊. Merry Christmas!

  • Avatar
    Reply Denise @urbnspice December 21, 2016 at 2:31 pm

    Very pretty cake! I am so glad you decided to take pictures :). I will definitely try it. Thanks for the inspiration.

    • Nicoletta
      Reply Nicoletta December 21, 2016 at 5:11 pm

      Thanks Denise, now I’m happy I took pictures 😉. Enjoy, if you try it!

  • Avatar
    Reply Kelly Ohnona December 22, 2016 at 7:14 am

    This looks amazing!!! Will try it soon 🙂

    • Nicoletta
      Reply Nicoletta December 22, 2016 at 7:42 am

      Thank you so much! Hope you love it as much as we do.

  • Avatar
    Reply Rose Maras April 3, 2019 at 7:30 am

    I really wish this could be converted into US measurements but changing grams to cups is so difficult because every ingredient weighs differently. If you ever have the chance let me know if you can convert it? I know some websites will allow you to have an option for different measurements. <3

    • Nicoletta
      Reply Nicoletta April 3, 2019 at 8:21 am

      Hi! Yes, I would have to do each ingredients separately because, like you said, all the volumes are different. That is why, I always suggest investing in a scale, especially if one likes to bake. It is more accurate, no doubt about it. I am not saying I won’t convert this recipe, just not at the moment 🙂 . I will let you know. thanks for the interest in the recipe!

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