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Orange and Cranberry Ricotta Bundt Cake

I was craving something sweet earlier and have been on a major citrus kick lately – we experimented with some lemon white chocolate cookies over the weekend that still need to be tested one final time and then posted. There has been an unopened container of ricotta cheese sitting in the fridge for at least a month, possibly longer. I figured it was time to use it up for something before it expired. This cake was so moist with a delicate citrus tang. 60 minutes did it for me with the baking time. I think it was slightly too much batter for my particular bundt pan (see second photo) because there was no hole through the middle, rather a dip and then it sealed itself off.


Orange Ricotta Bundt Cake

Orange Ricotta Bundt Cake

Yield: 1 bundt cake
Prep Time: 15 minutes
Cook Time: 50 minutes
Cool: 30 minutes
Total Time: 1 hour 35 minutes

Ricotta doesn't have to be only for lasagna! It lends a really great texture to this bundt cake, which is flavored with the classic combination of cranberry and orange.


  • 3 c flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1 1/2 c sugar
  • 3/4 c butter, softened
  • 1/2 tsp vanilla
  • 3 eggs
  • 1 1/2 c ricotta cheese
  • juice of 3 oranges
  • zest of 3 oranges
  • 1 1/2 c fresh cranberries, coarsely chopped
  • 3/4 c powdered sugar
  • 1 1/2 Tbs orange juice


  1. Heat oven to 350 degrees F. Grease bottom and sides of a bundt cake pan.
  2. In a mixing bowl, combine flour, baking powder, baking soda, salt, and orange zest; set aside.
  3. Beat sugar and butter until fluffy. Add vanilla and eggs, beat on medium for 2 minutes, scraping bowl periodically. Stir in orange juice.
  4. Beat 1/4 of the flour mixture and ricotta cheese at a time alternately into sugar mixture on low speed till blended. Spread 1/3 of batter into the pan, then sprinkle with 1/2 of cranberries; repeat until all the batter and cranberries are used.
  5. Bake for 50-60 minutes, or until a toothpick comes out clean. Cool 30 minutes in pan on wire rack.
  6. Remove from pan to wire rack, cool. In a small bowl, combine powdered sugar and orange juice. Stir until it becomes a smooth glaze. Drizzle glaze over cooled cake.

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Nutrition Information
Yield 16 Serving Size 1
Amount Per Serving Calories 341Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 65mgSodium 388mgCarbohydrates 53gFiber 2gSugar 31gProtein 7g offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although makes every effort to provide accurate information, these figures are only estimates.

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

Heather Myers

Sunday 6th of December 2020

This is fabulous! Moist & yummy , I threw Some blueberries into the mix & wow !


Monday 7th of December 2020

So glad you liked it!


Monday 6th of December 2010

I was looking for a recipe just like this! I can't wait to try it :)


Tuesday 28th of September 2010

This is a new favorite for me!

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