recipe

Fluffy Ricotta Bundt Cake

Total time: 100 mins.

Difficulty: Low

Serves: 6-8

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By Ojonugwa Lawrence

Ricotta feels both homey with a sweet center, built around a creamy filling inside a tender dough shell. All you need is dough and a rich ricotta filling lifted with eggs, sugar, vanilla, and lemon zest. It goes well at a weekend brunch or after dinner with a cup of tea.

What is Ricotta Cake?

Ricotta cake has its roots in Italian home baking. Unlike heavier cream-based fillings, ricotta brings a light texture that transforms into something smooth once baked. It’s commonly used in dishes across Italy, but in cakes, it really gets to show off. Ricotta desserts are often associated with celebrations, but they’re simple enough to make on an ordinary weekday, which might be their greatest appeal.

Pro Tips for the Best Ricotta Cake

That 15-minute chill in the fridge isn’t optional, it relaxes the dough and makes it easier to roll out without fighting back.
Cold ricotta and eggs don’t mix as smoothly. Let them sit out a bit for a more cohesive batter.
When combining egg whites with the ricotta mixture, use a gentle folding motion to keep the air intact.
Zest only the yellow part of the lemon and avoid the bitter white pith.

Frequently Asked Questions

Can I Use Store-Bought Ricotta?

Go for a thick, well-drained ricotta rather than a watery one. If it seems too loose, let it sit in a sieve for a while to remove excess moisture. This helps the filling stay structured rather than turning soggy.

Can I Swap the Lemon Zest?

You can, but it slightly changes the taste of the cake. Orange zest is a great alternative for a slightly warmer citrus note. You could also skip citrus entirely and lean into vanilla, but the zest does add a nice contrast.

Why Did My Filling Collapse?

This usually comes down to the egg whites. If they weren’t whipped enough, or if they were overmixed into the batter, the air structure disappears. Be gentle and precise during that step.

Can I Use a Different Pan?

A tube pan works best for even baking, but a springform pan can also do the job. Just keep an eye on the baking time, as it may vary slightly.

Is This Cake Very Sweet?

Not overly. It leans toward a balanced sweetness, which makes it easy to enjoy more than one slice without feeling overwhelmed.

How to Store Leftovers

This cake will keep well for up to 4 days. For serving, let slices sit at room temperature for about 15-20 minutes to soften slightly. If you want to keep it longer, you can freeze individual slices and thaw them in the fridge overnight.

Ingredients

for the dough

eggs

Olive oil

30 ml (2 tbsp)

sugar

50g (¼ cup)

Milk

30 ml (2 tbsp)

all-purpose flour

300g (2 cups)

for the filling

eggs

Ricotta

500g (2 ¼ cups)

sugar

150g (⅔ cup)

Vanilla powder

¼ tsp

Lemon zest

How to Make Ricotta Bundt Cake

Step 1

Set your oven to 160°C (320°F). Whisk together the eggs, sugar, milk, and olive oil until smooth. Add the flour gradually and mix until a soft dough forms. It should come together without being overly sticky. Cover the dough with plastic wrap and place it in the fridge for 15 minutes

Step 2

Separate the egg yolks from the whites.

Step 3

Place the yolks into a bowl with the ricotta, sugar, vanilla powder, lemon zest, and mix.

Step 4

In a clean bowl, whip the egg whites until stiff peaks form. Fold the whipped egg whites into the ricotta mixture gently.

Step 5

Roll out the dough and line the bottom of a 25 cm tube pan. Pour in the filling, then fold the edges of the dough over the top to partially enclose it.

Step 6

Place in the oven and bake for 1 hour and 15 minutes.

Step 7

Dust with powdered sugar just before serving.