Looking back on my wedding three years later, there are a few things I’d change. For one, I’d spend way less money. It was elegant, beautiful and amazing, but we’re still paying some of it off. That’s why if I could go back in time, I would have added more homemade touches to my day, including a cake. Making your own cake doesn’t have to be overwhelming, especially if you’re having a small affair. And if your wedding is in the summer, then why not try making this easy orange, ricotta and honey cake?
This gorgeous cake is elegant enough for any wedding but easy enough to make that even an inexperienced baker could attempt it. The fresh flavors of orange and honey paired with a creamy, tangy ricotta cheese filling make a sweet and summery cake your guests will drool over.
To begin, simply mix your cake mix with all the ingredients below. Easy enough, right? After you mix, pour the batter into your prepared pans, and bake until soft, fluffy and delicious.
Then you need to let your cakes cool for a while — like, for an hour — so the poor icing doesn’t melt off. After they’ve cooled, slice off the tops slightly to level the cakes and create a beautiful 2-layer masterpiece.
After your cakes are cooled, prepare the delicious cheesy filling. The ricotta and the orange make this incredible combination that you never thought could work so well.
Once the filling has been made, top your bottom layer with a very hefty dollop. Like, very hefty. You want every bite of the finished product to have this decadently delicious taste. (Or you could eat it with a spoon by yourself, which works too.)
After the filling, top the fluffy cake with a big, hefty spoonful of homemade vanilla bean frosting. That is, if you manage to not eat the frosting right out of the bowl with a spatula. I didn’t do that, just so you know.
Unless your wedding guests are OK with eating a big dollop of frosting, you should probably spread it all over the cake. Then, when it’s frosted, top the cake with pretty orange zest and fresh orange slices. Totally easy, natural and gorgeous.
And then when it’s ready, slice it into pieces, and serve it to your guests. Or just eat the whole thing yourself.
Orange, honey and ricotta wedding cake recipe
For the cake
- 2-1/3 cups cake flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1-2/3 cups white sugar
- 2-1/2 tablespoons honey
- 2 tablespoons fresh orange zest
- 3/4 cup unsalted butter, softened
- 1/4 cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 1/2 cup buttermilk
- 1/2 cup Greek yogurt
- 2 large egg yolks
- 3 eggs
For the filling
- 16 ounces ricotta cheese
- 1/2 cup powdered sugar
- 2 teaspoons ground cinnamon
- 1 tablespoon honey
- 2-1/2 teaspoons vanilla extract
- 2 tablespoons orange zest
For the frosting
- 1 cup softened butter (2 sticks)
- 3-1/2 to 4 cups powdered sugar
- 1 vanilla bean, scraped
- 3 tablespoons cream
- Zest from 1 orange
- Orange slices for garnish
- White chocolate chips
- Preheat the oven to 350 degrees F. Grease two 8 x 8-inch round cake pans with nonstick cooking spray, and set them aside.
- In the bowl of a stand mixer, beat together the butter, sugar, honey, applesauce, orange zest and vanilla extract until fluffy. One at a time, add in the eggs and egg yolks, scraping down the sides after each addition.
- In another bowl, whisk together the cake flour, baking soda and baking powder. Add the flour mixture to the sugar mixture, alternating with the buttermilk and Greek yogurt but ending with the flour.
- Carefully pour the cake batter into the 2 prepared pans. Smooth the tops with a spatula, and bake for about 26 to 28 minutes or until golden and a toothpick inserted in the middle comes out clean.
- Let the cakes cool in the pans for about 15 minutes, and then remove them from the pans and let them chill on a wire cooling rack.
- While the cakes cool, prepare the filling by mixing together the ricotta cheese, honey, powdered sugar, cinnamon and vanilla extract. Stir to combine, and then mix in the orange zest.
- Once the cakes have completely cooled, level them by slicing off the tops slightly. Top the first cake with the ricotta filling, and spread it evenly to coat the entire top of the cake layer. Carefully place the second cake over the filling. Set the cake aside.
- Make the frosting by beating together the butter, powdered sugar and vanilla bean. Add in the cream 1 tablespoon at a time until the mixture is thick and fluffy (like buttercream). Stir in 1 tablespoon of orange zest.
- Carefully frost the 2-layer cake with the fluffy vanilla bean icing, covering the top and sides of the cake liberally. Sprinkle the edges of the cake with orange zest. Place a few small slices of orange in the middle, and decorate the edges of the cake with the white chocolate chips.