Ricotta Orange Marmalade Buttermilk Cake
My newest, little sweet-tart, Ricotta Orange Marmalade Buttermilk Cake. The name is quite a mouthful, but this mini cake has too many features and I didnt want to leave the exciting ones out. I decided today would be a great day to showcase orange marmalade. My cake is a buttermilk cake and only seems fit when representing a southern state in this dessert. I had a container of ricotta cheese and wanted to incorporate it into a glaze of some sort. I wanted this cake to feel light and summer-ish, something you would find at a southern ladies luncheon. There is just a bit of tartness to each bite from the pure orange marmalade layered between the sweet cakey layers. The mini cakes feature a little ring of ricotta and cream cheese frosting, just enough to hold the orange marmalade in tight. And finally, this fruity dessert is coated in a ricotta-based orange marmalade glaze, which has a hint of cinnamon.
My newest, little sweet-tart, Ricotta Orange Marmalade Buttermilk Cake. The name is quite a mouthful, but this mini cake has too many features and I didnt want to leave the exciting ones out. I decided today would be a great day to showcase orange marmalade. My cake is a buttermilk cake and only seems fit when representing a southern state in this dessert. I had a container of ricotta cheese and wanted to incorporate it into a glaze of some sort. I wanted this cake to feel light and summer-ish, something you would find at a southern ladies luncheon. There is just a bit of tartness to each bite from the pure orange marmalade layered between the sweet cakey layers. The mini cakes feature a little ring of ricotta and cream cheese frosting, just enough to hold the orange marmalade in tight. And finally, this fruity dessert is coated in a ricotta-based orange marmalade glaze, which has a hint of cinnamon.
- 4 eggs
- 1/2 tsp cinnamon
- 1 tsp salt
- 2 cups buttermilk
- 2 cups granulated sugar
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1 cup unsalted butter softened
- 1/2 cup cream cheese softened
- for the cake
- 3 cups powdered sugar
- 2 tsp pure vanilla extract
- 1/2 cup salted butter softened
- 1/2 cup ricotta
- 3/4 cup orange marmalade
- 1/2 cup instant vanilla pudding (half the box)
- 4 cups cake flour (presifted at least 4 times before meas
- ricotta cream cheese frosting:
- 2 tbsp ricotta cheese
- 4-5 cups powdered sugar depends on your consistency preference
- 1 tsp imitation clear vanilla extract
- ricotta orange marmalade glaze:
- Carbohydrate 283.60899690123 g
- Cholesterol 1746.91750095464 mg
- Fat 629.943728676992 g
- Fiber 1.88396662779721 g
- Protein 80.2976350273575 g
- Saturated Fat 389.7136670462 g
- Serving Size 1 1 Recipe (2669g)
- Sodium 4452.69983529232 mg
- Sugar 281.725030273432 g
- Trans Fat 52.7017088622094 g
- Calories 6974 calories
Step-by-step
- Preheat oven to 375 degrees. Line 36 standard size cupcake tins. Or prepare cake pans by using nonstick baking spray.
- Presift your cake flour at least four times in a separate bowl. This is CRUCIAL that you ONLY use CAKE FLOUR!!!!! Otherwise your cake will be dense and dry. Measure 2 cups of cake flour after you have sifted at least 4 times and it becomes very airy and silky. (There is a huge difference between self-rise flour and cake flour. Please be sure your box says "cake flour").
- With the measured cake flour in a sifter, add baking powder, baking soda, and salt. Sift together in a bowl and set aside for later use.
- Using an electric mixer, beat butter on high until smooth and creamy.
- Add sugar; mix on medium-high to high for at least 2 minutes until fluffy and light in color. (This is critical to making your cake fluffy with lots of tiny holes). Scrap sides.
- Mix in vanilla pudding. Scrap sides.
- Mix in eggs, then add vanilla. Scrap sides.
- Starting with dry mix, slowly add a small amount at a time into the wet batter. Then alternate with the buttermilk. Continue alternating dry with buttermilk until you end with the dry ingredients. ANOTHER CRITICAL MOMENT: DO NOT OVERMIX!!!!!!! Over mixing at this point causes gluten to form and then your cake will shrink. AS SOON AS YOU NO LONGER SEE WHITE FLOUR, STOP MIXER AND INCORPORATE THE REST BY HAND. MAKE SURE TO SCRAP SIDES AND BOTTOM.
- Fill cupcake tins 2/3rds way full or use a 1 cup measure and pour one cup of batter into each 4" cake pan.
- Bake at 375 for 10-12 minutes for cupcakes or 15-20 minutes for mini cakes.
- Remove from oven and allow to cool in pans about 5 minutes.
- Remove from pans and allow further cooling on a baking rack. Move on and start frosting. These cakes will not be covered in buttercream so there is no need to use my freezer method to prepare for layering, frosting, etc.
- Ricotta Cream Cheese Frosting: In a mixing bowl, on high combine butter, cream cheese, and ricotta until smooth and creamy. Add in clear vanilla. Slowly stir in one cup at a time of powdered sugar. Be sure it is mixed well. Place in piping bag for frosting cupcakes and filling cakes.
- Ricotta Orange Marmalade Glaze: In an electric mixer, beat cream cheese and ricotta until smooth. Mix in marmalade until smooth (except for the fruit). It will be very liquify. Add in cinnamon. On low, stir in powdered sugar and mix until thoroughly combined. Set aside for assembly.
- Cake Assembly: Using 2 of the 4" cakes, cut off domes using a serrated knife or cake layer cutter from a cake supply store. Cut the cake layer in half on each cake, giving you 4 thin pieces of cake. Place a dollop of ricotta cream cheese frosting on serving plate and place bottom piece of cake on top. This will act as your glue for your base. With your ricotta cream cheese frosting, swirl a border on the very edge of your cake. Fill with 1 1/2 tbsp of orange marmalade. Place next layer of cake and repeat with frosting and marmalade. Do this until the top piece of cake is placed. With top piece of cake on, spoon on ricotta orange marmalade glaze. Allow it to drip and cause a mess. Gently wipe the sides of cake to rid of excess glaze. I actually used a spatula to tighten the look up. Plus be sure to clean up the base of the plate. Place a spoonful of orange marmalade on top of cake for decor.
My Ricotta Orange Marmalade Buttermilk Cake Adventure
Baking has always been a source of joy and creative expression for me. It's a way to combine my love for delicious flavors with my passion for creating something beautiful. Today, I want to share one of my latest creations: a Ricotta Orange Marmalade Buttermilk Cake. This recipe isn't just a cake; it's a journey, a story told in layers of sweet, tart, and creamy goodness.
The idea sparked on a sunny afternoon. I had a container of ricotta cheese calling out for attention, and a jar of homemade orange marmalade, bursting with sunshiney citrus notes, sat patiently on the shelf. I knew instantly that these two ingredients, along with a classic buttermilk cake base, would be the perfect combination for a light and refreshing dessert. The buttermilk cake provides the perfect tender crumb, a perfect canvas for the vibrant flavors to shine. I envisioned delicate layers of cake, interspersed with pockets of luscious orange marmalade, then finished with a luxurious ricotta cream cheese frosting and a delicate glaze that would bring it all together. The thought of the textures – the soft cake, the tangy marmalade, and the creamy frosting – made my mouth water.
The baking process was as much a journey of discovery as it was a set of instructions. The careful sifting of the cake flour, the crucial attention paid to the mixing, the precise baking time – each step was essential to achieving the perfect texture and rise. I experimented with different ratios of ingredients, testing the balance of sweetness and tartness, ultimately finding the perfect harmony of flavors. The creation of the ricotta cream cheese frosting and the ricotta orange marmalade glaze added a layer of complexity and a touch of elegance to the finished product.
But this cake is more than just a recipe; it's a reflection of the joy I find in baking. It's about taking simple ingredients and transforming them into something extraordinary. It's about the process itself – the careful measuring, the satisfying mixing, and the anticipation as the cake bakes in the oven. It's about sharing the results with loved ones, watching their faces light up as they take their first bite.
The finished cake was everything I had hoped for and more. The layers of cake were perfectly moist and tender, the orange marmalade adding a burst of tangy sweetness, and the ricotta cream cheese frosting providing a luxurious creaminess. The ricotta orange marmalade glaze added the perfect touch of sophistication, enhancing the visual appeal and completing the flavor profile. Each bite was a symphony of flavors and textures, a testament to the power of thoughtful baking.
More than just a sweet treat, this cake represents a commitment to quality ingredients, a dedication to careful preparation, and the joy of creating something delicious to share with others. It's a reminder that even the simplest recipes can yield extraordinary results when made with love and attention to detail. It is a reflection of my personal culinary journey, a journey of experimentation, refinement, and ultimate satisfaction in crafting a delightful and unique dessert experience.
This cake isn’t just something to eat; it’s a testament to the joy of baking. It’s a feeling of warmth, of community, of sharing something beautiful that you've made with your own two hands. It’s a reflection of myself, poured into every layer, every swirl of frosting, every delicate drip of glaze. I hope that when you make it, you’ll find some of that same joy and satisfaction.
So, whether you're an experienced baker or just starting your culinary journey, I encourage you to give this Ricotta Orange Marmalade Buttermilk Cake a try. It's a recipe that's sure to impress, a dessert that's guaranteed to delight, and a baking experience that will leave you feeling fulfilled and inspired.
Ingredients:
- 4 eggs
- 1/2 tsp cinnamon
- 1 tsp salt
- 2 cups buttermilk
- 2 cups granulated sugar
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1 cup unsalted butter, softened
- 1/2 cup cream cheese, softened
- 3 cups powdered sugar
- 2 tsp pure vanilla extract
- 1/2 cup salted butter, softened
- 1/2 cup ricotta cheese
- 3/4 cup orange marmalade
- 1/2 cup instant vanilla pudding (half the box)
- 4 cups cake flour (pre-sifted at least 4 times before measuring)
- 2 tbsp ricotta cheese
- 4-5 cups powdered sugar (depends on your consistency preference)
- 1 tsp imitation clear vanilla extract
