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Orange Layer Cake with Mascarpone Cream Cheese Frosting on a plate. Yellow napkin on the left side with a half of an orange on it. Another orange half on the near left side with green leaves picking out. Orange on the far right side and an orange wheel, green leaves around it.

Orang Layer Cake with Mascarpone Frosting

Scrumptiose, light, creamy, and the perfect dessert for those who love citrus.
Course Dessert
Cuisine International
Keyword cream cheese, layer cake, mascarpone, orange cake, orange layer cake
Prep Time 10 minutes
Cook Time 50 minutes
Servings 6 people
Author Milena M


  • Springform
  • Stand Mixer
  • Pastry Brush
  • Flour Sifter


Cake Batter

  • 180 g AP Flour
  • 1/4 t salt
  • 1 t B. Soda
  • 2 eggs room temp.
  • 120 g Sugar
  • 200 g Ricotta cheese
  • 90 g Butter Melted
  • 2 t Vanilla extract or 1/2 t Vanilla Sugar
  • 1 Orange zest and juice


  • 3 drops Sweet Orange Ecential Oil


  • 200 g Mascarpone cheese
  • 200 g Cream Cheese
  • 2 tbsp Heavy Cream
  • 4 tbsp Powder sugar
  • ½ Orange - juice (zest is optional)
  • 1 t Vanilla extract or ½ t Vanilla Sugar

Orange Syrup

  • 1 Large Orange-juice (zest is optional) or 1½ small orange
  • 1/3 c Sugar


Cake Batter:

  • Pre-heat the oven to 180C (350F)
  • Line 7½-8 inch (19-20cm) springform with parchment paper and grease the sides with oil or butter. Set aside.
  • Melt the butter. Set a side.
  • In a bowl combine sifted flour, salt, b.soda. Set aside.
  • Using a mixer with the whisk attachment, combine eggs and sugar and mix till foamy. Add ricotta cheese, melted butter, vanilla, and the juice & zest of one orange, (and orange oil if using). Mix again till incorporated.
  • To the wet ingredients add the flour mixture, a little at a time. Mix till just incorporated, but don't over mix!
  • Transfer to the springform and bake for about 50 min.(depending on your oven), or till a toothpick comes out clean.
  • Remove from the oven and let it cool for a few minutes before removing the springform. After the springform is removed, transfer to a wire rack to cool completely, before adding the frosting. You can also leave it overnight in a sealed container and add the frosting the next day.

Orange Syrup

  • While the cake is baking make the syrup. In a saucepan add the sugar and the juice of the orange(zest is optional), cook on low for about 15min. stirring frequently so it doesn't stick to the bottom. Let it cool while making the frosting.


  • In a mixer with the whisk attachment mix the mascarpone and cream cheese for few seconds, add the heavy cream, powder sugar, plus the juice from half orange (zest is optional).


  • Using a bread knife or a cake cutter, cut the top rise of the cake so you have a flat layer. Then cut the cake in half to create two layers.
  • Using a pastry brush spread the orange syrup on top of the bottom layer so it's nicely soaked, add half of the frosting, and cover with the top part. Again add the orange syrup onto the top layer, and spread the rest of the frosting to the top of the cake. Decorate with orange slices if desired.
  • Enjoy!


  • You can store the cake covered in the fridge. Just let it come to room temperature before serving.
  • You can make the cake the night before, let it cool. Transfer in a sealed container, so it doesn't dry out and leave at room temperature. Make the frosting the next day and finish the cake.
  • The orange syrup can also be made a day or two in advance, just let it cool completely before storing it in a sealed container. Keep it at room temperature or the fridge.