Ricotta Olive Oil Cake (Soft, Simple & One-Bowl)
This Ricotta Olive Oil Cake is the kind of simple cake that feels like something you’d find in an Italian café or a little New England bakery—moist, rich, and just sweet enough. The extra-virgin olive oil adds incredible flavor, and the ricotta gives it that tender, plush texture we love.
This olive oil ricotta cake is perfect for the summer months—it’s light, not overly sweet, and doesn’t require any frosting or fuss. The richness of the ricotta keeps it tender even in the heat, and the bold flavor from the extra-virgin olive oil means you don’t need much else. It’s the kind of cake you can serve with stone fruit or berries, or pack up for an afternoon by the water. No stand mixer, no layering—just a simple cake that feels like something you’d find at a café on the Italian coast or in a New England market. And if you have fresh lemons on hand, try my lemon olive oil cake with ricotta or my raspberry ricotta cake!
Recipe Highlights: Ricotta Olive Oil Cake
- Inspiration: This olive oil ricotta cake is inspired by classic Italian cakes made with ricotta cheese and citrus, but this version skips the lemon and leans into the punchy flavor of good olive oil and vanilla.
- Best Served For: It’s perfect for brunch, as an afternoon cake with espresso, or even as an understated dinner party dessert.
- What Makes It Special: This is a one-bowl, no-fuss cake—no need for a stand mixer or fancy equipment. It’s soft, versatile, and gets better as it sits.
- A Versatile Favorite: This cake is a great canvas. It’s easy to bake and even easier to love. And if you’re as into ricotta cakes as I am, don’t miss my strawberry ricotta cake. I also love this base for blueberry ricotta cake or when I’m in the mood for something fruitier, my raspberry ricotta cake.
Ingredients Notes
- Whole Milk Ricotta Cheese: Use full-fat, whole milk ricotta—this is what gives the cake its tender crumb and soft texture. If it looks a little wet, gently blot or strain it. Let it come to room temperature so it blends smoothly with the other ingredients.
- Extra-Virgin Olive Oil: This is where the flavor comes from. Choose a bold, fruity olive oil—something you’d use for dipping bread. Skip blended or light oils; you want something with personality. So much better than butter!
- All-Purpose Flour: Stick with classic purpose flour for structure. No need for cake flour here—this isn’t meant to be too delicate. For best results, spoon and level your flour or use a kitchen scale.
- Large Eggs: Room temperature eggs help the batter come together smoothly and bake evenly. Cold eggs can cause the mixture to look split.
- Vanilla Extract: Real vanilla makes all the difference in this cake. It’s the flavor backbone now that we’ve removed the lemon.
- Whole Milk or Cream: Just a touch to replace the moisture from the lemon juice in the original recipe. Cream adds richness, but whole milk works just as well.
- Kosher Salt: A small amount, but essential—it balances sweetness and sharpens the other flavors.
Suggested Ingredient Substitutions and Additions
- Almond extract instead of vanilla for a more bakery-style edge.
- Add orange zest if you want a little citrus flavor (try my orange ricotta cake)- you could also use lemon zest!
- Use almond flour to replace ¼ cup of the flour for extra richness.
- Top with fresh strawberries or sliced ripe plums before baking for a seasonal twist.
- Top with powdered sugar for a little extra sweetness!
How to Make
- Preheat your oven to 350°Fahrenheit (175°Celsius). Grease an 8-inch square cake pan and line it with parchment paper. Next, whisk the wet ingredients. In a large mixing bowl, whisk together the sugar and extra virgin olive oil. Add the whole milk ricotta cheese and whisk until smooth.
2. Add eggs and flavor. Whisk in the large eggs one at a time. Stir in the vanilla extract and the tablespoon of whole milk or cream.
3. Combine and fold. Gently fold the dry ingredients into the wet ingredients until just combined. Don’t overmix.
4. Time to bake! Pour into the prepared pan and smooth the top of the batter.
5. Bake for 40–45 minutes, or until the top of the cake is golden brown and a cake tester or toothpick inserted into the center of the cake comes out clean.
6. It’s so important to let this cake cool. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Expert Tips From My Kitchen
- Use room temperature ricotta and eggs for a smoother batter and even baking.
- Don’t overmix once you add the dry ingredients—fold gently to keep the crumb tender.
- The cake is done when it’s golden and pulling slightly from the sides of the pan.
- Dust with confectioner’s sugar only once the cake is completely cool to avoid melting.
- If you don’t have an 8×8 square pan, you can also use a 9-inch round! No need for a springform pan here.
Serving Suggestions
- Pair this cake with a chilled glass of Prosecco or a citrusy white like Vermentino.
- Serve it with macerated berries and a dollop of whipped cream.
- Slice into small squares and serve with espresso for a quick, fancy afternoon tea moment.
- Warm it slightly and top with ice cream for dessert with a little bit of drama.
Storage Instructions
- Store the cooled cake in an airtight container at room temperature for up to 3 days.
- For longer storage, wrap tightly in plastic wrap and refrigerate for up to 5 days.
- This cake freezes well—slice, wrap in plastic, then store in a freezer bag for up to 1 month. Let thaw at room temp.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Olive Oil Ricotta Cake with Vanilla
Equipment
- 8-inch square cake pan
- parchment paper
- large mixing bowl
- whisk
- spatula
- Measuring Cups and Spoons
- Wire rack
Ingredients
- 1 ½ cups 180g all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup 150g granulated sugar
- ½ cup 120ml extra virgin olive oil
- 1 ½ cups 340g whole milk ricotta cheese room temperature
- 3 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1 tablespoon whole milk or cream
Instructions
- Preheat your oven to 350°Fahrenheit (175°Celsius). Lightly grease an 8-inch square cake pan and line with parchment paper.
- In a large mixing bowl, whisk together the granulated sugar and olive oil until combined. Add the ricotta and whisk until smooth. Whisk in the eggs one at a time, then add the vanilla extract and milk.
- Sprinkle the flour, baking powder, baking soda, and kosher salt directly into the bowl. Gently fold everything together with a spatula until just combined—don’t overmix.
- Pour the batter into the prepared pan and smooth the top. Bake for 40–45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use room temperature ricotta and eggs to help everything blend smoothly—cold ingredients will make the batter curdle or look broken.
- Don’t overmix once the flour goes in—just fold gently until everything is combined for a soft, tender crumb.
- Choose a flavorful olive oil—this cake is all about letting the olive oil shine, so pick one you’d use for finishing or dipping.