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Ricotta olive oil cake on a plate with berries and whipped cream, zoomed in.

Olive Oil Ricotta Cake with Vanilla

Allie Hagerty
A simple, one-bowl olive oil ricotta cake that’s full of vanilla flavor and the richness of ricotta. Baked in a square pan, it’s perfect for slicing and sharing any time of day.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert
Servings 9 servings

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.

Nutrition Facts

Calories: 342kcalCarbohydrates: 34gProtein: 9gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 76mgSodium: 287mgPotassium: 88mgFiber: 1gSugar: 17gVitamin A: 264IUCalcium: 137mgIron: 2mg
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