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A square slice of ricotta strawberry cake on a white plate with strawberries and fresh basil with the rest of the cake in the background, zoomed in.

Ricotta Strawberry Cake with Olive Oil (Easy Recipe)

Allie Hagerty
You'll adore this Ricotta Strawberry Cake. Moist, easy to make, and bursting with flavor, it's a delightful Italian-inspired dessert. The best part is that this cake is made in only one bowl!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 45 minutes
Time to Cool 40 minutes
Total Time 1 hour 45 minutes
Course Dessert
Servings 9 servings

Equipment

  • 8x8 square cake pan
  • parchment paper
  • mixing bowls
  • Microplane or grater
  • whisk
  • spatula
  • Wire rack

Ingredients
  

  • 1 1/2 tablespoons lemon zest from 1-2 lemons
  • 1 1/4 cups granulated sugar 275 grams
  • 1/2 cup extra virgin olive oil 88 grams
  • 1 tablespoon vanilla extract
  • 2 eggs room temperature
  • 1 egg yolk room temperature
  • 1 1/4 cups full-fat ricotta cheese 276 grams, room temperature
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups cake flour 176 grams
  • 13 strawberries hulled and diced
  • 1 tablespoon flour for tossing the strawberries

Instructions
 

  • Preheat your oven to three hundred 350° Fahrenheit (175° Celsius). Grease an 8x8 square cake pan and line it with parchment paper, leaving an overhang on two opposite sides for easy removal.
  • Wash, dry, and dice the strawberries. Toss them in one tablespoon of flour to prevent sinking. Set aside.
  • In a large bowl, rub the lemon zest into the granulated sugar. Add the olive oil, vanilla extract, eggs, and egg yolk. Whisk everything together until well combined.
  • Stir in the ricotta cheese until the mixture is smooth.
  • Add the baking powder, baking soda, and salt to the wet mixture. Mix until evenly distributed.
  • Gently fold in the cake flour until just combined, being careful not to overmix.
  • Pour one-third of the batter into the prepared cake pan. Spread the floured strawberries in a single layer over the batter. Top with the remaining two-thirds of the cake batter.
  • Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Rotate the pan halfway through the baking time.
  • Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely for 30 minutes.
  • Once the cake has cooled, slice and serve with fresh strawberries or whipped cream!

Notes

Serve the Next Day - This cake is even more delicious the next day as the flavors have had time to meld and intensify. If storing overnight, tightly wrap the cake in plastic wrap or place it in an airtight container. The next day, allow the cake to come to room temperature before serving for the best taste and texture.
Room Temperature Ingredients -  Make sure all your refrigerated ingredients, such as eggs, ricotta cheese, and yogurt (if substituting), are at room temperature before mixing. This helps ingredients blend smoothly and evenly into the batter, resulting in a more uniform texture and better rise.
Oven Positioning - For even baking, place the cake pan in the center of the oven. Avoid placing it too close to the top or bottom heating elements, which can cause uneven browning.

Nutrition Facts

Calories: 362kcalCarbohydrates: 43gProtein: 7gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.003gCholesterol: 74mgSodium: 214mgPotassium: 70mgFiber: 0.5gSugar: 28gVitamin A: 218IUCalcium: 101mgIron: 1mg
Tried this recipe?Let us know how it was!