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Starting the weekend off on a sweet note with this Strawberry Chamomile Olive Oil Cake with Honeyed Ricotta. Extra light and airy, this olive oil cake is moister than any butter cake out there. Hinted throughout with sweet lemon and vanilla. This cake is topped with lemony whipped ricotta plus fresh strawberries tossed in chamomile infused honey. Each and every bite is full of bright springy flavor. Made just sweet enough thanks to a touch of honeyโฆSO GOOD! Enjoy for breakfast, brunch, or dessert. Great anytime throughout the spring and summer months.
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Iโm not sure thereโs a cake the embodies spring more than this cake. Well, I take that back, there are probably plenty, but Iโm currently loving this lighter version of vanilla cake. Itโs hands down one of the moistest cakes Iโve ever made. So perfectly sweet, every bite is delicious.
Iโve been wanting to make some form of strawberry cake for over a month now. I just didnโt know what kind. Iโve already done plenty of spring layer cakes (do you remember this fun coconut Eton mess cake?). So I knew I wanted to do something different. I will be the first to admit that I LOVE layer cakes so very much. I love making them and sharing their deliciousness with family friends.
What is it that I love most about creating a new layer cake recipe?
I absolutely love making them pretty. I know that probably sounds so odd. But over the last couple of years Iโve really grown to love making cakes look as pretty as can be. The funny thing is, for a while I used to dread baking cakes. I had the hardest time making them look โpinterestโ perfect. I would strive so hard to make a cake that looked professionally decorated and flawless. It took all the fun out of simply baking a cake to share with the ones I love.
Somewhere down the road, I slowly started to realized a couple of things. One, I am no cake (or cookie) decorator. Two, I much prefer the perfectly imperfect look, because nothing in this world is perfect. Iโve really learned to love imperfections, especially with food. Have an awkwardly shaped strawberry? I want it, itโs unique and different, and thatโs something I really love so much.
Anyway, point is, I love layer cakes. I always tend to sway towards making something very eye-catching. Like a three-layered cake, or even tallerโฆ.have you seen this cake?
With todayโs cake however, I wanted to challenge myself to create something different, something I have not done much of. A single layer cake. But a single layer cake that was just as eye-catching, pretty, and delicious as a three layer cake.
Enter this strawberry chamomile olive oil cake. Itโs everything I imagined, but better.
Itโs pretty simple, SO GOOD, and so very pretty. I could not love it more.
First things first, do not be afraid of baking with olive oil. I know itโs slowly becoming more and more popular, but I also know some of you may think it odd. I promise, it is not. Olive oil adds only the slightest hint of fruitiness. And as mentioned above, it creates a cake that has way more moisture than any butter cake.
Promise.
The key to this cake is to first start out by beating the eggs with the sugar until theyโre extra pale and fluffy. This will give you a cake that is airy, light. Every bite will have just the right amount of โcrumbโ to it.
The cake is hinted with lemon and vanilla, and sweetened ever so lightly with a bit of sugar. Itโs very simple, but also very flavorful.
While the cake is baking, make the strawberries and ricotta. This time of year I love using chamomile tea to add flavor to spring desserts. So I infused some honey with chamomile, and then tossed in freshly sliced strawberries. The chamomile adds a sweet floral flavor that I always find pairs so well with spring time strawberries. Which can sometimes be a little less sweet.
And then, you must serve each slice of cake with honeyed ricotta and strawberries. Sure, you could use regular cream or even ice cream. But a little honeyed sweet whipped ricotta is a million times more special. Trust me.
This cake can be served slightly warm or at room temperature. If youโd like to prepare the cake a few days ahead of time, it stores really well. Just be sure to keep it covered and in a cool place. Thereโs also no need to refrigerate this cake. Making it the perfect make ahead brunch or dessert for Easter, Motherโs Day and any other occasion in betweenโฆ
Like maybeโฆSaturday morning brunch. Hey, itโs the first weekend of April, and thatโs the perfect excuse to bake up this delicious cake. One thing? Just be sure the leftovers are enjoyed as a late Saturday night treatโฆSOO GOOD!
If you make this strawberry olive oil cake, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, donโt forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Strawberry Chamomile Olive Oil Cake with Honeyed Ricotta.
Ingredientsย
- 1 cup granulated sugar, plus 2 tablespoons
- 3 large eggs, at room temperature
- 1 tablespoon lemon zest, plus 2 tablespoons fresh lemon juice
- 1 cup extra virgin olive oil
- 2 teaspoons vanilla extract
- 1 cup whole milk, at room temperature
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
Chamomile Strawberries
- 1/4 cup honey
- 2 chamomile tea bags , (optional)
- 2 cups fresh strawberries, sliced
Whipped Ricotta
- 2 cups whole milk ricotta cheese
- 2 tablespoons honey
- zest and juice of 1 Meyer (or regular) lemon
Instructionsย
- 1. Preheat the oven to 375 degrees F. Grease a 9-inch round cake pan with olive oil and line with parchment paper.ย 2. In the bowl of an electric mixer set on high, beat 1 cup sugar, the eggs, and lemon zest until pale and fluffy, about 5 minutes. With the mixer still running, slowly drizzle in the oil and beat until combined, 2 minutes. Reduce speed to low, and add milk, lemon juice, and vanilla. Add the flour, baking powder, and salt, beating until just combined. Transfer the batter to the prepared pan, tapping it against the counter to smooth it out. Sprinkle the top of the batter with the remaining 2 tablespoons sugar.ย 3. Transfer to the oven and bake 40-45 minutes, until a knife inserted into the center comes out clean. Transfer to a rack to cool for 15-20 minutes. Run a knife around the edge of the cake and invert the cake onto a plate, flip it back over onto a serving plate. Let cool.4. Meanwhile, make the strawberries. Bring the honey to a low boil in a small saucepan, simmer 1 minute and remove from the heat. Add the tea bags, cover and steep for 10 minutes. Remove the tea bags and add the strawberries, tossing to combine.ย 5. To make the ricotta. In the bowl of a food processor, combine the ricotta and honey. Pulse until smooth and creamy, about 2-3 minutes. Add the honey and lemon juice, pulse to combine. Stir in the lemon zest. Taste, adding more honey if needed to sweeten. Store leftovers in an airtight container at room temperature for up to one week.6. Serve the cake dolloped with whipped ricotta and spoon the strawberries overtop.ย Store leftovers in an airtight container at room temperature for up to one week. The strawberries and ricotta should be kept in the fridge.ย
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Just made this it was phenomenal! I used orange zest in addition to lemon and its sooo good.
Hey Cari,
Happy Friday! I really appreciate you making this recipe and reporting back. Thrilled it turned out well!
OK, trying this this week, Iโm dying to make a citrus olive oil cake because itโs my favorite honestly and Iโm wondering what if you did like a winter twist on this? I wonder if thereโs a way to make this less spring and fall winter version? Maybe with cranberries and rosemary? Sugar, rosemary? Just thinking !
Hi Cari,
So sorry, those are adjustments that I have never made or tested on this recipe, so I can’t advise there. Here are some fall/winter cakes you might enjoy:
https://www.halfbakedharvest.com/iced-grapefruit-yogurt-cake/
https://www.halfbakedharvest.com/cinnamon-sugar-apple-cake/
https://www.halfbakedharvest.com/chocolate-chip-espresso-yogurt-cake/
https://www.halfbakedharvest.com/white-christmas-cranberry-layer-cake/
https://www.halfbakedharvest.com/chai-pumpkin-cake/
I hope this helps!
โSomewhere down the road, I slowly started to realized a couple of things. One, I am no cake (or cookie) decorator. Two, I much prefer the perfectly imperfect look, because nothing in this world is perfect. Iโve really learned to love imperfections, especially with food. Have an awkwardly shaped strawberry? I want it, itโs unique and different, and thatโs something I really love so much.โ
I absolutely love this about you and am thrilled we have this in common ๐ซถ๐ป
Thanks so much, Jeanie!! I hope you love this cake! Have a great weekend! xx
Iโve made this recipe 3 times! The best! Do you think I could make mini olive oil cakes usuing a mini bunt cake pan (12 count) ? I didnโt know what the bake time/temp would be? Thanks!
Hi Haleigh,
Wonderful! So glad this recipe turned out nicely for you, thanks for making it! Sure, I bet that would work for you, I just don’t have an exact bake time as I have not tested this. Have a great Friday! ๐
Hi! I was thinking of making this but someone in my family has a strawberry allergy, would I be able to subsititute another fruit? Or do you have any suggestions of another fruit that would complement the cake? If you have any ideas, please let me know! Thank you ๐
Hi Christina,
Sure, another berry would work well for you in place of the strawberries! Let me know if you give this recipe a try, I hope you love it! xT
One of the best cakes I have ever made. This cake is so moist and tender. It will now be one of my go to recipes.
Hey Jackie,
Happy Monday!! ๐๐ซ I truly appreciate you making this recipe and your comment, love to hear that it was a hit! xT
You’re welcome! I had someone request I make it again for a graduation party, but they want it to be bigger. Any recommendations for how much batter to make for a rectangular cake? It won’t be as pretty as a 9 inch round but might go further. Thank you for any suggestions.
I would think if you just double the recipe that should be plenty of batter for a 9×13 cake pan, if you have any leftover batter you could make some cupcakes. I hope this helps! xx
I had some leftover ricotta and CSA strawberries so I decided to give this a whirl. My goodness, SO delicious. Very moist and had perfect crumb.
I did make some alterations:
-I couldn’t find my zester so I used Brightland’s lemon infused olive oil and cut the lemon down juice a little bit. It had a very bright, lemony flavor even without the zest.
-I reduced the sugar by about 1/4 cup and the vanilla to 1 tsp instead of 2
-Instead of chamomile I reduced my strawberries in some hibiscus tea that I made for your Strawberry margaritas
-I don’t have a 9 inch cake pan so I used my 8 inch pan instead. For those missing the volume and “domed” shape of your cake, I was able to achieve this by using the 8 inch pan. I just left a tiny bit of mix out to not overflow the pan, but I was able to use most of it. I also don’t have a stand mixer so I used a whisk and in the end it looked just like your photo and tasted amazing!
Hey Jennie,
Happy Sunday!! Thanks so much for making this recipe, I love to hear that it was enjoyed! Thanks for sharing your alterations and what worked well for you.? xTieghan
Just made this for a family birthday. Quite well received! Really moist and savory. I was careful not to over beat and it did just fine. Nice alternative to angel food cake.
Hi Kathy,
Happy Friday!! Thanks a lot for giving this recipe a try and sharing your feedback, I love to hear that it was enjoyed!! xT
Can’t understand anything less than a 5 star rating – we all adore it and my kids request it all the time. it’s amazing!
Hey Kristie,
Happy Sunday!! I love hearing that this recipe was enjoyed, thanks a bunch for trying it out and sharing your feedback!! xTieghan
Had this cake at a friendโs and it was amazing! Tried it myself and the cake totally flattened and came out really dense. Is there something I can do to keep it light and fluffy?
Hey Emily,
Thanks for giving the recipe a try, sorry to hear you had some issues. A little more info would be helpful, was there anything you may have adjusted in the recipe? What kind of pan did you use? Let me know how I can help! xx
Great recipe — I cut the sugar by a little over 1/3 and used a little less than 2/3 cup. Next time, I will use more lemon zest too. I marinated the strawberries with a pinch of sugar and lemon juice, to save time, and used whipped cream — no sugar, only a tiny splash of vanilla. It’s a more European cake, less sweet that way.
Hey there,
Perfect!! Thanks so much for giving this recipe a go, I am thrilled to hear that it was a winner! Have the best week!? xT