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 honey…SO GOOD! Enjoy for breakfast, brunch, or dessert. Great anytime throughout the spring and summer months.

side angled photo of Strawberry Chamomile Olive Oil Cake with Honeyed Ricotta with 6 slices cut out

I’m not sure there’s a cake the embodies spring more than this cake. Well, I take that back, there are probably plenty, but I’m currently loving this lighter version of vanilla cake. It’s hands down one of the moistest cakes I’ve ever made. So perfectly sweet, every bite is delicious.

I’ve been wanting to make some form of strawberry cake for over a month now. I just didn’t know what kind. I’ve 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.

overhead photo of Strawberry Chamomile Olive Oil Cake before adding Honeyed Ricotta

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 I’ve 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 “pinterest” 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. I’ve really learned to love imperfections, especially with food. Have an awkwardly shaped strawberry? I want it, it’s unique and different, and that’s 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 taller….have you seen this cake?

With today’s 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.

side angled photo of Strawberry Chamomile Olive Oil Cake with Honeyed Ricotta and 3 slices cut

Enter this strawberry chamomile olive oil cake. It’s everything I imagined, but better.

It’s 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 it’s 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.

overhead close up photo of Strawberry Chamomile Olive Oil Cake with Honeyed Ricotta

The key to this cake is to first start out by beating the eggs with the sugar until they’re extra pale and fluffy. This will give you a cake that is airy, light. Every bite will have just the right amount of “crumb” to it.

The cake is hinted with lemon and vanilla, and sweetened ever so lightly with a bit of sugar. It’s 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.

overhead photo of Strawberry Chamomile Olive Oil Cake with Honeyed Ricotta and 6 slices cut from cake

This cake can be served slightly warm or at room temperature. If you’d 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. There’s also no need to refrigerate this cake. Making it the perfect make ahead brunch or dessert for Easter, Mother’s Day and any other occasion in between…

Like maybe…Saturday morning brunch. Hey, it’s the first weekend of April, and that’s the perfect excuse to bake up this delicious cake. One thing? Just be sure the leftovers are enjoyed as a late Saturday night treat…SOO GOOD!

over head photo ofo Strawberry Chamomile Olive Oil Cake with Honeyed Ricotta and 8 slices cut from cake and knife in photo

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, don’t 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.

Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 8
Calories Per Serving: 360 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Chamomile Strawberries

Whipped Ricotta

  • 2 cups whole milk ricotta cheese
  • 2 tablespoons honey
  • zest and juice of 1 Meyer (or regular) lemon

Instructions

  • 1. Preheat the oven to 375 degrees F. Grease a 9-inch round cake pan with olive oil and line with parchment paper. 
    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. 
    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. 
    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. Store leftovers in an airtight container at room temperature for up to one week. The strawberries and ricotta should be kept in the fridge. 

Notes

*Cake adapted from The New York Times.

horizontal photo of Strawberry Chamomile Olive Oil Cake with Honeyed Ricotta

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Comments

    1. Hey Megan,
      Yes, you will want to keep the baking temp the same, but I would start checking for doneness at 25 minutes. I hope you love the recipe, please let me know if you give it a try! xTieghan

  1. 5 stars
    This came out delicious. I did add a lot more honey to the ricotta. But it came out pretty liquidy. . How can I make it fluffier like whipped cream? Thanks!

    1. Hey Catherine,
      Awesome!! Love to hear that this recipe was enjoyed, thanks a lot for making it! Sorry to hear about your ricotta, did you happen to use whole milk ricotta? I find that whips the best. Have a great weekend:) xxTieghan

    2. The same thing happened to me! Pretty runny. And I did it on pulse as well, as the recipe says. I need a tip!

    1. Hey Rachel,
      I’ve not, but I think if you use an equal amount of Cup4cup Gf flour that this should turn out just fine. I hope you love the recipe, please let me know if you give it a try! xTieghan

  2. The cake turned out beautifully! Instead of doing the strawberries with the chamomile, I used a roasted strawberry compote. The whipped ricotta was delicious!

    1. Hey Laura,
      Wonderful!! I am so so glad that this recipe was enjoyed, thanks a lot for giving it a try! Happy Sunday! xTieghan

  3. I just made your Earl Grey blueberry lemon cake which was delicious and a huge hit with my family, so this sounded great too, but I changed a few things, having been inspired by the Earl Grey tea, and not having all the ingredients immediately on hand. I heated the milk, half regular and half almond milk, and then steeped 4 bags of Chai tea in the milk, and then added some maple syrup to the mixture. I also used less sugar in the recipe. And on top of the batter I sprinkled a combination of sugar and cinnamon on top before baking. I would also like to note that I split the batter between TWO 9 inch cake pans. It looked like too much batter for one. We’ll see. It’s in the oven now.

    1. Hey Megan,
      You can certainly use a dairy free milk here, but I have not tried this recipe without eggs so I am unsure of what the results would be. I hope you love the recipe, let me know if you have any other questions! xTieghan

  4. Hi! Quick question, do you think this cake can be cut in half to make a two layer cake with the whipped ricotta in-between with some strawberries either inside or on top? Or is it best enjoyed as a single layer cake?

    Thanks!

    1. Hey Lisa,
      I think that would work well! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  5. 5 stars
    LOVE this cake. Have made it twice now, and it was a hit both times – both for us and those we share it with! It is so simple and delicious. The chamomile strawberries are to die for – the perfect addition.

  6. Hi! I made this today and my cake didn’t seem as tall as yours? Any ideas why? Aside from that, it’s amazing! Thank you!

    1. Hey Julia,
      Thanks for giving the recipe a try. Did you adjust the recipe at all? Was your baking powder fresh? Either of these things could have affected the cake. Let me know how I can help for next time! xTieghan

  7. Hi, I would like to bake the strawberries into the cake…have you tried this and would you recommend it?

    1. Hey,
      I haven’t tested this, but I would dice the strawberries and then add them to the batter. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  8. Am I supposed to beat the olive oil on high speed for 2 minutes or turn my mixer down? It wasn’t clear, and the recipe says to mix until incorporated.

  9. I made this today for two friends visiting outside practicing social distancing. Friends I haven’t seen since December. This cake was awesome!!! Thanks You!

    1. Thank you so much Karen!! I love that you got together with them appropriately, I feel like it is so important to see loved ones! xTieghan

  10. Did you know that heating honey and cooking with honey makes it into a substance that is not healthy for us? I have been learning about Ayurvedic Medicine and have come across the following:

    ‘When heated, honey is difficult to digest; it produces toxins, and the molecules become glue-like, adhering to the mucous membranes, clogging the channels, and producing ama! According to Ayurveda, only raw unheated honey should be used, and it should never be cooked.’

    Just thought I’d share in case you have any interest! I do love honey but now I only eat it raw and just sub maple syrup in recipes with honey.

  11. 5 stars
    Made this tonight and it was wonderful! I can’t wait to make it for company in the future because it is easy to make but tastes so special. Very moist!

  12. Hi! This recipe looks amazing and perfect for spring! I’m wondering what your thoughts are on replacing the sugar with coconut sugar? Also, would almond flour be a good gluten free option? If so, is it equal amount almond flour as normal flour? Thank so much!

    1. Hi Rebecca! I have not tried this recipe using almond flour, so I do not feel comfortable recommending it! Others have had success with my recipes using cup4cup, if that helps! Also, I am sure it will work well with coconut sugar. Please let me know if you try the almond flour out! xTieghan

  13. Hi, I made this cake, as I love lemon olive oil cake. But mine turned out very bizarrely! It cooked pretty brown on top, and my cake tester came out clean, but the whole cake cracked across the top, then sank when I took it out of the oven. It was cooked on the outside but the inside texture was not fluffy but rather condensed and looked like a flan? I followed instructions to the letter, could it be m brand of flour, king Edward? Or the fact that I only had an 8 inch cake pan? I want to make this again but it was such an epic fail this first time .

    1. HI! If you use all WW flour, the cake will be a little dense. I would recommend using half WW and half all-purpose. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  14. Hi Tieghan, Do you think i can use coconut oil to replace the olive oil? If so same quantity?

    Thank you, This looks absolutely yummy!

    Waruni

    1. Hi there! I am sure an equal amount of melted coconut will be great and add a nice flavor too. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  15. I used among flour, coconut oil, orange flower water, made muffins!
    Hubby and I love it!
    Your cake is very moist, perfect combination.
    Thank you
    Sorry on changed, used items I had I’m hand.

  16. 4 stars
    Followed directions and cake came out very dense. Nothing like the picture. Not sure what could’ve caused this.

    1. Hey Germaine, I am sorry you had trouble. Was there anything you did differently at all? Any ingredients different? Method of baking this? Any info will be helpful to help me problem solve and figure out what might be happening for you. It’s hard to know without knowing any details. Hope I can help you! xTieghan

  17. Thanks for the great recipe! It came out delicious, but while cooling, my cake collapsed in the center and the cake itself was very dense. Any advice?

    1. Hey Michelle! I am so sorry you are having trouble. Was there anything you changed about the recipe? Did you follow exactly? Also, where do you live? That can affect the outcome of baked goods. Any details would be super helpful to problem solve for you! Hope I can help and happy 4th of July! Thank you! xTieghan

  18. how come my cake just deflates so much??? it’s not as mounded or round on top as yours is in the pictures. I had the correct temperature and I checked it, and it’s all done on the inside. it looks so sad. It was super nice once i took it out of the oven

    1. Hey Andrea, are you changing anything in the recipe? Any details you could provide me with would be super helpful. It is hard to know what the issue is without actually knowing how you are baking the cake. Also, where do you live? That can affect baking as well. Please let me know if you have any other questions. Thank you! xTieghan

  19. 5 stars
    Obsessed with this cake (as were my guests)! Looking to make it again – if I made the better ahead of time (night before and baked in the morning), would the cake still be okay?

    1. HI there! I think that would work just fine. What a great idea! Please let me know if you have any other questions. So glad you love this recipe! Thank you! xTieghan

  20. 5 stars
    This cake is FANTASTIC! So so moist and the subtle lemon flavor is perfect for a spring/summer dessert. Loved the whipped ricotta and strawberries but would be awesome with regular whipped cream and any kind of berry- can’t wait to try it with blueberries! Thank you for this fab recipe ?

  21. Hi Tieghan, I adore your recipes. I made this over the weekend. It was delicious and a big hit. I made 2 cakes because I wasn’t sure how many people I was serving so I have some leftovers. Do you think I can freeze the leftover and to use in a few weeks? Thoughts? Maybe warm it up the day I serve it and of course make fresh cream and berries.

    1. HI Marla! I think freezing the cake is a great idea! Just wrap it up well to prevent freezer burn and then thaw on the counter for a few hours before serving. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan

  22. This cake looks amazing!!! I want to try it this week and make a non dairy version. What would you recommend using instead of whole milk? Coconut milk? Almond? Thinking to do non dairy whipped cream instead of ricotta…

    1. HI! I recommend a high quality coconut milk. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  23. I made this on Saturday! SO GOOD, really is the moistest (word??) cake I’ve ever had. I roasted the strawberries in honey and balsamic as the only change to this recipe. Saving this to make again!

  24. 5 stars
    This cake turned out amazing!! I followed all of the instructions and it came out exactly as pictured and the flavors together are SO GOOD. I loved the chamomile infusion! I didn’t have a ton of time today and I’m not a super experienced baker, but I had no problems whipping this up. Definitely will make again and again! I just have one quick question: did you use powdered sugar or extra granulated for the top on your pictures? It looks beautiful and I would love to get that effect next time I serve it. This is definitely a ‘serve to other fancy ladies’ cake (even though my not so fancy boyfriend and little sister loved it, too!).

    1. Hey Elle!! I use granulated sugar on the top of my cake!! Please let me know if you have any other questions. I am SO happy you love this recipe! Thank you! xTieghan

  25. How do you think adding 1/2 or even 1/4 tsp. almond extract would fare in this? Also, question for the ricotta – it says “1 zest” should there be a measurement here or is that just to taste? Looking forward to making this for Easter. Thanks!

    1. Hi there! 1/2 teaspoon almond extract will be delicious! Such a great idea! Add it with the vanilla. The zest it of 1 lemon. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. Hi there! I would think this would be great in a bundt pan. Just oil the pan well before baking, that should work great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. Hi Nancy, I am not sure of the outcome as these flours bake very differently. I would recommend a GF flour blend, but I have not tested this either, so I can’t really say how the cake will turn out. So sorry, I wish could be of more help. Please let me know if you have any other questions. I hope you love this recipe and all goes well! Thank you! xTieghan

    1. Hi Margaret! I am so sorry to hear that, but I would love to help you out if you have any questions! Let me know! xTieghan

    1. Hi there! I would think buttermilk will work nicely. I recommend using an equal amount. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  26. Can i replace whole milk with buttermilk? and if yes do i need to adjust anything else?..

    Thanks
    Sonal

    1. Hi there! I would think buttermilk will work nicely. I recommend using an equal amount. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  27. HI Tieghan,
    I saw your recipe and had been dying to make it for a a couple days now. The first time I tried it I screwed it up by putting the oil in with the sugar and eggs. I started over again and followed everything as stated. When the batter was finished it felt sticky not easy to get into the pan not a great feeling. The cake didn’t rise like it did in your picture . Should the cake rise all the way to the top of the cake pan normally. I realized I also set the oven to 350 and 375 could that have had some effect?? Thirdly, if the milk and eggs aren’t at room temp what effect does that have?? Lastly, I stuck the batter in the fridge as I had to leave probably a mistake. The cake come out kind of tough not soft and fluffy. I’m going to try it again and hope I am more focused and have better results. Did this cake come out perfectly for u the first time you tried it??

    1. Hey Mike, it sounds like you made some changes to process of making the recipe, so I am thinking that is why you are having issues. I’d recommend trying to follow the recipe a little more closely for best results. The cake should rise and be rounded on top. I also recommend using room temp eggs and milk. Hope this helps! 🙂 Please let me know if you have any other questions. Thank you! xTieghan

  28. Question – if I don’t have a food processor how should I make the whipped ricotta? I feel like the blender overdoes things but would a stand mixer be enough? (I know. I know- I have a kitchenaid but no food processor).

    1. Hey Kelly! Your stand mixer will work perfectly! The ricotta will not be as smooth, but it will still be delicious! I use my mixer often to make whipped ricotta! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. Hi there! I would think this would be great in a bundt pan. Just oil the pan well before baking, that should work great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  29. Hi Tieghan,
    This looks wonderful!! I have everything except for the whole milk- do you think coconut, almond, or soy would work? Or maybe some whole fat greek yogurt + water? Can’t wait to try!! Thank you!!

    1. HI! I recommend using coconut milk! That will be so great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  30. Hey Tieghan ?
    I absolutely agree with you that too much perfectionism can kill all inspiration, creativitiy and fun.
    But hey, this cake looks absolutely gorgeous and I would love to have a big slice right now.
    As soon as strawberries will be in season (should start in a couple of weeks, I hope) I will try to make a plant-based version of your cake. ?
    Thanks for the inspiration and have a wonderful spring weekend.
    xo, Romy

    In Love with Bliss – plantiful recipes nourishing body & soul

  31. 5 stars
    This cake was delicious. This is the first recipe that I’ve made because I only recently found this blog after buying the cookbook. I made it on a whim as my boyfriend’s birthday cake. It was so moist and the strawberries with the honey and chamomile were delicious drizzled over the cake. I will definitely make this again. It was so simple. We loved it! Thank you!

    1. Thank you!! I am so glad this turned out amazing for you and your boyfriend! Also, Happy Birthday to him! xTieghan

  32. Can this be made in a bundt pan?? Not sure how I’d line the pan w/ parchment but I don’t have a round cake pan. Excited to try this for Easter!

    1. HI there! I would think this would be great in a bundt pan. Just oil the pan well before baking, that should work great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. Hi! There is no cream in the ricotta. I have fixed the recipe. Please let me know if you have any other questions. I hope you love this cake! Thank you! xTieghan

  33. THANK YOU for the One layer cake. The big layer cakes are “pretty” but unless you have many, many people, they are just too much. This cake with olive oil and ricotta…perfect. Please, please do more of this type.
    Please add in the cream…looking forward to making this cake.

    1. Hi Bonnie! It should work fine at your altitude! Please let me know if you have further questions! xTieghan

  34. Is there an ingredient missing for the whipped ricotta? Cream is mentioned in the instructions but none listed in the ingredients.

    1. Hi! There is no cream in the ricotta. I have fixed the recipe. Please let me know if you have any other questions. I hope you love this cake! Thank you! xTieghan

  35. You said you wanted to make a single layer cake that was just as eye-catching as a three-later cake, and I’ve gotta say, it worked. I came to your website intending to look for a dinner recipe and there that cake was! I was instantly charmed by it. Shall be making it for tea this weekend!

    1. Hi! There is no cream in the ricotta. I have fixed the recipe. Please let me know if you have any other questions. I hope you love this cake! Thank you! xTieghan

    1. Hi! There is no cream in the ricotta. I have fixed the recipe. Please let me know if you have any other questions. I hope you love this cake! Thank you! xTieghan

    2. HI! Yes, there is no heavy cream in the ricotta. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan