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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 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.

Author: Tieghan Gerard
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 8
Calories Per Serving: 1305 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

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.
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horizontal photo of Strawberry Chamomile Olive Oil Cake with Honeyed Ricotta

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Comments

  2. 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…

    Reply

    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

      Reply

  3. 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!

    Reply

  6. 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!).

    Reply

    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

      Reply

  7. 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!

    Reply

    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

      Reply

    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

      Reply

    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

      Reply

    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

      Reply

    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

      Reply

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

    Thanks
    Sonal

    Reply

    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

      Reply

  13. This cake looks SO fluffy and delicious! And I love the way you photographed it 🙂

    Reply

  14. 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??

    Reply

    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

      Reply

  15. 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).

    Reply

    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

      Reply