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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.


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: 1305 kcal

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


Chamomile Strawberries

Whipped Ricotta


  • 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. 


*Cake adapted from The New York Times.
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  1. 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

  2. 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.

  3. 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!

  4. 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

  5. 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

  6. 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!


    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

  7. 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.

  8. 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

  9. 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

  10. 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

  11. 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

  12. 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 ?

  13. 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