Olive Oil Ricotta Cake Recipe with Whipped Cream Frosting
There's something truly amazing about combining the rich, creamy texture of ricotta with the smoothness of olive oil. Together, they result in a perfectly moist cake texture, making every bite so satisfying. This Olive Oil Ricotta Cake is a delicious treat that's easy to make and can be prepped in minutes.
Equipment
- Deep 9×9-inch baking pan
- Electric Mixer
- Parchment paper
- 2 Medium mixing bowls
Ingredients
For the Olive Oil Ricotta Cake
- 15 ounces whole milk ricotta
- 3/4 cup olive oil
- 1 1/2 cups sugar
- 1 vanilla bean pod, scraped
- 1 1/2 teaspoons pure vanilla extract
- 3 room temperature eggs
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For the Whipped Cream Frosting (optional)
- 4 tablespoons softened cream cheese
- 1/4 cup + 1 tablespoon sugar
- 1 tablespoon pure vanilla extract
- 2 cups heavy cream
Instructions
Olive Oil Ricotta Cake
- Prep: Bring the ricotta and eggs to room temperature. Fill two containers with hot tap water. Submerge the sealed container of ricotta in one and the three eggs in the other. Leave for about 10-15 minutes.
- Preheat: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper and lightly grease with butter.
- Mix Wet Ingredients: In a large bowl, combine the room temperature 15 ounces of ricotta, 1 1/2 cups sugar, 3/4 cup olive oil, vanilla bean scrapings, and 1 1/2 teaspoons pure vanilla extract. Mix until fully combined. Add the 3 room temperature eggs and mix well.
- Combine the Dry Ingredients: In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until evenly mixed.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, whisking until just combined. Be careful not to overmix. Once the batter is smooth with no visible flour, it's ready.
- Bake: Transfer the batter into the prepared baking pan. Bake in the preheated oven for about 40-43 minutes, or until a toothpick inserted into the center comes out with a few crumbs. The cake should have browned edges and a lightly golden top. As oven temperatures vary, it's best to check on your cake before the 40-minute mark, too.
Whipped Cream Frosting (optional)
- Prep: In a mixing bowl, combine 4 tablespoons softened cream cheese and 1/4 cup + 1 tablespoon sugar, stir until well combined.
- Whip: Add 2 cups heavy cream and 1 tablespoon pure vanilla extract. Using an electric mixer, whip until stiff peaks form. Refrigerate until ready to use.
- Assemble and Serve: Once the cake has cooled completely, spread the whipped cream frosting generously over the top.
- Enjoy: Slice and enjoy your Olive Oil Ricotta Cake!
Notes
This cake can be served with a frosting or on its own with a light dusting of powdered sugar. The whipped cream frosting recipe here is a great option, but this cake pairs well with many flavors. You can experiment with strawberry frosting, blueberry sauce, lemon whipped cream, and many other options.
Tips:
Room Temperature Ingredients: Ensuring the ricotta and eggs are at room temperature helps achieve a smoother batter and better texture. Checking for Doneness: Ovens vary, so it’s a good idea to start checking your cake a few minutes before the recommended bake time. Storage: This olive oil ricotta cake can be stored in the fridge. The texture and flavor will be even better the next day, so this is a great cake to make ahead.
Room Temperature Ingredients: Ensuring the ricotta and eggs are at room temperature helps achieve a smoother batter and better texture. Checking for Doneness: Ovens vary, so it’s a good idea to start checking your cake a few minutes before the recommended bake time. Storage: This olive oil ricotta cake can be stored in the fridge. The texture and flavor will be even better the next day, so this is a great cake to make ahead.
