I still remember the first time I baked this Cranberry Ricotta Olive Oil Cake—it was a happy accident. A last-minute holiday potluck loomed, my fridge was nearly empty, but I had a bag of cranberries, half a tub of ricotta, and some good olive oil. “What could go wrong?” I thought as I threw them together. Oh boy, was I in for a treat! The tart cranberries danced with the creamy ricotta, while the olive oil worked its magic, giving the cake this unbelievably moist, tender crumb. No dry cake disasters here!
Now it’s my go-to when I want something impressive yet effortless. The flavors balance perfectly—not too sweet, not too tangy—just right. And the texture? Forget about it. The ricotta keeps it luxuriously soft, while the olive oil adds this subtle richness that makes it feel fancier than your average dessert. Plus, it comes together faster than you can preheat your oven. Whether it’s a cozy Sunday brunch or a holiday table centerpiece, this cake never fails to wow. Trust me, once you try it, you’ll be as obsessed as I am.
Why You’ll Love This Cranberry Ricotta Olive Oil Cake
This cake isn’t just delicious—it’s downright magical. Here’s why you’ll fall head over heels:
- Moist texture for days: The ricotta and olive oil team up to create the most tender, melt-in-your-mouth crumb you’ve ever tasted. No dry cake syndrome here!
- Perfect sweet-tart balance: Tart cranberries cut through the richness, while the subtle sweetness keeps you coming back for another slice (or three).
- Simple ingredients, big flavor: No fancy pantry items needed—just staple ingredients that shine when combined the right way.
- Holiday hero or everyday treat: Fancy enough for Christmas dinner but easy enough for Tuesday night cravings.
- A welcome twist on tradition: Forget basic vanilla—this cake surprises and delights with every bite.
Seriously, what’s not to love? It’s the cake that keeps on giving. You can find more amazing cake recipes here.
Ingredients for Cranberry Ricotta Olive Oil Cake
Here’s everything you’ll need to make this beauty—trust me, it’s worth every single ingredient:
- 1 1/2 cups all-purpose flour (spooned and leveled—no packing!)
- 2 teaspoons baking powder (make sure it’s fresh)
- 1/2 teaspoon salt (I always use kosher)
- 1 cup ricotta cheese (whole milk for maximum creaminess)
- 3/4 cup granulated sugar (I’ve tried less, but this is the sweet spot)
- 3 large eggs (room temperature—this matters!)
- 1/2 cup olive oil (the good stuff you’d actually drizzle on bread)
- 1 teaspoon vanilla extract (real deal, not imitation)
- 1 cup fresh cranberries (halve the big ones so they distribute evenly)
Ingredient Notes & Substitutions
No fresh cranberries? No problem—dried ones work too (just soak them in warm water first to plump up). If ricotta’s missing from your fridge, Greek yogurt makes a great stand-in. And about those room-temperature eggs? They blend smoother into the batter, giving you that perfect, even texture. (Pro tip: If you forgot to take them out, just pop the whole eggs in warm water for 5 minutes!)
How to Make Cranberry Ricotta Olive Oil Cake
Alright, let’s get baking! This cake comes together so easily—just follow these steps, and you’ll have a showstopper in no time:
- Preheat & prep: Start by heating your oven to 350°F (175°C). Grease a 9-inch cake pan generously—I like using butter or a light spray of olive oil.
- Dry team: In a medium bowl, whisk together the flour, baking powder, and salt. No lumps allowed!
- Wet magic: In a larger bowl, beat the ricotta and sugar until smooth. Add eggs one at a time, mixing well after each. Drizzle in the olive oil and vanilla, stirring until it’s all silky and combined.
- Bring it together: Gently fold the dry ingredients into the wet mixture—just until you don’t see streaks of flour. Overmixing is the enemy of tenderness!
- Cranberry time: Carefully fold in those gorgeous cranberries. I like to reserve a handful to scatter on top for extra pop.
- Bake it up: Pour the batter into your prepared pan and smooth the top. Bake for 40-45 minutes—your kitchen will smell heavenly!
Baking and Cooling Tips
To check doneness, insert a toothpick near the center—it should come out with moist crumbs, not wet batter. Let the cake cool in the pan for 10 minutes (patience is hard, I know!). Then, run a knife around the edges and transfer to a wire rack. This prevents sinking and keeps that perfect crumb intact!
Tips for the Perfect Cranberry Ricotta Olive Oil Cake
Want to take your cake from good to “Oh my goodness, give me the recipe!” status? Here are my tried-and-true secrets:
- Sift those dry ingredients – It makes the texture impossibly light, no dense spots here!
- Set that timer early – Check at 35 minutes to avoid overbaking. The edges should pull away just slightly from the pan.
- Zest it up – Add orange zest to the batter if you love a bright citrus kick with the cranberries.
- Temperature matters – Cool the cake completely before slicing – I know it’s hard to wait, but it’s worth it for clean cuts.
Follow these, and you’ll be the cake hero every time. For more dessert inspiration, check out our Pinterest!
Serving and Storing Cranberry Ricotta Olive Oil Cake
Oh, the joy of serving this cake! For pure heaven, slice it while still slightly warm and top with a dollop of lightly sweetened whipped cream. The way the cream melts into those tart cranberry pockets? Absolute perfection. If you’re feeling fancy, a dusting of powdered sugar or a drizzle of honey takes it over the top.
Now, about leftovers (if you’re lucky enough to have any!). This cake keeps beautifully in an airtight container at room temperature for about 3 days. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to a month. Just thaw at room temperature when cravings strike—it’ll taste just as amazing as the day you baked it. Pro tip: Pop a frozen slice in the toaster oven for a few minutes to revive that fresh-from-the-oven magic!
Cranberry Ricotta Olive Oil Cake FAQs
Got questions? I’ve got answers! Here are the ones I hear most about this cake:
Can I use frozen cranberries? Absolutely! Just thaw them completely first (overnight in the fridge works best) and pat them dry with paper towels. Frozen berries release extra moisture, so this step keeps your batter from getting soggy. I actually keep a bag in my freezer year-round for cake emergencies!
Can I omit ricotta? While ricotta gives that signature creamy texture, plain Greek yogurt makes a great substitute in a pinch. Use the same amount—just expect a slightly tangier flavor (which I love with the cranberries!).
Why olive oil? Two words: moisture and richness. Butter can make cakes dry out faster, but olive oil keeps every bite tender for days. Plus, good olive oil adds this subtle fruity depth that makes people go, “Wait, what’s that amazing flavor?” – exactly the reaction you want!
Nutritional Information
Just so you know what you’re biting into—estimates vary based on brands, but per slice you’re looking at roughly 280 calories, 14g fat, 32g carbs, and 6g protein. Not bad for something this delicious, right?
Try this cake and share your twist in the comments—I’d love to hear how it turns out!
Print
1 Amazing Cranberry Ricotta Olive Oil Cake You’ll Crave Daily
- Total Time: 1 hour
- Yield: 1 cake (8 servings)
- Diet: Vegetarian
Description
A moist and flavorful cake combining the tartness of cranberries with the creaminess of ricotta, enriched with olive oil for a unique texture.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup ricotta cheese
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup olive oil
- 1 teaspoon vanilla extract
- 1 cup fresh cranberries
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, mix ricotta, sugar, eggs, olive oil, and vanilla until smooth.
- Combine the wet and dry ingredients, stirring until just blended.
- Fold in the cranberries gently.
- Pour the batter into the prepared pan and bake for 40-45 minutes.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
Notes
- Ensure all ingredients are at room temperature for best results.
- You can substitute dried cranberries if fresh ones are not available.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
