This Cacio e Pepe Olive Oil Cake is perfect for people who want a sweet treat that’s not too sweet. Yes, there’s sugar, but the olive oil mellows it out, and the parmesan cheese and black pepper give it the savory balance. Serve with some extra parmesan sprinkled on top or a dollop of lightly sweetened whipped cream. A fun take on a classic pasta dish you know and love.
Ingredients
- Flour: standard all purpose flour. I like to use unbleached so it’s not as chemical-y
- Baking powder & baking soda: leavening agents
- Kosher salt: brings out all the flavors
- Black pepper: the “pepe” of “cacio e pepe” - you need more than you might think to get the flavor across. Fresh cracked black pepper is crucial for this recipe so the flavor shines through and tastes fresh.
- Granulated sugar: just a bit of granulated sugar because it’s still a cake 🙂
- Eggs: to bring moisture and bind everything together.
- Extra virgin olive oil: olive oil of the olive oil cake – you’ll want to use an extra virgin olive oil that you like the flavor of, because it’ll really impact the end result of the cake. If you want a milder flavor, just use “olive oil” instead of “extra virgin olive oil” because it’s been processed more and therefore has a weaker flavor.
- Whole milk: Bring a bit of moisture and liquid – you could also use 2% milk, but I wouldn’t recommend fat free milk.
- Ricotta cheese: whole milk ricotta. similar to adding sour cream to a cake, ricotta cheese brings a great moist texture and a mild cheesy flavor, amplifying the cacio of cacio e pepe.
- Parmigiano reggiano: freshly grated parmigiano reggiano is best for this recipe to ensure it melts properly and has the freshest, strongest flavor. Skip the pre-grated cheese for this one.
- You could use pecorino romano cheese if you're in a pinch.
Step by step instructions
1. In a medium bowl, combine dry ingredients.
2. In a large bowl, whisk eggs and sugar together until a shade paler and frothy.
3. To the egg mixture, whisk in the whole milk, ricotta cheese, and extra virgin olive oil.
4. To the wet ingredients, add the dry mixture and whisk until 80% combined.
5. Add the parmesan cheese and whisk until fully combined, being careful to not over whisk.
6. Transfer to a prepared baking pan and bake until cooked through.
Tips and tricks
- Grate your own parmigiano cheese fresh, it melts better and tastes better.
- Use an oven thermometer so you can monitor the temperature of your oven.
- To test if your cake is cooked through, insert a cake tester or toothpick into the center of the cake – if it comes out with just a few crumbs it’s ready, if it comes out with any raw batter it needs some more time.
- Gently bang the batter in the baking pan before you bake it to let any air bubbles out.
- To prepare a cake pan, I like to use both parchment paper and baking spray to ensure it doesn't stick.
- I like to use a springform pan so I can avoid having to flip the cake over.
- Let the cake cool in the pan for at least 10 minutes to set, then remove and transfer to a wire rack to cool completely.
Serving suggestions
Since this cake is a little different than your ordinary sweet-focused cake, you might be wondering how to best serve it. My suggestions are below!
- With a dollop of homemade mildly sweetened whipped cream
- Scoop of vanilla ice cream
- Dusting of more parmesan cheese
- Drizzle of extra virgin olive oil
Storage
Because this cake has cheese in it, it’s best stored in the fridge in an airtight container or bag for up to 4 days.
FAQs
Sure! I’d recommend canola or vegetable oil. You will miss out on the flavor that olive oil brings, though.
Parmesan can be made anywhere, but parmigiano reggiano is PDO (protected designation of origin) and is made in Italy using traditional methods, therefore is generally of higher quality. More on this here.
It brings moisture (similar to other oils) plus a mild olive oil flavor that is really nice particularly paired with cacio e pepe.
Did you make this recipe? Leave a rating and review below and tag me on social!
📖 Recipe
Cacio e Pepe Olive Oil Cake
Ingredients
- 3 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoon fresh cracked black pepper
- 1 ¼ cups granulated sugar
- 3 large eggs
- 1 cup extra virgin olive oil
- 1 cup whole milk
- ¼ cup whole milk ricotta cheese
- 1 cup grated parmesan cheese
Instructions
- Preheat your oven to 350°F.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and black pepper.
- In a large bowl, whisk together the granulated sugar and eggs until a shade paler and frothy on top.
- To the egg mixture, add the extra virgin olive oil, whole milk, and ricotta cheese. whisk to combine.
- Add the flour mixture to the wet mixture and whisk to combine about 80% of the way.
- Add the parmesan cheese and finish whisking to combine everything together.
- Transfer to a prepared (sprayed & parchment paper) 9" baking pan and bake 40-50 minutes until cooked through and lightly golden on top.
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