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Ricotta Cake with Fig Jam and Honey Whipped Cream

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes


Ricotta Cake

  • ½ cup vegetable oil
  • ¾ cup granulated sugar
  • ¼ cup honey
  • 1 cup whole milk ricotta room temperature
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 ½ cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • ½ cup fig jam

Honey Whipped Cream

  • 1 cup heavy cream
  • 2 tbsp honey
  • ½ tsp vanilla extract


  • Additional fig jam
  • Honey
  • Fresh figs


To make the ricotta cake:

  • Preheat oven to 350°F and butter and flour a 9-inch springform pan.
  • In a large bowl, combine oil, sugar, honey, ricotta, and vanilla. Mix on medium speed with an electric mixer until ingredients are well combined. Add eggs and mix well.
  • Add flour, baking powder, and salt; mix until incorporated.
  • Remove ¼ cup of cake batter and whisk together with ½ cup fig jam and 4 to 6 tablespoons of water. (The goal here is a drizzling consistency.) Set aside.
  • Pour cake batter into the prepared springform pan. Dollop fig jam mixture over the top of the cake and use a toothpick or knife to swirl it into the batter.
  • Bake for 40 to 45 minutes or until cake is set in the center and a toothpick inserted into the center comes out clean. Let cake cool completely.

To make the honey whipped cream:

  • In the bowl of a stand mixer with the whisk attachment, whip heavy cream, honey, and vanilla on medium-high speed until slightly stiff peaks form.
  • Spread whipped cream over the top of the cooled cake and use the back of a spoon to create “swoops” all over.
  • Drizzle fig jam and honey over the whipped cream and arrange figs on top. Cut into slices to serve.
  • Store cake covered in the refrigerator.


Ricotta Cake adapted from Ina Garten. All images and text ©Bethcakes.