If you’ve never baked with olive oil before, my raspberry olive oil cake is the perfect place to start! Unlike butter-based cakes that can feel heavy, the olive oil and Greek yogurt in my cake recipe combine to create a crumb that is impossibly moist, light, and tender. Bursting with tart raspberries and a hint of bright lemon zest, it’s a sophisticated dessert that isn’t too sweet. So it’s just as perfect for a morning coffee break as it is for a weekend celebration!
Moist Olive Oil and Yogurt Cake
By pairing buttery olive oil with creamy Greek yogurt, this rustic cake gets a double-dose of moisture and a subtle tangy flavor that’s irresistible. Raspberries add a tart twist that keeps the cake from tasting overly-sugary, but other berries can easily be swapped in (or left out).
Beyond its incredible texture, I love how simple this cake is! No extra equipment or technique is required. Just combine the ingredients, fold in the raspberries, pour the batter into a cake pan, and bake. It comes out with a crisp, golden crust as good as a skillet cake!
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Get an Extra Crunchy Crust!
Olive oil cakes naturally end up with a browned crust that is crisper than the soft, melt-in-your-mouth interior. But if you want to add a sweet crunch for the perfect finish (trust me, you’ll want to!), sprinkle 1-2 tablespoons of Turbinado sugar over top before baking.
Raspberry Olive Oil Cake Recipe
Equipment
- Kitchen Scale (optional)
- 11-inch Round Cake Pan
Ingredients
For the Cake:
- 3 cups all-purpose flour *
- 1 tablespoon baking powder
- 1½ cups granulated sugar
- 4 large eggs room temperature
- 1 cup olive oil **
- 1 cup plain Greek yogurt room temperature***
- 1 tablespoon lemon zest (from 1 lemon)****
- 1 cup raspberries fresh or frozen*****
Optional Toppings:
- 2 cups whipped cream
- 2 cups fresh raspberries
Instructions
- Preheat oven to 350°F. Grease an 11-inch round cake pan and set aside.
- In a large bowl, whisk the flour, baking powder, and sugar together. Set aside.3 cups all-purpose flour, 1 tablespoon baking powder, 1½ cups granulated sugar
- In a separate, medium bowl, whisk the eggs, olive oil, and Greek yogurt together until everything is well combined.4 large eggs, 1 cup olive oil, 1 cup plain Greek yogurt
- Pour the wet ingredients over the dry ingredients mixing until everything is just combined.
- Add the lemon zest and raspberries and with the help of a spatula fold them into the batter.1 tablespoon lemon zest, 1 cup raspberries
- Pour into the prepared cake pan and take to the oven, bake for 35-40 minutes, or until done. Remove from the oven and transfer to a wire rack. Let it cool down completely before decorating.
- Once the cake is no longer hot spread the whipped cream on top. Finish topping with the fresh raspberries and serve.2 cups whipped cream, 2 cups fresh raspberries
Notes
- Measure the flour using the spoon-and-level method to avoid a dense, dry cake.
- For an extra kick of citrus flavor, rub the lemon zest into the granulated sugar to release its essential oils.
- Optionally add ½ teaspoon of fine sea salt to your dry ingredients for a less sweet cake.
- Make sure the wet ingredients are fully combined and smooth to avoid a greasy cake.
- Don’t overmix the batter, or your cake will turn out dense and gluey.
- If using frozen raspberries, do not thaw them first, or they will dye your batter pink.
- Toss your raspberries in 1 tbsp of flour (taken from the 3 cups already measured) before folding them into the batter to prevent sinking.
- Once you pour the batter into the pan, tap the pan firmly on the counter 3-4 times to force out any air bubbles for a more even crumb.
- Optionally sprinkle 1-2 tbsp of turbinado sugar over top before baking to add a crunchy crust!
- Wait to add whipped cream and berries until just before serving to avoid a soggy mess!
- 9×13-inch: Bake for 30-35 minutes; cake will be shorter.
- 10-12 cup Bundt: Grease well and bake for 45-50 minutes for a show-stopper.
How to Make Olive Oil Cake with Raspberries Step-by-Step
Prep: Gather the list of ingredients for this easy olive oil cake recipe. Bring the eggs and yogurt to room temperature for 15-30 minutes before beginning. Preheat your oven to 350°F, grease an 11-inch round cake pan with olive oil or nonstick spray, and set aside. Zest the lemon.
Whisk the Dry Ingredients: In a large bowl, whisk together 3 cups of all-purpose flour, 1 tablespoon of baking powder, and 1½ cups of granulated sugar. (Measure your flour using the spoon-and-level method to avoid a dense, dry cake). Set aside.
Beat the Wet Ingredients: In a separate medium bowl, whisk together 4 large room-temperature eggs, 1 cup of olive oil, and 1 cup of room-temperature plain Greek yogurt, until everything is well combined. (Make sure it’s fully emulsified and smooth to avoid a greasy cake.)
Combine the Batter: Pour the wet ingredients over the dry ingredients, mixing just until everything is combined. (Avoid overmixing at this point, as it can make your cake dense and gluey.)
Fold in the Fruit: Next, add 1 tablespoon of lemon zest and 1 cup of fresh or frozen raspberries (no need to thaw!), and use a spatula to gently fold them into the batter. (I like to toss my raspberries with a tablespoon of flour to prevent them from sinking in the cake as it bakes.)
Bake the Cake: Pour the batter into your prepared cake pan. (Tap the pan on the counter a few times to remove any air bubbles.) Bake in the 350°F oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Cool, Top, and Serve: Remove the baked olive oil cake from the oven, and transfer it to a wire rack to cool completely. Then decorate with 2 cups of whipped cream and 2 cups of fresh raspberries, if desired.
How to Store and Freeze
Store raspberry olive oil cake in an airtight container, or covered with a cloche. I don’t recommend storing it with whipped cream on top, because it will soak into it.
- Room Temp: Store at room temperature for up to 4 days.
- Fridge: Store in the refrigerator for up to 1 week. Because of the olive oil, this cake won’t seize or harden in the cold like butter-based cakes do. It stays perfectly tender and soft even when chilled!
- Freezer: For longer storage, you can freeze the cake wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil, for up to 3 months. Let thaw overnight in the refrigerator before topping and serving.
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