Raspberry Olive Oil Cake Recipe

a slice of raspberry olive oil cake topped with whipped cream and fresh raspberries on a plate.

Course: Cake, Dessert

Cuisine: American

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings: slices

Calories: 534kcal

Author: Becky Hardin

This raspberry olive oil cake is a showstopper that stays soft for days! By pairing buttery olive oil with creamy Greek yogurt and tart raspberries, you get a sophisticated, melt-in-your-mouth dessert that isn’t too sweet.

Print Recipe

US Customary - Metric

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

*You can use cake flour for a lighter, fluffier cake.

**Use a fruity and delicate olive oil with a subtle flavor profile.

***For even more flavor, try using lemon or raspberry Greek yogurt!

****You can swap the lemon zest for orange or grapefruit zest.

*****You can sub the raspberries for another berry, like strawberries, blueberries, or blackberries.

Becky's Top Tips:

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!

Alternative Baking Pan Sizes:

9x13-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.

Make-Ahead: Olive oil cakes actually taste even better the next day, so feel free to make it 24 hours in advance of when you plan to serve it.

Storage: Store olive oil cake in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Nutrition