If you’ve never baked with olive oil before, this raspberry olive oil cake is an excellent place to begin. Unlike butter-based cakes that can feel heavy, olive oil and Greek yogurt combine to produce a crumb that is exceptionally moist, light, and tender. Bright lemon zest and tart raspberries keep the flavor balanced so the cake never tastes overly sweet, making it perfect for coffee breaks or weekend celebrations.
Moist Olive Oil and Yogurt Cake
By combining fruity olive oil with creamy Greek yogurt, this rustic cake gets a double dose of moisture and a subtle tang that’s irresistible. Raspberries bring a pleasant tartness that prevents the cake from becoming cloying; you can also substitute other berries if desired.
This recipe is wonderfully simple: no special equipment or advanced technique is needed. Mix the dry ingredients, whisk the wet ingredients, fold in the fruit, pour into a prepared pan, and bake. The cake bakes up with a crisp, golden crust that contrasts the soft interior beautifully.
Get an Extra Crunchy Crust!
Olive oil cakes naturally develop a slightly crisp, browned crust. For a sweeter, crunchier finish, sprinkle 1–2 tablespoons of turbinado sugar on top of the batter before baking.
Raspberry Olive Oil Cake Recipe
20 mins
40 mins
1 hr
Equipment
- Kitchen scale (optional)
- 11-inch round cake pan
10 slices
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 the oven to 350°F. Grease an 11-inch round cake pan and set aside.
- In a large bowl, whisk together the flour, baking powder, and sugar. Set aside.
- In a separate medium bowl, whisk the eggs, olive oil, and Greek yogurt until smooth and combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Avoid overmixing.
- Gently fold in the lemon zest and raspberries with a spatula. If using frozen raspberries, fold them in frozen to avoid coloring the batter.
- Pour the batter into the prepared pan, tap the pan a few times to release air bubbles, and optionally sprinkle 1–2 tablespoons of turbinado sugar on top.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a wire rack and cool completely.
- If desired, top with whipped cream and fresh raspberries just before serving.
Notes
*You can use cake flour for a lighter, fluffier cake.
**Choose a fruity, delicate olive oil with a subtle flavor so it doesn’t overpower the cake.
***For added flavor, try lemon- or raspberry-flavored Greek yogurt.
****Orange or grapefruit zest can be substituted for lemon zest.
*****Other berries such as strawberries, blueberries, or blackberries will also work.
Tips
- Measure flour using the spoon-and-level method to avoid a dense cake.
- Rub lemon zest into the granulated sugar to release its oils for a brighter citrus note.
- Optionally add ½ teaspoon fine sea salt to the dry ingredients to balance sweetness.
- Ensure the wet ingredients are fully emulsified so the cake bakes evenly and doesn’t appear greasy.
- Do not overmix the batter once you combine wet and dry ingredients.
- Toss raspberries in 1 tablespoon of flour (from the measured flour) before folding them in to help prevent sinking.
- Wait to add whipped cream and berries until just before serving to keep toppings fresh and avoid sogginess.
Alternative Pan Sizes
- 9×13-inch: Bake 30–35 minutes; cake will be shorter.
- 10–12 cup Bundt pan: Grease well and bake 45–50 minutes.
Make-Ahead: Olive oil cakes often taste better the next day; you can bake up to 24 hours in advance.
Storage: Store in an airtight container at room temperature up to 4 days, refrigerate up to 1 week, or freeze wrapped tightly up to 3 months.
How to Make Olive Oil Cake with Raspberries Step-by-Step
Prep: Gather ingredients and bring eggs and yogurt to room temperature for 15–30 minutes. Preheat the oven to 350°F, grease an 11-inch round cake pan, and zest the lemon.
Whisk the dry ingredients: In a large bowl, whisk 3 cups all-purpose flour, 1 tablespoon baking powder, and 1½ cups granulated sugar. Set aside.
Beat the wet ingredients: Whisk 4 large room-temperature eggs, 1 cup olive oil, and 1 cup room-temperature plain Greek yogurt until smooth and emulsified.
Combine and fold: Pour wet into dry and mix just until combined. Fold in 1 tablespoon lemon zest and 1 cup raspberries (no need to thaw frozen berries).
Bake: Pour batter into the prepared pan, tap to remove air bubbles, and bake at 350°F for 35–40 minutes or until a toothpick comes out clean.
Cool and serve: Cool on a wire rack until completely cooled. Top with whipped cream and fresh raspberries just before serving.
How to Store and Freeze
Store the cake in an airtight container or covered with a cloche. Avoid storing with whipped cream on top as it will soak in.
- Room Temp: Up to 4 days.
- Fridge: Up to 1 week; olive oil cakes remain tender when chilled.
- Freezer: Wrap in two layers of plastic wrap and one layer of foil for up to 3 months. Thaw in the fridge overnight before serving.
More Easy Cake Recipes to Try!
-
Naked Cake
-
Blueberry Bundt Cake
-
Vanilla Pound Cake
-
Light-as-Air Angel Food Cake
