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, the combination of olive oil and Greek yogurt yields a crumb that is incredibly moist, light, and tender. Tart raspberries and a touch of bright lemon zest keep the cake balanced and not overly sweet, so it’s just as lovely with morning coffee as it is for a weekend celebration.
Moist Olive Oil and Yogurt Cake
By pairing fruity olive oil with creamy Greek yogurt, this rustic cake gets a double dose of moisture and a subtle tang that’s irresistible. Raspberries add a bright, tart note that prevents the cake from tasting too sweet; you can substitute other berries if you prefer. The recipe is straightforward—no special equipment or advanced technique required. Simply mix the dry ingredients, whisk the wet ingredients, combine, fold in the fruit, and bake. The result is a golden crust with a soft interior.
Get an Extra Crunchy Crust!
Olive oil cakes naturally develop a pleasantly crisp, browned crust that contrasts the tender interior. If you want a little more crunch and sparkle, sprinkle 1–2 tablespoons of turbinado sugar on top before baking—it’s an optional finishing touch that I highly recommend.
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 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 well combined.
- Pour the wet ingredients over the dry and mix until just combined.
- Add the lemon zest and raspberries, then gently fold them into the batter with a spatula.
- Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and cool completely before decorating.
- Once cooled, spread whipped cream on top if using, finish with fresh raspberries, and serve.
Notes
*You can use cake flour for a lighter, fluffier texture.
**Choose a fruity, delicate olive oil with a subtle flavor.
***For extra flavor, try lemon- or raspberry-flavored Greek yogurt.
****Orange or grapefruit zest can be substituted for the lemon zest.
*****Other berries — strawberries, blueberries, or blackberries — can replace the raspberries.
Becky’s Top Tips
- Measure flour using the spoon-and-level method to avoid a dense cake.
- Rub lemon zest into the sugar to release aromatic oils for extra citrus flavor.
- Optionally add ½ teaspoon fine sea salt to the dry ingredients to balance sweetness.
- Make sure the wet mixture is fully emulsified and smooth to avoid a greasy texture.
- Do not overmix the batter; overmixing leads to a dense, gluey cake.
- If using frozen raspberries, fold them in frozen to avoid turning the batter pink.
- Toss raspberries with 1 tablespoon of flour (from the measured flour) to prevent them from sinking.
- Tap the pan firmly on the counter 3–4 times to release air bubbles for an even crumb.
- Sprinkling 1–2 tbsp turbinado sugar on top before baking adds a lovely crunchy crust.
- Add whipped cream and berries just before serving to prevent sogginess.
Alternative Pan Sizes
- 9×13-inch: Bake 30–35 minutes; cake will be shorter.
- 10–12 cup Bundt: Grease well and bake 45–50 minutes.
Make-Ahead
Olive oil cakes often taste even better the next day, so you can make it up to 24 hours in advance.
Storage
Store the cake in an airtight container at room temperature up to 4 days, in the refrigerator up to 1 week, or frozen (wrapped twice in plastic wrap and once in foil) for up to 3 months. Thaw overnight in the refrigerator before serving.
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 together 3 cups all-purpose flour, 1 tablespoon baking powder, and 1½ cups granulated sugar. Measure flour using the spoon-and-level method to avoid a dense cake. Set aside.
Beat the Wet Ingredients: In a medium bowl, whisk 4 large room-temperature eggs, 1 cup olive oil, and 1 cup room-temperature plain Greek yogurt until smooth and emulsified.
Combine the Batter: Pour the wet mixture into the dry ingredients and stir until just combined. Avoid overmixing to keep the crumb tender.
Fold in the Fruit: Add 1 tablespoon lemon zest and 1 cup raspberries (fresh or frozen) and fold gently with a spatula. Tossing raspberries with a tablespoon of flour helps keep them from sinking.
Bake the Cake: Pour the batter into the prepared pan, tap the pan a few times to release air bubbles, and bake at 350°F for 35–40 minutes or until a toothpick comes out clean.
Cool, Top, and Serve: Transfer the cake to a wire rack and cool completely. Top with whipped cream and fresh raspberries just before serving.
How to Store and Freeze
Store the cake in an airtight container or under a cloche. Avoid storing with whipped cream on top, as it will soak into the cake.
- Room temperature: Up to 4 days.
- Refrigerator: Up to 1 week; the cake stays tender even when chilled because it’s oil-based.
- Freezer: Wrap in two layers of plastic wrap and one layer of foil for up to 3 months. Thaw overnight in the refrigerator before topping and serving.
More Easy Cake Recipes to Try!
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Naked Cake
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Blueberry Bundt Cake
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Vanilla Pound Cake
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Light-as-Air Angel Food Cake
