Rosemary Olive Oil Cake

Name: Rosemary Olive Oil Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 servings
Ingredients: 1 cup olive oil; 1 tablespoon fresh rosemary, chopped; 1 cup granulated sugar; 3 large eggs; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup whole milk

Highlighted under: Delicious Desserts Made Simple

I absolutely love baking with olive oil, and this Rosemary Olive Oil Cake has become a favorite in our home. The combination of fragrant rosemary and rich, fruity olive oil creates a uniquely delicious dessert that surprises everyone. I find that the olive oil gives the cake a moist texture while allowing the rosemary to shine. It’s perfect for afternoon tea or as a light dessert after dinner, making it a versatile treat that pairs wonderfully with a dollop of whipped cream or fresh berries.

Created by

Ella

Last updated on 2026-02-13T16:46:19.330Z

During one of my explorations into using herbs in desserts, I stumbled upon the idea of incorporating rosemary into a cake. To my surprise, the earthy and aromatic notes of rosemary lifted the flavors of the olive oil beautifully. I remember serving it at a gathering, and it was the unexpected hit of the evening.

One key tip I learned through my trials is to infuse the olive oil with rosemary beforehand. This allows the herb’s flavor to permeate the oil, enhancing the cake's overall taste. Each bite is a delightful balance of sweet and savory that keeps everyone coming back for more!

Why You Will Love This Cake
Unique flavor combination of rosemary and olive oil
Moist, tender texture that lingers on the palate
Great for any occasion, from brunch to dessert

The Role of Olive Oil

Using olive oil in baking not only adds a distinct flavor but also enhances the cake's moisture. Unlike butter, which can create a denser crumb, olive oil introduces a light and tender texture that feels luxurious on the palate. I recommend using high-quality, fruity olive oil, as its natural flavors will elevate the overall taste of the cake.

Additionally, olive oil has a higher smoke point than butter, making it perfect for baking at higher temperatures. This means you can achieve that golden crust without worrying about the oil breaking down. Just be cautious not to use extra virgin oil with strong herbaceous notes, which might overpower the cake's delicate rosemary flavor.

Why Fresh Herbs Matter

Using fresh rosemary in this recipe not only provides superior aroma but also releases essential oils that add depth to the cake. Fresh herbs will impart more vibrant flavors than dried herbs, so I always recommend chopping them right before use. This ensures you preserve their potent qualities, resulting in a cake that bursts with herbal notes.

If you find yourself without fresh rosemary, you can substitute with dried rosemary at a reduced amount—about one-third of the fresh measurement. However, keep in mind that the flavor may be more muted, so if you can source quality fresh rosemary, it will be well worth it for this cake.

Tips for Perfect Baking

When pouring the batter into the cake pan, use a spatula to spread it evenly, helping eliminate air bubbles that can form during mixing. This step can prevent the cake from rising unevenly, ensuring a beautifully domed top. To confirm doneness, look for golden edges and a spring back in the center; it should not feel wet when you gently press it.

For stowing leftovers, wrap your cooled cake in plastic wrap or store it in an airtight container at room temperature for up to three days. If you'd like to enjoy this cake later, feel free to freeze it. Simply slice it, place layers between parchment paper, and store in a sealed bag for up to three months for optimal freshness.

Ingredients

Gather the following ingredients to make this delightful cake:

For the Cake

1 cup olive oil
1 tablespoon fresh rosemary, chopped
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup whole milk

Make sure you measure all the ingredients accurately for the best results!

Instructions

Follow these steps to create your Rosemary Olive Oil Cake:

Prepare the Olive Oil

In a small saucepan, gently heat the olive oil over low heat. Add the chopped rosemary and let it infuse for about 5 minutes. Remove from heat and allow it to cool slightly.

Mix Wet Ingredients

In a mixing bowl, whisk together the granulated sugar and eggs until pale and fluffy. Incorporate the cooled olive oil and vanilla extract, mixing until well combined.

Combine Dry Ingredients

In another bowl, sift together the flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, alternating with the milk. Mix until just combined.

Bake the Cake

Preheat your oven to 350°F (175°C). Pour the batter into a greased and floured cake pan. Bake for about 30 minutes or until a toothpick inserted in the center comes out clean.

Cool and Serve

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Allow it to cool completely before slicing and serving.

Enjoy your flavorful Rosemary Olive Oil Cake!

Pro Tips

For an extra touch, consider drizzling a bit of honey over the cake before serving.

Serving Suggestions

This Rosemary Olive Oil Cake shines on its own, but I love to dress it up with a dollop of freshly whipped cream or a handful of seasonal berries. A light dusting of powdered sugar can also enhance its visual appeal, giving it that sophisticated touch for gatherings.

For a delightful contrast, consider serving it with a citrus compote or a homemade lemon curd. The bright flavors of citrus pair beautifully with the herbaceous notes of rosemary, creating a refreshing flavor experience that’s hard to resist.

Variations to Try

Feel free to experiment by incorporating your favorite flavors into this cake. For a Mediterranean twist, add chopped olives or sun-dried tomatoes for a savory note. Alternatively, replace the rosemary with other fresh herbs like thyme or basil to create a unique profile that suits your taste preferences.

Mixing in finely grated lemon or orange zest can also elevate the cake’s flavor, providing a vibrant and fragrant twist. Just remember to adjust the sugar slightly if you're adding extra moisture from citrus; this keeps your cake perfectly balanced without being overly sweet.

Questions About Recipes

→ Can I use dried rosemary instead of fresh?

Yes, but use about half the amount since dried rosemary is more potent.

→ What can I substitute if I don't have olive oil?

You can use vegetable oil or melted coconut oil as an alternative.

→ How should I store the cake?

Store it in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

→ Can I make this cake in advance?

Absolutely! This cake can be made a day ahead and tastes even better as the flavors develop.