There is nothing quite like a moist, tender cake that bursts with the freshness of ripe raspberries and the rich earthiness of olive oil. The Raspberry Olive Oil Cake Recipe is exactly that kind of wonderful treat—a harmonious blend of vibrant fruit, luscious texture, and a subtle citrus zing from lemon zest. Imagine slicing into this beautiful cake, the aroma inviting you in, the crumb perfectly soft and springy, complemented by fluffy whipped cream and fresh raspberries on top. It’s an effortlessly impressive cake that feels special yet is incredibly simple to make, perfect for sharing with loved ones or treating yourself to a delightful afternoon indulgence.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is your first step toward creating the perfect Raspberry Olive Oil Cake Recipe. Each element plays a distinct role—from the flour that gives structure to the delicate crumb, to the olive oil that imparts moisture and a subtle fruity depth, and the fresh raspberries that provide bursts of tart juiciness throughout.
- 3 cups flour: This forms the base, ensuring your cake holds together with a tender crumb.
- 3 tsp baking powder: Your secret weapon for a light and fluffy texture.
- 1 ½ cups sugar: Balances the tartness of the raspberries and enhances the cake’s sweetness.
- 4 eggs: Adds richness and helps bind the ingredients beautifully.
- 1 cup olive oil: Provides moistness and a subtle fruity note that’s essential for this recipe.
- 1 ¼ cups Greek yogurt: Gives softness and a slight tang to complement the lemon zest.
- 1 tbsp lemon zest: Brightens the whole cake with a fresh citrus aroma.
- 1 cup raspberries: Mixed into the batter for juicy pockets of flavor.
- 2 cups whipped cream: Perfect creamy topping to balance the fruity flavors.
- 2 cups fresh raspberries: For a gorgeous and delicious finish on top.
How to Make Raspberry Olive Oil Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350 degrees Fahrenheit. Grease an 11-inch cake pan thoroughly to ensure your Raspberry Olive Oil Cake Recipe releases easily after baking. Setting this up early makes the rest of the process smooth and stress-free.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and sugar. This step ensures that the leavening agent is evenly distributed, giving your cake a consistent rise and perfect crumb.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk the eggs, olive oil, and Greek yogurt until the mixture is smooth and well combined. This blend provides the luxurious moisture and richness that makes this cake stand out.
Step 4: Bring Wet and Dry Together
Pour the wet mixture over the dry ingredients and gently mix until combined. Be careful not to overmix here; you want just enough incorporation to keep the cake tender and light.
Step 5: Fold in Lemon Zest and Raspberries
Delicately fold in the lemon zest and raspberries using a spatula. This step ensures those juicy bursts of raspberry and lively lemon notes are perfectly distributed without crushing the berries.
Step 6: Bake to Perfection
Pour the batter into your prepared cake pan and bake for 35 to 40 minutes. Keep an eye on the cake—when a toothpick inserted in the center comes out clean, you know it’s ready. Once baked, transfer your cake to a wire rack to cool completely before moving on to decorating.
Step 7: Add the Finishing Touches
After the cake has cooled, spread the luscious whipped cream evenly over the top. Finish by generously topping with fresh raspberries. This final flourish adds both beauty and a fresh burst of flavor that makes the Raspberry Olive Oil Cake Recipe irresistible.
How to Serve Raspberry Olive Oil Cake Recipe
Garnishes
Fresh raspberries paired with airy whipped cream naturally complement this cake, but don’t stop there. Consider adding a sprinkle of powdered sugar or a few fresh mint leaves for an elegant touch that will delight your guests visually and taste-wise.
Side Dishes
This cake is fantastic on its own, but it pairs beautifully with a scoop of vanilla ice cream or a simple fruit salad for those looking to round out their dessert experience with extra brightness and variety.
Creative Ways to Present
Impress everyone by slicing the cake into neat wedges and serving atop decorative plates with a drizzle of raspberry sauce or a thin scattering of toasted almonds for crunch. You can also layer this cake with whipped cream and fresh raspberries in an elegant trifle dish for a show-stopping presentation.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover Raspberry Olive Oil Cake Recipe securely with plastic wrap or keep it in an airtight container. Store it in the refrigerator to maintain freshness and moisture, where it will stay delicious for up to three days.
Freezing
If you want to save some for later, wrap the cake tightly in plastic wrap followed by aluminum foil before freezing. The cake freezes well and can be kept for up to two months. When you’re ready to enjoy it, thaw overnight in the refrigerator.
Reheating
To regain that freshly baked warmth, gently warm slices in a low-temperature oven for 5 to 10 minutes or microwave for short bursts. Be cautious with the whipped cream topping; it’s best to add fresh dollops after reheating for maximum flavor and texture.
FAQs
Can I use regular yogurt instead of Greek yogurt?
Yes! While Greek yogurt is preferred for its thickness and tang, regular yogurt will work fine but may result in a slightly less dense cake. Just make sure it’s plain and unsweetened.
Is it essential to use olive oil? Can I substitute with another oil?
Olive oil gives this cake its characteristic fruity richness, so using a mild extra-virgin olive oil is best. If you must substitute, opt for a light-flavored oil like canola, but expect a subtle difference in taste.
How do I prevent the raspberries from sinking to the bottom?
Gently folding the berries into the batter and using fresh or frozen (not thawed) raspberries helps. Also, tossing berries in a bit of flour before mixing can prevent sinking by giving them a thin coating that helps suspend them in the batter.
Can this cake be made dairy-free?
With some adjustments, yes—swap the Greek yogurt for a dairy-free alternative like coconut yogurt, and use a suitable whipped topping. Keep in mind that texture and flavor might vary slightly, but it will still be delicious.
Is the cake suitable for freezing after it has been frosted?
It’s best to freeze the cake unfrosted. The whipped cream topping can become watery and lose its structure upon thawing. Add fresh whipped cream and raspberries only after you thaw and are ready to serve.
Final Thoughts
Embracing the Raspberry Olive Oil Cake Recipe is like inviting a little burst of sunshine into your kitchen. It’s a recipe that’s both approachable and special, perfect for celebrations or simply brightening your day. Give it a try—you might just find your new favorite cake to make and share again and again!
Print
Raspberry Olive Oil Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 to 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Raspberry Olive Oil Cake is a moist and tender dessert bursting with fresh raspberries and the rich flavor of olive oil. It’s enhanced by tangy Greek yogurt and bright lemon zest, topped with fluffy whipped cream and fresh raspberries for a beautifully balanced cake perfect for any occasion.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 3 tsp baking powder
- 1 ½ cups sugar
Wet Ingredients
- 4 eggs
- 1 cup olive oil
- 1 ¼ cups Greek yogurt
Additional Ingredients
- 1 tbsp lemon zest
- 1 cup fresh raspberries (folded into batter)
Topping
- 2 cups whipped cream
- 2 cups fresh raspberries (for garnish)
Instructions
- Prepare Pan and Oven: Preheat your oven to 350°F (175°C). Grease an 11-inch cake pan thoroughly and set it aside to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and sugar until evenly combined. This ensures even leavening and sweetness throughout the cake.
- Combine Wet Ingredients: In a separate bowl, vigorously whisk the eggs, olive oil, and Greek yogurt until the mixture is smooth and uniform. This blend adds moisture and richness to the cake.
- Combine Wet and Dry: Pour the wet mixture over the dry ingredients and gently mix until just combined. Avoid overmixing to keep the cake light and tender.
- Fold in Flavorings and Berries: Add the lemon zest and 1 cup of fresh raspberries to the batter. Using a spatula, carefully fold them in to evenly distribute without crushing the berries.
- Bake the Cake: Transfer the batter into the prepared cake pan. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and place on a wire rack to cool completely.
- Decorate and Serve: When the cake has cooled, spread the whipped cream evenly over the top. Garnish with the remaining 2 cups of fresh raspberries. Slice into 8 to 8 portions and serve.
Notes
- Use fresh and ripe raspberries for the best flavor and texture.
- Ensure the cake is completely cool before adding whipped cream to prevent melting.
- You can substitute Greek yogurt with regular yogurt if desired, but maintain the same quantity.
- For a dairy-free version, use a plant-based yogurt and whipped topping.
- This cake pairs wonderfully with a cup of tea or coffee as a light dessert.
