Olive Oil Rosemary Cake Recipe – Easy Moist Mediterranean Dessert

Introduction

The first time I pulled a golden Olive Oil Rosemary Cake from my oven, the aroma alone was enough to make me pause—fresh rosemary mingling with the fruity scent of olive oil, all wrapped in a gentle citrus hug. Honestly, it was one of those moments where you know you’ve stumbled onto something special. I’d heard about Mediterranean cakes made with olive oil, but I was a skeptic… until I tried it. The result? A moist, tender crumb that’s not greasy at all, but somehow rich and light at the same time.

I grew up with butter-heavy desserts, but after discovering the magic of an olive oil rosemary cake, I started baking it for almost every occasion—Sunday brunches, cozy coffee breaks, and even as a “just because” treat when I crave a slice of something comforting. It’s a cake that feels rustic and sophisticated at once. The rosemary isn’t overpowering, just fragrant enough to make people wonder what your secret is. And that Mediterranean vibe? It’s real. This cake is sunshine on a plate, perfect for anyone who loves dessert but doesn’t want it to be overly sweet or fussy.

As someone who’s baked this cake more times than I can count, I can say it’s totally reliable—even when you’re distracted (hello, kids running through the kitchen). Whether you’re new to baking or a seasoned pro, this olive oil rosemary cake is the kind of recipe that delivers every time. You’ll love that it’s easy, wholesome, and absolutely irresistible. Let’s talk about why this cake deserves a spot in your recipe box!

Why You’ll Love This Recipe

If you’re searching for a dessert that’s both unique and crowd-pleasing, this olive oil rosemary cake checks every box. After making it for family, friends, and even a picky neighbor who “doesn’t like herbs in cake,” I can say with confidence—this is a recipe that surprises people in the best way.

• Quick & Easy: Whips up in under an hour—no need for fancy mixers or complicated steps. Perfect for last-minute gatherings or a weeknight treat.
• Simple Ingredients: You probably have everything you need already. No specialty flours or hard-to-find spices. Olive oil, fresh rosemary, and pantry basics do the heavy lifting here.
• Perfect for Any Occasion: Whether it’s a brunch, a holiday table, or a casual coffee date, this cake fits right in. It even works as a sweet breakfast (I won’t judge!).
• Crowd-Pleaser: Kids love the subtle sweetness, and adults rave about the aromatic twist. It’s honestly a conversation starter every time.
• Unbelievably Delicious: The combination of fruity olive oil and earthy rosemary creates a flavor that’s warm, inviting, and just different enough to make you want another slice.

What sets my olive oil rosemary cake apart is the technique—infusing the olive oil with rosemary before mixing it into the batter. It brings out a deeper flavor and, trust me, makes a world of difference. Plus, using extra-virgin olive oil gives the cake a moistness that butter just can’t match. It’s a cake that feels both wholesome and indulgent, and every time I serve it, someone asks for the recipe.

This cake isn’t just about satisfying a sweet tooth—it’s about making memories. It’s the kind of dessert that feels both nostalgic and new, with a texture that makes you close your eyes and just enjoy the moment. If you want a dessert that feels like a warm hug and tastes like a Mediterranean vacation, this olive oil rosemary cake is it.

What Ingredients You Will Need

This olive oil rosemary cake is all about freshness and balance—simple ingredients come together for big flavor. Most of what you need is probably sitting in your pantry right now, and a quick trip to the herb section (or your backyard!) for rosemary is all it takes. I’m a fan of recipes that don’t require a shopping marathon.

• For the Cake Batter:
  • All-purpose flour (200g / 1 2/3 cups) – gives the cake structure. You can swap with a 1:1 gluten-free blend if needed.
  • Granulated sugar (200g / 1 cup) – just enough for a hint of sweetness without overpowering the olive oil’s flavor.
  • Baking powder (2 teaspoons) – helps the cake rise and keeps the crumb light.
  • Baking soda (1/4 teaspoon) – for a bit of extra lift.
  • Fine sea salt (1/2 teaspoon) – balances the sweetness and brings out the rosemary.
  • Fresh rosemary (1 1/2 tablespoons, finely chopped) – the star! Use fresh for the best flavor. Dried will work in a pinch (just use half the amount).
  • Extra-virgin olive oil (160ml / 2/3 cup) – fruity and rich; choose something you’d enjoy dipping bread into. I love California Olive Ranch or Lucini.
  • Whole milk (120ml / 1/2 cup) – makes the cake tender. Use almond or oat milk for a dairy-free option.
  • Large eggs (3, room temperature) – bind everything together and add richness.
  • Lemon zest (from 1 large lemon) – brightens the flavor and pairs beautifully with rosemary.
  • Fresh lemon juice (2 tablespoons / 30ml) – for a subtle tang.
  • Pure vanilla extract (1 teaspoon) – adds warmth to the flavor profile.
• For the Optional Glaze:
  • Powdered sugar (120g / 1 cup) – creates a sweet, glossy finish.
  • Fresh lemon juice (2–3 tablespoons / 30–45ml) – thins the glaze and adds brightness.
  • Finely chopped rosemary (1/2 teaspoon) – for a pretty, aromatic touch on top.

Ingredient Tips: If you’re out of lemon, orange zest and juice work well too. I’ve also tried this recipe with part whole wheat flour (replace 1/3 of the white flour) for a nuttier flavor. For a gluten-free cake, I’ve had success with Bob’s Red Mill 1-to-1 Baking Flour. And if you’re sensitive to eggs, flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) work, though the cake will be slightly denser.

Equipment Needed

• 9-inch (23cm) round cake pan – I use a springform pan for easy release, but a regular pan works fine. If all you have is an 8-inch, just add 5 extra minutes to the baking time and check for doneness.
• Parchment paper – makes removing the cake much easier and keeps it from sticking.
• Mixing bowls – one large, one medium. Any sturdy bowl will do.
• Whisk – for blending wet and dry ingredients smoothly. A fork will work in a pinch.
• Rubber spatula – helps scrape every bit of batter from the bowl (no cake left behind!).
• Microplane or fine grater – for zesting your lemon. If you don’t have one, use a vegetable peeler and mince the peel finely.
• Measuring cups and spoons – accuracy matters here, especially with baking powder and rosemary.
• Wire rack – for cooling the cake evenly. If you don’t have one, set the pan on an upside-down baking sheet.

I’ve made this cake with the most basic tools, and it always turns out great. If you’re using a nonstick or dark cake pan, check the cake 5 minutes early as it browns faster. Keep your whisk and spatula in good shape—they make cleanup easier and your batter smooth. No need to break the bank; even budget-friendly tools work perfectly for this olive oil rosemary cake.

Preparation Method

1. Prep the Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) round cake pan with a little olive oil, then line the bottom with parchment paper. This step helps the cake release cleanly—trust me, it’s worth the extra minute.
2. Infuse the Olive Oil: In a small saucepan, gently heat the olive oil with the chopped rosemary over low heat for 2–3 minutes. Don’t let it simmer—just enough to warm the oil and release the rosemary’s aroma. Set aside and cool slightly. (This is my secret for a deeper rosemary flavor!)
3. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour (200g), granulated sugar (200g), baking powder (2 tsp), baking soda (1/4 tsp), and salt (1/2 tsp). Make sure there are no lumps—nobody wants a bite of baking soda.
4. Blend Wet Ingredients: In a separate medium bowl, whisk the eggs (3), milk (120ml), lemon zest (from 1 lemon), lemon juice (2 tbsp), and vanilla extract (1 tsp) until well combined. Slowly whisk in the cooled, infused olive oil.
5. Combine: Pour the wet ingredients into the dry, and gently fold with a spatula until just combined. Don’t overmix! The batter should be slightly lumpy and thick—overmixing makes the cake tough.
6. Bake: Pour the batter into your prepared cake pan. Smooth the top with your spatula. Bake on the center rack for 38–43 minutes, or until the top is golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs. (In my oven, 40 minutes is usually spot on.)
7. Cool: Set the pan on a wire rack for 10 minutes, then run a knife around the edge and carefully remove the cake from the pan. Let it cool completely before glazing or slicing. The cake is delicate when warm, so let it rest—patience pays off.
8. Prepare the Glaze (Optional): In a small bowl, whisk powdered sugar (120g) with 2–3 tablespoons of lemon juice and 1/2 teaspoon rosemary until smooth and pourable. Drizzle over the cooled cake and let set for 10 minutes.
9. Serve: Slice and enjoy! The cake keeps well at room temperature for a day or two, and the flavor deepens overnight.

Troubleshooting: If your cake sinks in the middle, it may need a bit more time in the oven. Top browning too quickly? Loosely tent with foil during the last 10 minutes. If your cake sticks, run a thin knife around the edge before removing. For best results, use fresh rosemary and high-quality olive oil—makes all the difference!

Cooking Tips & Techniques

There’s a bit of an art to getting an olive oil rosemary cake just right, and over the years, I’ve learned a few tricks the hard way. Here’s what I wish someone had told me from the start:

• Don’t Overmix: It’s tempting to keep stirring until the batter looks perfectly smooth, but that’s how you end up with a dense, chewy cake. Stop as soon as there are no big pockets of flour left.
• Room Temp Ingredients: Take your eggs and milk out of the fridge ahead of time. Cold ingredients can cause the batter to seize or bake unevenly. Trust me—I’ve tried to rush it, and it never works out as well.
• Infuse That Oil: Briefly warming the olive oil with rosemary isn’t just a fancy step—it brings out way more flavor. Skip this once, and you’ll taste the difference.
• Check Early: Every oven is different. Start checking your cake at the 35-minute mark. A toothpick inserted in the center should come out clean or with just a few moist crumbs—no wet batter.
• Glaze or No Glaze: Some folks love a sweet, citrusy glaze. Others prefer the cake plain with a dusting of powdered sugar. Both work beautifully—so go with your mood.

One time, I forgot the parchment paper and ended up piecing my cake back together for photos (oops). After that, I never skip lining the pan! If you’re baking in a hot kitchen, you might notice the cake browning faster—just check it a bit early. And if you want the rosemary flavor a bit milder, simply use a little less or sprinkle it only on top in the glaze. It’s all about making the recipe your own—and honestly, it’s pretty forgiving.

Variations & Adaptations

This olive oil rosemary cake is a fantastic base for experimenting—whether you want to tweak it for dietary needs or just shake up the flavor. Here are a few tried-and-true variations:

• Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free blend. I’ve used Bob’s Red Mill with great results; just be sure to check your baking powder is gluten-free, too.
• Dairy-Free: Use almond, oat, or soy milk in place of whole milk. The cake stays just as moist and flavorful.
• Citrus Twist: Orange zest and juice instead of lemon make for a sweeter, more floral cake. Sometimes I add a splash of orange blossom water for a true Mediterranean flair.
• Nutty Addition: Stir in 1/2 cup (60g) of chopped toasted almonds or pistachios for a little crunch.
• Berry Burst: Gently fold in 1 cup (150g) of fresh or frozen blueberries or raspberries before baking. The berries make it extra moist and pretty, especially for spring gatherings.
• Herb Swap: If rosemary isn’t your thing, try fresh thyme or basil for a different but equally delicious aroma.

For a personal twist, I once made this cake with Meyer lemons and a touch of honey instead of some of the sugar. The result was fragrant and a little more complex—my family loved it. If you have allergies, just double-check your substitutions. The beauty of this recipe is how easily it bends to suit your taste and needs.

Serving & Storage Suggestions

This olive oil rosemary cake is honestly best served at room temperature, where the flavors really shine. I like to slice it thick and serve it on a rustic wooden board, sometimes with a drizzle of honey or a dollop of whipped cream on the side. It pairs perfectly with a hot cup of coffee or a glass of cold-brewed tea—seriously, try it!

If you’re hosting, add a few sprigs of fresh rosemary and some lemon slices for a pretty touch. For a more decadent vibe, go with the lemon glaze and a dusting of powdered sugar on top.

To store, wrap the cake tightly in plastic wrap or keep it in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days (just let it come to room temp before serving for the best texture). It also freezes beautifully—just wrap individual slices and thaw as needed. When reheating, a quick 10 seconds in the microwave brings back that just-baked softness.

Funny enough, I think the cake gets even better after a day or two as the flavors meld together. If you’re planning ahead, bake it a day early and glaze before serving for maximum wow factor.

Nutritional Information & Benefits

A slice of this olive oil rosemary cake (about 1/10th of the cake) has roughly 260 calories, with 10g fat, 36g carbs, and 4g protein. Thanks to the olive oil, you get heart-healthy fats instead of saturated ones. Rosemary adds antioxidants, and the lemon brings vitamin C to the mix.

Using whole milk or plant-based milk keeps the cake moist without extra cholesterol, and you can easily make it dairy-free or gluten-free as needed. Just note, the cake contains eggs and wheat (unless adapted), so watch out for those allergens.

Personally, I love that I can enjoy a slice with my afternoon tea and not feel weighed down. It’s a treat that feels a little lighter but still tastes indulgent—you won’t miss the butter, I promise!

Conclusion

If you’re craving a dessert that’s both comforting and just a little bit different, this olive oil rosemary cake is the answer. It’s easy enough for any night of the week, but special enough to impress guests—especially with that fragrant rosemary and sunshine-y lemon.

Don’t be afraid to play with the flavors or make it your own. Every time I bake this, I’m reminded why I love it: the joy of sharing something homemade and a little unexpected. Whether you’re a seasoned baker or just starting, this recipe is a keeper.

If you give this olive oil rosemary cake a try, let me know how it goes! Leave a comment, share your tweaks, or snap a photo and tag me. I love seeing how these recipes find a home in your kitchen—and I hope this cake becomes a favorite for you, too. Happy baking!

Frequently Asked Questions (FAQs)

Can I use dried rosemary instead of fresh rosemary?

Yes, you can use dried rosemary, but use half the amount since dried herbs are stronger. Chop it finely so you don’t get big, chewy bits in your cake.

What kind of olive oil is best for olive oil rosemary cake?

Choose a mild, fruity extra-virgin olive oil you’d enjoy dipping bread in. Strong, peppery oils might overpower the cake, so go for a gentle, balanced flavor.

How do I prevent my cake from sticking to the pan?

Always grease your pan and line it with parchment paper. After baking, let the cake cool for 10 minutes, then run a thin knife around the edges before removing.

Can I make this cake ahead of time?

Absolutely! The flavors actually get better after a day. Bake, cool, and wrap the cake tightly. Glaze just before serving for the freshest look.

Is there a vegan version of this cake?

Yes! Substitute eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg), and use plant-based milk. The cake will be slightly denser but still moist and flavorful.

Print