Easy & Moist Orange Rosemary Olive Oil Cake Recipe: A Burst of Citrus & Herb Flavor
Prepare to fall in love with this incredible Orange Rosemary Olive Oil Cake! It’s a delightful dessert that perfectly marries the bright zest of oranges with the aromatic freshness of rosemary, all suspended in an unbelievably moist and tender crumb thanks to the magic of olive oil. Forget complicated baking; this recipe is so easy to whip up, making it ideal for any occasion – from a casual weeknight treat to an elegant dinner party dessert. Its vibrant citrus and herbaceous notes make it a truly unique and memorable bake.
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If you’re already a fan of the unique texture and subtle flavors olive oil brings to baking, then you absolutely must explore more of its versatility! For more delicious olive oil cake inspiration, don’t miss my Chocolate Olive Oil Cake with Crystallized Ginger for a rich, spicy twist, or try my Vegan Olive Oil Cake with Lemon and Pistachio for a dairy-free option that doesn’t compromise on flavor or moisture. Each offers a distinct experience, highlighting the incredible potential of olive oil in sweet treats.
Discover the Mediterranean Charm: Orange Rosemary Olive Oil Cake
The inspiration for this delightful rosemary olive oil cake struck after a serious binge-watching session of the Great British Bake-Off, which ignited a passion for experimenting with olive oil in desserts. I was captivated by the idea of creating a cake that was both simple to execute and sophisticated in flavor. The goal was to develop a recipe that offered a bright, vibrant profile, moving beyond traditional butter-based bakes. After selecting a high-quality, brightly flavored extra virgin olive oil, I settled on complementing its robust notes with the sunny essence of orange zest and a delicate whisper of fresh rosemary. The combination proved to be nothing short of perfect, and thus, this exquisite orange rosemary olive oil cake was born!
For those unfamiliar with olive oil cakes, prepare for a revelation! Unlike traditional butter-based cakes, olive oil lends an unparalleled moisture and a distinctive, subtly fruity, and sometimes peppery note that beautifully balances the sweetness. In this particular recipe, the harmonious trio of fresh orange, fragrant rosemary, and rich olive oil creates a complex yet approachable flavor profile. The result is a dessert that feels less overtly decadent but incredibly satisfying and refreshing, especially after a hearty meal, perhaps with an Italian or Mediterranean flair. Beyond its unique taste, olive oil also acts as a natural preservative, ensuring your cake stays wonderfully moist for days. And the best part? It truly is a “bowl-and-whisk” recipe, requiring minimal effort and no fancy equipment, making it a fantastic choice for bakers of all skill levels!
Why Bake with Olive Oil? Unlocking Superior Moisture and Flavor
Using olive oil in baking might seem unconventional to some, but it’s a cherished tradition in Mediterranean cuisine, particularly in Italy. Beyond its well-known health benefits, extra virgin olive oil offers unique advantages that elevate the humble cake to new culinary heights:
- Unmatched Moisture: Olive oil keeps cakes incredibly moist, often for days longer than butter. This is due to its higher fat content and different molecular structure compared to butter, which contributes to a delicate, tender crumb that resists drying out. The oil coats the flour proteins more effectively, preventing them from forming too much gluten and resulting in a softer, more yielding texture.
- Distinctive and Complex Flavor: A good quality EVOO introduces a subtle, fruity, and sometimes slightly peppery undertone that adds remarkable depth and sophistication to the cake. It acts as a perfect canvas, complementing flavors like citrus, herbs, and chocolate beautifully, creating a more complex and memorable taste experience that feels both rustic and refined.
- Simplified Preparation: One of the greatest practical benefits is the ease of use. No need to wait for butter to soften! Olive oil can be measured and used straight from the bottle, streamlining the baking process and often leading to a quicker and more straightforward batter preparation. This makes it an ideal ingredient for “one-bowl” recipes like this one.
- A Healthier Baking Choice: Olive oil is packed with monounsaturated fats, which are considered heart-healthy fats, making it a more nutritious alternative to saturated fats found in butter. This allows you to enjoy a delicious dessert with a slightly lighter feel, without sacrificing any of the indulgence.
- Extended Freshness: Cakes made with oil tend to stay fresh and moist for a longer period compared to butter cakes, which can dry out more quickly. This means you can enjoy your delicious Orange Rosemary Olive Oil Cake for several days without it losing its charm.
The Perfect Pairing: Bright Orange and Aromatic Rosemary
The combination of orange and rosemary in this olive oil cake is truly inspired and a testament to how contrasting flavors can create something extraordinary. It’s a classic pairing in savory dishes, but its application in desserts is equally magnificent. Here’s why this duo shines so brightly:
- Bright Citrus Uplift from Orange: Orange zest provides a vibrant, sweet, and tangy aroma that instantly awakens the palate. It cuts through the richness of the oil and sugar, adding a refreshing note that makes the cake feel light and uplifting. The essential oils concentrated in the zest are packed with intense flavor, offering a far more impactful citrus punch than orange juice alone. This brightens the entire cake, adding a cheerful, sunny disposition.
- Aromatic Herbaceousness from Rosemary: Fresh rosemary introduces an earthy, piney, and slightly peppery fragrance. When finely chopped and incorporated into the batter, its subtle notes emerge during baking, adding an unexpected layer of sophistication. It grounds the bright orange and complements the grassy, peppery nuances of the olive oil, creating a truly unique and memorable flavor profile that hints at sun-drenched Mediterranean gardens.
- Harmonious and Balanced Flavor: Together, orange and rosemary create a balanced flavor profile that is both familiar and exotic. The natural sweetness of the cake is beautifully enhanced by the fruitiness of the orange, while the herbaceousness of the rosemary adds a delightful savory edge. This balance prevents the cake from being overly sweet or one-dimensional, making it incredibly enjoyable for a wider range of palates. It’s a sophisticated twist on a classic sweet treat.
- Visual Appeal and Aroma: Beyond taste, the speckles of green rosemary against the golden crumb, often topped with a fresh sprig, make the cake visually appealing. The combined aroma that fills your kitchen while baking is intoxicating, promising a delicious experience before the first bite.
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Essential Rosemary Olive Oil Cake Ingredients for a Perfect Bake
Creating this flavorful and incredibly moist orange rosemary olive oil cake requires a few key ingredients, each playing an important role in achieving its signature taste and tender texture. High-quality ingredients are always recommended for the best results:
- Orange Zest: The main source of the vibrant orange flavor! You’ll need about 2 tablespoons of finely grated zest, typically from 1½ to 2 medium oranges. Make sure to only grate the orange part and avoid the bitter white pith. This zest brightens up the entire cake. For more fruity goodness, you might also enjoy my Blueberry Cake Filling!
- Finely Chopped Fresh Rosemary Leaves: This is crucial for the distinct herbaceous aroma and taste. Aim for about 1½ tablespoons. Fresh rosemary provides a much more delicate and fragrant flavor than dried. Ensure it’s very finely chopped to distribute evenly and prevent large, overpowering pieces.
- Large Eggs: You’ll need 3 large eggs. It’s essential that your eggs are at room temperature. This helps them emulsify better with the other ingredients, creating a smoother, more uniform batter and contributing to a lighter, fluffier cake texture.
- White Granulated Sugar: One cup of granulated sugar provides the perfect amount of sweetness, balancing the olive oil and enhancing the citrus notes without making the cake overly sugary.
- Extra-Virgin Olive Oil: The star ingredient and the heart of this cake! You’ll need ¾ cup. I personally used California Olive Ranch Rich & Robust olive oil because I wanted a pronounced olive oil flavor. However, feel free to use whatever full-flavored EVOO you prefer! Just make sure you enjoy its taste, as it significantly contributes to the final flavor of this orange rosemary cake recipe.
- Whole Milk: Two-thirds of a cup of whole milk helps to add essential moisture, while keeping the texture nice and light. You can also use other milk alternatives if you prefer, though whole milk offers the richest result.
- Pure Vanilla Extract: A half teaspoon of pure vanilla extract balances so well with the orange and rosemary, adding a warm, familiar note that rounds out the flavor profile.
- Orange Extract (Optional): A half teaspoon of orange extract is optional, but highly recommended if you want to boost and intensify the orange flavor. If you don’t have orange extract, you can also just bump up the amount of orange zest slightly for a similar effect.
- All-Purpose Flour: You’ll need 1½ cups of all-purpose flour. For the best cake texture, it’s crucial to measure your flour accurately. Use the spoon-and-level method (spoon flour into the measuring cup, then level off with a straight edge), or even better, measure by weight using a food scale. This prevents adding too much flour, which can lead to a dry cake.
- Baking Powder: 1½ teaspoons of baking powder act as the primary leavening agent, ensuring your cake rises beautifully and achieves a light, airy crumb.
- Kosher Salt: A half teaspoon of kosher salt is vital for enhancing all the other flavors in the cake and balancing the sweetness. Don’t skip it!
- Optional Toppings: These include a drizzle of additional extra virgin olive oil to further bump up that wonderful EVOO flavor, a dusting of powdered sugar for a simple and elegant finish, and a fresh rosemary sprig for a beautiful garnish and extra aromatic touch.
Essential Baking Equipment for Simplicity
One of the many joys of this orange rosemary olive oil cake recipe is its impressive simplicity, which extends to the minimal equipment required. You won’t need any specialized tools like a stand mixer or a handheld electric mixer, making it perfect for novice bakers, those with limited kitchen space, or anyone looking for a low-fuss baking project. Here’s what you’ll need to get started:
- Cake Pan: An 8-inch round cake pan is ideal for this recipe. Ensure it’s a good quality pan for even heat distribution, which helps prevent uneven baking.
- Whisk: A simple hand whisk is all you need to combine the ingredients into a smooth, emulsified batter. Its effectiveness underscores the ease of this recipe.
- Large Mixing Bowl: You’ll need one sizable mixing bowl to comfortably combine all your wet and dry ingredients without spills, truly making this a one-bowl wonder.
- Food Scale (Highly Recommended): While measuring cups work, a food scale provides the most accurate measurement for flour and other dry ingredients. Precision in baking, especially for flour, is crucial for achieving the perfect cake texture, preventing it from being too dense or dry.
- Parchment Paper: For lining the bottom of your cake pan. This is a non-negotiable step for ensuring easy removal of the baked cake and preventing it from sticking to the pan.
- Rubber Spatula: Useful for scraping down the sides of the bowl to ensure all ingredients are incorporated and for efficiently transferring the luscious batter into the prepared cake pan.
- Cooling Rack: An essential for allowing your cake to cool properly, promoting air circulation around all sides and preventing the bottom from becoming soggy.
Baking the Orange Rosemary Cake: A Simple Step-by-Step Guide
One of the truly best aspects of this orange olive oil cake is its incredible ease and straightforward process. After spending countless hours baking multi-layered or intricately frosted cakes, this recipe offers a refreshing and delightful break. It champions simplicity in every step: NO stand mixer, NO handheld mixer, NO waiting for butter to soften, and NO complex layering or assembling is required. Everything comes together effortlessly in a single bowl with just a whisk, making it perfect for even the busiest of days. The only minor preparation is ensuring your eggs are at room temperature, which contributes significantly to the cake’s light and uniform texture.
- Prepare Your Pan and Preheat Oven: First, ensure your oven is preheated to 350°F (180°C). This allows the cake to start baking immediately and rise properly. Then, prepare an 8-inch round cake pan by generously spraying it with baking spray (the kind that includes flour is excellent for preventing sticking). Line the bottom of the pan with a circle of parchment paper. This crucial step is key for preventing the cake from sticking and ensuring an easy, clean release after baking.
- Combine Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and kosher salt. Use your whisk to thoroughly combine these dry ingredients until they are uniformly distributed. This ensures that the leavening agent is spread evenly throughout the batter, leading to a consistent rise and texture in your finished cake.
- Infuse with Orange and Rosemary: Add the finely grated orange zest and the finely chopped fresh rosemary leaves to the dry mixture. Mix them in well with the whisk. The simple act of combining these aromatic ingredients with the dry mixture helps to release their essential oils and distributes their wonderful flavors evenly throughout the cake, ensuring every bite is infused with citrus and herb.
- Introduce Wet Ingredients: Now, add the extra virgin olive oil, whole milk, room temperature large eggs, pure vanilla extract, and the optional orange extract into the bowl with the dry ingredients. Whisk everything gently until just combined and smooth. Be careful not to overmix at this stage; overmixing can develop too much gluten in the flour, resulting in a tough cake. The batter will naturally be quite liquidy, which is perfectly normal for an olive oil cake and contributes to its characteristic moistness.
- Bake to Perfection: Scrape the entire liquid batter into your prepared cake pan using a rubber spatula. Ensure the top is relatively even. Place the pan in the preheated oven and bake for approximately 35 minutes. Baking time can vary slightly depending on your oven, so keep an eye on it. The cake is fully cooked when a wooden skewer or toothpick inserted into the very center of the cake comes out clean, with no wet batter attached.
- Cool and Release: Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. This cooling period helps the cake to firm up slightly and makes it easier to handle without breaking. After 10 minutes, carefully invert the cake onto a wire rack to cool completely. For an extra boost of that wonderful EVOO flavor and added moisture, you can brush a little more high-quality olive oil over the warm cake while it cools.
- Serve and Garnish: Once the cake is fully cooled to room temperature, it’s ready to be served. For a simple, elegant finish, dust the top generously with powdered sugar just before serving. Garnish with a fresh sprig of rosemary for a beautiful visual touch and an inviting aroma. This orange rosemary cake recipe is incredibly versatile and pretty much foolproof, so feel free to customize! You could trade out the powdered sugar topping for a homemade citrus icing or glaze, or even a light cream cheese frosting. Don’t hesitate to experiment with different garnishes like candied orange slices. Let me know what delicious changes you make in the comments below!
Expert Tips and Frequently Asked Questions (F.A.Q.)
To ensure your Orange Rosemary Olive Oil Cake turns out perfectly every time, consider these expert tips and answers to common questions:
In this cake, we use high-quality extra virgin olive oil as a direct replacement for butter or other fats. The method is quite simple: you just whisk it into the wet ingredients. This substitution is key to achieving a unique texture and flavor profile. Olive oil contributes to a denser yet incredibly moist crumb, and its naturally fruity, sometimes peppery notes add a delightful complexity that butter simply can’t replicate. Furthermore, olive oil has a higher fat content than butter (around 100% fat compared to butter’s 80%), which helps the cake stay moist and flavorful for an extended period. This makes it a fantastic ingredient for a long-lasting, tender cake with a distinctively Mediterranean character.
Quite the contrary! Far from ruining it, olive oil can elevate a cake, especially when paired with complementary flavors like orange and rosemary. The idea that olive oil might “ruin” a cake often comes from unfamiliarity with its use in baking, but it’s a celebrated ingredient in many cuisines. This particular orange rosemary olive oil cake, for example, is often quicker and easier to prepare than traditional butter-based cakes, and it boasts a beautifully balanced sweetness and an incredibly moist crumb. The olive oil and fresh rosemary contribute a sophisticated, complex flavor that is truly exquisite and far from being “ruined.” The unique moisture and delicate, earthy aroma it imparts are often preferred by those seeking a more adult and less cloyingly sweet dessert.
For the best possible flavor and aromatic experience in this recipe, I strongly recommend using fresh rosemary. Dried rosemary has a much more concentrated, sometimes woody, and less vibrant flavor that doesn’t quite capture the delicate, subtle notes of fresh rosemary when baked into a cake. Fresh rosemary releases its fragrant oils beautifully during baking, infusing the cake with its signature herbaceous essence. While I haven’t specifically tested this recipe with dried rosemary, using it might result in a less appealing, potentially overwhelming or muted flavor. If fresh rosemary is absolutely unavailable, you might consider omitting it entirely rather than substituting with dried, or perhaps using a very small amount (about ⅓ of the fresh amount) and adjusting to taste, but be aware the flavor profile will differ.
One of the great advantages of an olive oil cake is its excellent keeping quality and extended freshness. This rosemary olive oil cake will stay wonderfully moist and fresh when stored, covered tightly (either in an airtight container or wrapped loosely in foil or plastic wrap), at room temperature for up to 3 days. The olive oil helps prevent it from drying out quickly. For longer storage, you can freeze individual slices or the entire cake (once completely cooled), well wrapped first in plastic wrap and then in aluminum foil, for up to 2 months. To thaw, simply transfer the frozen cake or slices to the refrigerator overnight, or let them sit at room temperature for a few hours before serving.
For the brightest and most aromatic zest, opt for navel or Valencia oranges. These varieties tend to have thick, intensely flavored peels and are readily available in most grocery stores. Organic oranges are also a great choice, as you’ll be using the zest directly in your cake, minimizing exposure to pesticides. Always remember to wash and thoroughly dry your oranges before zesting to remove any waxes or residues.
While this specific recipe has been developed and tested with all-purpose flour, many home bakers have had success substituting standard flour with a high-quality 1:1 gluten-free baking blend that contains xanthan gum. When making such a substitution, ensure your chosen blend is specifically designed for cakes and follow the same precise measuring method (spoon and level, or by weight) to maintain the delicate balance of the batter. Please note that results may vary slightly in texture and rise, but it is generally a viable option.
More Delicious Cake Recipes You’ll Love from Our Kitchen
If you enjoyed the unique flavors and easy preparation of this rosemary olive oil cake, you’ll surely love these other delightful cake recipes from my kitchen that are perfect for any occasion, from simple desserts to celebratory treats:
- Cherry Coffee Cake: A delightful breakfast or brunch treat, bursting with sweet cherries and a crumbly topping.
- Earl Grey Lavender Cake with Honey-Lemon Glaze: An elegant and aromatic cake with delicate floral notes and a bright citrus glaze.
- Chocolate Olive Oil Cake with Crystallized Ginger: A rich and sophisticated chocolate cake, made even more moist with olive oil and a spicy kick from ginger.
- Banana Cake with Brown Butter Cream Cheese Frosting: A comforting classic elevated with the nutty depth of brown butter in its luscious cream cheese frosting.
- Blueberry Cream Cheese Coffee Cake: Perfect for breakfast or dessert, this cake is bursting with fresh blueberries and a decadent, creamy cheese swirl.
📖 Recipe Card: Orange Rosemary Olive Oil Cake
Rosemary Olive Oil Cake with Orange
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Equipment you may need
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8-inch round cake pans
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whisk
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parchment paper
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measuring cups and spoons
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mixing bowls
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cooling rack
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food scale
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rubber spatula
Ingredients
- 2 tablespoon (12 g) finely grated orange zest – from about 1 ½ oranges
- 1 ½ tablespoon (7 g) finely chopped rosemary leaves
- 3 large eggs – room temperature
- 1 cup (200 g) granulated sugar
- ¾ cup (162 g) extra-virgin olive oil
- ⅔ cup (158 ml) whole milk – or milk of your choice
- ½ teaspoon (2 ml) pure vanilla extract
- ½ teaspoon (2 ml) orange extract – optional
- 1½ cups (188 g) all-purpose flour
- 1½ teaspoon (6 g) baking powder
- ½ teaspoon (3 g) kosher salt
Optional Toppings:
- Olive oil
- Powdered sugar
- Sprig of rosemary
Instructions
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Preheat oven to 350°F (180°C). Spray an 8-inch round cake pan with baking spray with flour; line bottom of pan with parchment paper.
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In a large mixing bowl, whisk flour, sugar, baking powder, and salt together in a bowl until well combined.1 cup granulated sugar, 1½ cups all-purpose flour, 1½ teaspoon baking powder, ½ teaspoon kosher salt
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Add in orange zest and rosemary and mix well.2 tablespoon finely grated orange zest, 1 ½ tablespoon finely chopped rosemary leaves
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Add olive oil, milk, and eggs, and extracts, mixing gently between each addition. Batter will be very liquidy.3 large eggs, ¾ cup extra-virgin olive oil, ⅔ cup whole milk, ½ teaspoon pure vanilla extract, ½ teaspoon orange extract
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Scrape batter into prepared pan and bake until a wooden pick inserted in center comes out clean, approximately 35 minutes. .
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Let cool in pan for 10 minutes. Remove from pan, brush with additional olive oil, and let cool completely on a wire rack.Olive oil
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Store at room temperature wrapped loosely in foil or plastic wrap. Dust with powdered sugar just before serving, and garnish with a rosemary sprig.Powdered sugar, Sprig of rosemary
Notes
Storage and Freezing: This rosemary olive oil cake will keep, covered, at room temperature for up to 3 days, or you can freeze it, well wrapped, for up to 2 months.
Nutrition
Nutrition Disclaimer
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