Classic Rosemary Olive Oil Cake Recipe for Moist, Fragrant Dessert

A light, fluffy cake made without butter — subtly sweet with a fresh herbal note from rosemary. This rosemary olive oil cake is ideal with a morning cup of coffee or as a simple dessert served with fruit compote or ice cream.

I love this recipe. It worked perfectly the first time I made it and quickly became a favorite. Inspired by exploring extra virgin olive oils, I wanted a cake that showcased oil’s flavor while remaining light and tender.

Olive oil cakes are a classic Italian-style dessert — simple, butter-free, and delicious. The texture is achieved through technique rather than fat, producing a delicate crumb. Enjoy it at breakfast with coffee or as a dessert with a warm compote.

Let’s Talk About Pans

You can bake this cake in a regular cake pan, but a springform pan offers a few advantages:

• The cake cools best removed from the pan; the removable sides make this easy.
• Flipping a cake from a traditional pan can break the sugary crust that forms on top. A springform preserves that crust.
• Lining the bottom is simpler: place a parchment square on the base, tighten the ring, then trim the excess.

If you don’t own a springform pan, don’t let that stop you. I’ve used both types and the cake still tastes great — just be careful when removing it from a traditional pan and have a cooling rack ready to avoid indenting the top.

Ingredients for an Olive Oil Cake with Rosemary

This recipe keeps the ingredient list straightforward: flour, sugar, eggs, milk, salt, and baking powder, plus extra virgin olive oil and fresh rosemary for flavor.

• Olive Oil – Use a quality extra virgin olive oil for true flavor.
• Rosemary – Fresh rosemary provides bright, grassy notes; chop finely.
• Eggs – Provide volume and structure.
• Sugar – Granulated sugar, enough to make the recipe a cake rather than bread.
• Flour – All-purpose flour works well for a light crumb.
• Milk – Adds a touch of richness; used instead of water.
• Baking Powder – For lift and volume.
• Salt – Enhances all the flavors.

Choosing the Olive Oil

Olive oil flavor varies by region, processing, and harvest. For the best results, choose a cold-pressed extra virgin olive oil. Extra virgin oils are unrefined and retain more flavor and aroma than refined or “light” olive oils. If possible, pick a bottle with a harvest date or a trusted certification to ensure quality.

Spending a bit more on a good oil makes a noticeable difference — not just in this cake but in dressings, roasted vegetables, and pastas.

How to Make Rosemary Olive Oil Cake

The technique matters: we use the foaming method (beating eggs and sugar) instead of creaming butter and sugar. From start to finish, the cake can be ready and cooling in under an hour.

Step 1 – Foam Eggs & Sugar

Preheat the oven to 350°F and finely chop fresh rosemary until you have about 1 tablespoon.

Warm the eggs and sugar over a simmering water bath before beating. This dissolves the sugar and gently warms the eggs, which helps them incorporate and aerate better. Heat until the mixture is just warm to the touch (around 95°F), about 6–8 minutes. Then beat until pale and tripled in volume — about 3–4 minutes more. The resulting foam gives the cake its light, spongy texture.

Step 2 – Mix & Bake

While the eggs warm, prepare the rest of the ingredients and the pan. The eggs won’t scramble if you work promptly — they remain below 170°F during the warming step.

1. Line an 8-inch cake or springform pan with parchment and lightly grease with olive oil.
2. Weigh or measure the oil, milk, and flour.
3. Sift the flour together with baking powder, salt, and the chopped rosemary. Return any rosemary that remains in the sifter to the dry mix.
4. Remove the warmed egg and sugar bowl from the water bath and beat until pale and tripled in volume.
5. On low speed, slowly add the dry ingredients until just combined.
6. With the mixer still on low, drizzle in the olive oil and milk gradually until the batter is smooth and creamy.
7. Pour the batter into the prepared pan and sprinkle the top with 1 tablespoon of granulated sugar to form a light crust during baking.
8. Bake for about 35 minutes, until a toothpick inserted into the center comes out clean.

Step 3 – Cool, Cut, and Enjoy

Let the cake cool in the pan for about 5 minutes, then remove it and transfer to a cooling rack to cool for at least 20 minutes to prevent a soggy bottom. Slice and enjoy when it’s slightly warm or cooled completely.

The rosemary and olive oil combine to create a cake that’s light, slightly savory, and perfectly sweet. Store in an airtight container at room temperature for up to three days, or freeze for up to three months.

I hope you try this cake — it’s easy, distinctive, and delicious. I’m off to have a slice myself.

FAQs

You May Also Like…

Serve this cake with compotes or syrups for contrast:

• Blueberry Compote
• Strawberry Syrup
• Pomegranate Syrup

Other dessert ideas you might enjoy:

• Pecan Blackberry Cake
• Red Wine Cherry Cobbler
• Peach Hand Pies

Last updated September 20, 2019