Orange Rosemary Olive Oil Cake

Orange Rosemary Olive Oil Cake

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Last week, I went to a small, laid-back dinner at a friend’s place. My friend, who is originally from Italy, was making pizza, so I wanted to bring a dessert with some Italian origins. I’ve recently been watching old episodes of Great British Bake-Off on Netflix, and I remembered seeing an olive oil cake challenge that looked so delicious. So I picked up some brightly flavored olive oil, and brightened up the cake with some orange zest and a little rosemary. The flavors worked perfectly!

Olive Oil Cake?

If you haven’t had an olive oil cake, you’re missing out! The olive oil balances sweetness perfectly. And in this version, the orange and rosemary flavors complement the olive oil so well. So you end up with a less decadent dessert, but one that is so satisfying, especially after a delicious Italian meal! Plus, olive oil keeps the cake moist for days and gives it a distinctive flavor that is amazing!

But the best part about this orange rosemary olive oil cake is how easy it is. I’ve been baking a lot of cakes recently, and this cake was a welcome break. This recipe calls for NO stand mixer, NO handheld mixer, NO softening of butter, and NO layering/assembling. It all comes together with a quick whisk (just try to set out your eggs to come to room temp).

It took about 5 minutes to get the batter together, basically as long as it took for the oven to preheat. I highly recommend this recipe if you’re looking for something impressive to bring to a dinner party or even for a low-key birthday celebration!

I wanted to keep this recipe simple, but you could definitely trade out the powdered sugar topping for a citrus icing or glaze, or even a cream cheese frosting. This olive oil cake is pretty much foolproof, so I would definitely feel free to customize! Let me know what changes you make!

olive oil cake

Orange Rosemary Olive Oil Cake

A super easy cake with the rich, fruity flavor of olive oil, orange zest, and rosemary. Try this cake for a quick weeknight dessert or for a dinner party — it's so worth it!
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Course: Dessert, Snack
Cuisine :Italian, Mediterranean
Servings: 8 slices
Recipe Source: Chenée Lewis


Optional Toppings:


  • 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.
  • In a large mixing bowl, whisk flour, sugar, baking powder, and salt together in a bowl until well combined.
  • Add in orange zest and rosemary and mix well.
  • Add olive oil, milk, and eggs, and extracts, mixing gently between each addition. Batter will be very liquidy.
  • Scrape batter into prepared pan and bake until a wooden pick inserted in center comes out clean, approximately 35 minutes. .
  • Let cool in pan for 10 minutes. Remove from pan, brush with additional olive oil, and let cool completely on a wire rack.
  • Store at room temperature wrapped loosely in foil or plastic wrap. Dust with powdered sugar just before serving, and garnish with a rosemary sprig.


I used California Olive Ranch Rich & Robust olive oil because I wanted a more full olive oil flavor.  You can use whatever olive oil you like, as long as it has a flavor you enjoy!
Nutrition Disclaimer
Tags: birthday cake, cheesecake, olive oil, olive oil cake, orange zest, rosemary
Did you try this recipe? Rate it below!I can’t wait to see (and share) your results! Follow me on Instagram at @chenee_today and tag #cheneetoday!
olive oil cake

If you liked this orange rosemary olive oil cake, stay tuned! I have a few more cake recipes coming up this month (shoutout to my Aquarius people) to satisfy that winter sweet tooth!

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