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    Home » Sweets » Cakes

    Rosemary Olive Oil Cake with Orange

    February 10, 2020 by Chenée Lewis

    2.4K shares
    rosemary olive oil cake

    This rosemary olive oil cake is bursting with orange flavor and it's so moist and easy to make! I love making this orange rosemary cake recipe for any occasion! And if you love olive oil cakes, you've got to try my Chocolate Olive Oil Cake with Crystallized Ginger or my Vegan Olive Oil Cake with Lemon and Pistachio!

    rosemary olive oil cake topped with rosemary
    Orange Rosemary Olive Oil Cake Recipe
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    *This post contains affiliate links — as an Amazon Associate I earn from qualifying purchases. Please see my disclosure for details*.

    Orange Rosemary Olive Oil Cake Recipe

    This olive oil cake was the result of some experimenting after a Great British Bake-Off binge got me very excited about olive oil cake. So I picked some brightly flavored olive oil and settled on brightening up the cake with some orange zest and a little rosemary. The flavors worked perfectly, and this orange rosemary olive oil cake was born!

    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! Best of all, it's SO easy-- truly a bowl-and-whisk recipe!

    a cut rosemary citrus olive oil cake
    Rosemary Citrus Olive Oil Cake

    Rosemary Olive Oil Cake Ingredients

    • orange zest - the main source of the orange flavor in this olive oil cake! It brightens up the cake so much -- I love how much flavor it adds.
    • eggs - your eggs should be room temperature to ensure a light and fluffy cake.
    • white sugar - adds a little sweetness.
    • extra-virgin olive oil - I used this one, but you can use whatever full-flavored EVOO you prefer! Just make sure you enjoy the flavor, since it's a major part of the flavor of this orange rosemary cake recipe.
    • whole milk  - helps to add a little moisture, while keeping the texture nice and light.
    • pure vanilla extract - the flavor of vanilla balances so well with the orange in this cake!
    • orange extract - this is optional, if you want to boost the orange flavor. If you don't have orange extract, you can also just bump up the amount of orange zest!
    • all-purpose flour -  measured using the spoon-and-level method, or even better -- measured by weight using a food scale.
    • baking powder
    • kosher salt
    • optional toppings including more olive oil to bump up that EVOO flavor, powdered sugar, and a rosemary sprig for garnish.

    Equipment

    This orange rosemary cake recipe is so easy, you won't need any special equipment! All you'll need is a cake pan, a whisk, a bowl, and (ideally) a food scale to measure your flour.

    Orange Rosemary Cake Recipe, Step by Step

    The best part about this orange 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).

    Rosemary Olive Oil Cake
    Rosemary Olive Oil Cake Recipe
    1. It takes about 5 minutes to get the batter together, basically as long as it took for the oven to preheat. You'll just whisk together all of the ingredients in order in one bowl and then add it to your cake pan!
    2. You'll bake it for about 35 minutes and let it cool.
    3. You can brush on some olive oil on the warm cake to bump up the olive oil flavor, or dust it with powdered sugar. I like to garnish with a sprig of rosemary for a nice touch. 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 orange rosemary cake recipe is pretty much foolproof, so I would definitely feel free to customize! Let me know what changes you make in the comments!

    Tips and F.A.Q.

    How do you use olive oil in a cake?

    We'll use olive oil to replace butter in this cake, giving our cake a more moist texture and a slightly fruity, peppery flavor. We also use olive oil to help keep the cake moist, since oil has a higher fat content than butter.

    a slice of rosemary olive oil cake

    Will olive oil ruin a cake?

    Quite the contrary! I find that this orange rosemary olive oil cake is quicker and easier to make than most cakes, and has a lovely balanced sweetness. The olive oil and rosemary also give the cake a more complex flavor that is perfect!

    Can I use dried rosemary instead of fresh?

    I haven't tried this cake with dried rosemary, so I can't say if it would work or not -- I highly recommend using fresh rosemary.

    How do I store this orange rosemary olive oil cake?

    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.

    More Cake Recipes You'll Love

    • Cherry Coffee Cake
    • Earl Grey Lavender Cake with Honey-Lemon Glaze
    • Chocolate Olive Oil Cake with Crystallized Ginger
    • Banana Cake with Brown Butter Cream Cheese Frosting
    • Blueberry Cream Cheese Coffee Cake
    rosemary olive oil cake topped with rosemary

    Rosemary Olive Oil Cake with Orange

    Print Pin Recipe Rate Recipe
    This rosemary olive oil cake is bursting with orange flavor and it's so moist and easy to make! I love making this orange rosemary olive oil cake recipe for any occasion!
    Prep Time: 5 minutes
    Cook Time: 35 minutes
    Total Time: 40 minutes
    Course: Dessert, Snack
    Cuisine :Italian, Mediterranean
    Servings: 8 slices
    Calories: 382kcal
    Recipe Source: Chenée Lewis

    Equipment you may need

    • 8-inch round cake pans
    • whisk
    • parchment paper
    • measuring cups and spoons
    • mixing bowls
    • cooling rack
    • food scale
    • 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

    • 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.
      1 cup granulated sugar, 1½ cups all-purpose flour, 1½ teaspoon baking powder, ½ teaspoon kosher salt
    • Add in orange zest and rosemary and mix well.
      2 tablespoon finely grated orange zest, 1 ½ tablespoon finely chopped rosemary leaves
    • 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
    • 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.
      Olive oil
    • 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

    Olive Oil: 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!
    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

    Serving: 8 slices | Calories: 382 kcal | Carbohydrates: 44 g | Protein: 6 g | Fat: 1 g | Saturated Fat: 4 g | Cholesterol: 72 mg | Sodium: 132 mg | Potassium: 82 mg | Fiber: 1 g | Sugar: 26 g | Calcium: 39 mg | Iron: 1 mg
    Nutrition Disclaimer
    Tags: banana cake recipe with oil, cake olive, cake olive oil, cake with oil, cake with oil recipe, cake with olive oil, cake with olive oil recipe, cake with olive oil recipes, can you use olive oil in a cake, citrus olive oil cake, how do you make olive oil cake, how to make olive oil cake, italian olive oil cake, olive oil cake, olive oil cake orange, olive oil cake recipe, olive oil cake recipes, olive oil cake rosemary, olive oil citrus cake, olive oil in a cake, olive oil in cake, olive oil orange cake, olive oil rosemary cake, orange cake with olive oil, orange olive oil cake, recipe olive oil cake, recipe with olive oil, rosemary citrus olive oil cake, rosemary olive oil cake, rosemary olive oil cake ottolenghi
    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!

    PIN this orange rosemary cake recipe for later!

    rosemary olive oil cake
    Rosemary Olive Oil Cake with Orange

    Last Updated on September 30, 2021 by Chenée Lewis

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    2.4K shares

    Reader Interactions

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    1. Jennifer Spencer

      October 17, 2020 at 10:50 pm

      5 stars
      This turned out amazing!! Hubby and I loved it! Only changes were - zest of1 orange and the juice of 1/2 orange- no orange extract and no powdered sugar. We will make this again and again!

      Reply
      • Chenée Lewis

        October 19, 2020 at 4:17 am

        Fantastic! I"m so glad you both enjoyed it. 🙂

        Reply
    2. Kaluhi

      June 30, 2020 at 12:54 pm

      5 stars
      Love tge mild complexity that rosemary adds to this! Must try for sure!!

      Reply
      • Chenée Lewis

        June 30, 2020 at 7:39 pm

        I love the rosemary too! Thanks for trying it!

        Reply
    3. Jayne Rain

      June 30, 2020 at 6:16 am

      5 stars
      This had me drooling so I made some and enjoyed!! I’m so glad I found this recipe!

      Reply
      • Chenée Lewis

        June 30, 2020 at 7:38 pm

        So glad you liked it!!

        Reply
    4. Brittany A Albert

      June 29, 2020 at 11:09 pm

      5 stars
      So delicious! Love that beautiful herbaceous rosemary, it's one of my favorite herbs!

      Reply
      • Chenée Lewis

        June 30, 2020 at 12:03 am

        Mine too! And it works so well together with the orange 🙂

        Reply
    5. Krysten

      June 29, 2020 at 9:55 pm

      5 stars
      I am such a cake girl and love trying these recipes! Yours is definitely one of my favorites!

      Reply
      • Chenée Lewis

        June 30, 2020 at 12:03 am

        Thanks! I'm definitely a cake girl too!

        Reply
    6. Jazz

      June 29, 2020 at 8:39 pm

      5 stars
      I love the flavor profile of this cake! It's not too sweet.

      Reply
      • Chenée Lewis

        June 30, 2020 at 12:04 am

        Thanks! Yeah it's really balanced 🙂

        Reply
    7. Chef Mireille

      June 29, 2020 at 1:11 pm

      5 stars
      LOVE all of the flavors in this cake. I think rosemary is an under utilized herb in sweet recipes. I will definitely be trying this one out!

      Reply
      • Chenée Lewis

        June 29, 2020 at 5:20 pm

        Thanks! I hope you love it!

        Reply
    8. Mila

      June 29, 2020 at 3:57 am

      5 stars
      This looks so amazing. It's such a classic recipe and I'm excited to try it again.

      Reply
      • Chenée Lewis

        June 29, 2020 at 5:20 pm

        Thanks! Hope you enjoy 🙂

        Reply
    9. Tamara Johnson

      June 29, 2020 at 2:18 am

      5 stars
      This cake was perfect! My family devoured it. Amazing flavors, and super moist.

      Reply
      • Chenée Lewis

        June 29, 2020 at 5:20 pm

        Thank you! So glad you all enjoyed it!!

        Reply
    10. Capri

      June 28, 2020 at 10:04 pm

      5 stars
      Wowww!! First, the flavors of this cake sounds AMAZING! And I love how easy it is to put together. This is definitely one to save and make again and again! Thank you for the recipe!

      Reply
      • Chenée Lewis

        June 29, 2020 at 5:21 pm

        Thank you!! I hope you enjoy this cake!

        Reply
    11. Brittany Fiero

      June 26, 2020 at 2:02 am

      5 stars
      Olive oil cakes are so delicious. Your cake looks absolutely stunning. I'm definitely going to pin this.

      Reply
      • Chenée Lewis

        June 29, 2020 at 5:22 pm

        I love olive oil cakes too!! Thanks 🙂

        Reply
    12. Erika | Black Girls Who Brunch

      June 25, 2020 at 10:29 pm

      5 stars
      Olive oil cakes are SO good and underrated. Definitely saving this one for later.

      Reply
      • Chenée Lewis

        June 26, 2020 at 12:05 am

        I agree! Thanks -- hope you enjoy it!

        Reply
    13. Emalie

      June 25, 2020 at 10:12 pm

      5 stars
      I LOVE orange flavors. I can't wait to try out this recipe!

      Reply
      • Chenée Lewis

        June 26, 2020 at 12:06 am

        I think you'll love this cake then!

        Reply
    14. Desirée

      June 25, 2020 at 9:40 pm

      5 stars
      Ahhh! This cake was everything! Thank you for sharing!

      Reply
      • Chenée Lewis

        June 26, 2020 at 12:06 am

        Great to hear! Thank you 🙂

        Reply
    15. Eric & Shanna Jones

      June 25, 2020 at 9:30 pm

      5 stars
      This cake looks great! And I can only imagine adding on a heavy drizzle of citrus icing. Thanks for sharing!

      Reply
      • Chenée Lewis

        June 26, 2020 at 12:07 am

        Oh yeah! A drizzle of orange icing would be, well, the icing on the cake!

        Reply
    16. Marta

      June 25, 2020 at 7:59 pm

      5 stars
      I need to bake with olive oil more often after tasting this cake. It was perfectly moist and delicious.

      Reply
      • Chenée Lewis

        June 26, 2020 at 12:07 am

        Thanks! I'm glad you enjoyed it!

        Reply

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    About Chenée

    I’m Chenée (kinda rhymes with “today”) and I love all types of baking! But my favorite recipes are ones that are quick and easy, and still yield impressive results. The ones you can't help but make again and again! That's what I share here, and I hope I can make your baking life a little easier along the way. MORE ABOUT CHENÉE >>

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