This cake is all about the simple joys of baking. Made divinely tender with olive oil and packing a crunchy sugar topping, this one-layer wonder hides tender bursts of raspberry within the batter.
Raspberry Olive Oil Cake
Makes 1 (8-inch) cake
Ingredients
- ¾ cup (150 grams) granulated sugar
- 3 large eggs (150 grams)
- ½ cup (112 grams) extra-virgin olive oil
- ½ cup (120 grams) whole milk
- 1 teaspoon (4 grams) vanilla extract*
- 1¾ cups (219 grams) plus 1 tablespoon (8 grams) all-purpose flour, divided
- ¾ teaspoon (2.25 grams) kosher salt
- ½ teaspoon (2.5 grams) baking powder
- ¼ teaspoon (1.25 grams) baking soda
- 1¼ cups (160 grams) frozen raspberries
- 3 tablespoons (36 grams) turbinado sugar
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 the bowl of a stand mixer fitted with the whisk attachment, beat granulated sugar and eggs at high speed until mixture begins to thicken and pale, about 2 minutes. With mixer on high speed, add oil in a slow, steady stream, beating until combined. Add milk and vanilla, and beat until combined.
- In a medium bowl, whisk together 1¾ cups (219 grams) flour, salt, baking powder, and baking soda. With mixer on low speed, gradually add flour mixture to sugar mixture, beating just until combined and stopping to scrape sides of bowl.
- In a small bowl, carefully stir together raspberries and remaining 1 tablespoon (8 grams) flour until completely coated; fold raspberry mixture into batter. Pour batter into prepared pan. Sprinkle turbinado sugar evenly on top.
- Bake until a wooden pick inserted in center comes out clean and an instant-read thermometer inserted in center registers 205°F (96°C), 45 to 50 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Store in an airtight container at room temperature for up to 3 days.
Notes
*We used Rodelle Vanilla Extract.
Note: Other berries can easily be used in place of raspberries. Just make sure the berries aren’t too large, or are cut smaller, to make sure they don’t sink to the bottom of the cake!
Tried this recipe?Let us know how it was!
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Cake has a nice crumb-could maybe use a few more raspberries. Loved the crunchy sugar topping. That said, not a really fan of olive oil cake so probably will not make again.
I made this today. I am 80 years old and bake every day. I weigh my ingredients for most baked goods. I wondered how the berries were going to stay up from the bottom because the batter is SO liquidy — they didn’t! The cake looks horrible but tastes delicious which is the only reason I gave it 3 stars. I don’t know what I’m going to do with the rest. I would be embarrassed to give it to anyone!
Hi Joan,
Thank you for reaching out. We’re sorry to hear that this recipe did not work out for you. We developed this recipe with smaller, frozen raspberries. If you used fresh raspberries, they could have sunk since they were larger and heavier than the frozen ones. Hope this helps and happy baking!