Raspberry Olive Oil Cake

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This Raspberry Olive Oil Cake may throw you off with its title, but it's a delicious dessert that will change your perspective of what is good in a recipe. This different and unique cake can be very surprising to people who haven't had this before; however, it'll quickly become one of their favorites!

Prep Time20

Cook Time40

Total Time1

Course: Dessert

Cuisine: American

Keyword: Olive oil cake

Servings: slices

Calories: 668kcal

Author: Jill

Ingredients

3 cups flour
3 tsp baking powder
1 ½ Cups sugar
4 Eggs
1 cup olive oil
1 ¼ Cups Greek yogurt
1 Tbsp lemon zest
1 cup raspberries

For the topping:

2 cups whipped cream
2 cups fresh raspberries

Instructions

Preheat the oven to 350 degrees. Grease an 11-inch cake pan and set it aside.
In a bowl whisk together the flour, baking powder, and sugar. Set aside.
In a separate bowl whisk together the eggs, olive oil, and greek yogurt until everything is well combined.
Pour the wet ingredients over the dry ingredients mixing until everything is just combined.
Add the lemon zest and raspberries and with the help of a spatula fold them into the batter.
Pour into the prepared cake pan and take to the oven, bake for 35 to 40 minutes or until done. Remove from the oven and transfer to a wire rack. Let it cool down completely before decorating.
Once the cake is no longer hot spread the whipped cream on top. Finish topping with the fresh raspberries and serve.

Notes

To make the whipped cream use 1 ½ cup cold heavy cream with ¼ cup confectioners sugar and 1 tsp vanilla extract. Whip up until light and fluffy.

Use fruity and delicate olive oil with a subtle flavor profile.

You can sub the raspberries for strawberries too, it’s just as delicious.

Nutrition