Raspberry Olive Oil Cake

Raspberry Olive Oil Cake

This cake is so moist and delicious and EASY! It mixes in one bowl and is in the oven in less than 10 minutes. An easy bring along dish to a potluck or party. It is also very versatile. You can swap out the fruit and the flavored olive oil for a different flavor profile. Think Meyer Lemon Olive Oil and blueberries! Or Blood Orange Olive Oil and Cherries!

Be sure to read to the bottom to find the deliciously simple way to create Champagne Whipped Cream.


¾ cup golden or white granulated sugar
2 large eggs, at room temperature
¾ cup Raspberry Olive Oil
¾ cup whole milk, at room temperature
1 tsp vanilla extract
1½ cups plain all purpose flour, scoop & level
1½ tsp baking powder
½ tsp fine salt
1½ cups frozen or fresh raspberries, if using frozen do not thaw before adding


Preheat oven to 355°F.

  1. Line an 8-inch round baking pan with parchment paper, and set aside. NOTE: Alternatively, if you have a non-stick pan, liberally grease it with melted butter and dust it with a light layer of flour. This will leave your finished cake with smooth sides.
  2. In a large mixing bowl, add sugar and the eggs.
  3. Using electric hand mixer, beat on low-medium speed for 30 seconds until well combined. Scrape down the sides if needed with a spatula.
  4. With the beater running on medium-high speed, slowly drizzle in the raspberry olive oil in a slow steady stream to emulsify while beating, about 1 minute in total.
  5. Pour in the milk and vanilla. Beat for 15 seconds until well combined. Don't forget to scrape down the sides!
  6. Add flour, baking powder, and salt. Beat until incorporated, about 15 seconds. Do not over-mix, just until it’s incorporated into a smooth batter and no pockets or streaks of flour remain. Scrape down the sides.
  7. Add the raspberries and fold to incorporate, do not over-mix.
  8. Pour batter into the prepared baking pan. Scatter top with extra raspberries.
  9. Bake for 45-50 minutes or until a toothpick inserted into the middle, comes out clean or with a few crumbs on it. NOTE: because the cake has raspberries, it is extra moist and may take a little longer to bake than usual.
  10. Remove from the oven and allow the cake to cool in the pan for 10 minutes.
  11. Transfer to a wire rack to cool.

Champagne Whipped Cream

Whip 1/2 pint of heaving whipping cream with 1 Tbsp of Champagne Balsamic Vinegar. Add powdered sugar to taste.

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