Rosemary and Orange Olive Oil Cake

Rosemary and Orange Olive Oil Cake

This is one of my favorite recipes when in need of an elegant and tasty treat. This cake is unbelievably moist with a light floral and fruity flavor thanks to the olive oil. I love pairing flavors such as lemon or orange with this cake to enhance the taste of the olive oil. 

For this cake, you will want a high-quality cold-pressed Extra Virgin Olive Oil. A high-quality Extra Virgin Olive Oil will have a more fruity aroma and refined taste. This flavor is what makes this cake truly unique and delicious! A rule to keep in mind is if you wouldn't want to eat it raw on a salad, you do not want to use it in this cake. 

 Rosemary Orange Olive Oil Cake

No. 8 or 10.5 inch Cast Iron Skillet                                            

1 cup 2 tbsp high-quality, extra-virgin olive oil, room temperature
2 cups 2 tbsp all-purpose flour
1 1/2 cups granulated sugar, plus more for sprinkling
1 1/2 tsp kosher salt
1 tsp baking powder
1 tsp baking soda
Juice of one orange, approx. 3 tbsp
Zest of one orange, approx. 1 tbsp
1 1/2 tbsp finely chopped rosemary
1 tsp vanilla 
3 large eggs, room temperature
1 1/4 cups milk, room temperature

Prep work that can be done the day before:

  • Mix orange zest with granulated sugar to help infuse flavors together
  • Mix olive oil and rosemary to help infuse the flavors together


1. Preheat the oven to 375 degrees. Use the 2 tbs of olive oil to grease the cast iron skillet and line the bottom of the skillet with parchment paper. Oil parchment paper and use 2 tbs of flour to dust the pan, shaking out any excess flour.

2. Whisk flour, salt, baking powder, and baking soda in a large mixing bowl. 

3. In a large separate bowl, beat orange zest and sugar together with the eggs and vanilla. Whisk together till thick and fluffy; this can be accomplished by hand or with a stand mixer. While mixing, slowly add the rosemary-infused olive oil and whisk until combined.  Continuously stirring, add in milk and orange juice till thoroughly combined.

4. In the same bowl, gradually add the flour and mix till just combined, being careful not to over-mix. Transfer the batter to the lined and oiled skillet, and sprinkle the top with sugar.

5. Transfer to the preheated oven. Bake until a knife can be inserted and come out clean, approx. 45 minutes. Allow to cool.

Optionally, you can decorate using orange slices and rosemary.