Olive Oil Cake That Will Change Your Life (With Boozy Caramel Raisins)
This olive oil cake recipe will change your life… you’re welcome.
It’s one of those desserts that feels simple at first glance—but once you take a bite, you realize it’s something completely different.
The cake is incredibly moist and decadent, yet still light enough that you’ll absolutely go back for a second slice (and maybe a third). It’s rich without being heavy, sweet but not overly sweet, just perfectly balanced.
And then… we take it to another level.
A sprinkle of flaky sea salt.
Boozy caramel-soaked raisins.
And a silky, slightly tangy crème fraîche mousse.
Every element builds on the next, creating a dessert that hits every single flavor note:
- Sweet
- Salty
- Olive oil richness
- Tangy
- Boozy
Perfection.
A D.C. Dessert Worth Obsessing Over
I’m lucky enough to live near the restaurant that serves this iconic dessert, Thompson Italian.
It’s run by a husband-and-wife chef duo who trained in some of New York City’s most legendary kitchens, including Per Se, Le Bernardin, and Del Posto before bringing their talents to the D.C. area.
This recipe comes from their cookbook, Downtown Italian: Recipes Inspired by Italy, Created in New York’s West Village, which is filled with modern Italian dishes that feel both elevated and approachable.
Pastry chef Katherine Thompson, a James Beard Award nominee for Best Pastry Chef, created this olive oil cake, and it’s routinely mentioned as one of the best desserts in Washington, D.C.
And after trying it… you understand why.
What Makes This Version Next-Level
This isn’t just any olive oil cake.
It’s layered with flavor and texture:
- The cake → soft, moist, subtly sweet
- Caramel raisins → rich, jammy, slightly boozy
- Crème fraîche mousse → light, airy, slightly tangy
- Flaky sea salt → brings everything together
Each bite is balanced, interesting, and honestly… kind of addictive.
Pro Tips
- Use a good quality olive oil—you’ll taste it
- Don’t overbake → keeps the cake moist
- Let the raisins cool slightly before serving
- Add the salt right before serving for best texture
My Go-To Kitchen Staples
- High-quality extra virgin olive oil
- 8-inch cake pan
- The OG Stand mixer with whisk attachment
- Saucepan for marmellata
- Stainless steel mixing bowls
- Flaky sea salt
- Organic Extra Virgin Olive Oil Spray
- Le Creuset Stoneware Cake Stand
I always link my exact favorites, so you can recreate this perfectly at home. If you click and buy, I might earn a little commission—thanks for the love!
Your New Cake Obsession
This is one of those desserts that people remember.
It’s not overly complicated. It’s not overly sweet. But it’s layered, balanced, and just… so good.
The kind of cake you make for a dinner party, or just because you want something that feels a little special.
And once you try it… you’ll get it!
Gina
Olive Oil Cake
Ingredients
Cake
- Nonstick spray I recommend an extra virgin olive oil spray
- 2 large eggs
- 1¼ cups sugar
- ¾ cup olive oil High Quality Extra Virgin Olive Oil
- ½ cup whole milk
- ¼ cup Madeira
- 1¼ cups unbleached all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
Crème Fraîche Mousse
- 1 cup heavy cream
- 1 cup crème fraîche
- 2 tablespoons sugar
Raisin Marmellata
- 1 cup golden raisins
- 3 tablespoons Vin Santo or Madeira see Notes
- Zest and juice of ½ lemon
- 2/3 cup water
- Generous pinch of kosher salt
- 1 tablespoon Grand Marnier
- 1/4 vanilla bean split lengthwise
- 1 cup sugar
Garnish
- Sea salt preferably Maldon
Instructions
Cake
- Preheat oven to 325°. Spray a 9” cake pan with nonstick spray; line with parchment paper and spray again with nonstick spray.
- In a large bowl whisk together the eggs and sugar. Gradually add the olive oil, milk, and Madeira.
- In a medium bowl, sift together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients. Whisk together until smooth, but do not overmix.
- Pour the batter into the prepared pan and bake until a wooden skewer comes out clean, about 40-45 minutes.
- Let cool for at least 30 minutes before removing from the pan.
Crème Fraîche Mousse
- Whisk the cream, creme fraiche, and sugar in a medium bowl until soft peaks form. Keep refrigerated until ready to serve.
Raisin Marmellata
- Place the raisins in a medium bowl. Set aside
- In another medium bowl, combine the Vin Santo, lemon zest, lemon juice, 1/3 cup of the water, the salt, Grand Marnier, and vanilla bean.
- Heat the remaining 1/3 cup of water and the sugar in a small saucepan over medium-low heat; do not stir. Gradually cook the sugar until it is a medium amber color, 10-15 minutes. Slowly swirl the pan to evenly distribute the amber color, wiping down the sides of the pan with a wet pastry brush to dissolve any sugar crystals.
- When the caramel reaches the correct medium amber color, remove the caramel from the heat. Slowly add the Vin Santo mixture to the caramel – be careful (as the caramel will rapidly bubble up).
- Return the saucepan to the heat and slowly stir together the caramel and the liquid. Bring the contents of the pan to a boil.
- Pour the caramel mixture over the raisins. Let cool. Serve slightly warm or at room temperature.
- To serve, slice wedges of the olive oil cake. Serve each wedge with a generous dollop of creme fraiche mousse and 2 tablespoonfuls of the raisin marmellata. Sprinkle with sea salt over the mousse to garnish.
- Enjoy!
