Red Grape Olive Oil Cake Recipe | Moist 9-Inch Cake with Lemon Zest

Red Grape Olive Oil Cake

This Red Grape Olive Oil Cake is moist and bright with lemon zest, tender from olive oil and sour cream, and dotted with sweet red seedless grapes. It’s simple to mix, bakes in about 40–45 minutes, and finishes beautifully with a dusting of powdered sugar.

Serve it as a snack cake with coffee or as a light dessert—no frosting needed. Use the tips in the FAQ for grape size, olive oil flavor, and storage.

🍇 Red Grape Olive Oil Cake

A sophisticated, moist cake balancing the fruity sweetness of red grapes with the rich, earthy notes of olive oil.

⏱️ Bake Time: 40–45 Mins 🍽️ Serves: 8 Slices 🔥 Oven: 350°F

Ingredients

  • 2 cups flour
  • 1 cup sugar
  • 2 cups red seedless grapes (reserve 10)
  • 1 tbsp cornstarch
  • ½ tsp salt, ½ tsp baking soda
  • 1 tsp baking powder
  • ⅓ cup olive oil, 1 tsp vanilla
  • ¼ cup sour cream
  • 1 tbsp apple cider vinegar
  • ½ cup water, 1 tsp lemon zest
  • Powdered sugar (for dusting)

Preparation Instructions

  1. Prep: Grease a 9-inch pan. Whisk flour, cornstarch, salt, soda, and baking powder together.
  2. Batter: Separately mix olive oil, sugar, sour cream, vanilla, water, vinegar, and lemon zest. Stir in dry ingredients until smooth.
  3. Add Grapes: Fold in most grapes, reserving 10. Pour into the pan and arrange reserved grapes on top.
  4. Bake: Bake 40–45 mins at 350°F until set. Cool, remove, and dust with powdered sugar before serving.

Red Grape Olive Oil Cake FAQ

Do I need to cut the grapes?

If the grapes are large, you can halve them. Small seedless grapes can be used whole.

What kind of olive oil is best?

A mild or light-tasting olive oil works best so the flavor stays balanced with the grapes and lemon.

Can I substitute yogurt for sour cream?

Yes—plain yogurt is a good substitute in the same amount.

How should I store this cake?

Store covered at room temperature for 1–2 days, or refrigerate for longer freshness.

Related Resources

Search the Cookbook