Grape Olive Oil Cake (Gâteau aux raisins)

This Mediterranean-inspired Grape Olive Oil Cake is a moist, tender cake that strikes a perfect balance of sweet and fruity flavors. It features an orange-zest crumb infused with fresh grapes, which get baked into the cake, lending it a fruity burst and soft texture. It’s ideal for celebrating the harvest season and perfect for all your fall gatherings!

Grape Olive Oil Cake (Gâteau aux raisins)

Sometimes known as “Harvest Cake,” this Grape Olive Oil Cake has a special place in my heart. It’s incredibly moist and fragrant, with a delicate hint of orange zest and the delightful juiciness of fresh grapes in every bite. Inspired by Mediterranean home kitchens, this cake carries the charm of both French and Italian traditions, particularly from Provence, where olive oil and grapes are a way of life.

I love the use of extra virgin olive oil as the primary fat, instead of butter. It makes the cake wonderfully moist and helps it stay fresher longer than traditional butter-based cakes. The olive oil imparts a subtle earthiness, while the grapes burst with juicy sweetness, and the orange zest adds a refreshing, aromatic touch.

I especially enjoy baking this cake during the grape harvest season, from late summer through early autumn. It feels like a little celebration of the season’s bounty! This easy Grape Olive Oil Cake recipe with fresh grapes is a fantastic way to enjoy the harvest and embrace the cozy vibes of fall.

It’s versatile, too! Whether you’re serving it as a dessert, a breakfast treat or a snack, it pairs beautifully with a cup of coffee or tea. If you’re hosting a gathering or simply craving something comforting, this moist Grape Olive Oil Cake is sure to make everyone’s day a bit sweeter.

Ingredients you’ll need for this Easy Grape Olive Oil Cake recipe.

Here is a detailed look at the ingredients you need to make this cake at home. And don’t skip my baking tips below! 

1. Sugar. White sugar is best here.
2. Orange. The zest of a whole orange infuses this cake with a vibrant, aromatic flavor. By rubbing the zest into the sugar with your fingers, you release the essential oils and moisten the sugar, unlocking the full potential of the zest’s flavor.
3. Eggs. You need 2 large eggs at room temperature.
4. Milk. Choose 2% or whole fat milk. Avoid skimmed, no-fat or lactose-free which won’t yield a great bouncy texture to the cake. Make sure the milk is at room temperature when you add it to the batter.
5. Olive oil. It adds a rich, fruity flavor and moist texture. Choose a good quality extra-virgin olive oil.
6. Flour, salt and baking powder. All-purpose flour is the way to go.
7. Grapes. My favorite grapes for this cake are Concord grapes, which are a variety of dark purple grapes known for their robust flavor. They have a sweeter aroma than your average grapes, which is why they are often used to make juice or jelly – especially in the United States – but I absolutely adore them in this cake. They are on the smaller size, and often seeded – though some varieties are seedless. Another great option is Thomcord grapes, a similarly dark and sweet variety, which helps maintain the authentic taste of the cake. That said, feel free to use any table grape variety—red or black—as long as they’re fresh, plump, and smooth. Just keep in mind that the flavor of the cake may vary slightly depending on the grapes you choose.

Frequently Asked Questions

Do you need to remove the seeds from the grapes?

It’s not necessary. I leave the seeds in, and they’re hardly noticeable in the cake. You might detect a slight crunch, but it doesn’t affect the texture or taste. If you’re concerned about the seeds, you can always opt for a seedless grape variety.

How long can you keep this cake?

This cake can be kept on the counter, in an airtight container for up to 2 days.

Can you freeze this grape cake?

Absolutely, this cake can be frozen for up to 3 months. To do so, let it cool completely, wrap it well in foil, place in a freezer bag. When ready to eat, place it overnight on your countertop to thaw.

Audrey’s baking tips:

• You need a 9-inch (22.8cm) cake pan for this recipe.
• Use whole milk or 2%, avoid low-fat, skimmed or lactose free.
• Use an organic orange. Because we are using the zest from the peels, I recommend you use an organic orange.
• Make sure your eggs and milk are both at room temperature. Take them out of the fridge at least 30 minutes before you start baking.

I hope you’ll love this Grape Olive Oil cake recipe as much as I do! If you have any questions or tips to share, please feel free to leave a comment. If you would like to try more baking recipes with olive oil, try my Olive Oil Lemon Cake or my Dark Chocolate Olive Oil Cake recipe. 

More traditional French Cake recipes to try: 

• Classic French Apple Cake 
• Chestnut Cream Cake (Gâteau Ardechois) 
• Chocolate Moelleux Cake 
• Classic French Pear Cake 
• Walnut Coffee Cake (Gâteau Grenoblois)
• Chocolate Vanilla Marble Cake 
• French-style Fruit Cake 
• Apple Breton Pound Cake

Grape Olive Oil Cake (Gâteau aux raisins)

Print Recipe

Serves: 6-8 Prep Time: 20 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

½ cup white sugar (100g), plus 1 tbsp for sprinkling
1 orange, zested
2 large eggs, at room temperature
⅓ cup milk (80ml) (2% m.f. or whole), at room temperature
½ cup (120ml) extra-virgin olive oil
1 tsp vanilla extract
1½ (185g) cups all-purpose flour,
½ tsp salt
1 tsp baking powder
2 cups (seedless) grapes, washed and dried

Instructions

1. Preheat your oven to 350°F/180°C with a rack in the middle. Grease a 9-inch (22.8cm) cake with butter and lightly dust the edges with flour. Place a circle of parchment paper at the bottom.
2. In a large mixing bowl, rub the sugar and orange zest together until the sugar moistens. Whisk together the eggs and sugar until pale and foamy. Then whisk in the milk, olive oil and vanilla extract.
3. In a separate bowl, whisk together the flour, salt and baking powder. Add the dry ingredients to the wet and mix until just combined.
4. Switch to a spatula and fold in about three quarters of the grapes (about 1 ½ cups) into the batter. Gently transfer the batter into the prepared cake pan. Dot the remaining grapes evenly over top of the batter and sprinkle evenly with 1 tablespoon of sugar.
5. Bake for 50 minutes, until golden. Transfer onto a cooling plate and let cool at least 30 minutes before removing from the pan.