Rosemary Olive Oil Cake with Whipped Cream Cheese Frosting

The last time I made Rosemary Simple Syrup it was strictly to make this cake! And oh boy, I would eat nothing but this cake forever in a perfect world. An olive oil cake has a hint of savory flavor and is just divine when you add a bit of sea salt, lemon and rosemary. And these figs are just fun to add! This cake is as pretty as it is delicious. So let’s make it!

Olive oil cakes are simple to make and this just has a bit of a twist. Before you get started, you will need to make this Rosemary Simple Syrup.

You can make this an hour or two before you get started baking your cake. That will give the simple syrup enough time to completely cool. Or you can make the syrup up to 2 weeks before baking the olive oil cake. Whatever is easiest for you!

As far as the rest of the supplies it’s fairly simple: lemon zest, sea salt, rosemary simple syrup and lots and lots of dairy! For the cake we’ll use milk and for the Rosemary Whipped Cream Cheese Frosting, we’ll need whipping cream and cream cheese.

Figs grow really well in Houston, which makes them an easy addition. But you certainly don’t have to add them. They are just a way to style the cake, so bluberries, strawberries or anything pretty will work.

Now let’s talk frosting. Olive oil cakes are quite delicious with no frosting at all! But I really wanted to do it up, so I created a frosting that was a bit savory and that tied in the rosemary flavor.

A regular cream cheese frosting can be lightened up with the addition of whipping cream. It’s perfect for summer recipes and makes this cream cheese frosting so light and airy!

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