This is a beautiful and simple cake with surprising flavors. If you haven't baked with grapes yet (and I highly recommend), this recipe is a good way to start. The fruit is first lightly caramelized, adding a wonderful natural sweetness to the batter. I love it with olive oil, but it can also be made with butter.
Hidden cake recipe
It's a vintage recipe that has been around here for a long time. The batter encases the fruit completely (or almost), and you need to cut it to see what fruit is inside. Hence the hidden cake name.
I modernized it a little with grapes and olive oil.
Cakes with oil, especially dense and thick olive oil, are moister and don't rise as fluffy as regular ones, like the Vanilla Butter Cake. So don't be fooled by that; it's a delicious cake and is not pasty or dense in a bad way.
After reading an old cookbook, I caramelized grapes one afternoon many years ago, and I was hooked on those fruity candied pieces. The skin shriveled with a flavor so sweet I would’ve sworn—with the utmost authority—that additional sugar had been sprinkled on them, but there wasn't since I had baked them myself. At the time, I used them on top of the sour cream cheesecake and they were incredible.
So they found their way into this beautiful tea cake, one I had made many times going no further than apples as the fruit of choice, adding a handful of blueberries if I felt festive.
I also included a butter alternative in the recipe card for those who don't want to bake with oil.
Ingredient Notes
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- Oil: Use a mild or light olive oil that doesn't overpower the other flavors. You can also use another vegetable oil, like sunflower.
- Grapes: I always use seedless because I can use them whole. But you can seed other types of grapes and use them cut in half.
- Flour: all-purpose or cake flour, both work.
- Baking powder: make sure it's not expired.
Steps to make this grape cake
There are two parts: caramelizing the grapes and making the cake. Both are easy.
The grapes
Washed seedless grapes are roasted in the oven until caramelized and juicy.
The cake batter
Wet ingredients
Since this recipe has oil, we start by beating the eggs with the sugar and then adding the oil in a stream. It creates a smooth, thick batter.
Dry ingredients
The flour mixture has to be sifted before being added to the egg/oil mixture. I measure them and sift them directly over the batter, but you can also sift them in another large bowl first.
Final mix
At the end, fold the batter a few times with a spatula making sure there's no flour left in the bottom of the bowl that hasn't been incorporated. The final batter should be smooth and well integrated.
Grapes
The last step is pouring the batter into the prepared pan and scattering the caramelized grapes on top.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust.
- Storing: Refrigerate leftovers well-wrapped to prevent drying out. You can keep them for maybe one day at room temperature, but they have grapes that will start to ferment if the room is not cool. So, I recommend not taking a chance.
- Oil or butter: you can use olive oil or any other, such as canola or sunflower oil. I used to make this cake with butter (instructions in the Notes section of the recipe card) until I tried it with olive oil and never looked back. But I'm a huge fan of the oil (Lemon Olive Oil Bundt Cake anyone?) and love baking with it. It might not be your case.
- Fruit variation: you can use sliced pears, apples or stone fruit like peaches or plums. It will be more of a fruit-topped cake as the batter won't hide the fruit very well. Either way, it’s great and perfect for tea time or when you have a solitary fruit and want to bake something simple.
- Flavorings: the batter is plain and can accommodate any spice or citrus zest you want, as long as you like it paired with grapes, or whatever fruit you use. I used a pure vanilla extract to let the sweetness of the roasted cakes shine.
Related recipes you might like:
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Roasted Grape Vanilla Cake
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Ingredients
Caramelized grapes:
- 1 ½ cups whole grapes, seedless, the sweeter the better
- 1 teaspoon olive oil
Vanilla cake:
- 2 eggs, at room temperature
- 1 cup sugar
- ⅓ cup olive oil, if using butter, see Notes below
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon powdered sugar, for sprinkling
Instructions
For the grapes:
- Preheat the oven to 325ºF (170ºC).
- Wash 1 ½ cups whole grapes, dry them, and place them in an oven pan or sheet. Drizzle with 1 teaspoon olive oil and stir to coat lightly.
- Bake for 20-30 minutes, until shriveled and juicy. Depending on the size of your grapes, it may take more or less time. Some will be more roasted than others.
For the cake batter:
- Turn the oven up to 350°F/180°C.
- Butter or spray an 8-inch springform cake pan.
- Beat 2 eggs in a large bowl and add 1 cup sugar gradually, beating for a minute until it thickens.
- Add ⅓ cup olive oil in a thin stream while constantly beating until it's thick and light-colored, similar to homemade mayonnaise.
- Add 1 teaspoon vanilla extract and mix well.
- Sift together 1 cup all-purpose flour, 1 teaspoon baking powder and ¼ teaspoon salt. Or have it all measured and sift directly over the batter.
- Add the dry ingredients in 2 parts, beating just until it's incorporated. Don't overbeat at this point.
- Pour into the prepared pan, and scatter the grapes on top.
- Bake for about 45 minutes, until golden brown and puffed and a cake tester or toothpick comes out clean. The middle might sink slightly after you remove the cake from the oven.
- Let cool on a wire rack, run a smooth-bladed knife around the edge to loosen and remove from the pan.
- Sift with 1 teaspoon powdered sugar before serving.
- Keep leftovers wrapped in plastic in the refrigerator.
Monika says
This cake is delicious and so adddictive! The recipe is well balanced and easy to make. I will make it again and again during grape season. Thank you!
Megan says
This is an absolutely incredible cake! It is a huge hit at my house. The texture is delightful. I added a little cinnamon and cardamom just because but it is also delicious as written. Thank you so much for sharing.
Réka says
Just made it, love the combination of flavors, thanks for the great note about adding some lemon zest!
Added only 160 g of sugar and will go down to max 140 next time. Also upped the grapes by 10% (250 g) and will experiment w even more when I make it again.
Paula Montenegro says
Happy to know it turned out well Reka!
Dorian M says
This is a great recipe and a perfect way to use grapes (or any other fruit) that is just a tad too sour to enjoy fresh. I sprinkled a little extra sugar on my grapes and the end result was the delicious. The texture of the cake is airy, quite unique, easy to assemble. I’m baking one right now with bing cherries - I think it’s going to be a real hit! Thanks so much!
Paula Montenegro says
Happy to know this Dorian! It's one of the simplest cakes in this blog and I love that you're trying it with other fruit. Happy baking!
angiesrecipes says
It's simple and amazing at the same time. I think I would love to bake with butter or maybe avocado oil. Either way, the recipe is definitely a keeper.
Anne ~ Uni Homemaker says
I love the idea of using roasted grapes in baking! How unique and you certainly don't see that too often. I really want a piece of this cake. YUM! 🙂
Patty Price says
Such a beautiful unique cake -love the roasted grapes enveloped in the sweet pastry 😉
Simi J says
Roasted grapes is so innovative, i must try it. I love the capture, looks so beautiful!
mividaenundulce says
Nunca he hecho una torta o queque con uvas, mucho menos asadas. esta se ve genial, me encanta la idea de asarlas porque eso hace que tomen un sabor más fuerte, verdad? Genial
Alice @ Hip Foodie Mom says
Hi Paula!!
I've missed you! 🙂 but a clean kitchen must have been nice. . what are trifocal contact lenses? I also hate wearing my glasses, so much so I had laser eye surgery 7 years ago. it worked well but the doc told me my eyes would worsen over time and esp now that I am 40. . reading glasses etc. . so last year I had to start wearing contacts again. I hate it. but so glad for you that things are in focus! and so happy for you that your new jobs are keeping you busy. . hope you are well my friend.
OK, this cake. Roasted grapes hidden in the cake? just gorgeous and brilliant. Oh how I love your cake recipes!
Elisabeth Foodandthrift says
This is a perfect time of the year to be baking things with roasted grapes. Your cake is lovely, and super moist and delicious! xo
e / dig in says
roasted grapes are so intriguing. i kind of think "weird" - but then other fruit is just perfection when roasted, so why not grapes?
Kate@Diethood says
GORGEOUS!! These are my favorite cakes and I love roasted grapes! I eat them with a side of feta cheese. 🙂
Nancy @ gottagetbaked says
I've never had roasted grapes before but the way you describe them makes my mouth water. And I could seriously eat a cake like this every day. I love rustic, home-made, comforting cakes such as this. Whew, sounds like you've been super busy! I hope you're settling in with the new jobs and girl, I hope you never lose your desire to bake!
yummychunklet says
Those roasted grapes look fantastic!
Julieta says
You´re always with surprising things!!! I´ve never ate roasted grapes. I have to try this. Besoss
easyfoodsmith says
That's a very interesting cake. Have never tried roasted grapes and I am so keen on trying this cake as soon as the grapes the Indian market. Thanks for sharing Paula.
I am equally intrigued by your new trifocal contact lenses. Got to talk to my ophthalmologist asap 😉
Cher Rockwell says
Beautiful! I would love to sit and have a cup of that cake with you.
Hope things are looking clear now 🙂