Cake

Semolina Cake Recipe

A tender, fragrant semolina cake with a delicate sweetness and a melt in your mouth crumb, perfect for tea time or a relaxed weekend dessert.

This semolina cake is quietly comforting, with a fine, sandy texture and a warm aroma that fills the kitchen as it bakes, creating a calm, homemade feeling that makes any day feel a little softer.

It is a great weekend project when you want something lighter than a dense butter cake, ideal for coffee in the morning or a small slice at the end of an easy dinner with friends.

I first made it on a rainy afternoon and kept turning to the window to check the gentle rise, and since then it has become my go to recipe when I want something soothing, simple, and truly delicious.

Recipe at a Glance

⏱Prep Time15 mins

🔥Cook Time35 mins

🕐Total Time50 mins

🍰Servings8 slices

🇺🇸CuisineAmerican

🔢Calories~230 per slice

Ingredients

Cake

1 cup semolina

1 cup granulated sugar

1 teaspoon baking powder

1/4 teaspoon salt

2 large eggs

1/2 cup whole milk

1/4 cup olive oil or melted neutral oil

1 teaspoon vanilla extract

Optional: zest of 1 lemon or 1/2 teaspoon orange extract

Decoration (optional)

Powdered sugar for dusting

Fresh berries

Lemon glaze made from 1/2 cup powdered sugar mixed with 1 to 2 teaspoons lemon juice

Substitutions & Variations

★If you do not have semolina, use fine cornmeal or substitute half the flour for a similar texture.

★Replace olive oil with melted coconut oil or unsalted butter for a richer flavor.

★Use milk alternatives such as almond or oat milk to make the cake dairy free.

★Swap lemon zest for orange zest or a splash of almond extract to change the aroma.

Step-by-Step Instructions

1

Preheat oven and prepare pan

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease an 8 inch square pan or line it with parchment paper, and lightly dust with a little semolina or flour to keep the cake from sticking.

2

Whisk dry ingredients

In a medium bowl, whisk together the semolina, sugar, baking powder, and salt until evenly combined for a light and consistent batter.

3

Combine wet ingredients

In a separate bowl, beat the eggs, then stir in the milk, olive oil, vanilla, and lemon zest or extract until the mixture looks smooth and slightly glossy.

4

Mix wet and dry ingredients

Pour the wet ingredients into the dry ingredients and stir gently with a spatula or a whisk just until there are no dry streaks, being careful not to over mix.

5

Pour batter into prepared pan

Scrape the batter into the greased pan and smooth the top with the spatula so the cake bakes evenly.

6

Bake until golden and set

Bake for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with just a few moist crumbs.

7

Cool in pan slightly

Let the cake cool in the pan for 10 minutes, which helps it firm up a bit while remaining tender.

8

Release and cool completely

Run a thin knife around the edges, invert the cake onto a wire rack, peel away the parchment, and let it cool fully before slicing.

9

Dust and decorate before serving

Just before serving, dust the top with powdered sugar or drizzle with lemon glaze and add a few fresh berries for color and brightness.

10

Store leftovers for later enjoyment

Keep the cake covered at room temperature for up to 2 days or refrigerate for up to 4 days; bring it back to near room temperature before serving for the best texture.

Pro Baker Tips

✓Measure the semolina with a spoon and level it for the most accurate results and best crumb.

✓Do not skip the resting time, as it helps the semolina absorb the liquid and creates a tender bite.

✓For a gluten free version, make sure your baking powder is certified gluten free.

✓Warm the milk slightly before adding it to help dissolve the sugar and blend more smoothly.

Storage & Serving Notes

◆Store at room temperature in an airtight container for up to 2 days.

◆Refrigerate in a covered container for up to 4 days and let it sit at room temperature for 10 minutes before serving.

◆You can freeze the cake wrapped in parchment and foil for up to 1 month; thaw overnight in the refrigerator before enjoying.

Serving Suggestions

Serve this semolina cake in simple, elegant slices to highlight its delicate texture, pairing it with drinks or fruit for a relaxed moment.

›Slice into squares for a cozy afternoon snack

›Pair with a cup of hot coffee or a light tea

›Top with whipped cream and fresh berries for a polished presentation

›Add a drizzle of honey or citrus syrup for extra sweetness

Frequently Asked Questions

Why is my semolina cake dense instead of light?

A dense cake is often caused by over mixing or using baking powder that is old. Mix the batter just until combined and check that your baking powder is fresh for a tender crumb.

Can I make this cake gluten free?

Yes, use a gluten free certified baking powder and ensure your semolina or cornmeal is labeled gluten free. The texture will be similar, and the flavor will still be pleasant.

How do I know when the cake is done

The cake is done when the top is golden brown and a toothpick inserted into the center comes out with just a few moist crumbs, avoiding wet batter.

Can I add fruit to the batter

You can gently fold in fresh berries or small pieces of fruit at the end of mixing, but be gentle to keep the crumb light.

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Go Make It!

This semolina cake is a gentle, everyday treat that brings comfort without fuss, and I hope it becomes a quiet favorite in your kitchen very soon.