semolina cake

Semolina cake uses yogurt for a tender crumb and bakes in 41 minutes. No stand mixer needed, just a whisk—this is comfort food at its simplest.

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Total Time 41

Servings: 10 slices

Course: Dessert

Cuisine: Mediterranean

Calories: 340

Ingredients Method Notes

Ingredients

Cake batter

1.5 cup semolina
1 cup plain yogurt
1 cup sugar
0.5 cup neutral oil
2 unit eggs
1 teaspoon baking powder
1 teaspoon vanilla extract
0.25 teaspoon salt
0.5 cup milk

Syrup

0.75 cup sugar
0.5 cup water
1 tablespoon lemon juice
0.5 teaspoon rose water

Method

Prepare the batter

Preheat your oven to 350°F (180°C). Grab an 8-inch square pan and lightly oil it or line with parchment paper.
In a large bowl, whisk together the semolina, sugar, and baking powder with the salt. I use a regular balloon whisk—no stand mixer needed.
In another bowl, combine yogurt, oil, eggs, milk, and vanilla extract. Whisk until smooth. It might look a bit thin, that’s right.
Pour the liquid mix into the dry. Stir with a spatula—fold just until you see no big dry patches. Don’t overmix or the cake goes tough.
Spread the batter in the pan. If you want, top with sliced almonds (not too many, so the top bakes evenly).

Bake

Bake for 28–32 minutes. The edges should be deep golden and a toothpick in the center mostly clean with a few moist crumbs.
Let it cool at least 5 minutes before pouring the syrup. This prevents the cake from collapsing or getting soggy spots.

Make the syrup

While the cake bakes, combine sugar and water in a small saucepan. Bring to a boil over medium heat—don’t walk away, syrup goes fast.
Add the lemon juice and simmer 6–8 minutes, until it thickens just slightly. Stir in the rose water at the end for a floral note (optional, but it’s classic).

Finish and serve

Slowly pour the hot syrup over the warm cake, letting it soak in gradually—you might hear a sizzle.
Wait at least 15 minutes to slice. The cake firms up and absorbs more flavor as it sits. I cut small squares for a snack or triangles for a dinner party look.

Notes

I come back to this semolina cake every time I want something comforting with almost no fuss—my grandmother called it her “one-bowl” cake, and she meant it.

Real kitchen tips

If you’ve never baked with semolina, expect the batter to feel slightly gritty before baking. That’s normal. Once it’s baked and syrup-soaked, you get a tender, almost pudding-like texture.

Don’t skip the resting time after baking and before slicing. The syrup needs 15 minutes minimum to work its way through, or you’ll end up with dry corners and a soggy center. When I rush this, I always regret it.

If you want that neat look with every slice, run a butter knife around the edges and wipe it off between each cut. Semolina can be more delicate than wheat batter.

Substitutions and swaps

Full-fat plain yogurt gives you the creamiest crumb—Greek yogurt works, but thin it with a couple of tablespoons of milk first or it gets too dense. I’ve swapped half the oil for melted butter for extra flavor, but don’t cut the fat in half or the cake loses its best texture. Almond or coconut milk is fine if you need it dairy-free, but the flavor will shift slightly.

I wouldn’t use whole wheat flour here. It turns the cake gummy and loses that lovely crumb.

Storing and prepping ahead

Leftovers keep covered at room temp for two days, which is rare since it’s usually gone faster. If you need it to last, refrigerate—just bring slices to room temp before eating. Cake freezes well for up to a month, individually wrapped.