Semolina Cake

4.38

Published Jan 30, 2023•Updated Oct 16, 2024

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If you’ve been looking for a simple, one-bowl dessert recipe, then this Semolina Cake is for you. Pouring lemon-infused simple syrup over the golden-yellow top keeps this cake moist for days after baking.

a piece of semolina cake topped with cream and strawberry slices on a small white plate

Who would have thought that a flour used mostly for pasta would make such a magical cake, but that’s exactly what durum flour does in this easy dessert recipe. This semolina cake has tons of fans thanks to its sweet and sticky bottom, moist middle, and cakey texture. It’s also universally loved because it’s just such a breeze to make.

Making the simple syrup a week or two in advance means all you need to do is mix your ingredients in a single bowl, bake the cake, and pour the sweetened syrup over the top before serving. The lemon in this cake gives it tons of spring and summer vibes, but adding a few warming spices instantly turns it into a cozy fall treat.

How to Make It

Make syrup: Bring water and ¾ cup sugar to a boil, and boil for 1 minute. Remove from heat and stir in lemon juice. Allow to cool.

Make the cake: Whisk together eggs and remaining sugar until combined. Add yogurt and vegetable oil and whisk again until evenly combined. Add semolina, all-purpose flour, vanilla extract, baking powder, baking soda, and salt. Gently fold ingredients together until just combined.

Bake: Bake for 30-34 minutes. When the cake is done, the edges will be golden brown, and the texture will be firm but have a little spring.

Add syrup: Pour the syrup evenly over the cake, and allow it to absorb the sticky sweetness.

Let the cake cool, and then serve.

pouring semolina into cake batter in a white bowl

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What is semolina flour?

Semolina flour is a hearty variety of yellow flour made from durum wheat. While semolina is most often used to make pasta – its super high protein content is great for helping pasta keep its shape after being cooked in boiling water, it also makes terrifically crumbly and textured baked treats. Because semolina naturally has a gorgeous yellow color, cakes and pastries made with semolina have the most beautiful color when you pull them from the oven.

pouring simple syrup over the cake in a clear baking dish

What is simple syrup and how to make it

Simple syrup has tons of uses in the kitchen, and it can be made ahead and stored for up to a month in the refrigerator. Besides being an easy way to add some sweetness to baked goods, it’s also used in cocktails. If you love mojitos, mint juleps, gimlets, and old fashioneds, it doesn’t hurt to have some simple syrup on hand.

Making simple syrup is easy. Combine one part water and one part sugar in a saucepan, stirring occasionally until all of the sugar dissolves. Remove from the heat and let the mixture cool before storing.

If you’re not a fan of sugar, you can also use a 1:1 ratio of honey and water.

eggs, semolina flour, baking powder, vanilla, oil, sugar, and salt on a white table

Ingredients

Semolina – Semolina flour gives baked goods the most wonderful golden-yellow color, and dense, teacake-like texture.
Plain Yogurt – Plain yogurt has a tangy neutral flavor that allows the other flavors to shine. If you don’t have plain yogurt, non-fat Greek yogurt would also work. Using a berry flavored yogurt is also a popular choice if you’re layering in different fruit flavors.
All-Purpose Flour – Semolina is our main flour ingredient, but we still need a few tablespoons of all purpose to hold the cake together.
Vegetable Oil – Vegetable oil is a good go-to baking oil for its neutral flavor. You could also try grapeseed, olive oil, coconut oil, or saffron oil.
Eggs, White Sugar, Pure Vanilla Extract, Baking Powder, Baking Soda, Salt – Basic kitchen baking ingredients to add lift, bind the things together, and add a subtle sweet vanilla flavor.
Simple Syrup – The secret ingredient to a moist, sweet semolina cake is simple syrup.

Variations

This semolina cake makes it so easy to add your own personal touches. There is no limit to the fun variations you can create using this cake as your base.

Add chopped pecans, almonds, or walnuts for a sweet, nutty flavor.

Substitute orange water or rosewater for the lemon.

Add dried fruits like chopped dates or apricots.

Lean into those spring and summer flavors by adding fresh strawberries, blueberries, or raspberries.

Including some shredded coconut to this semolina cake will add a little more sweetness and a fun crunch to each bite.

Craving some warm seasonal spices? Cardamon, nutmeg, and cinnamon would be divine in this recipe.

Recipe Tip

For an extra sweet and syrupy cake texture, pour the simple syrup over the cake and then let it rest overnight. Giving a few extra hours for the cake to absorb the syrup creates the most amazingly sweet bottom layer.

semolina yogurt cake in a clear baking dish on a cooling rack

FAQs

Is semolina flour gluten-free?

Semolina is very high in gluten. If you have a gluten sensitivity, you could swap the semolina for a gluten-free flour like almond, coconut, or oat, but the finer texture of these flours will change the density of this cake.

Can I freeze it?

If you want to freeze this cake and serve it at a later date, allow the cake to cool completely and skip adding the simple syrup. Wrap the cake tightly in plastic wrap to preserve the freshness, and store in a sealed container. When you’re ready to serve, bring the cake to room temperature, and pour the simple syrup over the top. Slice, serve, and watch it disappear.

How do you store semolina cake?

Semolina cake is one of those cakes that is great at room temperature, or with a little chill on it. You can store this cake by letting it cool, and tightly covering the cake pan with plastic wrap. Store for up to 3 days.