I adore this Zaatar Cake because it’s a moist, savory treat that’s filled with bold herb flavors, pockets of creamy cheese, and a golden sesame topping. It’s the kind of cake I bake when I want something simple yet deeply satisfying — perfect for breakfast, brunch, or as a snack with a cup of tea. The texture is soft and slightly spongy, almost like a quick bread, but with the warmth of Middle Eastern spices that make every bite memorable.

Why You’ll Love This Recipe

I love how incredibly easy this cake is to make — no mixers, no complicated steps, just a bowl and a whisk. The flavor is rich, herby, and comforting, and the cheese adds both texture and saltiness. It’s one of those recipes that makes the kitchen smell amazing and always gets compliments. Whether I’m making it for family or sharing with friends, it disappears fast. It’s also flexible — I can add different cheeses or herbs based on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cups whole milk – This keeps the cake moist and helps blend all the dry ingredients smoothly.

• 2 large eggs – These add structure and help the cake rise.

• 1 cup vegetable oil – I sometimes use half olive oil for a more traditional flavor.

• 3 cups all-purpose flour – This forms the base of the cake and gives it that soft crumb.

• 1 tablespoon baking powder – It helps the cake rise and stay fluffy.

• 1 teaspoon salt – To balance the flavors and enhance the savory taste.

• 1 cup dried oregano – This is the main flavoring. I like to use dried oregano or fresh when I have it, but I can also substitute with a zaatar spice blend.

• 1 cup cheese, cubed – I usually go for white cheeses like Nabulsi, halloumi, queso fresco, or feta. These add a creamy and salty bite that melts slightly into the cake.

Topping

• ½ cup sesame seeds – These toast on top while baking and add a beautiful golden crust with a nutty crunch.

Directions

1. I preheat my oven to 375°F (190°C) and lightly grease a 9-inch round baking pan with cooking spray or oil and flour.

2. In a large bowl, I whisk the milk, eggs, and oil together until the mixture is well combined and smooth.

3. Then I add the flour, baking powder, salt, and oregano to the wet mixture. I mix until everything is fully incorporated into a smooth, thick batter.

4. I gently fold in the cubed cheese, making sure it’s evenly distributed throughout the batter.

5. I pour the batter into the prepared baking pan, filling it about three-quarters full to allow space for rising.

6. I sprinkle the sesame seeds generously and evenly across the surface.

7. I bake the cake for about 40 minutes, until the top is golden and a toothpick inserted into the center comes out clean.

8. For a deeper color, I sometimes broil the top for just one minute at the end — keeping a close eye to avoid burning.

9. I allow the cake to cool to room temperature before slicing so it holds its shape and the flavors settle nicely.

Servings And Timing

This recipe makes approximately 10 slices.

• Prep Time: 5 minutes

• Cook Time: 40 minutes

• Total Time: 45 minutes

Variations

• I sometimes swap half the vegetable oil with olive oil for a richer, earthier flavor.

• I love using different cheeses like mozzarella or even a sharp cheddar for a twist — just be sure to use a cheese that holds its shape when baked.

• I’ve added chopped olives or sun-dried tomatoes for extra Mediterranean flair.

• When I want to serve smaller portions, I bake the batter in a muffin tin and reduce the baking time to 20–25 minutes.

• For an egg-free version, I’ve used flaxseed eggs (1 tablespoon ground flax + 3 tablespoons water per egg), and the results were surprisingly good.

Storage/Reheating

Once the cake cools completely, I slice it and store it in an airtight container. At room temperature, it keeps well for up to 1 day. If I want it to last longer, I refrigerate it for up to 5 days. It also freezes beautifully — I wrap individual slices and store them in a freezer-safe bag for up to a month. When I’m ready to reheat, I let it come to room temperature and then warm it in the oven or microwave for a few seconds until soft and fragrant.

FAQs

What Kind Of Oregano Should I Use?

I prefer dried oregano because it’s strong and aromatic, but fresh oregano also works beautifully. If I have zaatar spice blend on hand, I sometimes use that too, though the flavor might be more subtle depending on the blend.

Can I Use Different Cheeses?

Yes, I can use feta, halloumi, mozzarella, or any cheese that holds its shape when baked. I avoid using overly melty cheeses like brie or cream cheese, as they may affect the texture.

Can I Make This Cake Gluten-Free?

While I haven’t personally tested it, I can try using a 1:1 gluten-free flour blend. I might need to watch the moisture content and texture during baking and add a binder like xanthan gum if necessary.

How Do I Know When It’s Fully Baked?

I insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, it’s done. If there’s wet batter, I bake it for a few more minutes and test again.

Can I Make It Ahead Of Time?

Absolutely. I often bake it the day before and store it covered at room temperature. If I need to serve it later in the week, I freeze it and reheat individual slices when needed.

Conclusion

This Zaatar Cake is one of those recipes I return to again and again. It’s humble in ingredients but full of bold, comforting flavors. I love how versatile it is — great for gatherings, breakfast, or just a quiet moment with tea. The mix of oregano and cheese, with that crisp sesame top, makes it unforgettable. Once I started baking it, it quickly became a staple in my kitchen.