Olive Oil Cake is the kind of treat that feels both simple and special—a luscious, golden cake bursting with citrus and a hint of Mediterranean flair. Moist, plush, and subtly aromatic, it’s the perfect choice for lazy weekends, impromptu celebrations, or when you want something fuss-free but deeply satisfying. Every bite is light, bright, and impossibly tender, making it hard not to grab a second slice. Trust me, once you try this Olive Oil Cake recipe, you’ll find a reason to bake it again and again!
Ingredients You’ll Need
The beauty of this Olive Oil Cake is in its straightforward ingredient list—each item contributes something magical, from moist crumb to bright citrusy notes or a fragrant, rich finish. Let’s highlight why these basics are so essential.
- All-purpose flour: Provides structure to the cake while keeping the crumb soft and delicate.
- Granulated sugar: Sweetens the batter and helps caramelize the crust for just the right amount of golden color.
- Baking powder: Gives the cake its airy, light lift—don’t skip it for the perfect rise.
- Baking soda: Works with the acidic orange juice to create a beautifully tender texture.
- Salt: A small pinch sharpens all the flavors and balances out the sweetness.
- Large eggs: Add structure and richness, binding everything together into a plush, moist crumb.
- High-quality extra-virgin olive oil: This is the star ingredient—choose one with fruity, grassy notes for maximum flavor and aroma.
- Whole milk: Keeps the cake extra moist and contributes to its soft, supple texture.
- Fresh orange juice: Pops of citrus brighten the whole cake and make it irresistible.
- Orange zest: Intensifies the citrus flavor and fills your kitchen with sunshine while you bake.
- Pure vanilla extract: Adds depth and complexity, marrying all the flavors seamlessly.
- Powdered sugar (for dusting): An optional flourish that makes your cake look just as lovely as it tastes.
How to Make Olive Oil Cake
Step 1: Prep Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan, making sure to coat every nook and cranny, then line the bottom with parchment paper. This prevents sticking and guarantees the cake releases beautifully.
Step 2: Mix the Dry Ingredients
Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium bowl. Give it a gentle stir—this blends everything evenly so every bite of Olive Oil Cake is perfectly balanced.
Step 3: Whisk the Wet Ingredients
In a large bowl, vigorously whisk the eggs until they’re light and frothy. This tiny bit of extra effort gives your cake a light, airy lift. Next, add the olive oil, milk, fresh orange juice, orange zest, and vanilla extract. Whisk until the mixture looks silky and fully combined.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry ingredients into the wet ingredients, gently stirring just until everything comes together. Don’t overmix! Overworking the batter can make the cake tough, and you want every bite of Olive Oil Cake to melt in your mouth.
Step 5: Bake the Cake
Pour the batter into your prepared pan, smoothing the top with a spatula. Slide the pan into the oven and bake for 30 to 35 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or with just a few crumbs.
Step 6: Cool and Finish
Let the cake cool in the pan for about 10 minutes, then run a knife along the edges and invert it onto a wire rack to cool completely. Once cool, dust with powdered sugar for that irresistible, sweet-speckled finish.
How to Serve Olive Oil Cake
Garnishes
A flurry of powdered sugar gives this Olive Oil Cake a classic, elegant look, but a few wafers of orange zest add a burst of fragrance and visual pop. For a bit of luxury, top each slice with freshly whipped cream or a scatter of seasonal berries.
Side Dishes
Olive Oil Cake pairs beautifully with a bowl of fresh fruit—think plump strawberries or slices of ripe peaches. For something a little richer, serve with a dollop of ricotta cheese lightly sweetened with honey or a scoop of vanilla gelato for pure decadence.
Creative Ways to Present
Slice the cake into wedges and arrange on a platter with citrus wheels and sprigs of mint, or present individual portions in mason jars layered with whipped cream and candied orange peel. For a festive touch, try brushing each slice with a splash of extra olive oil and a sprinkle of flaky sea salt before serving.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Olive Oil Cake tightly covered at room temperature for up to three days. The flavors actually deepen over time, and the texture stays delightfully moist—don’t be surprised if you find it even more delicious the next day!
Freezing
Wrap individual slices or the whole cake snugly in plastic wrap and then in foil before freezing. It will keep well for up to a month. To serve, just let the cake thaw at room temperature for an hour or two.
Reheating
While Olive Oil Cake is lovely at room temperature, you can warm slices gently in a low oven (about 300°F) for 5 minutes to bring back that just-baked aroma and soften the crumb.
FAQs
Can I use a different citrus for this Olive Oil Cake?
Absolutely! Lemon or grapefruit juice and zest are fantastic substitutes for orange, lending their own unique fragrance and flavor to the cake. Feel free to experiment with your favorite citrus fruits.
What type Dessert
Go with a high-quality, extra-virgin olive oil that tastes good enough to drizzle on salads. Fruity and mild varieties work particularly well since they enhance, rather than overpower, the delicate flavor of the cake.
Is this Olive Oil Cake suitable for dietary restrictions?
This cake is naturally vegetarian and can be adapted for dairy-free diets by swapping the milk for your favorite non-dairy alternative (such as almond or oat milk). For gluten-free baking, use a 1:1 gluten-free flour blend.
Can I make this Olive Oil Cake in advance?
Definitely! In fact, baking it a day ahead allows the flavors to meld and deepen. Just store it tightly covered at room temperature and dust with powdered sugar right before serving.
How can I prevent my cake from sticking to the pan?
Make sure to grease and flour your pan thoroughly, and don’t forget to line the bottom with parchment paper. This ensures your Olive Oil Cake pops right out in perfect form with no sticky mishaps.
Final Thoughts
There’s just something magical about sharing a slice of Olive Oil Cake—every forkful is tender, bright, and rich with flavor. I hope you’ll give this recipe a whirl and fall in love with it as much as I have. Happy baking, and may your kitchen fill with the aroma of a truly wonderful cake!
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Olive Oil Cake Recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Olive Oil Cake is a moist and delicious dessert with a hint of citrus flavor, perfect for any occasion. Made with high-quality olive oil, fresh orange juice, and a touch of vanilla, this cake is a delightful treat that pairs well with fresh berries and whipped cream.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 2 large eggs
- 1/2 cup high-quality extra-virgin olive oil
- 1/2 cup whole milk
- 1/4 cup fresh orange juice
- 1 tablespoon orange zest
- 1 teaspoon pure vanilla extract
- powdered sugar for dusting (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan, then line the bottom with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine wet ingredients: In a separate large bowl, whisk the eggs until light and frothy. Add the olive oil, milk, orange juice, orange zest, and vanilla extract, whisking until well combined.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined—do not overmix.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
Notes
- This cake is delicious on its own or served with fresh berries and whipped cream.
- Store leftovers tightly covered at room temperature for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 16g
- Sodium: 110mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
