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Orange Olive Oil Cake Recipe

Avatar photoByJasmine
Jump to Recipe· 4.8 from 88 reviews

If you’re on the hunt for a cake that’s simple to make yet full of vibrant flavor, this Orange Olive Oil Cake Recipe is going to be your new best friend. I absolutely love how moist and tender this cake turns out, with that wonderful citrus zing and the unique richness olive oil brings. Trust me, once you try it, you’ll keep coming back for more!

❤️

Why You’ll Love This Recipe

  • Super Moist Texture: The olive oil keeps this cake incredibly tender without being greasy.
  • Bright Citrus Punch: Fresh orange zest and juice give it a vibrant, fresh flavor that wakes up your taste buds.
  • Quick & Easy: You can whip this up in under an hour – perfect when you want homemade but don’t want to fuss.
  • Versatile & Crowd-Pleasing: It’s great with coffee, as a light dessert, or even at brunch — my family goes crazy for it every time.
A round cake with a golden-brown crust sits on a white plate with a white marbled surface below. The cake is dusted evenly with powdered sugar and topped with three bright orange slices that show their juicy texture. One wedge of the cake is removed and slightly pulled out from the rest, revealing a soft, light yellow inside. The rest of the cake is cut into four more even wedges, all showing the same soft texture and golden crust. Photo taken with an iphone --ar 2:3 --v 7 - Orange Olive Oil Cake, Orange Olive Oil Cake Recipe, citrus olive oil cake, moist orange cake, easy olive oil cake this …

Ingredients You’ll Need

These ingredients work beautifully together to create a delicate yet flavorful cake. Look for fresh, high-quality oranges and a good extra virgin olive oil – that’s the secret to that lovely fruity aroma and moist crumb.

Flat lay of two large brown eggs with clean shells, a small white ceramic bowl of granulated sugar, a small white ceramic bowl filled with extra virgin olive oil, a small white ceramic bowl of 2% milk, a few fresh orange peels showing bright orange zest, a small white ceramic bowl of fresh orange juice with pulp, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl containing a mixture of baking powder and salt, and a small white ceramic bowl of fine confectioners' sugar, all arranged symmetrically with realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Orange Olive Oil Cake, Orange Olive Oil Cake Recipe, citrus olive oil cake, moist orange cake, easy olive oil cake
  • Eggs: Fresh large eggs give structure and richness to the cake.
  • Sugar: Regular granulated sugar sweetens without overpowering the orange flavor.
  • Extra Virgin Olive Oil: Adds a fruity depth and keeps the cake moist – don’t substitute with a neutral oil.
  • Milk (2%): Adds just the right touch of creaminess without making the batter too heavy.
  • Orange Zest: Gives an aromatic citrus boost — make sure to only get the colored part, not the bitter white pith.
  • Orange Juice: Freshly squeezed is best for that bright, natural tang.
  • All-Purpose Flour: The base of the batter – sift it for an extra light texture.
  • Baking Powder: For lift and fluffiness.
  • Salt: Enhances all the flavors, balancing the sweetness and citrus.
  • Confectioners’ Sugar: For dusting and a pretty finish.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to play around with this Orange Olive Oil Cake Recipe depending on the season and mood. It’s a forgiving recipe that’s totally open to your personal flair — and don’t be shy about experimenting!

  • Add Warm Spices: I’ve had success adding a pinch of cinnamon or cardamom for a cozy, autumnal version.
  • Swap Oranges for Tangerines or Blood Oranges: These variations add exciting color and a slightly different citrus note.
  • Make It Gluten-Free: I’ve tried a 1:1 gluten-free flour blend with good results, though the texture is a bit denser.
  • Add Almond Flour: Mixing in some almond flour boosts the nutty flavors and keeps it moist.

How to Make Orange Olive Oil Cake Recipe

Step 1: Beat Your Eggs and Sugar Until Fluffy

Start by preheating your oven to 350°F and prepping an 8-inch round pan with grease and parchment paper – this helps the cake come out cleanly. Then, beat your eggs on high speed for about three minutes until they’re light, fluffy, and pale. This is the magic step that gives the cake its airy texture. Gradually beat in the sugar, and you’ll see the mixture thicken beautifully. This part feels a little like a mini celebration in the kitchen — watching it transform step by step is so rewarding!

Step 2: Incorporate Olive Oil, Milk, and Orange

Next, slowly add your extra virgin olive oil while continuing to beat. This ensures it emulsifies with the eggs rather than separating. Then mix in the milk, orange zest, and fresh orange juice. The batter will smell insanely good right now — that bright, citrusy aroma combined with that rich olive oil scent is one of my favorite kitchen smells!

Step 3: Fold in Dry Ingredients

Whisk together the flour, baking powder, and salt in another bowl, then gently fold this into your wet mixture. Be careful not to overmix here — you want to keep as much air as possible for a tender crumb. A few lumps are totally okay, I promise!

Step 4: Bake and Cool

Pour the batter evenly into your prepared pan and smooth the top with a spatula or the back of a spoon. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan before removing it — this keeps it from breaking apart. When it’s cool, dust with confectioners’ sugar, slice, and get ready to indulge!

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Pro Tips for Making Orange Olive Oil Cake Recipe

  • Use Fresh Citrus Zest and Juice: I learned that using fresh orange zest and juice makes all the difference in flavor – bottled juice just doesn’t compare.
  • Don’t Overmix the Batter: Gentle folding preserves the cake’s light texture, so be patient and fold slowly to avoid a dense cake.
  • Room Temperature Ingredients: Bringing eggs and milk to room temp helps the batter combine more easily and evenly.
  • Check Doneness Early: Start testing the cake a few minutes before the timer ends to prevent drying out – every oven varies!

How to Serve Orange Olive Oil Cake Recipe

A single-layer round cake with a light golden-brown top lightly dusted with powdered sugar. On top of the cake, there are three thin, round orange slices placed close together near the left edge. The cake has a soft, slightly textured surface and sits on a smooth white plate. The plate is placed on a white marbled surface. In the background, there is a white cutting board with some whole orange fruits and a golden spatula nearby. The photo taken with an iphone --ar 2:3 --v 7 - Orange Olive Oil Cake, Orange Olive Oil Cake Recipe, citrus olive oil cake, moist orange cake, easy olive oil cake

Garnishes

I usually dust the top generously with confectioners’ sugar — it’s simple, elegant, and adds just a touch of sweetness. Sometimes, when I’m feeling fancy, I add a few thin orange slices or fresh mint leaves for color and extra zest.

Side Dishes

This cake pairs wonderfully with a cup of coffee or a mug of your favorite tea. If you want something a bit more indulgent, a dollop of lightly whipped cream or a scoop of vanilla ice cream on the side makes it pure heaven.

Creative Ways to Present

For special occasions, I like serving slices stacked a bit like a mini layered cake with fresh berries and a drizzle of honey on top. Another fun idea is to cut it into small squares and serve as bite-sized treats alongside a cheese platter – it’s unexpected but always a hit!

Make Ahead and Storage

Storing Leftovers

I store leftover cake covered loosely with plastic wrap at room temperature. It stays moist and fresh for up to 3 days – though, in my house, it rarely lasts that long!

Freezing

If you need to freeze it, wrap the cooled cake tightly in plastic wrap and then in foil before placing it in the freezer. I’ve frozen this cake successfully, and it defrosts beautifully overnight in the fridge, ready for any last-minute treats.

Reheating

When reheating, pop a slice in the microwave for about 15 seconds or warm it briefly in a low oven (300°F) wrapped in foil. This brings back the softness without drying it out. I like doing this especially when serving it with ice cream or cream – the warm-and-cold combo is just divine.

FAQs

  1. Can I use regular olive oil instead of extra virgin?

    Extra virgin olive oil is important in this recipe because of its fresh, fruity flavor that complements the orange zest and juice. Regular olive oil tends to be milder and lacks those complex notes, so while you can substitute it, the cake won’t have quite the same bright taste.

  2. Will this cake be very oily because of the olive oil?

    Not at all! Although olive oil is the fat source, it’s balanced by the eggs and milk, resulting in a moist but not greasy cake. The olive oil actually gives it a tender crumb and delightful flavor instead of heaviness.

  3. Can I make this cake vegan?

    This recipe relies on eggs and milk for structure and moisture, so to make it vegan, you’d need to swap those ingredients for alternatives like flax eggs and a plant-based milk. Keep in mind that this may change the texture or flavor somewhat, so some experimentation will be necessary.

  4. What’s the best way to zest an orange?

    I like to use a microplane zester for its ease and fine texture. Just be sure to only take the colored part of the peel – the white pith underneath is bitter and can affect your cake’s flavor.

  5. Can I double this Orange Olive Oil Cake Recipe?

    Yes, I often double this recipe when I’m baking for a crowd. Just be sure to bake in two pans or a larger pan, and adjust your baking time accordingly — start checking with a toothpick after 30 minutes to ensure it doesn’t overbake.

Final Thoughts

This Orange Olive Oil Cake Recipe has truly become a staple in my baking repertoire — it’s one of those recipes that’s just as good for casual weekend snacking as it is for impressing guests. I love how it brings together simple ingredients into something unexpectedly delightful, with citrus brightness and olive oil richness working in harmony. Give it a try, and I bet it’ll earn a special spot in your kitchen rotation, too!

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Orange Olive Oil Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 88 reviews
  • Author: Jasmine
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Vegetarian
Print Recipe

Description

This Orange Olive Oil Cake is a moist and flavorful cake perfect for snacking or dessert, boasting a fresh citrus zest combined with the rich taste of extra virgin olive oil. The cake is light, fluffy, with a subtle tang from real orange juice and zest, and is finished with a delicate dusting of confectioners’ sugar for an elegant touch.

Ingredients

Wet Ingredients

  • 2 large eggs
  • 2/3 cup sugar
  • 1/2 cup extra virgin olive oil
  • 1/3 cup 2% milk
  • 1 tablespoon grated orange zest
  • 3 tablespoons orange juice

Dry Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Topping

  • Confectioners’ sugar, for dusting

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F and grease an 8-inch round baking pan, then line it with parchment paper to prevent sticking.
  2. Beat eggs and sugar: In a large bowl, use a hand mixer or stand mixer to beat the eggs on high speed for three minutes until thick and frothy. Gradually add the granulated sugar, continuing to beat until the mixture is light and has thickened.
  3. Add wet ingredients: Gradually incorporate the extra virgin olive oil into the eggs and sugar mixture, beating steadily. Next, beat in the 2% milk, orange zest, and fresh orange juice until all ingredients are fully combined.
  4. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even leavening and seasoning.
  5. Fold flour into wet mixture: Gently fold the flour mixture into the wet ingredients just until combined to avoid overmixing, which can toughen the cake texture.
  6. Transfer batter and bake: Pour the batter evenly into the prepared pan, smoothing the top with a mini offset spatula, butter knife, or the back of a spoon.
  7. Bake the cake: Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
  8. Cool the cake: Allow the cake to cool completely to room temperature in the pan to set its structure before removing it from the pan and peeling away the parchment.
  9. Finish and serve: Dust the top of the cooled cake generously with confectioners’ sugar. Slice and serve to enjoy the fresh, citrus-infused olive oil cake.

Notes

  • This orange olive oil cake makes a simple, yet flavorful snack or dessert that appeals to all ages.
  • For larger gatherings or more servings, consider baking a double batch.
  • Ensure the eggs are well beaten and the flour is folded in gently for a light, airy texture.
  • Use fresh orange zest and juice for the best citrus flavor.

Nutrition

  • Serving Size: 1 slice
  • Calories: 214
  • Sugar: 14g
  • Sodium: 126mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 0g
  • Protein: 3g
  • Cholesterol: 38mg
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Hey there, I’m Jasmine Miller, the foodie behind JmRecipes.com! I’m on a mission to make cooking COOOL and GOOOOD for everyone, sharing easy, fun, and totally scrumptious recipes, so grab your apron and let’s get cooking!

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