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Olive Oil Cake

Moist and Flavorful Olive Oil Cake

Making this Olive Oil Cake is a breeze! With just a few simple ingredients and minimal effort, you’ll create a cake that’s both light and flavorful. The best part? No need for fancy equipment—just a whisk, a bowl, and a cake pan. Whether you’re a beginner or an experienced baker, this recipe delivers foolproof results every time.

  • Total Time: 55 min
  • Yield: Serves 8-10 1x

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • ¾ cup extra virgin olive oil (use high-quality for best flavor)
  • 3 large eggs
  • ½ cup whole milk (or a dairy-free alternative like almond milk)
  • ¼ cup fresh orange juice (or lemon juice for a citrusy twist)
  • 1 teaspoon vanilla extract (or almond extract for nuttier depth)

Optional Additions

  • Zest of 1 orange or lemon (for extra brightness)
  • ½ cup sliced almonds or chopped pistachios (for a crunch)
  • ¼ teaspoon cinnamon or nutmeg (for warmth)

Instructions

  • Preheat & Prepare the Pan

    • Preheat your oven to 350°F (175°C).
    • Grease a 9-inch round cake pan with olive oil and line it with parchment paper. This prevents sticking and ensures easy release.

  • Mix the Dry Ingredients

    • In a large bowl, whisk together:
      • 2 cups all-purpose flour
      • 1 cup granulated sugar
      • 1 teaspoon baking powder
      • ½ teaspoon baking soda
      • ½ teaspoon salt
    • Pro Tip: Sifting the dry ingredients makes the cake lighter and fluffier.

  • Combine the Wet Ingredients

    • In another bowl, whisk:
      • ¾ cup extra virgin olive oil
      • 3 large eggs
      • ½ cup whole milk (or dairy-free alternative)
      • ¼ cup fresh orange juice
      • 1 teaspoon vanilla extract
    • Pro Tip: Use high-quality extra virgin olive oil for the best flavor.

  • Mix the Batter

    • Slowly pour the wet ingredients into the dry ingredients, whisking gently until just combined.
    • Caution: Overmixing can make the cake dense instead of light and fluffy.

  • Bake

    • Pour the batter into the prepared cake pan.
    • Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean.
    • Pro Tip: If the top browns too quickly, loosely cover it with foil during the last 10 minutes.

  • Cool & Serve

    • Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
    • Enhance the flavor by dusting with powdered sugar or drizzling with honey.

Notes

Variations & Substitutions

Make It Vegan

  • Replace eggs with ½ cup unsweetened applesauce or 3 tablespoons aquafaba (chickpea water).
  • Swap whole milk for almond, oat, or coconut milk.

Gluten-Free Option

  • Use a 1:1 gluten-free flour blend in place of all-purpose flour.

Want a Citrus Boost?

  • Add zest of 1 lemon or orange for extra brightness.
  • Swap vanilla extract for almond or orange blossom extract.
  • Author: Adam RM
  • Prep Time: 15 min
  • Cook Time: 40 min