If you’re searching for a cake that’s as bright and uplifting as a sunny morning, let me introduce you to my favorite Orange Olive Oil Cake. With its moist, tender crumb, uplifting citrus flavor, and subtle richness from extra virgin olive oil, this Mediterranean-inspired dessert has a way of turning ordinary moments into something a little more special. It’s beautiful enough for celebrations, easy enough for a weeknight treat, and—best of all—it will leave your kitchen smelling like pure happiness!
Ingredients You’ll Need
The true beauty of an Orange Olive Oil Cake is how a handful of everyday pantry and fridge staples can combine to create something truly extraordinary. Each ingredient plays its part, contributing either a pop of flavor, extra moistness, or that lovely golden hue that makes this cake so inviting.
- All-purpose flour: The foundation for our cake’s soft and tender texture—make sure to measure it accurately for the perfect crumb.
- Baking powder: Gives our cake its lovely lift and airy texture, ensuring each bite feels light.
- Baking soda: Works with the acidic ingredients to create a beautiful rise and golden color.
- Salt: Enhances every flavor and keeps things from tasting flat—don’t skip it!
- Ground cinnamon (optional): Just a pinch adds gentle warmth and complexity to the citrus notes.
- Extra virgin olive oil: The star of the show, providing a moist crumb, rich flavor, and Mediterranean flair.
- Granulated sugar: Lends the right amount of sweetness and balances the tartness of the orange.
- Eggs: Help bind everything together and keep the cake moist.
- Vanilla extract: Adds a comforting, aromatic backdrop to all the zesty orange flavors.
- Fresh orange juice: Brightens every bite with its fresh citrus punch—buy real oranges for the best flavor.
- Orange zest: Packs an intensely aromatic orange flavor, boosting that citrusy charm.
- Whole milk: Gives the crumb a supple, tender quality—don’t substitute with low-fat unless necessary.
- Plain yogurt (or sour cream): Adds subtle tang and keeps the cake impossibly moist.
- Powdered sugar (for the glaze): Creates a glossy, sweet finish that soaks up a little extra orange flavor.
- Fresh orange juice (for the glaze): Brings zingy citrus flavor to the optional glaze—don’t skip if you love orange!
How to Make Orange Olive Oil Cake
Step 1: Prep Your Pan and Oven
Begin by preheating your oven to 350°F (175°C). While the oven warms, grease and flour a 9-inch round cake pan or line it with parchment paper. This little bit of preparation ensures your Orange Olive Oil Cake comes out of the pan effortlessly—no sticking, no drama, just perfect cake every time.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using). This not only evenly distributes the leaveners and salt, but also aerates the flour, ensuring your cake bakes up soft and light.
Step 3: Whisk the Olive Oil, Sugar, and Wet Ingredients
Grab a large bowl and whisk the olive oil and granulated sugar together until smooth and creamy. Now add the eggs, one at a time, mixing well after each, so your batter stays glossy and well-blended. Stir in the vanilla extract, fresh orange juice, and fragrant orange zest—the dreamy scent at this stage is a promise of what’s to come.
Step 4: Combine Wet and Dry Ingredients
With a gentle hand, add the dry ingredients in two rounds, alternating with the milk and yogurt (or sour cream). Begin and end with the dry mixture for best results. Mix only until just combined—over-mixing can make the cake tough, and we want nothing but tender, cloud-like slices.
Step 5: Bake the Cake
Pour the batter into your prepared cake pan, smoothing the top. Slide the pan into the oven and bake for 30-35 minutes. The cake is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Allow it to cool in the pan for 10 minutes before transferring it to a wire rack to finish cooling completely.
Step 6: Optional Orange Glaze
If you crave that extra hit of citrus and a touch of sparkle, whisk together powdered sugar and orange juice until smooth, then drizzle over the cooled cake. This glaze soaks in just enough to make every bite succulent and irresistible.
Step 7: Slice and Enjoy!
Once cool and glazed, slice your Orange Olive Oil Cake and bask in the compliments. Don’t be surprised if there are no leftovers!
How to Serve Orange Olive Oil Cake
Garnishes
Dress up your Orange Olive Oil Cake with a light dusting of powdered sugar, a scatter of thinly sliced oranges, or a handful of crushed pistachios for added color and crunch. Fresh mint leaves add a pretty pop of green and a hint of refreshing aroma—choose whatever suits your mood or the season.
Side Dishes
This cake is beautifully versatile! Pair it with a scoop of creamy vanilla ice cream, tangy Greek yogurt, or a dollop of whipped cream. For brunch, try it with a fruit salad laden with berries or a cup of strong coffee for that perfect Mediterranean café experience at home.
Creative Ways to Present
For special occasions, turn your Orange Olive Oil Cake into a layer cake by splitting it in half and adding a quick mascarpone or cream cheese filling. Alternatively, cut into small cubes and serve in parfait glasses with layered berries and cream for an effortlessly elegant, crowd-pleasing dessert.
Make Ahead and Storage
Storing Leftovers
Wrap any remaining Orange Olive Oil Cake tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. The flavor actually deepens as it sits, making your second slice even better than the first.
Freezing
Want to save some for another day? Allow the cake to cool completely, then wrap individual slices or the whole cake (without glaze) snugly in plastic and foil. Freeze for up to 2 months. Thaw overnight in the fridge or on the counter—just wait to glaze until ready to serve for the best texture.
Reheating
If you love warm cake, simply microwave individual slices for about 10–15 seconds to gently refresh them. Just enough heat brings back the cake’s just-baked softness and reawakens the orange aroma. Avoid over-microwaving which could dry it out.
FAQs
Is the olive oil flavor strong in this cake?
The olive oil adds a subtle richness and moistness rather than an overwhelming flavor. If you’re concerned, use a mild extra virgin olive oil or substitute half with vegetable oil for a gentler taste—though the full olive oil experience is what makes Orange Olive Oil Cake so unique!
Can I use bottled orange juice instead of fresh?
Fresh orange juice is recommended for the brightest, sunniest citrus flavor. Bottled juice can be used in a pinch, but you’ll miss the zingy aroma and consistent sweetness that only fresh-squeezed oranges and zest can provide.
Can I make it dairy-free?
Absolutely! Replace the whole milk with your favorite plant-based milk (like almond or oat), and use a dairy-free yogurt or sour cream alternative. The texture will remain lovely, and the orange flavor will truly shine.
Why does my cake sink in the middle?
This can happen if the cake was underbaked or if the batter was over-mixed. Always check for doneness with a toothpick before removing from the oven, and mix only until just combined for best results.
Can I add other citrus or spices?
Definitely! Swap in lemon or tangerine zest for a flavorful twist, or play with spices like cardamom or nutmeg for a personalized touch. The Orange Olive Oil Cake is a delicious canvas for your creativity.
Final Thoughts
I can’t recommend this Orange Olive Oil Cake enough—it’s the kind of recipe you’ll reach for again and again, whether you’re baking for company or just feeling the need for a little homemade sunshine. Give it a try, and you just might discover your new go-to citrus dessert!
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Orange Olive Oil Cake Recipe
- Total Time: 1 hour (including cooling)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Orange Olive Oil Cake is a delightful dessert with a moist crumb and citrusy flavor, perfect for spring or summer. Made with olive oil, fresh orange juice, and zest, this Mediterranean-inspired cake is sure to please any crowd.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
Wet Ingredients:
- 1/2 cup extra virgin olive oil
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup fresh orange juice (about 2–3 oranges)
- Zest of 1 large orange
- 1/2 cup whole milk
- 1/4 cup plain yogurt (or sour cream)
For the glaze (optional):
- 1/2 cup powdered sugar
- 2 tablespoons fresh orange juice
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- Combine wet ingredients: In a large bowl, whisk olive oil and granulated sugar until smooth. Add eggs one by one, then mix in vanilla extract, orange juice, and zest.
- Combine dry and wet ingredients: Add dry ingredients in two batches, alternating with milk and yogurt. Mix gently.
- Bake the cake: Pour batter into the prepared pan and bake for 30-35 minutes. Cool in pan for 10 minutes, then transfer to a wire rack.
- Make the glaze: Mix powdered sugar and orange juice until smooth. Drizzle over the cooled cake.
- Serve: Slice and serve!
Notes
- The cake has a rich, moist crumb thanks to the olive oil, and the citrusy flavor makes it perfect for spring or summer.
- You can substitute half of the olive oil with vegetable oil or use all vegetable oil for a milder flavor.
- For a more intense orange flavor, add more orange zest to the batter or glaze.
- The cake can be made ahead of time and stored at room temperature for 2-3 days or refrigerated for up to a week.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
