I’m excited to share my Orange Cardamom Cake, an olive oil cake featuring orange and cardamom that stays tender and moist for days.

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I made this cake because I wanted something that smelled like citrus but had a little kick. Bright orange zest and warm ground cardamom thread through the crumb, so every bite is a tiny surprise.

I call it my Orange Cardamom Cake and sometimes slide it into a roundup of Mediterranean Desserts when I’m feeling fancy. The crumb stays tender and moist for days so you dont have to rush it, though you probably will.

It seems simple at first but there’s a sly depth hiding, and it kept making me go back for one more forkful.

Ingredients

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Olive oil: Rich in healthy fats, adds moistness and fruity flavor, may be heart healthy.
All purpose flour: Mostly carbs, some protein, gives structure, not much fiber or vitamins though.
Eggs: Packed with protein and fat, help bind and leaven, rich in nutrients.
Sugar: Pure carbs, makes it sweet and tender, adds browning and moisture to crumb.
Yogurt or sour cream: Adds tang, keeps cake moist, gives slight protein and probiotic benefits.
Orange zest and juice: Bright citrus notes adds acidity and aroma, balances sweetness beautifully.
Cardamom: Warm floral spice, small amount goes a long way, aromatic not overly spicy.

Ingredient Quantities

2 cups (250 g) all purpose flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp fine sea salt

1 cup (200 g) granulated sugar

1 tsp ground cardamom, packed a bit looser if you’re worried about it being too strong

Zest of 1 large orange (about 1 tbsp)

2 tbsp fresh orange juice

3 large eggs, room temperature

3/4 cup (180 ml) extra virgin olive oil

1/2 cup (120 g) plain whole-milk yogurt or sour cream, room temp

1 tsp pure vanilla extract

Powdered sugar for dusting, optional

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and line a 9 inch round or 9 inch springform pan with parchment, and lightly oil the paper so the cake wont stick.

2. Whisk together the flour, baking powder, baking soda and salt in a medium bowl; set aside.

3. In a large bowl rub the orange zest into the granulated sugar with your fingers until fragrant, then stir in the ground cardamom. Add the eggs and whisk until the mixture is a bit paler and slightly thickened, about 1 to 2 minutes.

4. Stir in the orange juice, yogurt (or sour cream) and vanilla until smooth. Make sure the yogurt and eggs are room temperature for a smoother batter.

5. Very slowly drizzle the olive oil into the wet mixture while whisking constantly so it emulsifies and doesnt separate. If you pour too fast the batter can break.

6. Fold the dry ingredients into the wet in two additions using a spatula, scraping the bottom and sides and folding until just combined. Dont overmix or the cake will get tough; small streaks of flour are ok.

7. Pour the batter into the prepared pan, smooth the top, and give the pan a gentle tap on the counter to release big air bubbles.

8. Bake for about 30 to 40 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. Rotate the pan halfway through if your oven bakes unevenly.

9. Let the cake cool in the pan on a wire rack for 10 to 15 minutes, run a knife around the edge if needed, then invert onto the rack to cool completely. Dust with powdered sugar before serving if you like. Store covered at room temp for a few days or refrigerate for longer; it stays moist.

Equipment Needed

1. 9 inch round or 9 inch springform pan (lined with parchment and lightly oiled)
2. Parchment paper and a pastry brush or nonstick spray to oil the paper
3. One medium bowl and one large bowl for dry and wet ingredients
4. Whisk for zesting sugar and combining wet ingredients
5. Rubber spatula for folding and scraping the batter
6. Measuring cups and spoons (or a kitchen scale for accuracy)
7. Microplane or zester for the orange zest
8. Toothpick or cake tester to check doneness
9. Wire cooling rack and oven mitts for safe handling

FAQ

Q: Can I swap the extra virgin olive oil for another oil? A: Yes, you can use a neutral oil like canola or grapeseed if you don't want a fruity olive taste, or use a mild olive oil for less bite. If you do swap, same amount works, but the flavor and crumb might change a bit.

Q: What if I dont have whole-milk yogurt or sour cream? A: You can use full-fat buttermilk or leave in 1/2 cup extra plain yogurt, but low-fat versions will give a slightly drier, less tender cake. If you must, mix 1/2 cup milk with 1 tsp lemon juice and let sit 5 minutes as a quick buttermilk sub.

Q: How do I stop the cake from being dense or oily? A: Measure flour properly (spoon and level), dont overmix after adding flour, and beat the eggs and sugar until pale and slightly thick so the cake gets air. Fold wet and dry gently. Bake until a toothpick comes out with a few moist crumbs not raw batter.

Q: Can I add or swap the orange flavor or cardamom? A: Sure, you can use lemon or lime zest and juice instead of orange, and swap cardamom for 1 tsp cinnamon or 1/2 tsp ground ginger if you prefer. Cardamom is strong so use a bit less if you're unsure.

Q: How long will this cake keep and how should I store it? A: At room temp in an airtight container it's good for about 2 to 3 days, in the fridge up to 5 days. You can freeze slices wrapped well for up to 3 months. Bring to room temp before serving for best flavor.

Q: Can I bake this in a loaf pan or as muffins and do I change baking times? A: Yes. For a 9×5 loaf bake about 45 to 55 minutes, for a 9-inch round about 30 to 35 minutes, and muffins 18 to 22 minutes. Start checking early, oven times vary.

Olive Oil Cake Recipe Substitutions and Variations

All-purpose flour: swap for cake flour (use same weight, 250 g) for a lighter, tender crumb, or replace up to half with whole-wheat pastry flour for a nuttier taste — but dont go 100% or the cake gets heavy.
Granulated sugar: use coconut sugar 1:1 by weight for a caramel note, or use honey (about 3/4 cup honey for 1 cup sugar); if using honey reduce other liquids by ~2 tbsp and bake a little lower until set.
Extra virgin olive oil: use a neutral oil like canola or grapeseed 1:1 if you want less olive flavor, or swap for melted unsalted butter 1:1 for a richer, more buttery cake.
Plain whole-milk yogurt or sour cream: swap with buttermilk or kefir 1:1 for similar tang, or use full-fat non-dairy yogurt (coconut or soy) same amount; if your substitute is thinner, fold batter gently so it stays airy.

Pro Tips

– Rub the orange zest into the sugar like the recipe says, it really wakes up the citrus oils and makes the whole cake smell amazing. Dont scrape the bitter white pith into the batter, and if your cardamom is super strong use a bit less than the recipe calls for.

– Make sure eggs and yogurt are room temp, they help the batter emulsify. When adding the olive oil drizzle it in very slowly while whisking, otherwise the batter can break. If it does break try whisking in a tablespoon or two of yogurt or a beaten egg to bring it back together.

– Measure flour by weight if you can, 250 g is more reliable than cups. If you must use cups spoon the flour into the cup and level it, dont pack it, or the cake will be dense. Also fold the dry into the wet just until mostly combined, small streaks of flour are fine.

– If you dont like a strong olive oil flavor use a mild extra virgin olive oil or blend half olive oil half neutral oil like vegetable or grapeseed. Rotate the pan midway if your oven has hot spots and let the cake cool in the pan about 10 to 15 minutes before turning out so it doesnt tear or sink.

Olive Oil Cake Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I’m excited to share my Orange Cardamom Cake, an olive oil cake featuring orange and cardamom that stays tender and moist for days.

Servings

servings

Calories

361

kcal

Equipment: 1. 9 inch round or 9 inch springform pan (lined with parchment and lightly oiled)
2. Parchment paper and a pastry brush or nonstick spray to oil the paper
3. One medium bowl and one large bowl for dry and wet ingredients
4. Whisk for zesting sugar and combining wet ingredients
5. Rubber spatula for folding and scraping the batter
6. Measuring cups and spoons (or a kitchen scale for accuracy)
7. Microplane or zester for the orange zest
8. Toothpick or cake tester to check doneness
9. Wire cooling rack and oven mitts for safe handling

Ingredients

2 cups (250 g) all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
1 cup (200 g) granulated sugar
1 tsp ground cardamom, packed a bit looser if you're worried about it being too strong
Zest of 1 large orange (about 1 tbsp)
2 tbsp fresh orange juice
3 large eggs, room temperature
3/4 cup (180 ml) extra virgin olive oil
1/2 cup (120 g) plain whole-milk yogurt or sour cream, room temp
1 tsp pure vanilla extract
Powdered sugar for dusting, optional

Directions

Preheat oven to 350°F (175°C). Grease and line a 9 inch round or 9 inch springform pan with parchment, and lightly oil the paper so the cake wont stick.
Whisk together the flour, baking powder, baking soda and salt in a medium bowl; set aside.
In a large bowl rub the orange zest into the granulated sugar with your fingers until fragrant, then stir in the ground cardamom. Add the eggs and whisk until the mixture is a bit paler and slightly thickened, about 1 to 2 minutes.
Stir in the orange juice, yogurt (or sour cream) and vanilla until smooth. Make sure the yogurt and eggs are room temperature for a smoother batter.
Very slowly drizzle the olive oil into the wet mixture while whisking constantly so it emulsifies and doesnt separate. If you pour too fast the batter can break.
Fold the dry ingredients into the wet in two additions using a spatula, scraping the bottom and sides and folding until just combined. Dont overmix or the cake will get tough; small streaks of flour are ok.
Pour the batter into the prepared pan, smooth the top, and give the pan a gentle tap on the counter to release big air bubbles.
Bake for about 30 to 40 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. Rotate the pan halfway through if your oven bakes unevenly.
Let the cake cool in the pan on a wire rack for 10 to 15 minutes, run a knife around the edge if needed, then invert onto the rack to cool completely. Dust with powdered sugar before serving if you like. Store covered at room temp for a few days or refrigerate for longer; it stays moist.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.