I just made an Orange Olive Oil Cake that’s startlingly moist and citrusy with a slick, silky crumb that will make every other cake in your life feel like a practice run.

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I am obsessed with this Orange Olive Oil Cake because it tastes like actual fruit and not fake cake store stuff. I love that slick olive oil undercuts the sweetness, and the bright zest of oranges keeps it fresh and loud.

It’s simple, messy, and exactly what I want with coffee or not. Vegan Olive Oil Cake fans, don’t roll your eyes, this one slaps whether you’re into plant baking or not.

I crave the crumb that’s soft but has a little bounce, and the citrus hits that make each bite impossible to ignore. I want more right this minute.

Ingredients

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All purpose flour: the cake’s body, keeps it tender yet sturdy.
Sugar: sweetens and helps the crust brown, it’s the obvious joy.
Baking powder: makes it rise light and soft, nothing fussy.
Baking soda: helps browning and texture, basic chemistry at work.
Fine salt: balances sweetness, makes the orange pop just right.
Eggs: bind and add richness, they give structure and moisture.
Extra virgin olive oil: fruity fat, keeps it moist and pleasantly savory.
Fresh orange juice: bright citrus tang, makes the cake zing.
Orange zest: concentrated orange punch, tiny bits of fragrant joy.
Plain yogurt: adds creaminess and tang, keeps crumb tender.
Vanilla extract: warmth and roundness, it’s the quiet background singer.
Powdered sugar: pretty finishing touch, adds a light sweet dusting.

Ingredient Quantities

1 1/2 cups all purpose flour (190 g)

1 cup granulated sugar (200 g)

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon fine salt

3 large eggs, room temperature

1/2 cup extra virgin olive oil (120 ml)

3/4 cup fresh orange juice (about 2 large oranges, 180 ml)

zest of 2 oranges

1/2 cup plain yogurt or Greek yogurt (120 g)

1 teaspoon 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 flour a 9-inch round cake pan or line it with parchment, then set aside.

2. In a bowl whisk together 1 1/2 cups flour, 1 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon salt until evenly mixed.

3. In a separate large bowl beat 3 large eggs lightly, then whisk in 1/2 cup extra virgin olive oil, 3/4 cup fresh orange juice, zest of 2 oranges, 1/2 cup yogurt and 1 teaspoon vanilla until smooth.

4. Pour the dry ingredients into the wet and gently fold with a rubber spatula until just combined; a few small lumps are fine, do not overmix or the cake can get dense.

5. Scrape the batter into the prepared pan, smooth the top and gently tap the pan on the counter once to release big air bubbles.

6. Bake on the middle rack for 30 to 40 minutes or until a toothpick inserted in the center comes out clean or with a couple moist crumbs.

7. Let the cake cool in the pan for 10 to 15 minutes, then run a knife around the edge and flip onto a wire rack to cool completely so it doesn’t sweat.

8. If you want extra orange punch, while still warm brush the top with a little extra fresh orange juice or a simple syrup made from equal parts sugar and juice heated until the sugar dissolves.

9. Once cool, dust with powdered sugar if desired, or serve with whipped cream or extra yogurt and thin orange slices for garnish.

10. Store leftovers covered at room temperature for 2 days or in the fridge up to 5 days; bring to room temp before serving for best flavor.

Equipment Needed

1. 9-inch round cake pan (greased and floured or lined with parchment)
2. Oven (set to 350°F / 175°C)
3. Mixing bowls (one large for wet, one medium for dry)
4. Whisk (for dry ingredients and for beating eggs)
5. Rubber spatula (for folding batter and scraping the bowl)
6. Measuring cups and spoons (for dry and wet ingredients)
7. Microplane or zester (for the orange zest)
8. Wire cooling rack and a knife (to loosen and cool the cake)
9. Pastry brush or small spoon (to brush on orange juice or syrup)

FAQ

Q: Can I use a different oil instead of olive oil?

A: Yes, you can swap in a neutral oil like canola or vegetable oil if you don't like olive oil's flavor, but extra virgin olive oil gives the cake a nice fruity note. If you use a lighter oil, consider adding a bit more orange zest so it still tastes bright.

Q: My cake was dense, what went wrong?

A: Most likely you overmixed after adding the flour or you used cold eggs. Mix just until the dry ingredients are incorporated, and use room temperature eggs so they emulsify better. Also check your baking powder is fresh.

Q: Can I make this in a loaf pan or muffin tin?

A: Yep. For a loaf use a 9×5 pan and bake about 40 to 50 minutes. For muffins, fill cups 3/4 full and bake 16 to 20 minutes. Start checking with a toothpick early so you don't overbake.

Q: How do I get extra orange flavor?

A: Use more zest, or stir in 1 to 2 tablespoons of orange marmalade into the batter. You can also brush the hot cake with a simple orange syrup made from 1/4 cup orange juice and 2 tablespoons sugar boiled briefly.

Q: Can I make this ahead or freeze it?

A: You can bake it a day ahead and keep it at room temp, lightly covered. For longer storage slice and freeze in airtight bags for up to 2 months. Thaw at room temp and dust with powdered sugar before serving.

Q: My top cracked or was uneven, is it ruined?

A: Not at all. A cracked top is normal and actually pretty rustic. To make it look nicer, dust with powdered sugar, or glaze with a thin orange icing to fill cracks and add shine.

Orange Olive Oil Cake (Easy Recipe) Substitutions and Variations

All purpose flour: swap with 1 1/2 cups cake flour for a lighter, more tender crumb, or use 1 1/2 cups whole wheat pastry flour if you want nuttier flavor and a bit more fiber. Whole wheat will make it a touch denser, tho.
Extra virgin olive oil: you can use the same amount of light olive oil, avocado oil, or mild vegetable oil. They give a more neutral taste if you don’t want a strong olive note.
3 large eggs: for a vegan or egg-free option use 3 tbsp ground flaxseed mixed with 9 tbsp water (let sit 5 minutes) to replace 3 eggs. The cake will be slightly more crumbly but still tasty.
1/2 cup plain yogurt: swap with 1/2 cup sour cream or 1/2 cup buttermilk thinned with a tablespoon of milk. Sour cream keeps it rich, buttermilk adds a little tang and helps rise.

Pro Tips

1. Let the eggs and yogurt sit out 30 minutes so they warm up a bit. Cold eggs make batter seize and can give you a denser crumb, so trust me, patience pays.

2. Don’t overmix once you add the flour. Fold until mostly combined, a few little lumps are fine. Overworking the batter will make the cake tough, not light.

3. Use a mild, high-quality extra virgin olive oil or mix half olive oil half neutral oil if your EVOO is very peppery. Strong olive oil can overpower the orange, you want the citrus to sing.

4. If you want a glossy, extra orange hit brush the warm cake with a simple syrup made from equal parts juice and sugar. Do it while the cake is still warm so it soaks in better, and cool completely on a rack afterwards so it doesn’t get soggy.

Orange Olive Oil Cake (Easy Recipe)

Recipe by Toni Baldesera

0.0 from 0 votes

I just made an Orange Olive Oil Cake that's startlingly moist and citrusy with a slick, silky crumb that will make every other cake in your life feel like a practice run.

Servings

servings

Calories

354

kcal

Equipment: 1. 9-inch round cake pan (greased and floured or lined with parchment)
2. Oven (set to 350°F / 175°C)
3. Mixing bowls (one large for wet, one medium for dry)
4. Whisk (for dry ingredients and for beating eggs)
5. Rubber spatula (for folding batter and scraping the bowl)
6. Measuring cups and spoons (for dry and wet ingredients)
7. Microplane or zester (for the orange zest)
8. Wire cooling rack and a knife (to loosen and cool the cake)
9. Pastry brush or small spoon (to brush on orange juice or syrup)

Ingredients

1 1/2 cups all purpose flour (190 g)
1 cup granulated sugar (200 g)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
3 large eggs, room temperature
1/2 cup extra virgin olive oil (120 ml)
3/4 cup fresh orange juice (about 2 large oranges, 180 ml)
zest of 2 oranges
1/2 cup plain yogurt or Greek yogurt (120 g)
1 teaspoon vanilla extract
powdered sugar for dusting, optional

Directions

Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment, then set aside.
In a bowl whisk together 1 1/2 cups flour, 1 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon salt until evenly mixed.
In a separate large bowl beat 3 large eggs lightly, then whisk in 1/2 cup extra virgin olive oil, 3/4 cup fresh orange juice, zest of 2 oranges, 1/2 cup yogurt and 1 teaspoon vanilla until smooth.
Pour the dry ingredients into the wet and gently fold with a rubber spatula until just combined; a few small lumps are fine, do not overmix or the cake can get dense.
Scrape the batter into the prepared pan, smooth the top and gently tap the pan on the counter once to release big air bubbles.
Bake on the middle rack for 30 to 40 minutes or until a toothpick inserted in the center comes out clean or with a couple moist crumbs.
Let the cake cool in the pan for 10 to 15 minutes, then run a knife around the edge and flip onto a wire rack to cool completely so it doesn't sweat.
If you want extra orange punch, while still warm brush the top with a little extra fresh orange juice or a simple syrup made from equal parts sugar and juice heated until the sugar dissolves.
Once cool, dust with powdered sugar if desired, or serve with whipped cream or extra yogurt and thin orange slices for garnish.
Store leftovers covered at room temperature for 2 days or in the fridge up to 5 days; bring to room temp before serving for best flavor.

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.