Orange Olive Oil Cake Recipe

If you’re on the hunt for a cake that’s simple, moist, and bursting with bright citrus flavor, you’re going to love this Orange Olive Oil Cake Recipe. It’s one of those treats that feel special but is surprisingly easy to whip up—perfect for when you want something homemade but fuss-free. Trust me, once you try this, it will become your go-to dessert for any occasion.

this …

Ingredients You’ll Need

The beauty of this Orange Olive Oil Cake Recipe lies in its simplicity—each ingredient plays a key role to balance flavor and texture. When shopping, I like to pick a good-quality extra virgin olive oil because that really shines through in the taste.

• Eggs: Helps create a light, airy cake when beaten well.
• Sugar: Sweetens and helps with the texture; granulated works best here.
• Extra Virgin Olive Oil: Adds moistness and a subtle fruity note—trust me, don’t skip!
• Milk (2%): Keeps the cake tender without making it too dense.
• Orange Zest: Use fresh zest for the most vibrant citrus flavor.
• Orange Juice: Adds moisture and natural sweetness, boosting that fresh orange taste.
• All-Purpose Flour: The base structure of the cake—measure carefully for best results.
• Baking Powder: Your lift agent to keep the cake fluffy.
• Salt: Balances sweetness and enhances all the flavors.
• Confectioners’ Sugar: For a pretty dusting that adds a touch of elegance.

Variations

While I love the classic version, I’m all about making this Orange Olive Oil Cake Recipe your own. Play around with a few tweaks and you might discover your new favorite twist!

• Gluten-Free Version: I swapped regular flour for a gluten-free blend once, and it turned out surprisingly moist with just a slightly different crumb.
• Add Spices: Sometimes I mix in a pinch of cinnamon or cardamom for a cozy, warm flavor that pairs beautifully with orange.
• Citrus Medley: Using lemon or grapefruit zest in place of orange can make for a fun seasonal change.
• Nutty Crunch: Adding toasted almonds or pistachios on top before baking gives a delightful texture contrast.

How to Make Orange Olive Oil Cake Recipe

Step 1: Prep Your Pan and Oven

Preheat your oven to 350°F and grease an 8-inch round baking pan; then line it with parchment paper. This step is crucial—you want to make sure your cake releases easily after baking without any sticky surprises.

Step 2: Beat Eggs and Sugar Until Fluffy

Using a hand or stand mixer, beat your eggs on high speed for about three minutes until they turn pale and fluffy. Gradually add the sugar while still mixing, and continue beating until thickened—this is what creates the light texture, so don’t rush it!

Step 3: Incorporate Olive Oil, Milk, and Orange

Slowly beat in the olive oil in a steady stream—this helps it blend smoothly without breaking the mix. Then add the milk, orange zest, and fresh orange juice, mixing until everything is combined and aromatic.

Step 4: Fold in the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold this into the wet ingredients, being careful not to overmix—you want to keep as much air in the batter as possible for a tender crumb.

Step 5: Bake Until Golden and Set

Pour the batter into your prepared pan and spread it evenly 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. Don’t skip the toothpick test—even ovens vary!

Step 6: Cool, Remove, and Dust

Let the cake cool completely in the pan before removing it. Then gently peel off the parchment and dust the top with confectioners’ sugar. This last touch adds a lovely, delicate sweetness and makes for a pretty presentation.

How to Serve Orange Olive Oil Cake Recipe

Garnishes

I love to keep it simple with a dusting of powdered sugar, but sometimes I’ll add a few thin orange slices or a sprig of fresh mint on the side. Those little touches bring a fresh look and a hint of extra zing.

Side Dishes

This cake pairs beautifully with a cup of strong black tea or a mild coffee. For something indulgent, a dollop of whipped cream or vanilla bean ice cream on the side totally elevates the experience.

Creative Ways to Present

I once served this as mini individual cakes in ramekins for a dinner party — everyone loved the personal touch. You can also drizzle a bit of honey or an orange glaze over the top to make it look extra special for celebrations.

Make Ahead and Storage

Storing Leftovers

I usually keep any leftovers wrapped tightly in plastic wrap or in an airtight container at room temperature. It stays moist up to 3 days — if your kitchen is warm, you might want to refrigerate it.

Freezing

Freezing works great for this cake! I slice it first, lay the pieces on parchment-lined trays to freeze, then transfer them to a freezer bag. That way I can pop out just as much as I want and thaw it overnight in the fridge.

Reheating

For a fresh-baked feel, I like to reheat slices in the microwave for about 15-20 seconds or in a low oven wrapped in foil for 10 minutes. It brings back that soft, tender texture beautifully.

FAQs

Final Thoughts

I absolutely love how this Orange Olive Oil Cake Recipe turns out every time—so tender, with that gorgeous citrus punch and the subtle richness from the olive oil. It’s one of those cakes you’ll find yourself making again and again, whether for a casual snack or something to impress guests. Honestly, it’s the kind of recipe you want to share with your friends and keep in your baking arsenal. Give it a try—you might just end up baking a double batch like I do!

Print