With a hint of olive oil flavor and tangy citrus, this Olive Oil Cake is the perfect dessert for any occasion!
Light, fruity desserts are always a good idea, like this Lemon Cake Loaf to Caramel Apple Bread. This Olive Oil Cake recipe is the perfect combination of rich flavor from the orange and the olive oil. Simple ingredients like fresh orange juice, orange extract, and high-quality olive oil come together to create a moist, delicious cake that will make you rethink ever using butter again.
What Is Orange Olive Oil Cake?
To sum it up, orange olive oil cake slices into perfect layers of dense, moist cake. Like pound cake but amplified. It is a humble cake that does well without additional frostings or glazes, like this Chocolate Marble Loaf Cake and Cream Cheese Coffee Cake. The signature flavors come from quality olive oil and fresh citrus.
Your cake will vary depending upon the quality of ingredients you have to use for it. Splurge on fine olive oil and only the best in-season citrus to really celebrate with this cake.
The fruity flavor isn’t overpowering in the olive oil cake but is certainly the key. However, the real bold, buttery, and nutty flavor will come from that olive oil you use.
This recipe calls for 1 ½ cups of good olive oil so the flavor will be affected by your choice of olive oil. Pomora Olive Oil is great high-quality olive oil to use for this recipe. They even make a lemon one that would be fantastic in a lemon version of this cake.
Why you’ll love this recipe
The dreamy olive oil flavors meld beautifully with the orange flavors, creating a sweet, velvety cake that’s bursting with flavor. This orange cake is also super dense and moist because of the olive oil, creating that melt-in-your-mouth experience.
- Fresh Squeezed Orange Juice
- Orange Zest
- Orange Extract
- Lemon-Lime Soda – Sprite works great for this recipe.
- Almond Milk
- Large Eggs
- Granulated Sugar
- All-Purpose Flour
- Baking Powder
- Kosher Salt
- Good Quality Olive Oil – Extra Virgin Olive Oil is what we want.
- Confectioners’ Sugar
How to Make Orange Olive Oil Cake
Preheat the Oven and Prepare the Pan
Begin by preheating your oven to 350 degrees F. Grease and flour a bundt cake pan to ensure the cake doesn’t stick.
Prepare the Wet Ingredients
In the bowl of a stand mixer, combine the fresh orange juice, orange zest, orange extract, lemon-lime soda, and almond milk. Whisk these ingredients together until well-mixed. Next, add the large eggs to the mixture and whisk again until everything is nicely combined.
Incorporate the Dry Ingredients
Switch to the paddle attachment on your stand mixer and add the granulated sugar to the wet mixture. Mix everything together until it’s well incorporated. In a separate bowl, whisk together the all-purpose flour, baking powder, and kosher salt.
Combine Wet and Dry Mixtures
Carefully incorporate the dry mixture into the wet batter. Alternate between adding the flour mixture and the good olive oil, making sure to mix thoroughly until the cake batter is completely combined.
Final Steps and Baking
Take the bowl off the stand mixer and ensure you scrape down the sides and bottom of the batter. Pour batter into the prepared pan, spreading it evenly. Place the pan in the preheated oven and bake for approximately 75 to 80 minutes. To check for doneness, insert a toothpick into the cake – it should come out clean when the cake is fully baked.
Cooling and Finishing Touches
Once the cake is baked, allow it to cool in the pan for about 15 minutes. Afterward, carefully turn the cake out onto a wire rack and let it cool completely to room temperature. If the cake has risen unevenly, you can use a long serrated bread knife to level it off by trimming the top surface. When you’re ready to serve, you can dust the cake with powdered sugar for an extra touch of sweetness, if desired.
Expert Recipe Tips
Use a high-quality olive oil that has these qualifications:
- harvest or best-by date
- dark glass or metal tin container to keep light out
- country of origin clearly labeled
- toss out the idea of ‘light’ olive oil, and don’t buy one that says it is
And, with the cake being so simple, you can mix and match any citrus you have on hand. Blood oranges, Cara Cara, or navel oranges make wonderful oranges for baking. Or really give everyone a treat and make these boozy orange marmalade truffles to serve as a decadent bite with a slice!
Leftovers & Reheating
The best part about olive oil cakes is they hold moisture for days, with the subtle flavors of the olive oil developing on days 2 and three. Store in an airtight container, wrapped tightly in plastic wrap, and slice off only what’s needed to get several days out of this recipe.
Use a springform pan instead!
It has a slight olive oil taste without being overwhelming!
More Cake Recipes
This Olive Oil Orange Cake is the perfect cake for any occasion, whether you’re hosting a dinner party and wanting to impress your guests or looking for a new dessert to try! The taste of olive oil combined with the rice orange flavor produces a deliciously moist cake that provides the right amount of savory sweetness in every bite. If you try this recipe, please rate the recipe card to help out the next reader!
Orange Olive Oil Cake
- 1 cups fresh squeezed orange juice
- 2 tbsp orange zest
- 1 tbsp orange extract
- 1/2 cup lemon-lime soda
- 1/4 cup almond milk
- 5 large eggs
- 2 1/2 cups granulated sugar
- 3 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 3/4 tsp kosher salt
- 1 1/2 cups good olive oil
- Confectioners’ sugar
- Preheat the oven to 350 degrees F.
- Grease and flour a bundt cake pan.
- In the bowl of your stand mixer, whisk the orange juice, zest, extract, soda and milk together.
- Add in the eggs and whisk to combine.
- Change to the paddle attachment and add in the sugar, mixing to combine.
- In another bowl, whisk together the flour, baking powder and salt.
- Carefully add the flour mixture to the batter alternating with the olive oil until completely combined.
- Remove the bowl from the stand and be sure to scrape down the sides and bottom.
- Pour into the prepared bundt cake pan.
- Bake until a toothpick inserted into the cake comes out clean, about an 75 – 80 minutes.
- Allow the cake to cool for 15 minutes before turning out to cool completely.
- You may need to level off the cake, if it pillows up while baking, by trimming the cake with a long serrated bread knife to create an even surface before turning out.
- When ready to serve, dust with confectioners’ sugar, if desired.
Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.
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