Orange Olive Oil Cake Recipe

Picture this: the warm, citrusy aroma of fresh oranges mingling with the rich, fruity scent of extra virgin olive oil filling your kitchen. As you slice into this Golden Orange Olive Oil Cake, the tender crumb and delicate zesty bite greet you like a hug from an old friend. It’s light yet luscious, simple yet endlessly impressive—a treat that’s not only quick and easy to make but guaranteed to wow anyone lucky enough to take a bite.

Why You’ll Love This Orange Olive Oil Cake Recipe

• Ready in 50 minutes: From start to finish, this cake comes together quickly, perfect for spontaneous gatherings or last-minute desserts.
• Uses simple ingredients: With just everyday pantry staples plus fresh oranges, this recipe is both accessible and comforting.
• Perfect for beginners: No complicated techniques—whisk, fold, bake—and you’re done. Baking confidence guaranteed!
• Impressive presentation: The beautiful golden hue and delicate dusting of powdered sugar make it a showstopper on any table.
• Customizable: Add nuts, spices, or glazes to tailor the cake to your mood or occasion.

Why This Orange Olive Oil Cake Recipe Works

This Orange Olive Oil Cake Recipe succeeds because of its harmonious blend of bright citrus and silky olive oil, which keeps the cake incredibly moist without the heaviness of butter. Using fresh orange juice and zest injects vibrant, natural flavor that’s far superior to extracts. The gentle folding technique ensures a tender crumb; overmixing would toughen the cake. Finally, the simple baking powder acts as the perfect leavening agent, giving the cake a soft rise that’s just right. Together, these elements create a fresh yet indulgent treat that’s wonderfully balanced and utterly irresistible.

Ingredients You’ll Need

Gather these straightforward yet essential ingredients to create that magical marriage of flavors and textures in your cake.

• Fresh orange juice (1 cup): The star liquid, offering bright citrus zing and natural sweetness.
• Orange zest (from 1 orange): Intensifies the orange aroma and adds fragrant oils for depth.
• Extra virgin olive oil (½ cup): Brings moisture and a subtle fruity richness that makes this cake so special.
• Large eggs (3): Provide structure and a tender crumb.
• Pure vanilla extract (1 teaspoon): Enhances the overall flavor with comforting warmth.
• All-purpose flour (1½ cups): The base that supports the cake’s light texture.
• Granulated sugar (1 cup): Sweetens while encouraging that perfect golden crust.
• Baking powder (2 teaspoons): Helps the cake rise beautifully and stay airy.

Ingredient Substitutions & Tips

• Fresh orange juice: Substitute with tangerine or blood orange juice for a twist, or use a combination of orange juice and a splash of lemon juice to brighten the flavor even more.
• Extra virgin olive oil: Use a mild-flavored avocado oil or light vegetable oil if you prefer a more neutral taste.
• All-purpose flour: For a gluten-free option, try a blend of almond flour and gluten-free flour, noting this might change texture slightly.
• Granulated sugar: Swap with coconut sugar for a subtle caramel note or use a natural sweetener like maple syrup, adjusting liquids accordingly.

How to Make Orange Olive Oil Cake Recipe

Step 1: Preheat and Prepare Your Pan

Start by preheating your oven to 350°F (175°C). Generously grease an 8-inch round cake pan with olive oil or butter, then lightly flour it to prevent sticking. This little prep goes a long way toward a smooth release later.

💡 Pro Tip: Line the bottom of the pan with parchment paper for extra insurance against sticking.

Step 2: Whisk the Wet Ingredients

In a large mixing bowl, whisk together the fresh orange juice, orange zest, extra virgin olive oil, eggs, and vanilla extract until everything is fully combined. This creates a fragrant, silky base that will infuse your cake with bright flavor and lush moisture.

💡 Pro Tip: Whisk vigorously for about 1 minute to incorporate air, lending lightness to your cake.

Step 3: Mix the Dry Ingredients

In a separate bowl, combine the all-purpose flour, granulated sugar, and baking powder. Mix them thoroughly to ensure even distribution of the rising agent and sweetness before incorporating into the wet ingredients.

💡 Pro Tip: Sift your dry ingredients if you want an extra fluffy, smooth crumb.

Step 4: Fold Dry Ingredients into Wet

Gently fold the dry mixture into the wet ingredients using a spatula. Take care not to overmix; stir just until you see no streaks of flour. Overworking the batter can make the cake dense and tough.

💡 Pro Tip: Use a folding motion—cut through the center, scoop around the edges, and turn—this preserves the air in the batter.

Step 5: Bake Your Cake to Perfection

Pour the batter into your prepared pan and smooth the top gently. Place it in the oven and bake for 30 to 35 minutes, or until the top is a gorgeous golden brown and a toothpick inserted in the center comes out clean.

💡 Pro Tip: Rotate the pan halfway through baking for even browning.

Step 6: Cool and Finish

Allow the cake to cool in the pan for 10 minutes to set. Then carefully remove it to a wire rack to cool completely. Just before serving, dust lightly with powdered sugar to add a delicate, snowy touch that looks as delightful as it tastes.

💡 Pro Tip: For an extra citrus kick, zest a little fresh orange on top along with the powdered sugar.

Common Mistakes to Avoid

Learn from these common pitfalls:

• Overmixing the batter: Leads to a tough, dense cake instead of a tender crumb.
• Using old baking powder: Can result in a cake that doesn’t rise well; always check freshness.
• Not zesting the orange correctly: Avoid the white pith—it’s bitter and spoils the flavor.
• Skipping the cooling step: Removing the cake too soon risks breaking it apart.
• Incorrect oven temperature: Oven too hot can burn edges before the center cooks; too low results in a pale, undercooked cake.
• Not preparing the pan well: Can cause sticking and frustration when unmolding.

Delicious Variations to Try

Once you’ve mastered the classic Orange Olive Oil Cake Recipe, these twists add excitement and variety:

Spiced Orange Olive Oil Cake

Add a teaspoon of ground cinnamon and a half teaspoon of ground nutmeg to the dry ingredients for warmth and depth perfect for cooler months.

Orange Almond Cake

Replace half the flour with almond flour and toss in a handful of slivered almonds for a nutty crunch and richer texture.

Orange Poppy Seed Cake

Stir in two tablespoons of poppy seeds for subtle texture and a lovely crunch that pairs beautifully with citrus flavors.

Glazed Orange Olive Oil Cake

Drizzle a simple glaze made of powdered sugar and orange juice over the cooled cake for added sweetness and tang.

Meyer Lemon and Orange Cake

Combine juice and zest from Meyer lemons with the orange components to brighten the cake with a more floral, less acidic citrus flavor.

Chocolate-Orange Olive Oil Cake

Add ¼ cup cocoa powder to the dry mix and top with chocolate chips or a dark chocolate ganache for a decadent twist.

How to Serve Orange Olive Oil Cake Recipe

Garnishes

Fresh orange slices, a dusting of powdered sugar, or a sprinkle of finely chopped pistachios add color, texture, and zing. A dollop of whipped cream or a spoonful of Greek yogurt makes an elegant finish.

Side Dishes

Pair your cake with a cup of freshly brewed espresso or a light, floral tea like jasmine or chamomile. For a brunch option, serve alongside fresh berries or a citrus salad for extra brightness.

Creative Ways to Present

Try layering thin slices of this cake with mascarpone and orange segments for a sophisticated trifle, or cut into squares and serve on skewers with fresh mint leaves for an elegant party bite.

Make Ahead and Storage

Storing Leftovers

Store cooled cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness and moisture.

Freezing

Wrap the cake tightly in plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the fridge before serving.

Reheating

Warm cake slices gently in the microwave for 15-20 seconds or in a low oven (300°F/150°C) wrapped in foil to refresh flavors and texture.

FAQs

Can I use bottled orange juice for this cake?

While fresh orange juice is best for vibrant flavor and aroma, you can use good-quality bottled juice in a pinch, though the final cake might be slightly less bright.

Is it possible to make this cake vegan?

Yes! Substitute eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg), and use a plant-based milk in place of orange juice if needed.

What type of olive oil is best?

Choose a good-quality extra virgin olive oil with a mild, fruity flavor to complement rather than overpower the cake.

Can I make this cake gluten-free?

Absolutely! Use a gluten-free all-purpose flour blend, but note the texture might be slightly denser.

Is this cake suitable for breakfast?

Definitely! Its lightness and fresh citrus flavor make it a perfect morning treat alongside your coffee.

How do I know when the cake is done?

The cake is ready when the top is golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Can I add nuts or dried fruit?

Yes! Chopped walnuts, pistachios, or dried cranberries make delightful additions that add texture and bursts of flavor.

What’s the best way to zest an orange?

Use a microplane grater and grate only the colored outer layer, avoiding the white pith which is bitter.

Final Thoughts

This Orange Olive Oil Cake Recipe is truly a gem—simple ingredients come together in a way that’s both stunning and deeply satisfying. The tender crumb, bright citrus harmony, and subtle olive oil richness create a cake that’s as perfect for everyday moments as it is for celebrations. Baking it filled my kitchen with such warmth and joy, and I know it will do the same for you.

Have you tried this Orange Olive Oil Cake Recipe? I’d love to hear how it turned out! Leave a comment below. If you loved this recipe, please share it with friends and family. Happy cooking! 🍊

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