Introduction

This Orange Olive Oil Cake is a moist, fragrant dessert that combines the bright citrus flavor of fresh oranges with the rich, fruity notes of olive oil. It’s simple to make and perfect for any occasion, whether as a casual snack or a special treat.

Orange Olive Oil Cake Recipe - Recipe Image

Ingredients

2 cups of all-purpose flour
1 teaspoon of baking soda
1 teaspoon of baking powder
¾ teaspoon of sea salt
1 cup of granulated sugar
½ cup of orange juice
½ cup of olive oil
2 teaspoons of vanilla
Zest of two oranges

Instructions

Step 1: Preheat your oven to 350 degrees F. Lightly oil a 9-inch round cake pan to prevent sticking.
Step 2: In a bowl, sift together the flour, baking soda, baking powder, and sea salt. Mix these dry ingredients well and set the bowl aside.
Step 3: In a separate large bowl, whisk together the sugar, orange juice, olive oil, vanilla extract, and orange zest until combined.
Step 4: Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing to keep the cake tender.
Step 5: Pour the batter into the prepared cake pan and bake for about 35 minutes. The cake is done when a toothpick inserted in the center comes out clean and the edges start pulling away from the pan.
Step 6: Let the cake cool completely in the pan before removing it to avoid breaking. Serve plain or with a dusting of powdered sugar.

Tips & Variations

For a more intense orange flavor, add a tablespoon of orange marmalade to the batter.
Swap half of the all-purpose flour for whole wheat flour to add a nutty texture and extra nutrition.
Use extra virgin olive oil for a fruity depth or a lighter olive oil if you prefer a milder taste.
Add a handful of chopped nuts, like almonds or pistachios, for added crunch.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it well and refrigerate for up to a week. Reheat gently in the microwave or enjoy chilled — both ways preserve the moist texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the orange juice with another citrus?

Yes, lemon or grapefruit juice can be used as a substitute, but it will change the flavor profile slightly. Using fresh juice is best for brightness and flavor.

Is this cake gluten-free?

This recipe uses all-purpose flour, which contains gluten. To make it gluten-free, you can try substituting with a gluten-free all-purpose blend, but texture and rise may vary.

Orange Olive Oil Cake Recipe

Print Recipe

★★★★★

4.5 from 73 reviews

This Orange Olive Oil Cake combines the bright, fresh flavors of orange zest and juice with the rich, fruity depth of olive oil. It yields a moist, tender cake with a delicate crumb and a subtle citrus aroma, perfect for an afternoon treat or a light dessert. Easy to prepare and baked to perfection, this cake highlights the unique combination of olive oil’s smoothness and the zesty brightness of fresh oranges.

Author: Elias
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

2 cups of all-purpose flour
1 teaspoon of baking soda
1 teaspoon of baking powder
¾ teaspoon of sea salt

Wet Ingredients

1 cup of granulated sugar
½ cup of orange juice
½ cup of olive oil
2 teaspoons of vanilla extract
Zest of two oranges

Instructions

Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly oil a 9-inch round cake pan to prevent the cake from sticking.
Prepare Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking soda, baking powder, and sea salt. Mix well to combine and set aside.
Combine Wet Ingredients: In a separate large bowl, whisk together the granulated sugar, fresh orange juice, olive oil, vanilla extract, and the zest of two oranges until fully incorporated.
Mix Batter: Gradually add the dry ingredients to the wet ingredients. Stir until just combined, being careful not to overmix to ensure a tender cake.
Bake: Pour the batter into the prepared cake pan and bake for approximately 35 minutes, or until a toothpick inserted into the center comes out clean and the edges of the cake begin to pull away from the pan.
Cool and Serve: Allow the cake to cool completely in the pan before unmolding. This helps the texture to set properly and makes removing the cake easier.

Notes

Use fresh orange juice and zest for the best flavor.
Do not overmix the batter to keep the cake light and fluffy.
Make sure the cake is completely cool before removing it from the pan to prevent it from breaking.
This cake pairs wonderfully with a dusting of powdered sugar or a dollop of whipped cream.
Store any leftovers in an airtight container at room temperature for up to 3 days.

Keywords: Orange Olive Oil Cake, citrus cake, moist olive oil cake, easy orange cake recipe, baking with olive oil