Orange olive oil cake is a deliciously tender and moist olive oil cake infused with bright orange flavor. This olive oil orange cake is made with orange zest and fresh orange juice and has a wonderfully rich and fluffy crumb. Make this citrus olive oil cake anytime you need a simple, but stunning dessert.
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Why Should You Make This Recipe
I absolutely love baking with olive oil. Olive oil lends such a rich, but light and fruity flavor. My Olive Oil Cookies, Rosemary Olive Oil Cake and Citrus Olive Oil Brownies are just a few of my favorite olive oil recipes on the blog. If you’re a fan of simple cakes with tons of fresh citrus flavor this orange olive oil cake recipe is for you.
- Layers of flavor and textures. One thing I adore about this olive oil orange cake is the depth of flavor. The olive oil creates a beautiful tender, moist and fluffy crumb. The sweet and fresh orange zest, juice and extract bring another layer of bright fruity citrus flavor.
- Easy to make, bake and eat. This orange cake with olive oil tastes like you just bought it from a lovely Italian or mediterranean bakery, but don’t let the bakery worthy flavor and appearance fool you. This olive oil cake is incredibly quick and easy to make. Simply mix, bake, dust with powdered sugar and enjoy.
Ingredients
This olive oil cake recipe requires just a handful of simple ingredients to make and you probably already have them in your pantry and fridge. Here’s what you’ll need.
- Dry Ingredients: Gather all purpose flour, baking powder, baking soda and salt.
- Wet Ingredients: Gather granulated sugar, orange zest, olive oil, eggs, freshly squeezed orange juice and milk. If you would like to top with the cake as pictured, gather powdered sugar and orange slices.
Substitutions
Here are my recommended ingredient substitutions to make this easy olive oil citrus cake if you need them.
- Baking Powder and Baking Soda: These both act as leaveners in this olive oil and orange cake.
- Granulated Sugar: This orange cake with olive oil recipe calls for granulated sugar, but maple sugar would also work well to make this cake refined sugar free. If you decide to use maple sugar, process the sugar in a food processor until the granules of sugar are the consistency of superfine sugar.
- Orange Zest and Juice: Orange pairs so beautifully with olive oil. This is a common flavor combination in spanish, italian and mediterranean baking. I highly recommend using fresh orange zest and freshly squeezed orange juice in this olive oil cake.
- Olive Oil: Use a mild, slightly fruity olive oil for this moist orange olive oil cake. Make sure you like the taste of the olive oil before baking with it, as the taste of the olive oil will come through after baking. I like to use this brand when I bake with olive oil.
- Orange Extract: This is optional, but recommended for the best orange flavor. You can also use an orange liquor like Grand Mariner, for more orange flavor. If using a liquor, replace up to ¼ cup (59 ml) orange juice with this ingredient.
- Eggs: This recipe has not been tested without eggs. Make sure they are room temperature.
- Milk: Use any milk you like. I like to bake with a higher fat milk because the final texture of the cake is more moist and tender.
How To Make
Learn how to make orange olive oil cake in a few easy steps.
- Preheat the oven to 350 F (177 C). Grease and line the bottom of a 9- inch (23 cm) springform or cake pan with parchment paper. In a large bowl, whisk together the flour, baking powder, baking soda and salt together until well combined.
- In a large mixing bowl fitted with whisk attachment, beat the sugar and orange zest together until they are the consistency of wet sand. On low, whisk the eggs and lemon sugar together until all the eggs are combined. Increase the speed to high and whip for 4-5 minutes. The egg and sugar mixture will be thick and light yellow in color. With the mixture on medium speed, stream in the olive oil. Once all the olive oil is streamed in, increase the speed to high for 1 minute. Scrape the sides and bottom of the mixing bowl as needed. On low, whisk in the orange juice and milk, followed by the dry ingredients. Mix until just incorporated.
- Evenly pour the orange olive oil cake batter into the prepared pan. For a thin, crackle crust, top with granulated sugar. Bake the olive oil citrus cake for 40 - 45 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. The crust will be golden brown and the top should bounce back when gently pressed. Be careful if you topped the cake with sugar as the sugar is very hot.
- Cool the cake in the pan for 15-20 minutes. Gently release the side of the springform pan and allow the cake to cool for 5-10 more minutes. Transfer the orange cake to a serving plate or serve right from the pan. Top with powdered sugar and orange slices, slice and enjoy!
How To Store, Freeze and Thaw
- Store: Place the the olive oil orange cake in an airtight container for at room temperature for up to one week. Remove the orange slices before storing.
- Freeze: Make sure the orange cake with olive oil is completely cooled to room temperature. Wrap the cake or each slice in plastic wrap and place in a ziplock bag or other airtight, freezer proof container. Store in the freezer for up to 2 months.
- Thaw: The easiest and tastiest way to thaw your moist olive oil cake is to let it thaw at room temperature. Serve at room temperature.
M’s Expert Tips
- Zest the orange directly into the sugar. This allows the oils from the orange to flavor the cake better.
- Freshly squeeze the orange juice. In a pinch you can use store bough orange juice, but this is the perfect time to use the orange juice from the whole oranges used for the zest.
- Bring cold ingredients to room temperature. This allows the ingredients to mix together more evenly which requires less mixing, resulting in soft, fluffy, moist and tender cake with olive oil.
- Feel free to add some ground spices you like. Cardamom is lovely paired with orange and olive oil. Since cardamom has such a strong flavor, I recommended adding no more than 1 teaspoon into the orange cake. Mix into the dry ingredients.
- Don’t overmix the batter. Always use the lowest speed on your electric mixer or mix in the dry ingredients by hand. Make sure to mix the dry ingredients into the wet until just combined.
- Use the baking times as a guide. All ovens vary and baking times should be used as a guide. As a general rule, when the cake becomes very fragrant, it’s a good idea to start checking. Begin checking the cake at the minimum baking time. A toothpick inserted into the center of the cake should come out with a few moist crumbs or clean. The top should be golden brown and the top of the cake should quickly bounce back when lightly pressed.
FAQs
What does olive oil do to a cake?
Olive oil makes an excellent replacement for other fats in baking such as other oils and butter. Extra virgin olive oil creates a light, moist and fluffy texture for baked good like this olive oil cake.
What does an olive oil cake taste like?
A cake made with olive oil will have a moist, tender and soft texture. Olive oil will not be the dominate taste, rather a fruity and slightly floral taste will come through. For cakes such as this orange olive oil cake, the taste of the orange really shines.
What kind of olive oil should you use for olive oil cake?
Olive oil is such an important ingredient that you should use the best quality you can afford. For me the most important factor is the taste of the olive oil before it’s baked. I like a light, fruity and mild olive oil for baking cakes.
Other Simple Cake Recipes to Try
If you try this Orange Olive Oil Cake recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M
Orange Olive Oil Cake Recipe
Orange olive oil cake is a deliciously tender and moist olive oil cake infused with bright orange flavor. This olive oil orange cake is made with orange zest and fresh orange juice and has a wonderfully rich and fluffy crumb. Make this citrus olive oil cake anytime you need a simple, but stunning dessert.
Equipment
- 1 parchment paper
- 1 stand mixer with whisk attachment or hand mixer with beaters
Ingredients
- 2 cups (240 g) all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1¼ cup (250 g) granulated sugar
- 2 large oranges, zested 3 medium oranges
- 3 large eggs, room temperature
- 1 cup (237 ml) olive oil
- ½ cup (118 ml) orange juice, room temperature
- ½ cup (118 ml) whole milk, room temperature
- 2 tablespoon (25 g) granulated sugar for topping optional
Instructions
- Preheat the oven to 350 F (177 C). Grease and line the bottom of a 9- inch (23 cm) springform or cake pan with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda and salt together until well combined.2 cups (240 g) all purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
- In a large mixing bowl fitted with whisk attachment, whipthe sugar and orange zest together until they are the consistency of wet sand. On low, whisk the eggs and lemon sugar together until all the eggs are combined. Increase the speed to high and whip for 4-5 minutes. The egg and sugar mixture will be thick and light yellow in color.1¼ cup (250 g) granulated sugar, 2 large oranges, zested, 3 large eggs, room temperature
- The egg and sugar mixture will be thick and light yellow in color. With the mixture on medium speed, stream in the olive oil. Once all the olive oil is streamed in, increase the speed to high for 1 minute. Scrape the sides and bottom of the mixing bowl as needed. On low, whisk in the orange juice and milk, followed by the dry ingredients. Mix until just incorporated. Evenly pour the orange olive oil cake batter into the prepared pan.1 cup (237 ml) olive oil , ½ cup (118 ml) orange juice, room temperature, ½ cup (118 ml) whole milk, room temperature
- For a thin, crackle crust, top with granulated sugar. Bake the olive oil citrus cake for 40 - 45 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. The crust will be golden brown and the top should bounce back when gently pressed. Be careful if you topped the cake with sugar as the sugar is very hot.2 tablespoon (25 g) granulated sugar for topping
- Cool the cake in the pan for 15 - 20 minutes. Gently release the side of the springform pan and allow the cake to cool for 5 - 10 more minutes. Transfer the orange cake to a serving plate or serve right from the pan. Top with powdered sugar and orange slices, slice and enjoy!
Notes
Store: Place the the olive oil orange cake in an airtight container for at room temperature for up to one week. Remove the orange slices before storing.
did you make this recipe?tag @olivesnthyme on Instagram
Zoe says
Sounds amazing! Could this be made as a Bundt cake by chance?
Megan says
Hi Zoe, I haven't tried this olive oil cake recipe in a bundt pan, but I think it's worth a try. Just make sure the cake batter fills no more than 3/4 of the pan. Since I haven't tested this cake in a bundt pan, it's hard to say how long it will take. Bake at 350 F (177 C) for at least 30 - 35 minutes. Then check every 5 minutes until a toothpick inserted into the center of the cake comes our with a few moist crumbs. Please let me know if this works and I can include it in the recipe notes.
Bob Makinson says
This was just amazing! The sprinkled sugar before baking was a great tip!
Megan says
Thank you so much for the review. I am so happy you enjoyed the cake.
Mia says
Hi Megan,
I made this cake twice now, it's so delicious to have it with coffee or tea or dessert with yoghurt.
Thank you for the recipe.
Megan says
Hi Mia, I am so happy you love this cake. I agree, it is perfect to enjoy with a cup of coffee.
Jessica A. says
You mentioned orange extract as highly recommended but optional. However it is not listed in the recipe. What amount would you use and at which step would you add it?
Megan says
Hi Jessica, my apologies for any confusion. Add 1 - 2 teaspoons orange extract right before adding in the orange juice.
Megan says
Thank you so much for the review. I am so happy you enjoyed the cake!
Nikki says
Hi! Can this cake be frozen?
Megan says
Hi Nikki, Yes, the cake can be frozen. Please find more information in the How to store section of the blog post.
theo says
can i use mandarin oranges for the zest & juice? if so, how many would be needed for zesting?
Megan says
Hi Theo, I haven't tried making this cake with Mandarin oranges. Please let me know if you do and how it turns out.
Eleonorah says
I’ve made it for years!!
Megan says
I love that! Thank you so much for making the orange olive oil cake Eleonorah.
Paula says
I made this cake last year for my daughter's birthday & we loved it. It came out beautiful, moist & delicious. She loved it so much, she is requesting it again this year!
Megan says
Hi Paula, I am so happy to read how much your daughter loves this cake! What an honor it is to know she wants it again for her birthday this year.