Introduction

This Orange Olive Oil Cake is a moist, fragrant dessert that beautifully balances citrus brightness with a rich, smooth texture. It’s simple to make and perfect for any occasion when you want a homemade treat with a touch of elegance.

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 (175 degrees C) and lightly oil a 9-inch round cake pan to prevent sticking.
Step 2: In a medium bowl, sift together the flour, baking soda, baking powder, and sea salt. Mix these dry ingredients well and set aside.
Step 3: In a separate bowl, whisk together the granulated sugar, orange juice, olive oil, vanilla extract, and orange zest until combined.
Step 4: Gradually add the dry ingredients into the wet ingredients, stirring 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, or until a toothpick inserted into the center comes out clean and the edges begin to pull away from the pan.
Step 6: Let the cake cool completely in the pan before removing it to ensure it holds its shape.

Tips & Variations

For extra flavor, add a teaspoon of almond extract alongside the vanilla.
Try folding in a handful of toasted almonds or pistachios for a crunchy texture.
Replace orange juice with blood orange juice for a deeper citrus flavor and vibrant color.
Serve with a dusting of powdered sugar or a light drizzle of honey for added sweetness.

Storage

Store the cake covered at room temperature for up to 3 days or in an airtight container in the refrigerator for up to a week. To reheat, warm slices briefly in the microwave or enjoy at room temperature for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of oil instead of olive oil?

Yes, you can substitute olive oil with a mild-flavored oil like vegetable or canola oil, but using olive oil adds a unique depth and fruity note to the cake.

Is this cake gluten-free?

This recipe uses all-purpose flour, which contains gluten. To make it gluten-free, substitute with a gluten-free flour blend that measures the same and includes xanthan gum for structure.

Orange Olive Oil Cake Recipe

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★★★★★

4.9 from 57 reviews

This Orange Olive Oil Cake is a moist, flavorful dessert that combines the bright, fresh zest of oranges with the rich smoothness of olive oil. Perfectly balanced with just the right amount of sweetness and a tender crumb, it’s simple to prepare and bakes up beautifully in a single round pan. Ideal for any occasion, this cake offers a delightful citrus aroma and a subtly fruity taste that pairs wonderfully with tea or coffee.

Author: Sophie
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 all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¾ teaspoon sea salt

Wet Ingredients

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

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Lightly oil a 9-inch round cake pan to ensure the cake doesn’t stick after baking.
Mix Dry Ingredients: Sift together the all-purpose flour, baking soda, baking powder, and sea salt in a bowl. Mixing these well ensures an even rise and uniform texture throughout the cake. Set aside once combined.
Combine Wet Ingredients: In a separate bowl, whisk together the granulated sugar, fresh orange juice, olive oil, vanilla extract, and the zest from two oranges. This mixture will provide moisture and aromatic flavor to the cake.
Incorporate Dry into Wet: Gradually add the dry ingredient mixture to the wet ingredients. Stir gently until just combined to avoid overmixing, which could make the cake dense.
Bake the Cake: Pour the batter evenly into the prepared cake pan. Place it in the oven and bake for approximately 35 minutes, or until a toothpick inserted into the center comes out clean and the edges start to pull away from the pan.
Cool and Unmold: Once baked, allow the cake to cool completely in the pan. This cooling step helps the cake set and makes it easier to remove without breaking. After cooling, carefully unmold the cake and serve.

Notes

For a more intense orange flavor, consider adding a splash of orange liqueur to the wet ingredients.
You can substitute granulated sugar with a natural sweetener like honey or maple syrup, but adjust the liquid quantity accordingly.
This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
For a gluten-free version, replace all-purpose flour with a gluten-free flour blend that measures equally.
Adding a sprinkle of powdered sugar or a light glaze of orange juice and powdered sugar on top complements the flavors nicely.

Keywords: orange olive oil cake, citrus cake, olive oil dessert, easy orange cake, moist cake recipe