Everyday Olive Oil Cake Recipe

Introduction

This Everyday Olive Oil Cake is a simple, moist, and flavorful dessert perfect for any occasion. Infused with bright orange zest and juice, it offers a fresh twist on a classic olive oil cake that’s easy to make and delicious to enjoy.

Ingredients

• 1 1/4 cups (150g) King Arthur Unbleached All-Purpose Flour or King Arthur Gluten-Free Measure for Measure Flour
• 1 cup (198g) granulated sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• rounded 1/2 teaspoon table salt
• 2 large eggs
• 1/2 cup (100g) extra-virgin olive oil*
• 3/4 cup (170g) milk (whole preferred) or plant-based milk (like oat, soy, almond)
• Zest of 1 orange
• 1/4 cup (57g) orange juice
• 1 teaspoon King Arthur Pure Vanilla Extract
• 1/4 teaspoon King Arthur Fiori di Sicilia, optional

Instructions

1. Step 1: Preheat the oven to 350°F with a rack in the center. Lightly grease an 8″ round pan and line the bottom with a parchment round.
2. Step 2: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Step 3: In a large mixing bowl, vigorously whisk the eggs and olive oil until emulsified and creamy. Add the milk, orange zest, orange juice, vanilla, and Fiori di Sicilia (if using). While whisking, gradually add the dry ingredients to the wet mixture, whisking until fully combined without lumps.
4. Step 4: Pour the batter into the prepared pan and bake for 35 to 40 minutes, until the cake is golden brown on top and springs back when gently pressed.
5. Step 5: Remove the cake from the oven and transfer it to a wire rack. Let it cool in the pan for 30 minutes. Run an offset spatula around the edges, invert the cake onto the rack, and cool completely.
6. Step 6: Slice and serve plain, dusted with confectioners’ sugar, or topped with whipped cream and berries.

Tips & Variations

• Use a high-quality extra-virgin olive oil for the best flavor; a fruity or mild variety works well.
• Substitute plant-based milk to make this cake dairy-free.
• Add a sprinkle of cinnamon or a handful of chopped nuts for extra texture and warmth.
• Fiori di Sicilia enhances the citrus notes, but it’s optional if you don’t have it.

Storage

Store leftover cake well-wrapped at room temperature for up to 4 days. The cake will become moister and more flavorful as it sits. For longer storage, you can freeze slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw at room temperature before serving. Reheat gently in a warm oven if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different citrus instead of orange?

Yes, lemon or grapefruit zest and juice can be used to give the cake a different bright citrus flavor.

Is this cake suitable for gluten-free diets?

Yes, you can use a measure-for-measure gluten-free flour blend in place of all-purpose flour without changing the recipe.

Everyday Olive Oil Cake Recipe

Pin Recipe

Print Recipe

★★★★★

4.6 from 779 reviews

This Everyday Olive Oil Cake is a moist, tender, and subtly citrusy cake perfect for any occasion. Made with simple pantry ingredients including extra-virgin olive oil and fresh orange zest and juice, it offers a fresh twist on classic olive oil cakes. The texture is soft with a delicate crumb and a golden-brown top, ideal served plain or with whipped cream and berries.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/4 cups (150g) King Arthur Unbleached All-Purpose Flour or King Arthur Gluten-Free Measure for Measure Flour
• 1 cup (198g) granulated sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• rounded 1/2 teaspoon table salt

Wet Ingredients

• 2 large eggs
• 1/2 cup (100g) extra-virgin olive oil
• 3/4 cup (170g) milk (whole preferred) or plant-based milk (like oat, soy, almond)
• zest of 1 orange
• 1/4 cup (57g) orange juice
• 1 teaspoon King Arthur Pure Vanilla Extract
• 1/4 teaspoon King Arthur Fiori di Sicilia, optional

Instructions

1. Prepare oven and pan: Preheat the oven to 350°F (175°C) and position a rack in the center. Lightly grease an 8-inch round cake pan and line the bottom with a parchment paper round for easy removal.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
3. Combine wet ingredients: In a large mixing bowl, vigorously whisk the eggs and extra-virgin olive oil until the mixture is creamy and emulsified. Next, whisk in the milk, orange zest, orange juice, vanilla extract, and optional Fiori di Sicilia.
4. Incorporate dry ingredients: While continuously whisking, gradually add the dry ingredient mixture to the wet ingredients. Continue whisking until the batter is smooth with no lumps, indicating a well-combined batter.
5. Bake the cake: Pour the batter evenly into the prepared cake pan. Bake in the preheated oven for 35 to 40 minutes or until the cake is golden brown on top and springs back when gently pressed in the center.
6. Cool the cake: Remove the cake from the oven and transfer it to a wire rack. Allow it to cool in the pan for 30 minutes. Then, run an offset spatula around the edges, invert the cake onto the wire rack, and let it cool completely.
7. Serve and store: Slice the cooled cake and optionally dust with confectioners’ sugar or serve with whipped cream and fresh berries. Store any leftovers wrapped well at room temperature for up to 4 days; the cake’s flavor and moisture will improve over time.

Notes

• The cake can be made with either regular all-purpose flour or gluten-free measure-for-measure flour, making it adaptable for gluten-sensitive individuals.
• Using extra-virgin olive oil adds a subtle fruity flavor, but a mild olive oil works if preferred.
• Whole milk is recommended for richness, but plant-based milks like oat, soy, or almond are good dairy-free alternatives.
• Fiori di Sicilia is an optional citrus-flavored extract that enhances the orange notes.
• For best texture, do not overmix the batter once dry ingredients are added.
• The cake keeps well and tastes even better after 1-2 days as the flavors meld.

Keywords: olive oil cake, orange olive oil cake, moist cake, gluten free cake, citrus cake, easy dessert