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Everyday Olive Oil Cake Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/everyday-olive-oil-cake-recipe/