Citrus Olive Oil Cake How to Bake It
You know those recipes that just feel like a warm hug? The ones that smell so good while they’re baking that they pull everyone into the kitchen, wide-eyed and hopeful? This orange olive oil cake is exactly that for me. It’s not just a cake; it’s a memory baked into a tender, moist crumb, laced with the bright zest of oranges and the subtle, almost nutty richness of good olive oil. I first stumbled upon something similar years ago, looking for an alternative to my usual go-to chocolate cake for a family gathering, and honestly, it was a revelation. If you’ve ever thought olive oil cakes were too “adult” or perhaps a bit too… well, oily, let me tell you, this one will change your mind faster than you can say “second slice.” It’s incredibly forgiving, ridiculously delicious, and has become my absolute go-to for everything from a simple afternoon treat to a last-minute dessert when unexpected guests pop by. It’s honestly one of the best orange olive oil cake recipes out there, in my humble opinion!
What is orange oil cake?
So, what exactly is an orange olive oil cake? Think of it as the sophisticated cousin to your everyday butter cake, but don’t let that intimidate you! It’s a cake where olive oil takes center stage as the primary fat, instead of butter. This isn’t some experimental culinary fad; it’s a classic Italian baking technique that yields an unbelievably moist and tender crumb. The olive oil imparts a subtle, fruity depth that butter just can’t replicate, and when you pair it with the vibrant, zesty punch of fresh orange, it’s pure magic. It’s essentially a wonderfully moist, flavorful cake that’s surprisingly simple to whip up, and it’s naturally dairy-free for many versions, which is always a bonus in my book. It’s the kind of cake that feels both rustic and elegant all at once.
Why you’ll love this recipe?
There are so many reasons this orange olive oil cake has earned a permanent spot in my recipe binder, and I just know you’re going to fall in love with it too. First and foremost, the FLAVOR. Oh, the flavor! It’s this perfect dance between sweet orange and that gorgeous, fruity olive oil. The zest brings this incredible brightness that cuts through the richness, and the olive oil itself adds this subtle complexity that just makes you want to close your eyes with every bite. It’s not an overpowering orange flavor, but more of a fragrant, sunny essence. Then there’s the SIMPLICITY. Seriously, this is a lifesaver on busy weeknights. Most of the time, it’s a one-bowl wonder, and the ingredients are so straightforward. You probably have most of them in your pantry right now! I’ve made this countless times when I’ve had a craving but zero energy for anything complicated, and it always delivers. Plus, it’s incredibly COST-EFFECTIVE. Olive oil and oranges are generally pretty accessible, and you don’t need any fancy, expensive ingredients. This recipe is proof that delicious doesn’t have to be complicated or costly. And the VERSATILITY? Amazing! I’ll get to more serving ideas later, but this cake is a chameleon. It’s fantastic on its own, but equally delightful with a dollop of whipped cream, a scoop of gelato, or even some fresh berries. What I love most about this specific orange olive oil cake, though, is how it manages to be both comforting and a little bit special. It’s not your everyday vanilla cake; it has character! It’s the kind of dessert that makes people ask, “What IS this deliciousness?”
How do I make orange oil cake?
Quick Overview
Making this orange olive oil cake is surprisingly straightforward. You’ll whisk together your dry ingredients, then your wet ingredients, combine them gently, pour into a prepared pan, and bake until golden and fragrant. The key is using good quality olive oil and fresh oranges for the best flavor. It’s one of those recipes where the process is almost as enjoyable as the eating, because the aroma that fills your kitchen is just heavenly. Trust me, even if you’re new to baking with olive oil, this recipe is incredibly forgiving and will give you fantastic results.
Ingredients
For the Main Batter:
2 cups all-purpose flour (I sometimes use half whole wheat for a nuttier flavor, but stick to all-purpose for the classic light texture)
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar (you can reduce this slightly if you prefer, but it balances the tartness of the orange)
2 large eggs, at room temperature
½ cup good quality extra virgin olive oil (this is key! Use one you like the taste of on its own. Avoid anything too peppery or bitter.)
1 cup fresh orange juice, preferably from navel oranges (about 2-3 oranges)
Zest of 2 large oranges (this is where most of the bright citrus flavor comes from, so don’t skip it!)
1 teaspoon vanilla extract
For the Filling:
½ cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon (or cardamom for a different twist!)
Optional: ½ cup chopped walnuts or pecans for added crunch
For the Glaze:
1 cup powdered sugar
2-3 tablespoons fresh orange juice (or milk, for a different flavor)
A tiny pinch of salt (enhances sweetness)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 350°F (175°C). This is crucial for an even bake. While the oven is warming up, grab a 9-inch round cake pan or an 8×8 inch square pan. Grease it really well with butter or cooking spray, then lightly flour it. I like to tap out any excess flour so you don’t get white streaks on your beautiful cake. For extra insurance against sticking, you can also line the bottom with a circle of parchment paper.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking them together ensures everything is evenly distributed, which helps the cake rise evenly and prevents pockets of leavening agents. This simple step makes a big difference, believe me!
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the granulated sugar and eggs until they’re well combined and slightly lighter in color. Then, slowly drizzle in the olive oil while whisking continuously. You want it to emulsify smoothly. Stir in the fresh orange juice, orange zest, and vanilla extract. You should already start to smell that amazing citrus aroma!
Step 4: Combine
Now, pour the wet ingredients into the bowl with the dry ingredients. Use a spatula or wooden spoon to gently mix everything together until *just* combined. It’s really important not to overmix here. A few small lumps of flour are perfectly fine! Overmixing develops the gluten too much, which can lead to a tough cake, and nobody wants that. We’re aiming for a tender crumb.
Step 5: Prepare Filling
In a small bowl, mix together the ½ cup sugar, 2 tablespoons flour, and cinnamon. If you’re adding nuts, stir them in now. This is going to create a lovely, slightly spiced layer in the middle of your cake.
Step 6: Layer & Swirl
Pour about half of the cake batter into your prepared pan. Sprinkle the filling mixture evenly over the batter. Then, gently pour the remaining batter on top, trying to cover the filling as much as possible. If you’re feeling fancy, you can take a butter knife or skewer and gently swirl it through the batter a couple of times to create a pretty marbled effect. Don’t go crazy with it, just a few gentle passes will do.
Step 7: Bake
Pop the pan into your preheated oven. Bake for 35-45 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The top should be golden brown and the edges should start to pull away slightly from the sides of the pan. Keep an eye on it towards the end, as oven temperatures can vary.
Step 8: Cool & Glaze
Once baked, let the cake cool in the pan for about 15-20 minutes. This allows it to set up properly. Then, carefully invert it onto a wire rack to cool completely. While it’s cooling, whisk together the powdered sugar and orange juice for the glaze until you reach a smooth, pourable consistency. If it’s too thick, add a tiny bit more juice; if it’s too thin, add a bit more powdered sugar. Drizzle the glaze over the completely cooled cake. It should set up into a lovely, slightly crisp topping.
Step 9: Slice & Serve
Once the glaze has set, slice your beautiful orange olive oil cake and enjoy! It’s delicious served slightly warm or at room temperature. The contrast between the tender cake and the slightly crisp glaze is just divine.
What to Serve It With
This orange olive oil cake is so wonderfully versatile, it’s a joy to serve. For a casual **Breakfast**, I love having a slice with a hot cup of coffee. The citrusy notes are a perfect wake-up call! Sometimes, I’ll just have a small sliver with my morning tea. When I’m feeling a bit more celebratory for **Brunch**, I’ll plate it up elegantly. A dusting of powdered sugar or a few fresh berries on the side really elevates it. It pairs beautifully with a mimosa or a sparkling rosé. As a **Dessert**, it’s a winner. Serve it with a dollop of lightly sweetened whipped cream, a scoop of creamy vanilla bean gelato, or even a drizzle of honey. It’s also fantastic with a small glass of dessert wine. And for those **Cozy Snacks** moments, when you just need something sweet and comforting without being overly heavy, a slice of this cake with a glass of milk or a mug of herbal tea is pure bliss. My family tradition is to always have a slice after Sunday dinner, and it’s become a real comfort food for us.
Top Tips for Perfecting Your Orange Olive Oil Cake
I’ve made this orange olive oil cake so many times, I’ve picked up a few tricks along the way that I think really make a difference. For the oranges, make sure you’re using fresh ones! Bottled orange juice just doesn’t have the same bright, vibrant flavor, and the zest is where so much of that amazing citrus perfume comes from, so zest them well. When you’re mixing the batter, remember that word: “gently.” Overmixing is the enemy of a tender cake. Stop as soon as you don’t see big streaks of dry flour. You’ll see some small lumps, and that’s okay! They’ll disappear during baking. For the swirl, don’t overdo it. A few gentle passes with a knife are enough to create a lovely visual effect without muddying the flavors. If you want a more pronounced swirl, you can make a slightly thicker batter for the filling and dollop it more strategically. I’ve learned that the quality of your olive oil really matters here. Use a good extra virgin olive oil that you enjoy the taste of on its own. It shouldn’t be bitter or too peppery; a fruity, mild olive oil is best. If you find your cake is browning too quickly on top before the inside is cooked, you can always loosely tent it with aluminum foil for the last 10-15 minutes of baking. Also, ovens vary wildly! My oven runs a little hot, so I always start checking for doneness a few minutes before the recipe states. A clean skewer is your best friend for this. Lastly, for the glaze, a tiny pinch of salt makes a world of difference, really enhancing the sweetness and balancing the orange flavor. Experiment with the consistency too – I like mine a little thicker so it’s more of a frosting, but a thinner glaze that just drizzles is lovely too.
Storing and Reheating Tips
This orange olive oil cake is pretty resilient, which is one of its many charms! If you’re lucky enough to have any leftovers (which is rare in my house!), storing it is easy. At **Room Temperature**, it will stay wonderfully moist for about 2-3 days, especially if it’s not too hot where you live. I usually just cover it loosely with plastic wrap or pop it in an airtight container. Make sure it’s completely cooled before you cover it, though, to prevent condensation. If you need it to last a bit longer, the **Refrigerator Storage** is your best bet. It will keep well for up to a week in an airtight container in the fridge. The olive oil helps keep it moist even when chilled, but it can firm up slightly. To bring it back to its delightful soft state, just let it sit on the counter for about 20-30 minutes before serving. For longer storage, **Freezer Instructions** are perfect. Wrap the cooled, unfrosted cake tightly in a couple of layers of plastic wrap, then add a layer of aluminum foil. It can be frozen for up to 3 months. To thaw, unwrap it and let it come to room temperature on a wire rack. For the glaze, I generally recommend adding it right before serving if you plan to store it at room temperature or in the fridge. If you’re freezing the cake unfrosted, you can make the glaze fresh when you’re ready to serve it. The key is always complete cooling before any covering or storage!
Frequently Asked Questions
Final Thoughts
This orange olive oil cake, for me, is more than just a recipe; it’s pure happiness in cake form. It’s the kind of dessert that makes you feel good about what you’re serving, whether it’s to your family or friends. The way the olive oil creates such an unbelievably tender crumb, combined with that bright, sunny orange flavor, is something truly special. It’s proof that simple ingredients can create something extraordinary. If you love this cake, you might also enjoy my Lemon Ricotta Cake for another light and citrusy treat, or my Simple Vanilla Bean Pound Cake for a classic that’s always a crowd-pleaser. Give this orange olive oil cake a try – I promise, it’s a keeper! I can’t wait to hear how yours turns out in the comments below, and please share any delicious variations you come up with!
Orange Olive Oil Cake
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease a 9-inch cake pan with nonstick cooking spray or butter, dust with flour, then tap out any excess. You can also use a 9-inch springform pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In your mixer's bowl, combine the eggs, sugar, and orange zest. Beat on medium speed for about 2 to 3 minutes, or until light and pale.
- Add the olive oil, orange juice, and vanilla extract. Continue to beat until incorporated. Reduce speed to low and beat in the flour mixture in three additions, alternating with milk, beginning and ending with the flour mixture. Beat just until incorporated. Do not overmix.
- Pour the batter into the prepared cake pan and smooth it out with an offset spatula. Tap the pan on the kitchen counter to reduce air bubbles.
- Bake for 40 to 50 minutes, or until the cake is golden and a toothpick inserted in the center comes out with only a few crumbs attached.
- Remove from the oven and let the cake cool in the pan on a wire rack for 10 minutes. Carefully invert the cake onto the rack and cool completely.
- Meanwhile, prepare the glaze: Whisk together the powdered sugar with 2 to 3 tablespoons of orange juice to make a smooth consistency. Drizzle over the cooled cake.
- Cut the cake and serve.
