Olive Oil Cake
Olive Oil Cake is a light, fluffy, slightly sweet dessert that is perfect for summer. You might not believe that olive oil belongs in cake, but the taste is very subtle. It adds a slightly fruity flavor and it makes the cake so moist. It has a similar consistency to a pound cake. Olive oil cake is perfect by itself or dressed up with whipped cream and fresh fruit. Olive oil cake is most commonly made with citrus flavors, especially lemon. I have made it with lemon many times, but when blood oranges are in season I just can’t resist their gorgeous color and unique taste.
Ingredients for Olive Oil Cake
Flour – For this olive oil cake I used all-purpose white flour.Kosher Salt – Just a bit of salt brings out all the other delicious flavors. Baking Powder & Baking Soda – These are the leavening agents for the cake. The olive oil increases the reaction to make an even fluffier texture. Sugar – I used white granulated sugar for this recipe. Eggs – You’ll need large eggs for this recipe. Pro tip: Bring eggs to room temperature before adding to the mixing bowl for a smoother cake. Citrus Zest and Juice – When blood oranges are in season, I like to use them for my Olive Oil Cake. Blood oranges have a dark red interior and they have a bit of a raspberry taste to them. If you don’t have blood oranges, you can use regular oranges, lemons, or limes. Extra Virgin Olive Oil – Olive oil takes the place of butter in this cake recipe. Because this recipe calls for an entire cup of olive oil, you need to use a high quality oil. If you wouldn’t eat it on a salad, then don’t add it to this recipe. The fresher the better! I usually use the Organic Trader Joe’s Olive Oil imported from Italy. Whole Milk – The whole milk in this recipe adds a creaminess and a moist crumb to the cake. Toppings – Top your cake with whipped cream and citrus slices, as pictured, or with any fruit that suits your fancy. See below for more variations.
Olive Oil Cake Variations
This Olive Oil Cake is a great canvas for lots of different toppings and flavors. My favorite flavor pairing is citrus, but you can also flavor the cake with vanilla extract or almond extract. For this recipe I used blood orange zest and juice, but you can also use lemon zest and lemon juice. I have even tried it with orange, lime, or a combination of a few fruits. You can top the cake with whipped cream and citrus slices, like I did in this recipe. Or, you can just dust it with a bit of powdered sugar. I have also topped with with a little bit of lemon glaze. Next to the blood orange, lemon olive oil cake is my second favorite combo. If citrus isn’t your thing, you can also top your cake with berries. Add a little more sweetness to the cake itself by sprinkling a little sugar over the cake batter before placing it in the oven.
Recipe Tip
Prepping the Pan
In my kitchen, there are three options for prepping a baking pan. First, just a generous coating of cooking spray. Second, a smear of butter or oil and a dusting of flour. Third, a layer of parchment paper sprayed with cooking spray AND dusted with flour. Which option you choose depends on the nonstick-ness of your pan. Some of my pans just slide right off and others take some coaxing. My springform pan has a great nonstick coating so I usually just go for a coat of cooking spray when I make Olive Oil Cake. If you are worried about sticking, just go straight for the parchment paper option.
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