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Everyday Olive Oil Cake Recipe

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★★★★★

4.7 from 79 reviews

This Everyday Olive Oil Cake is a moist, tender, and flavorful cake that uses extra-virgin olive oil for a unique, rich texture and subtle fruitiness. Infused with fresh orange zest and juice, it offers a delicate citrus aroma balanced with a hint of vanilla and optional Fiori di Sicilia. Perfect for any occasion, this simple yet elegant cake is easy to prepare and pairs wonderfully with whipped cream and berries or a dusting of powdered sugar.

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. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and place a rack in the center. Lightly grease an 8-inch round cake pan and line the bottom with a parchment paper round to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, granulated 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 emulsifies and appears creamy and yellow. Add the milk, fresh orange zest, orange juice, vanilla extract, and Fiori di Sicilia if using. Whisk to blend thoroughly.
  4. Incorporate Dry into Wet: Gradually add the dry ingredient mixture to the wet ingredients while whisking continuously. Continue whisking until the batter is smooth, well combined, and free of lumps.
  5. Bake the Cake: Pour the batter into the prepared cake pan, smoothing the top evenly. Bake in the preheated oven for 35 to 40 minutes until the cake turns golden brown and springs back lightly when pressed in the center.
  6. Cool the Cake: Remove the cake from the oven and place it on a wire rack. Let it cool in the pan for 30 minutes. Then, run an offset spatula around the edges, invert the cake onto the wire rack, and allow it to cool completely.
  7. Serve and Store: Slice the cake and serve it dusted with confectioners’ sugar, accompanied by a dollop of whipped cream and fresh berries, or enjoyed plain. Store any leftovers wrapped at room temperature for up to 4 days; the flavors will deepen and the cake will become even moister over time.

Notes

  • Using extra-virgin olive oil imparts a fruity and rich flavor; choose a mild variety to avoid overpowering the cake.
  • Substitute plant-based milk such as oat, soy, or almond to make the cake dairy-free.
  • The optional Fiori di Sicilia enhances the aromatic complexity but can be omitted without major flavor loss.
  • Ensure the batter is well emulsified to achieve a tender crumb.
  • The cake keeps well at room temperature for up to 4 days—flavors improve with time.
  • For a gluten-free option, use King Arthur Gluten-Free Measure for Measure Flour as specified.

Keywords: olive oil cake, orange olive oil cake, moist cake recipe, simple dessert, vegetarian cake, citrus cake

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