This Orange Olive Oil Cake is so tender, so light, and so moist with a lovely hint of orange and a rustic, crackly topping. It’s sure to become a family favorite!
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Does it taste like olive oil?
If you’ve never tried olive oil in cake, don’t let the name fool you. It doesn’t taste like olive oil! But something magical happens to the flavor and the texture. The fruity, complex flavor of a good quality extra virgin olive oil complements the orange flavor and lets it shine through. The tender crumb is so light and so moist. It’s even moister the day after you bake it which is great for making it in advance.
A crispy, crackly topping
Sugar is sprinkled on top of this Orange Olive Oil Cake before baking to create a crispy, crackly topping. The top will puff up and crack during baking creating a rustic crust that contrasts beautifully with the moist tender crumb.
Perfect for breakfast or snacking
This Orange Olive Oil Cake is perfect for breakfast or snacking. It’s so simple and not overly sweet. Enjoy it with a cup of coffee or pack a piece in with lunch. It’s totally fuss free – perfect for a bake sale, to take along on a picnic, or to give as a gift.
How to make Orange Olive Oil Cake
The key to the moist, light crumb of this Orange Olive Oil Cake is whisking air into the eggs. The eggs are whipped with a whisk attachment in a stand mixer for a minute. Sugar and orange zest are added and then whipped on high speed for another three minutes.
With the machine running, olive oil is slowly poured in and whipped another minute. The dry ingredients and orange juice are mixed in alternately until combined.
The batter is poured into a 9-inch (or 10-inch) springform pan and sugar is sprinkled on top. As it bakes, the cake will puff up, cracking the crust, and leaving a crispy, crackly topping.
This recipe is adapted from Cook's Illustrated's Olive Oil Cake. I swapped orange juice for the milk and 1 tablespoon orange zest for ¼ teaspoon lemon zest.
Recipe
Orange Olive Oil Cake
Ingredients
- 1 ¾ cups all-purpose flour (8.75oz, 248g)
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 3 large eggs
- 1 ¼ cups sugar (8.75oz, 248g)
- Finely grated orange zest from 2 oranges (1 tablespoon, 6g)
- ¾ cup extra-virgin olive oil (5.25oz, 149g)
- ¾ cup orange juice (6.9oz, 197g)
For topping:
- 2 tablespoons sugar (.9oz, 25g)
Instructions
- Preheat oven to 350 degrees F. Spray a 9-inch springform pan with nonstick baking spray.
- Put flour, baking powder, and salt in bowl and whisk to combine.
- Using stand mixer fitted with whisk attachment, whip eggs on medium speed until foamy, about 1 minute.
- Add sugar and orange zest. Whip on high speed until mixture is fluffy and pale yellow, about 3 minutes.
- Reduce speed to medium. With mixer running, slowly pour in oil and mix until oil is fully incorporated, about 1 minute.
- Add half of flour mixture and mix on low speed until incorporated, about 1 minute, scraping down bowl as needed.
- Add orange juice and mix until combined, about 30 seconds. Add remaining flour mixture and mix until just incorporated, about 1 minute, scraping down bowl as needed.
- Pour batter into prepared pan. Sprinkle 2 tablespoons sugar over entire surface.
- Bake until cake is deep golden brown and a toothpick inserted in the center comes out with a few crumbs, 40 to 45 minutes.
- Let cake cool on a rack for 15 minutes. Remove side of pan and let cake cool completely, about 1 ½ hours.
Notes
- I also like to make this Orange Olive Oil Cake in a 10-inch springform pan. Increase the sugar to 2 ½ tablespoons sugar. The cooking time may decrease slightly.
Nutrition
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Kathy @ Beyond the Chicken Coop says
I have not ever used olive oil in a sweet dish. This sounds delicious and I'm curious about how it must taste. I'll need to add this to my baking list and give it a try!
Kelly says
I didn't try it for the longest time. I must have grown up as a picky eater, afraid to try different things. Boy was I missing out. This cake is amazing! Thanks so much, Kathy!
David @ Spiced says
I've made a couple of olive oil cakes over the years, and they absolutely amaze me! In my head, it seems counter-intuitive that olive oil would lead to a good cake...but it does! (Then again, the same thing is true for mayo...although I've never tried baking a mayo cake myself.) The orange flavor here would be delicious for a snack with my coffee or as an evening treat. I love recipes that can double as both! Beautiful photos here, too (as always)!
Kelly says
Amazed is definitely how I would describe my first reaction to an olive oil cake. I've been holding out on the mayo cake, too! Guess I'll have to give it a try next and see what it's all about! Thanks so much for your kind words, David!
Cookie Monster says
My wife served our visiting friends this orange olive oil cake with tea, it was a hit from the get go, all gone in 20 minutes.
Kelly says
That's wonderful to hear! So glad they loved it. Thanks so much, Cookie Monster!
sherry says
hi kelly
this looks beautifully moist and delicious. olive oil gives such a lovely texture to cakes, doesn't it? cheers sherry
Kelly says
It's such a wonderful texture! A tender crumb that is so moist. Thanks so much, Sherry!
Katherine | Love In My Oven says
What a perfect cake for this time of year! Citrus is so wonderful right now - what a genius idea to make an orange cake. I bet the olive oil makes it SO moist! Yum!
Kelly says
I haven't had a moister cake. It's unbelievable! Thanks so much, Katherine!
Marissa says
I've made Meyer lemon olive cake, but never orange. It sounds amazing and the texture of your cake looks absolutely perfect.
Kelly says
Oh Meyer lemon olive cake is wonderful! Olive oil pairs so well with citrus, really complements its flavor. Thanks so much, Marissa!
Mindee says
I have been in such a citrus mood lately! This looks delicious!!!
Kelly says
Isn't citrus wonderful? This is just the thing to satisfy those citrus cravings! Thanks so much, Mindee!
Laura says
I love olive oil cakes! I usually make one with lemon and almond flour, but this orange cake looks PERFECT! I’m going to have to give it a try! Pinning!
Kelly says
Olive oil cakes are amazing! And lemon and almond flour sound delicious. Thanks so much, Laura!
annie@ciaochowbambina says
Olive oil cake is a favorite of mine!! I love its tenderness with that perfect crackly top!! Gorgeous photos, my friend! I'll put the coffee on! 😉
Kelly says
I love the combination of the moist, tender crumb and the crackly top. It adds a lovely rustic touch. Thanks so much for your kind words, Annie!
Haylie / Our Balanced Bowl says
Kelly, this cake looks fabulous! I personally love using olive oil in baked goods - it adds something special and makes it seem extra rich! I'd love to have a big slice of this with a cup of decaf coffee for dessert!
Kelly says
Olive oil really does make it extra special! A big slice with a cup of coffee would be wonderful! Thanks so much, Haylie!
Umar says
It would be a dream to drag my tongue along all that powdered sugar. You've got me craving this!
Kelly says
Haha! Yes it would! It's a wonderful cake. Thanks so much, Umar!
Ron says
The first time I had an olive oil cake I fell in love with it. I've eaten more than one, but not made one until now. I have all the ingredients in the pantry, so a slice of your Orange Olive Oil Cake is destined to be setting next to my coffee soon. Thanks for sharing a great recipe that even a non-sweet baker like me can put together.
Kelly says
Ron, I'd say falling in love with it is exactly what we did! It requires little effort for a such a wonderful cake. Perfect with a cup of coffee. Thanks so much!
Healthy World Cuisine says
Gorgeous Cake! Get the kettle going, we will be right over! Love the little crunchy bits on the top and the moist cake. Perfect tea time cake.
Kelly says
You're always welcome! It's a lovely cake and the crunchy bits on top make it extra special. Thanks so much!
angiesrecipes says
I love that golden top! The cake must be very tender and delicious.
Kelly says
It's unbelievably tender and moist! Thanks so much, Angie!
Dawn - Girl Heart Food says
Yes! I've used olive oil in cake before. Not often, but it does add something a little special. And any type of cake that involves citrus, I'm in. Really adds a nice oomph and flavour. Bet this one would be lovely right now with a cuppa coffee, the perfect way to kick off Monday. Hope you have a wonderful week, Kelly!
Kelly says
It's a very special cake. So simple yet so elegant. It would be perfect with a cuppa coffee! Thanks so much, Dawn! Hope you have a lovey week as well!