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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Eleanor says
Can you use gluten free flour in this recipe and would it be the same amount?
Kelly says
Hi, Eleanor. I haven't tested it with gluten free flour so I'm not sure how it would turn out.
Denise says
I used Bobs Red Mill GF 1 to 1 Baking Flour in this recipe today and it was great! Light, wonderful cake.
Sarah says
Hi. If I wanted to make these as cupcakes, how long and what temperature would they have to bake?
Kelly says
Hi Sarah, I would bake them between 350 and 375 and judge their being done by how they look - the edges golden brown, and a toothpick inserted into the center comes out clean or with a few crumbs on it.
mary anderson says
olive oil cakes are real gem to me and I love the ease of preparation and the flavor!
Kelly says
They're so delicious and definitely a family favorite! Thanks so much, Mary!
Susan says
I haven't made an olive oil cake in far too long! This one looks so good and my kind of simple cake!
Kelly says
It's so delicious and I just love simple cakes. Thanks so much, Susan!
Karen (Back Road Journal) says
It is citrus harvest season in my town in Florida and this would be a terrific way to use fresh picked oranges. Thank you, I have pinned.
Kelly says
Karen, I've been in Florida during citrus harvest season and it's just wonderful! The sight of those beautiful oranges on the trees was amazing! Thanks so much!
heather (delicious not gorgeous) says
what a cake! the crumb looks so moist and dense and delicious, with an awesome crackly top (:
Kelly says
It's incredibly moist! And the crackly top adds a special touch! Thanks so much, Heather!
Leanne | Crumb Top Baking says
I really enjoy olive oil cakes! I love the texture, and the crackly top on yours looks so good! Love the orange flavour too. Perfectly refreshing for spring!
Kelly says
It's such a lovely cake! Thanks so much, Leanne!
Marie says
I've never tried baking with olive oil but I'd so love to try this. That crackly top is just gorgeous. This recipe is definitely a keeper.
Kelly says
It's an amazing cake! So tender and moist. The crackly top makes it extra special. Thanks so much, Marie!
David says
I love how easy this is. I have been looking for a dessert for dinner this Friday and I think I just found it! I just got some wonderful juicy oranges at the market. Perfect for this!
Kelly says
It's incredibly easy and really quite wonderful! Hope you enjoy it. Thanks so much, David!
Ros @ ZenHealth says
Now I'm craving cake! Great recipe 🙂 Thanks for sharing!
xo Ros
Kelly says
It's impossible to stop eating this cake! It's so good! Thanks so much, Ros!
Adina says
A beautiful cake. Olive oil sounds interesting, I have seen recipes before but I have never baked or tasted one myself. I've baked a cake with mayonnaise though once. 🙂 I should definitely try something with olive oil, the cake looks so moist and delicious.
Kelly says
It's a lovely cake. The flavor and moist crumb are just amazing! Mayonnaise cake is next on my list! Thanks so much, Adina!
John / Kitchen Riffs says
I'd definitely have this for breakfast! And snacks. And dessert, of course. 🙂 Neat cake -- thanks.
Kelly says
If this cake is on the counter - we're eating it - all day long! Thanks so much, John!
2pots2cook says
Holy smoke ! Our kind of dish ! Beautiful Kelly !
Kelly says
It's wonderful! Thanks so much, Davorka!
Stacey @ The Sugar Coated Cottage says
Oh my gosh that crackling top is everything! What a beautiful cake and perfect with my morning coffee 🙂 . Take care.
Kelly says
Isn't the crackling top just amazing?! Perfect with a cup of coffee! Thanks so much, Stacey!
Valentina says
I love baking all sorts of things with olive oil, but especially cakes. The flavors in this one sound lovely and your photos -- as always -- are beautiful.
Kelly says
The olive oil and orange give it a wonderful flavor! Thanks so much, Valentina!