Moist Olive Oil Cake Recipe
Prep Time
20 minutes
Cook Time
45–50 minutes
Total Time
1 hour 10 minutes
Servings
10–12 slices
Ingredients
For the Cake
- 1½ cups (180g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 large eggs, room temperature
- ¾ cup (180ml) extra-virgin olive oil
- ½ cup (120ml) whole milk
- ¼ cup (60ml) fresh orange juice
- 2 tablespoons fresh lemon juice
- 1 tablespoon orange zest
- 1 teaspoon lemon zest
- 1 teaspoon pure vanilla extract
Optional Citrus Glaze
- 1 cup (120g) powdered sugar
- 2–3 tablespoons fresh orange or lemon juice
For Garnish
- Powdered sugar
- Fresh berries
- Orange slices
- Whipped cream (optional)
Equipment Needed
- 9-inch round cake pan or springform pan
- Mixing bowls
- Whisk
- Rubber spatula
- Cooling rack
Instructions
Step 1: Prepare the Pan
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with olive oil and line the bottom with parchment paper. Lightly dust the sides with flour to prevent sticking.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together:
- All-purpose flour
- Sugar
- Baking powder
- Baking soda
- Salt
Mix thoroughly to ensure the leavening agents are evenly distributed.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk together:
- Eggs
- Olive oil
- Milk
- Orange juice
- Lemon juice
- Orange zest
- Lemon zest
- Vanilla extract
Continue whisking until the mixture becomes smooth and slightly creamy.
Step 4: Make the Batter
Gradually pour the wet ingredients into the dry ingredients. Stir gently using a spatula or whisk until just combined.
Avoid overmixing, as this can result in a dense cake. The batter should be smooth and slightly thick.
Step 5: Fill the Pan
Pour the batter into the prepared cake pan. Smooth the top with a spatula to ensure even baking.
Tap the pan lightly on the counter a few times to release any trapped air bubbles.
Step 6: Bake
Place the cake in the preheated oven and bake for 45–50 minutes.
The cake is done when:
- The top is golden brown.
- The center springs back when lightly touched.
- A toothpick inserted into the middle comes out clean or with a few moist crumbs.
If the cake begins browning too quickly, loosely cover it with aluminum foil during the final 10–15 minutes of baking.
Step 7: Cool the Cake
Remove the cake from the oven and allow it to cool in the pan for 15 minutes.
Carefully transfer it to a wire rack and let it cool completely before glazing or serving.
Step 8: Prepare the Citrus Glaze (Optional)
In a small bowl, whisk together the powdered sugar and citrus juice until smooth.
The glaze should be thick yet pourable. Add more juice if necessary.
Drizzle the glaze over the cooled cake and allow it to set for 10–15 minutes.
Step 9: Garnish and Serve
Dust with powdered sugar or decorate with fresh berries and citrus slices.
Slice and serve with:
- Coffee
- Espresso
- Tea
- Fresh fruit
- Whipped cream
- Greek yogurt
Expert Tips for the Best Olive Oil Cake
Use High-Quality Olive Oil
Choose a fruity, mild extra-virgin olive oil. The flavor of the oil is a key component of the cake.
Room Temperature Ingredients Matter
Eggs and milk blend more easily and create a smoother batter when they are at room temperature.
Don’t Overmix
Mix only until the ingredients are combined to maintain a soft, tender crumb.
Add More Citrus Flavor
For a brighter flavor, increase the orange or lemon zest slightly.
Make It Ahead
Olive oil cake often tastes even better the next day as the flavors deepen and develop.
Storage Tips
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week.
Freezing Instructions
Wrap individual slices tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
Flavor Variations
Lemon Olive Oil Cake
Replace the orange juice with additional lemon juice and add extra lemon zest.
Orange Olive Oil Cake
Use all orange juice and orange zest for a sweeter citrus flavor.
Almond Olive Oil Cake
Add ½ teaspoon almond extract and sprinkle sliced almonds on top before baking.
Berry Olive Oil Cake
Fold 1 cup fresh blueberries, raspberries, or blackberries into the batter before baking.
Chocolate Olive Oil Cake
Add ⅓ cup cocoa powder and a handful of chocolate chips for a rich chocolate version.
Why You’ll Love This Recipe
- Exceptionally moist texture
- Rich Mediterranean flavor
- Easy one-bowl preparation
- Stays fresh for several days
- Perfect for brunch, dessert, or tea time
- Naturally dairy-light compared to butter cakes
- Beautifully pairs with fruit and coffee
This Olive Oil Cake is a simple yet sophisticated dessert with a delicate citrus aroma, a wonderfully moist crumb, and the rich flavor of extra-virgin olive oil. Whether served plain or dressed up with a citrus glaze, it’s a bakery-worthy cake that’s sure to impress.
