This orange olive oil cake is made with fresh orange juice and fresh orange zest and has a moist crumb and a flavorful citrus flavor.
Made with fresh orange juice and zest, this cake bursts with citrus flavor in every bite. The use of olive oil gives it an incredibly moist crumb, making it stay tender even after a few days.
Plus, the subtle hint of olive oil complements the citrus so beautifully, adding a touch of richness without overpowering the bright flavors.
A light dusting of powdered sugar making it not only delicious but also visually stunning.
Perfect for a cozy afternoon tea or as a refreshing dessert after dinner, it's sure to be a hit with family and friends.
If you are a fan of quick and easy cakes that are made in one bowl, you are going to love this one!
For more olive oil cakes, check out my Italian lemon cake, and my pumpkin olive oil cake.
Jump to:
Why this recipe works
- Texture- thanks to the olive oil, this cake achieves a tender and soft texture that melts in your mouth. Unlike some cakes that can be dry or crumbly, this one remains moist and enjoyable for days.
- Flavor- the use of fresh orange juice and zest infuses the cake with a vibrant citrus flavor that is both refreshing and aromatic. The natural oils from the zest add depth to the taste, making each bite full of bright citrus flavor.
- Versatile- whether you're serving it as a simple dessert after dinner or as an elegant centerpiece at a brunch gathering, its light yet flavorful flavor pairs well with many dishes and drinks.
- Healthier option- compared to traditional cakes made with butter, using olive oil provides healthier fats while still delivering rich flavor and moisture. This makes it a slightly healthier option.
- One bowl- this cake comes together in just one bowl! So there are minimal dishes to wash and makes minimal mess.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Olive oil- opt for a light or extra-light variety to avoid overpowering the delicate citrus flavors. These milder olive oils will contribute to the cake's moisture and texture without imparting a strong olive taste.
Eggs- you will need 3 eggs for this recipe. Make sure that your eggs are at room temperature.
Orange juice- use freshly squeezed orange juice for this recipe. Fresh oranges will give you the best result. I don't recommend using store-bought orange juice. This will make the flavor pop!
Orange zest- I recommend zesting the orange first and then juicing it.
Flour– I used all-purpose flour for this recipe. cake flour will work great as well.
Baking powder– to allow the cake to rise. Make sure that your baking powder isn’t expired.
Sour cream- use either sour cream or Greek yogurt. Both will work great.
Milk- use whole milk for this recipe.
Granulated sugar– I like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Vanilla extract- you can use vanilla bean extract or pure vanilla extract for better flavor.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
Instructions
Preheat the oven to 180 (350f) and prep a 9-inch springform pan with cooking spray and parchment paper.
Into a large mixing bowl, add the eggs, sugar, orange zest, vanilla extract, and salt, and mix with an electric hand mixer until the mixture turns light and fluffy with a light yellow color.
Slowly pour the olive oil into the mixture while mixing with the electric hand mixer to ensure everything blends smoothly. Then, add the sour cream, orange juice, and milk and mix until just combined.
Add the flour, and baking powder and mix it until the batter is just combined and there are no lumps of flour visible. Do not overmix.
Pour the batter into the prepared baking pan and bake the cake in a 180c (350f) preheated oven for about 45 minutes or until a toothpick inserted into the cake comes out clean with a few moist crumbs.
Allow the cake to chill at room temperature until it's not too warm, top it with powdered sugar, and serve!
Expert Tips
- Choose high-quality ingredients. Use fresh, organic oranges for the best flavor and aroma. Opt for extra-virgin olive oil to enhance the cake's texture and provide a subtle, fruity undertone.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Zest your oranges carefully- When zesting the oranges, avoid the bitter white pith beneath the skin. Use a microplane or fine grater to get the most aromatic zest possible.
- Zest the orange directly into the sugar. This allows the oils from the orange to release and enhance the citrus flavor.
- Bring ingredients to room temperature. Allow your eggs, sour cream, and other refrigerated ingredients to come to room temperature before mixing. This helps create a smoother batter and ensures even baking.
- Don't overmix the batter. Once you've added the flour, mix just until the ingredients are combined. Overmixing can lead to a tough, dense cake.
- Use a nonstick springform pan. This makes sure that your cake will be easy to release from the pan.
- Test for doneness carefully. Use a toothpick or cake tester to check if the cake is done. Insert it into the center of the cake; it should come out clean or with just a few moist crumbs.
- Allow proper cooling time. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. This prevents the cake from breaking and allows it to set properly before serving or frosting.
Faq's
Olive oil can make a cake moist and tender while adding a subtle, fruity flavor. It acts as an excellent substitute for butter or other oils, providing a healthier fat option that enhances the cake's texture.
Olive oil also helps keep the cake fresh for longer.
Rich in antioxidants, olive oil supports heart health. Although it contains sugar and flour, the nutritional benefits make it a better dessert choice for those looking for a healthier twist.
When it comes to making a cake moist, oil generally does a better job than butter. Oil stays liquid at room temperature, which helps keep the cake tender and moist even after it cools.
Butter, while flavorful, can sometimes make cakes denser
When baking an olive oil cake, choose a high-quality extra virgin olive oil. Its rich flavor can enhance the cake's taste.
Opt for oils with fruity or buttery notes to complement the dessert's sweetness and avoid robust or peppery oils that might overpower other flavors.
Storing
Store this cake at room temperature for up to 4 days. Ensure you store this cake in an airtight container so it won’t dry out.
Freezing
Start by letting it cool completely after baking. Once cool, wrap the cake tightly in plastic wrap, ensuring no air pockets.
For extra protection, wrap it again in aluminum foil. This double-wrapping helps prevent freezer burn and keeps the cake fresh.
Label the wrapped cake with the date and type of cake, then place it in the freezer. The cake can be stored for up to three months.
When you're ready to eat it, simply remove the cake from the freezer and let it thaw at room temperature for a few hours.
Once thawed, unwrap the cake and enjoy it as if it were freshly baked.
Substitutions
Dairy-free - If you are dairy-free, replace the sour cream with vegan sour cream.
Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.
Oil- if you don’t like the flavor of olive oil, you can swap it with canola oil or vegetable oil.
Variations
Chocolate chips- fold in ½ cup of semi-sweet chocolate chips to create little pockets of melty chocolate in every bite.
Cream cheese frosting- this cake will taste amazing with cream cheese frosting on top. Use the recipe from my pumpkin olive oil cake.
Crumble- turn this cake into a coffee cake by topping it with a crumble topping mixture. You can use the same recipe for crumble from my cherry coffee cake recipe.
Nuts- mix in ½ a cup of chopped walnuts, pecans, or almonds for a crunchy texture and nutty taste.
Marble effect- divide the batter in half and add cocoa powder to one half, then swirl the two batters together for a beautiful marbled appearance.
Berries- gently fold in a cup of fresh or frozen berries like blueberries, raspberries, or strawberries for a fruity twist.
Spice- incorporate warm spices like cinnamon, nutmeg, and ginger for a cozy, aromatic cake perfect for fall.
Serving Tips
Whipped cream- top each slice of cake with a dollop of freshly made whipped cream.
Vanilla ice cream- add a large scoop of ice cream next to a slice of this cake.
Strawberry sauce- top this cake with strawberry sauce for a delicious twist. I recommend using my homemade strawberry topping.
Equipment
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- 9 inch springform pan
- Electric hand mixer
- Rubber spatula
More orange desserts
Orange Cake- This orange cake is fluffy, light, and extremely moist. It is made with 9 simple ingredients, and topped with powdered sugar.
Orange Cupcakes- These orange cupcakes are made with a soft orange cupcake, filled with orange curd, and topped with orange mascarpone frosting.
Orange Pound Cake- This orange pound cake is loaded with orange flavor, is moist, buttery, dense, and topped with a delicious orange glaze.
If you tried this recipe, don’t forget to leave a rating and a comment below. We love hearing from you.
If you liked this recipe
📖 Recipe
Easy Orange Olive Oil Cake
Ingredients
- 3 Eggs
- 1 ⅓ cups Granulated sugar
- 2 tablespoon Orange zest freshly zested
- 1 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- ¾ cup Olive oil
- ½ cup Milk
- ⅓ cup Orange juice freshly squeezed
- ⅓ cup Sour cream
- 2 ¼ cups Flour
- 2 ½ teaspoon Baking powder
Instructions
- Preheat the oven to 180 (350f) and prep a 9-inch springform pan with cooking spray and parchment paper.
- Into a large mixing bowl, add the eggs, sugar, orange zest, vanilla extract, and salt, and mix with an electric hand mixer until the mixture turns light and fluffy with a light yellow color.
- Slowly pour the olive oil into the mixture while mixing with the electric hand mixer to ensure everything blends smoothly. Then, add the sour cream, orange juice, and milk and mix until just combined.
- Add the flour, and baking powder and mix it until the batter is just combined and there are no lumps of flour visible. Do not overmix.
- Pour the batter into the prepared baking pan and bake the cake in a 180c (350f) preheated oven for about 45 minutes or until a toothpick inserted into the cake comes out clean with a few moist crumbs.
- Allow the cake to chill at room temperature until it's not too warm, top it with powdered sugar, and serve!
Notes
- Choose high-quality ingredients. Use fresh, organic oranges for the best flavor and aroma. Opt for extra-virgin olive oil to enhance the cake's texture and provide a subtle, fruity undertone.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Zest your oranges carefully- When zesting the oranges, avoid the bitter white pith beneath the skin. Use a microplane or fine grater to get the most aromatic zest possible.
- Zest the orange directly into the sugar. This allows the oils from the orange to release and enhance the citrus flavor.
- Bring ingredients to room temperature. Allow your eggs, sour cream, and other refrigerated ingredients to come to room temperature before mixing. This helps create a smoother batter and ensures even baking.
- Don't overmix the batter. Once you've added the flour, mix just until the ingredients are combined. Overmixing can lead to a tough, dense cake.
- Use a nonstick springform pan. This makes sure that your cake will be easy to release from the pan.
- Test for doneness carefully. Use a toothpick or cake tester to check if the cake is done. Insert it into the center of the cake; it should come out clean or with just a few moist crumbs.
- Allow proper cooling time. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. This prevents the cake from breaking and allows it to set properly before serving or frosting.
Avery says
This cake turned out great!