Made with fresh-squeezed orange juice, orange zest, and olive oil, this orange and olive oil cake is moist and delicious, perfect with coffee or tea, and it tastes better with each passing day — so don’t be afraid to make it in advance.

A slice of orange and olive oil cake.

A recent visit to the Temecula Olive Oil Company’s shop forever changed how I think about olive oil. I learned so many incredible things, namely the best way to mill olives (with a stone mill) and the enemies of olive oil: light, time, and heat. Moreover, their olive oil is delicious, and, after reading this New Yorker article, it feels great having a local source for such a staple ingredient.

I made this orange and olive oil cake — a longtime family favorite — using the TOOC’s citrus extra-virgin oil, and never has it tasted so delicious. I didn’t even use fresh-squeezed orange juice (the horror!).

This cake puffs up a touch when it bakes, and sinks when it cools. To serve, simply dust it with powdered sugar — it is so moist and flavorful on its own rendering frosting or a glaze unnecessary. It also keeps well for days (and maybe even improves in flavor), so don’t be afraid to make it ahead of time.

How to Make Orange and Olive Oil Cake, Step by Step

First, gather your ingredients.

Ingredients to make orange and olive oil cake.

Whisk together the dry ingredients: flour, salt, baking powder, and baking soda.

The dry ingredients for the orange and olive oil cake whisked together.

Then whisk together the wet ingredients: freshly squeezed orange juice, olive oil, and orange zest.

Wet ingredients for orange and olive oil cake, unmixed.
Wet ingredients for orange and olive oil cake whisked together in a bowl.

Beat the eggs; then gradually beat in the sugar.

A bowl of beaten eggs.

Add the wet mixture to the egg-sugar mixture in thirds alternating with the flour mixture.

A bowl of orange and olive oil cake batter.

Pour the batter into a buttered- and parchment-lined springform pan; then bake at 350ºF for 45-60 minutes or until an instant-read thermometer registers 210ºF or above.

Unbaked orange and olive oil cake.

Remove from the oven and let cool on rack for at least 15 minutes before removing the sides.

Just-baked orange and olive oil cake.

Turn the cake over onto a platter so that the bottom side is up. Remove the parchment paper. Dust the top with confectioners’ sugar before serving.

Just-baked orange and olive oil cake.
A slice of orange and olive oil cake.
A slice of orange and olive oil cake.
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A slice of orange and olive oil cake.

Orange and Olive Oil Cake

★★★★★

4.8 from 28 reviews
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Description

Notes:

This cake sinks way down as it cools. Don’t worry. It will still be one of the most delicious cakes you have ever tasted. It is so moist. Also, this is one of those cakes that seems to get better by the day. Don’t be afraid to make it a day early if serving for company.

 

Ingredients

  • Butter for greasing the pan
  • 1½ cups (195 g) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon (6 g) salt
  • 3 eggs
  • 1¾ cups (350 g) sugar
  • 2 teaspoons grated orange zest
  • 2/3 cup (158 g) freshly squeezed orange juice (the juice from about 2 oranges)
  • 2/3 cup (141 g) olive oil, see notes above
  • 2 tablespoons Grand Marnier, optional

Instructions

  1. Preheat the oven to 350ºF. Butter a 9-inch springform pan or cake pan. (You can also use a 12-cup Bundt pan.)  For easy removal, place a round of parchment paper in the bottom of the pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, whisk the eggs until blended, then gradually whisk in the sugar, beating until slightly thick and pale yellow.
  4. In a medium bowl, whisk the zest, juice, and oil. Add to the egg mixture in thirds alternating with the flour mixture.
  5. Pour batter into the pan and bake for 45 to 60 minutes (or less if using a Bundt pan — start checking after 35 minutes), or until a toothpick comes out clean or until an instant-read thermometer registers 210ºF or above. Cool on a rack for at least 15 minutes. Note: This cake rises in the oven and falls way down as it cools — this is normal. The cake still tastes incredibly delicious and moist. 
  6. Sift confectioners’ sugar over top before cutting and serving.
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: oven
  • Cuisine: American, Italian

Keywords: orange, olive oil, cake, moist, zest