Orange and Olive Oil Cake

Orange and Olive Oil Cake

  • Author: Alexandra Stafford
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 60 minutes
  • Yield: 8 to 10


A few 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.

Optional: Add 2 tablespoons of an orange-flavored liqueur such as Grand Marnier.


  • Butter for greasing the pan
  • 1 1/2 cups (195 g) all-purpose flour
  • ½ tsp. baking powder
  • ¼ tsp. baking soda
  • 1/2 tsp. salt
  • 2 eggs
  • 1¾ cups (380 g) sugar
  • 2 tsp. grated orange zest
  • 2/3 cup freshly squeezed orange juice (the juice from about 2 oranges)
  • 2/3 cup olive oil


  1. Preheat the oven to 375ºF. Butter a springform pan (or pans) or a 9-inch cake pan. (If using a cake pan, place a round of parchment paper in the bottom of the pan.)
  2. Whisk together the flour, baking powder, baking soda and salt.
  3. With an electric mixer, beat the eggs until blended, then gradually add in the sugar, beating until thick. The mixture will be pale yellow. In a separate bowl, whisk the zest, juice and oil. Add to the egg mixture in thirds alternating with the flour mixture.
  4. Spread batter into pan and bake for about 50 minutes, checking after 30 minutes, until a toothpick comes out clean. If after 30 minutes, it looks as though the cake is browning too quickly, lower the oven temperature to 350ºF. Cool on 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. 
  5. Sift confectioners’ sugar over top before cutting and serving.