Olive Oil Orange Cake Recipe

ava salmon

Published:

December 14, 2025

Deliciously moist Olive Oil Orange Cake served on a white plate.

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About this recipe

This cake uses olive oil and whole oranges for real taste. It stays moist and has a light crumb. Many cooks like this for a simple day or a small party. If you like rich spongy cakes, try this like a tres leches cake for a change.

why make this recipe

You make this cake for fresh orange taste and soft crumb. You mix whole fruit and oil for good flavor without butter. You can serve it plain or with a dust of sugar. It pairs well with rich cakes like a caramel crunch cake.

how to make Olive Oil Orange Cake Recipe

You make this cake with eggs, sugar, flour, and two small oranges. You puree the oranges with oil and fold the mix into whipped eggs. You bake in a 9 inch pan until a tester comes out clean. For another idea, you can try a quick loaf style like a carrot banana bread.

Ingredients :

Powdered Sugar, 2 Cups
All-purpose Flour, 1 1/2 Teaspoon Baking Powder, 1/2 Teaspoon Baking Soda, Dash of Salt
4 Large Eggs
1 1/2 Cups Granulated Sugar
2 Small Seedless Oranges

Directions :

Preheat the oven to 350 degrees F. Lightly grease a 9 inch spring-form pan.
Cut off a small slice of the thicker top and bottom parts of each orange. Discard these pieces.
Cut the rest of the oranges (flesh and peel) into chunks.
Place the orange chunks in a food processor and puree until blended but with some texture left.
Add the oil to the oranges and pulse until blended.
Mix together the flour, baking powder, baking soda, and salt in a large bowl.
In a separate bowl beat the eggs until they are light and fluffy. Slowly add in the granulated sugar while you beat.
Add the egg mixture in three parts, alternating with the orange mixture. Stir just until combined. Do not over mix.
Pour the batter into your prepared pan.
Bake for 50 to 60 minutes or until a tester comes out clean.
Cool before slicing.

how to serve Olive Oil Orange Cake Recipe

Slice the cake thin or thick. Dust with powdered sugar or add a light glaze. Serve with plain cream or a small scoop of gelato. This cake goes well with nutty or caramel sides like a toffee crunch cake.

how to store Olive Oil Orange Cake Recipe

Cool the cake fully. Wrap it in plastic wrap or put it in an airtight box. Keep it on the counter for 2 days or in the fridge for up to 5 days. Bring to room heat before serving.

tips to make Olive Oil Orange Cake Recipe

Use ripe, sweet oranges for best taste.
Do not over mix after you add the egg mix. Stir only until you see no flour.
Use mild olive oil so the oil does not taste strong.
Check the cake at 50 minutes to avoid over bake.
For a different feel, try a cool serve with a small scoop of a fun ice cream like cookie dough ice cream cake.

variation (if any)

Add a light orange glaze: mix powdered sugar with a little orange juice.
Fold in a handful of chopped nuts or a few chocolate chips for texture.
Add 1/2 teaspoon almond extract for a nutty note.

FAQs (minimum three FAQ)

Q: Can I use regular olive oil?
A: Yes. Use a mild one. Strong olive oil can change the taste.

Q: Can I make this in a loaf pan?
A: Yes. Bake time may change. Check with a tester after 35-45 minutes.

Q: Do I need a food processor?
A: You can chop fine by hand, but a food processor makes the job fast and smooth.

Q: Can I use more oranges?
A: You can. The cake will be wetter and may need a bit more bake time.

Conclusion

For one more full recipe guide with step photos, see this Orange Olive Oil Cake Recipe.