Orange Olive Oil Cake

ava salmon

Published:

December 14, 2025

Slice of Orange Olive Oil Cake on a plate garnished with orange zest

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A bright, wet cake that uses oil and fresh orange to make a soft crumb and good smell.

introduction

This cake uses olive oil and orange juice. It cooks fast and looks warm on the table. You can serve it with tea or milk. For a rich orange twist, see chocolate orange cake ideas to pair with this cake.

why make this recipe

You make this cake to get a quick sweet bread with a fresh fruit taste. Olive oil keeps the cake soft. The cake needs few parts and no special tool. If you like simple nut cakes, you may also like almond cake for another easy bake.

how to make Orange Olive Oil Cake

You beat eggs and sugar first. Then you add oil, juice, and zest. You fold in the dry mix. Pour the mix in a pan and bake. The cake will rise and turn light gold. For another soft cake with a creamy touch, look at almond ricotta cake for ideas.

Ingredients :

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup olive oil
1 cup fresh orange juice
1 tablespoon orange zest
3 large eggs
2 teaspoons baking powder
1/2 teaspoon salt

Directions :

Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
In a mixing bowl, whisk together the eggs and sugar until light and fluffy.
Stir in the olive oil, orange juice, and orange zest.
In another bowl, combine the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for a few minutes before transferring to a wire rack to cool completely.

how to serve Orange Olive Oil Cake

Cut the cake in slices. Serve warm or at room temp. Add a dust of sugar or a thin glaze if you like. You can also serve a small spoon of jam on the side. If you want a coffee and cake match, try notes from this apple crumble coffee cake for a similar table idea.

how to store Orange Olive Oil Cake

Wrap the cake in film or put it in a box. Keep it at room temp for 2 days. For longer life, put it in the fridge for up to one week. To freeze, wrap well and freeze for up to 2 months. Thaw at room temp.

tips to make Orange Olive Oil Cake

Use fresh orange juice and fresh zest for the best taste.
Do not over mix after you add the flour. Mix just until you see no dry streaks.
Use a good-tasting olive oil for a mild fruit note.
Let the cake cool before you cut it to keep the slices neat.
For a bright twist, try small orange slices on top before you bake. For a fun small cake idea, see mini fruit cake ideas.

variation (if any)

Add a cup of almond meal for a denser nut cake.
Add a light glaze made with orange juice and powdered sugar.
Stir in a small amount of vanilla or a pinch of cardamom for spice.

FAQs

Q: Can I use vegetable oil instead of olive oil?
A: Yes. Use the same amount. The taste will be less fruity.

Q: Can I use bottled orange juice?
A: You can, but fresh juice gives a brighter taste.

Q: How do I know the cake is done?
A: Insert a toothpick in the center. It should come out clean or with a few crumbs.

Q: Can I make this in a loaf pan?
A: Yes. Bake time may change. Check after 30 minutes and then every 5 minutes.

Q: Can I add orange slices on top?
A: Yes. Thin slices will bake well and give a nice look.

Conclusion

For a classic take on orange and olive oil in cake form, see this Portuguese Orange Olive Oil Cake – Leite’s Culinaria.