Savory Orange Olive Oil Cake Recipe

There is something undeniably cheerful about the scent of fresh zest hitting the warm air of the kitchen on a quiet afternoon.

My Orange Olive Oil Cake captures that brightness in a moist and tender crumb that stays soft for days.

Why You’ll Love This Orange Olive Oil Cake

This recipe is incredibly forgiving and requires nothing more than two bowls and a whisk to pull together.

The extra virgin olive oil creates a uniquely rich texture that balances the sweet citrus notes perfectly.

You get a beautiful golden crust on the outside with an impossibly soft interior that melts in your mouth.

If you enjoyed this fresh fruity bake, you have to try my Quick Pineapple Coconut Thumbprint Cookies Recipe for another tropical treat. My Quick Salted Caramel Coconut Thumbprint Cookies Recipe is another simple favorite that delivers big flavor with minimal effort.

Ingredients You’ll Need for Orange Olive Oil Cake

Here is the list of simple pantry staples you will need to bake this cake:

• Granulated sugar: Sweetens the cake and helps create that signature crackly top crust.
• Extra virgin olive oil: Choose a mild fruity variety to provide moisture and a rich mouthfeel.
• Large eggs: Use room temperature eggs to bind the batter and provide structure.
• Whole milk: Adds liquid and creaminess to the batter for a tender crumb.
• All-purpose flour: Forms the base structure of the cake.
• Almond flour: Adds a lovely nutty texture and helps keep the cake moist.
• Fresh orange juice: Provides the essential acidity and liquid for the citrus flavor profile.
• Orange zest: Contains the natural oils that give the cake its intense aromatic quality.
• Baking powder: Helps the cake rise and become fluffy.
• Baking soda: Reacts with the citrus acid to aid in leavening.
• Salt: Balances the sweetness and enhances the citrus and olive oil flavors.
• Vanilla extract: Adds warmth and depth to the overall flavor.
• Heavy whipping cream: Creates the base for the fluffy mascarpone topping.
• Mascarpone cheese: Adds a rich and creamy tang to the whipped topping.
• Powdered sugar: Sweetens the whipped topping without adding grit.

My Method for Orange Olive Oil Cake

I start by preheating my oven to 350 degrees F and preparing a 9 inch springform pan. I grease the pan thoroughly and line the bottom with parchment paper to ensure the cake releases perfectly later.

In a medium mixing bowl, I whisk together the flour, almond flour, granulated sugar, salt, baking soda, and baking powder until everything is evenly combined and free of large lumps.

Next, I grab a large separate bowl to combine my wet ingredients. I whisk the extra virgin olive oil, room temperature milk, eggs, fresh orange juice, orange zest, and vanilla extract vigorously.

It is important to whisk until the eggs are fully broken down and the mixture looks emulsified and uniform. I pour the dry flour mixture into this wet mixture gradually, whisking gently until the batter is just combined and no streaks of flour remain.

I pour the batter into the prepared springform pan and place it on a cookie sheet to catch any potential drips. I bake the cake for about 60 to 70 minutes, watching for the top to turn a deep golden brown.

I check for doneness by inserting a cake tester or toothpick into the center to see if it comes out clean. If the top darkens too quickly before the center is set, I loosely tent a piece of foil over the pan for the final minutes of baking.

Once the cake is ready, I transfer it to a wire rack to cool for at least 30 minutes before removing the springform ring. While it cools completely, I make the topping by beating the heavy cream, powdered sugar, and vanilla in a bowl until thick peaks form.

In a separate bowl, I beat the mascarpone until smooth, then gently fold the whipped cream into the mascarpone. I dollop this creamy mixture over the cooled cake and garnish with fresh orange slices before serving.

My Best Tips for Perfect Orange Olive Oil Cake

Use a high-quality extra virgin olive oil with fruity notes rather than savory herb flavors for the best dessert profile.

Rubbing the fresh orange zest into the sugar with your fingers before mixing releases the essential oils for a stronger Orange Olive Oil Cake flavor.

Make sure your eggs and milk are at room temperature to ensure the batter emulsifies smoothly without separating.

How to Serve This Orange Olive Oil Cake

I love serving this cake with a generous dollop of the mascarpone whip and a few fresh citrus slices on top for color.

The Orange Olive Oil Cake also tastes wonderful on its own with just a simple dusting of powdered sugar if you prefer a lighter finish.

Follow me on Pinterest for more easy and delicious baking inspiration!

Orange Olive Oil Cake Recipe

---

• Author: Amelia Bryan
• Total Time: 1 hr 25 min
• Yield: 1 9-inch cake
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A moist and fragrant citrus cake made with extra virgin olive oil and fresh oranges. This easy dessert features a crackly crust and a soft, tender crumb.

---

Ingredients

• 1 1/3 cups extra-virgin olive oil
• 1 1/2 cups granulated sugar
• 3 large eggs, room temperature
• 1 1/4 cups whole milk, room temperature
• 1/2 cup fresh orange juice
• 1 1/2 tablespoons orange zest
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 cup almond flour
• 1 1/2 teaspoons salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup heavy whipping cream (chilled)
• 1 cup mascarpone cheese, room temperature
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract (for topping)

---

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Place the pan on a baking sheet.
2. In a medium bowl, whisk together the all-purpose flour, almond flour, sugar, salt, baking soda, and baking powder. Set this dry mixture aside.
3. In a large bowl, whisk together the olive oil, milk, eggs, orange juice, orange zest, and vanilla extract until fully combined and smooth.
4. Gradually add the dry ingredients into the wet mixture. Whisk gently until just combined and no flour streaks remain. Do not overmix.
5. Pour the batter into the prepared pan. Bake for 60 to 70 minutes, or until the top is deep golden brown and a toothpick inserted into the center comes out clean. If the top browns too fast, tent loosely with foil.
6. Let the cake cool in the pan on a wire rack for 30 minutes. Run a knife around the edge and remove the ring. Let it cool completely.
7. For the topping, beat the heavy cream, powdered sugar, and vanilla until thick peaks form. In a separate bowl, beat the mascarpone until smooth. Fold the whipped cream into the mascarpone.
8. Spread the whip over the cooled cake and garnish with fresh orange slices if desired.

Notes

Store the cake at room temperature for up to 3 days if un-topped. If using the mascarpone whip, refrigerate leftovers.

• Prep Time: 20 min
• Cooling Time: 30 min
• Cook Time: 1 hr 5 min
• Category: Dessert
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 slice
• Calories: 480
• Sugar: 32g
• Sodium: 280mg
• Fat: 34g
• Saturated Fat: 10g
• Unsaturated Fat: 22g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 75mg

Keywords: orange olive oil cake, citrus cake recipe, olive oil dessert, moist orange cake, easy baking