This orange olive oil cake recipe bursts with sunny flavors of bright orange and fragrant cardamom! Extra virgin olive oil makes this simple cake irresistibly fluffy and tender for days.
We use oranges liberally during citrus season in the Mediterranean, both in sweet and savory recipes. However, one of my favorite ways to use them is in this orange olive oil cake.
I love this recipe so much that I included it in my first cookbook, and I had to share it with you here. I’ll say it: making cake with olive oil, in my opinion, is just better! I love the richness it gives to so many desserts, from this orange cake, to apple cake, chocolate cake, and beyond.
This is not your typical super sweet icing-topped cake. It’s the perfect fusion of bright, delicately sweet, and savory flavors, with subtle warm notes from the cardamom. And, because olive oil is liquid at room temperature, this cake stays moist for days. One bite, and you’ll be hooked!
Ingredients and Substitutions
This orange olive oil cake requires just a few baking staples. Here’s everything you’ll need to bring it to life:
- Extra virgin olive oil: Good quality, fruity or more neutral-tasting olive oil like our Italian Nocellara is perfect in this cake. Avoid oils that are peppery or bitter, as they’ll overwhelm the flavor.
- All purpose flour: Use a 1:1 gluten-free flour alternative if needed. Your cake will be slightly more dense but just as scrumptious!
- Kosher salt: A crucial flavor enhancer, bringing out the natural taste of the rest of the ingredients.
- Baking powder: Used in combination with baking soda to help the cake rise.
- Sugar: Regular granulated sugar is my go-to here to magnify the sweetness of the orange.
- Ground cardamom: Cardamom is a fairly warm spice with subtle lemony undertones that pair beautifully with orange. Here are 11 more ways to use it!
- Eggs: Provide structure.
- Orange: Both orange zest and orange juice are used for an utterly irresistible recipe. You could experiment with other citrus, like meyer lemons.
- Milk: Use whole milk or a plant-based alternative to create a smooth batter.
- Confectioner’s sugar: Also called powdered sugar, this is optional but will make the cake extra pretty.
How to Make Orange Olive Oil Cake
This orange olive oil cake recipe is extremely simple, there are no fancy techniques or equipment required! Here are the steps:
- Get ready: Position a rack in the center of the oven and preheat to 350°F. Brush the bottom and sides of a 9-inch round cake pan with a little olive oil. Line the bottom of the pan with a round of parchment paper and dust with a bit of flour, shaking out the excess.
- Mix together dry ingredients: In a medium bowl, whisk together 2 cups all purpose flour, 1 teaspoon kosher salt, 1 teaspoon baking powder, and 1/4 teaspoon baking soda.
- Beat the wet ingredients with sugar: To a large bowl, add 3/4 to 1 teaspoon ground cardamom, 3 large eggs, and 1 1/2 cups of granulated sugar. Using an electric hand mixer set on high, beat the mixture until thick and fluffy, about 5 minutes (or use a stand mixer on high speed). While the mixer is running, slowly drizzle in 1 cup extra virgin olive oil and beat until incorporated. Reduce the speed to low and add 2 tablespoons orange juice, 1 1/4 cups whole milk, and the zest of 1 orange. Beat until smooth.
- Combine the wet and dry ingredients: Add the flour mixture to wet ingredients and mix on low just until you have a uniform batter.
- Bake the cake: Pour the cake batter into the pan and sprinkle the top with the remaining 2 tablespoons granulated sugar. Bake for 40 to 45 minutes, or until a skewer inserted into the middle comes out clean (ovens do vary, so check your cake at 30 minutes and go from there).
- Cool: Allow the cake to cool for 30 minutes in the pan, then run a small knife around the edge, invert the cake onto a large plate, then invert again onto a rack to cool completely.
- Finish and serve. Dust the cake with powdered sugar, sprinkle with the remaining orange zest, slice, and enjoy!
Why Use Olive Oil in Cake?
Many readers ask me if you can bake with olive oil. The short answer is: Yes! You can–and should–bake cakes with olive oil. (For a deeper dive, check out our Comprehensive Guide to Baking With Olive Oil.) Here’s why I love olive oil desserts:
- Makes cakes extra tender for longer than butter. Because olive oil is liquid at room temperature, it adds unmatched levels of moisture to cake over time.
- Reduces the amount of saturated fat. It replaces that fat with heart-healthy monounsaturated fat. This can improve cholesterol, among other benefits listed here.
- Adds a more complex flavor. High-quality extra virgin olive oil adds a rich, slightly fruity flavor to this recipe without being overbearing.
What to Serve with Orange Olive Oil Cake
Although this olive oil cake is fantastic as is a little something extra can really bring out the wow factor! Sometimes, I just can’t help myself!
- Add a dollop of whipped cream or a small scoop of olive oil ice cream.
- A spoonful of vanilla yogurt.
- Top with orange segments.
- Top with candied orange peels or sugared cranberries for a festive twist! Yum!
Try These Olive Oil Cakes Next!
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Ingredients
- 1 cup extra-virgin olive oil, fruity, more neutral-tasting, plus extra for the pan
- 2 cups all-purpose flour, plus more for the pan
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ to 1 teaspoon ground cardamom
- 1 ½ cups plus 2 Tablespoons granulated sugar
- 3 large eggs
- Grated zest of 2 oranges, plus 2 tablespoons fresh orange juice
- 1 ¼ cups whole milk or plant-based alternative
- 2 tablespoons sifted confectioners’ sugar, for garnish
Instructions
- Prepare the oven: Position a rack in the center of the oven and preheat the oven to 350°F.
- Prepare the baking pan: Brush the bottom and sides of a 9-inch round cake pan with a little olive oil. Line the bottom of the pan with a round of parchment paper and dust with a bit of the flour, shaking out the excess.
- Mix together dry ingredients: In a medium bowl, whisk together 2 cups flour, salt, baking powder, and baking soda.
- Beat the wet ingredients with sugar: In a large bowl, combine the 1 ½ cups granulated sugar, cardamom, and eggs. Using an electric hand mixer set on high, beat the mixture until thick and fluffy, about 5 minutes (or use a stand mixer on high speed). While the mixer is running, slowly drizzle in the olive oil and beat until incorporated. Reduce the speed to low and add half the orange zest, the orange juice, and milk. Beat until smooth.
- Combine the wet and dry ingredients: Add the flour mixture to wet ingredients and mix on low just until you have a uniform batter.
- Bake the cake: Pour the cake batter into the pan and sprinkle the top with the remaining 2 tablespoons granulated sugar. Bake the cake for 40 to 45 minutes, or until the center is set and a skewer inserted into the middle comes out clean (ovens do vary, so check your cake at 30 minutes and go from there).
- Cool the cake: Allow the cake to cool for 30 minutes in the pan, then run a small knife around the edge, invert the cake onto a large plate, then invert again onto a rack to cool completely.
- Serve: Before serving, dust the cake with powdered sugar and sprinkle with orange zest.
Video
Notes
- Make ahead. Olive oil keeps cakes tender and moist for longer, which makes this recipe an easy choice for holiday menu planning. Make it a day or to in advance and it will still taste fresh when your guests arrive.
- Olive oil is truly wonderful in baking recipes, but you want to use the right kind because olive oil is as nuanced as wine. You want something mild and fruity for this cake like our California Arbequina olive oil. Stay away from spicy or peppery flavors like our Spanish Hojiblanca olive oil. I prefer to use that in more savory dishes.
- Swap it. If you don’t have cardamom on hand try cinnamon. It’s a natural pairing with orange. You can try it in our Orange Cinnamon Challah French Toast recipe.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, spices, and more.
Nutrition
Try Our Authentic Italian Olive Oil
Smooth, fruity, and rich, this hand-picked and cold-extracted oil is perfect for baking.
*This post has recently been updated with new information for the readers’ benefit.
This recipe yielded a delicious and BEAUTIFUL cake. It didn’t last two days in our household; guests also loved it. The recipe was followed exactly as given; after 45 minutes bake time the cake was still wobbly so I removed it to a lower rack, increased temp by 5 degrees and gave it 15-20 more minutes. PERFECT! I plan to make another one today; given the moist and excellent texture of the first cake, I’ll leave the milk amount at 1 1/4 cup & just repeat the extended bake time but will increase the amount of orange peel & cardamom in the batter. I’ve tried many recipes from this website with success but not desserts; now look forward to trying others. Thanks Suzy!
So glad everyone enjoyed it, Kay! I highly recommend checking out our Apple Olive Oil Cake next :).
Genuinely think the liquids need to be reduced and from the comments I read AFTER I made the cake a lot of people agree. It was so watery even after over an hour of cook time it would not stay together. The flavor was on point and I could see how delicious it could be but def absolutely adjust the liquids (milk) I’d say about 3/4 cups is good enough.
For 20 plus years, I’ve made a carrot cake that has been the #1 request for my daughters. After making this cake, it has bumped that cake to #2. This cake is THAT good! I did use only 1 cup of milk and baked 50 min. True perfection! Thank you for this recipe!
Thanks, Lynn!
This cake is delicious. I didn’t have baking powder, so substituted baking soda and lemon juice, the cake rose beautifully. I also reduced the milk to 3/4 cup and would add more orange next time. It tasted even better the next day.
Hi Michelle, Devin here from the Mediterranean Dish team. So happy your cake turned out delicious, and love to hear it was even better on day 2! The olive oil is pretty magic that way isn’t it? Check out our chocolate olive oil cake and Italian apple olive oil cake for more day 2 delights! Happy baking 🙂
Made this last night and it came out SO GOOD. Reduced the milk to 3/4 cup per other comments and it came out perfect!
Hi Maddy, Devin here from the Mediterranean Dish team. So happy you loved it!
Hello
I just made this recipe for Orange Cardamon Cake. Followed the directions perfectly and if I would of filled my 9 inch cake pan it would of overflowed. I did put some of the batter in a small cake pan. I’m hoping this will turn out for my Xmas Eve dinner party. You may want to make some corrections on this recipe.
Made this for a party tonight and it was a big hit! People were hesitant when they heard what it was but once they took a bite, they fell in love with the cake! So flavorful! Thank you for sharing the recipe!
Hi there, Devin here from the Mediterranean Dish team. I’m so happy to hear you loved this recipe & that you have some olive oil cake converts! 🙂 Check out our chocolate cake and Italian apple cake for more olive oil goodness to try. Happy baking!
So good! I made this dairy free and gluten free (with King Arthur Measure-for-Measure GF flour and oat milk) and it was delicious, thank you!!
Yay! That is great to know!
Hi Suzy! I am making several of your dessert recipes today. First up is the Orange Cardamon olive oil cake. Omg! Perfectly delectable!!! Easy recipe too. Thank you for keeping it simple!
You are very welcome, Kim! Hope you enjoyed everything you made :).
Could this be made in a muffin tin for individual servings? This looks delicious! I wasn’t sure how to adjust the heat / time for smaller cakes.
Hi, Brynna. That may work, but it’s not something we’ve tested before, so we can’t really advise on the time/temp adjustments needed. If you give it a try, we’d love it if you’d please stop back and share your thoughts!
This cake is amazing! The olive oil makes it so moist and the cardamon gives it a surprise kick. And it is not overly sweet! I am just wondering if it is ok to make it 1 1/2 days before an event?
ps: I had no problem with the middle being done using the recipe “as is”
Hi, Kathleen! I’m Summer and I work with Suzy at The Mediterranean Dish. So glad you love the cake. It really is so good! You can make it a day and half before you want to serve it. Just wrap it well in plastic wrap. The olive oil will keep it moist longer than butter cakes. Enjoy!
I followed this recipe precisely, and the cake is raw in the middle. I baked for an additional 15 minutes and it’s still raw.
Hi, Lura. Thanks so much for your feedback… this is something we’ve heard before from a few others, so we’ll take a deeper look into the issue. In the meantime, one person had success reducing the amount of milk. Just something to try if you’d like to give the recipe another go. The flavor here is amazing, so I hope you do!
If am having the same problem. Mine is liquid in the middle after almost an hour of baking. Sorely disappointed!
Same issue. Made the recipe exactly as written. Why would I try it again if it didn’t work the first time. Very disappointing.
I have made this cake before and it is truly amazing. Every time I make it, people ask for the recipe.
One question… can it be frozen? I want to make the cake this week but know we won’t finish and would like to have the leftovers if I can freeze it.
This may have been asked before but I didn’t see it in the comments
Thanks!
Sure, Melissa! When you’re ready to eat it, just thaw in the fridge overnight. Hope you enjoy it!
If you cut the milk down to 1 cup or less, the cake turns out perfectly. Commenting in case anyone else is struggling to get this cake to turn out. I tried it twice as written and both times the cake was completely liquid in the center at 45 minutes. The second time I added nearly an hour to the bake time and the center was still raw and the edges stuck and fell apart. I found a recipe on “The View from Great Island” that was nearly identical, with a note from the author that she decreased the milk down to 1 cup. I tried this and the cake was incredible. Definitely worth making, with this one change!
Could you provide measurements in grams, please? Would be so appreciated!
Hi, Kee! Thanks for the feedback. We’re working to update our recipes with metric measurements… it just takes some time :).
Oh my gosh, this cake is beyond delicious!
I used the cardamom I purchased from here at The Mediterranean Diet Shop. It has mouth watering fragrance that you won’t find in grocery store cardamom. Also replaced milk with extra-creamy oat milk.
So glad you’re loving the cardamom, Samantha!