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.
- 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!
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Orange Olive Oil Cake with Cardamom
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.
Hi…delicious cake! Could I use 3/4 cup olive oil? My cake had a visible area near the bottom that appeared to me as a concentration of the olive oil. Also could I add some mini chocolate chips?
Hi, Brenda. You can certainly try to reduce the amount of olive oil here if you’d like. We’ve never tested it that way, though, so it’s hard to say what the effect would be. And adding some mini chocolate chips should be fine, but, again, it’s not something we’ve tried ourselves.
Delicious with one issue. Too much batter for one 9 inch pan BUT it’s perfect for 2 9 inch pans. I also cut the milk to a little over 3/4 of a cup instead of 1 and 1/4 the second time I made it and that worked really well. This is a crowd pleaser.
I made this cake & it was to die for delicious! I had one problem though. The bottom portion of the cake was salty. I’ve never used kosher salt in a cake recipe. Maybe the salt didn’t dissolve & sank to the bottom. Is there a different kind of kosher salt I just have used?
Absolutely delicious and easy to throw together! A total crowd pleaser!
Thanks so much, Dani!
Loved this but ran into trouble. Regular 9 inch cake pan was filled to.thw top and still had batter. Switched to 9″ spring form pan which then leaked all over the oven as batter was thin. What correction needs to be made here? The recipe said 9″ cake pan.
Hi. Was given your cook book as a gift. This is the first recipe I have tried. Came looking for it on Pinterest as part of the recipe omitted from the book. No issues figured it out. Enough batter for 9” pan and loaf tin. Absolutely delicious. I accidentally missed out orange juice so at end made an orange drizzle worked perfectly. Thanks again.
The taste of this cake is delicious! The people who commented on this recipe scared me so I scaled down the ingredients because I was afraid it was not going to fit a 9″ pan which was not the case at all (I used a 9″spring form and it was only half filled). I checked other recipes and the batter looked thicker. Mine was super liquidy so I added more flour (eyeballing). After 30 minutes the cake grew so much that it became like a volcano, after inserting the skewer it fell flat. The skewer came out clean after 40 min, but when I cut it was a bit wet in the middle. Is your batter very liquid or thick? I noticed you did put a lot of liquids in this.
My mom doesn’t always ask for leftovers or seconds, but she had me bring her more of this cake. Idk what I did wrong, but the cake did not fit in an 8 1/2 cake pan. I ended divided in half in two pans, equally. So I doubt this would have fit in a 9 inch pan. Any thoughts on how to fix this?
I had the same issue
This cake is amazing. I friend brought it over a few weeks ago for a dinner. It was really yummy the next day with coffee. I just made it yesterday – again, this is divine!
Can you replace sugar with maple syrup or honey? If yes what would be the amount in ounces?
Hi, Rosa. Hi, Nicola. Many readers have commented that a handful of sugar alternative work well with our apple olive oil cake which it similar to this cake. So they might be worth a try here: stevia, Splenda, guava, honey, etc. We haven’t actually tested it ourselves, though, so it’s hard to advise about the amount needed. If you give it a go, please stop back and share your thoughts!!
This was probably the best cake I’ve ever made. I put it in a bundt pan and did powder sugar topping. It’s a keeper!
Thanks so much for the great review, Corinne!
I am diabetic. Can Splenda be used instead of sugar?
Hi, Pam. We haven’t tested this using a sugar alternative, but many readers have commented that a handful work well with our apple olive oil cake, so they might be worth a try here: stevia, Splenda, guava, honey, etc. If you give any of these a try, would you please come back and let us know how it went?
Can I substitute orange for lemon? I made this and it was fabulous. Just want to try it with lemon. Or do you have a good recipe for lemon olive oil cake?
Hi, Joanne. You could totally use lemon here instead!
I bake this baby for 45 minutes. It is nowhere near cooked still liquid.
Made this beautiful cake last week and everyone loved it . I’ll make it again very soon . Love everything about this cake , how simple it is to make , the texture and the taste is just perfect and this is coming from someone that is chocolate fanatic .
Thanks, Alma! So glad it was a hit for you!
i loved this cake – it was absolutely delicious and easy to make. my only issue is that there was enough batter for two 9″ rounds. fortunately, i put it on a cookie sheet with a lip so the batter didn’t get all over my oven.
This exact thing happened to me! Delicious, but made a huge mess in my oven. This recipe does NOT fit in one 9” round. I’m assuming a 9” round filled 3/4 of the way up would be fine. I liked the bundt cake suggestion too.