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!
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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.
Wonderful flavorful moist cake, but 1t. Kosher salt is too much. I’m going to use 1/4 t. of regular salt in the future.
I made this by the book and while it was delicious the cake was sooo undercooked in the middle and too dry and overcooked at the edges. I’m going to make it again but try a Bundt cake pan, see how that goes.
My cake deflated after rising I don’t know why and I baked it at least 45 minutes?
Hi, Nafula! Oh, no! A cake can “deflate” for several reasons. A few of the most common include underbaking (even though you baked it for 45 minutes, it may have needed a bit more time you your particular oven) and overmixing of the batter. Despite the delfation issue you were still able to enjoy it!
I just LOVE olive oil cakes, and this one looks delicious! I plan on making mini-cakes in a mini-muffin pan for a HUGE group of people. Do you have any suggetions?
Hi, Erlinda. That may work, but it’s not something we’ve tested before, so we can’t really advise on the adjustments needed. If you give it a try, we’d love it if you’d please stop back and share your thoughts!
What a lovely cake. Made it to take to a family get together. 2 are Diabetic and one avoids dairy so a few tweaks. I used 3/4 cup of Canderel Sugarly and 1 cup of oat milk. I used 3/4 teaspoon of Cinnamon as I had no Cardamon and as I love a strong flavour I added a capful of Valencian orange oil. The cake need approx an hour in my oven but came out lovely and golden and very soft and fluffy texture. Served it with Greek yoghurt with honey and it was definitely a winner. Thank you.
Thanks for sharing your adjustments! Very helpful!
Best cake I’ve ever made just about!
Wow! Thank you so much for the great review!
Do we need to add some vanilla to this cake? Also what brand or type of olive oil do you recommend? I am afraid it has olive oil taste
Hi, Neda! No need to add vanilla to this one :). As far as the olive oil goes, you’ll want to select one that has a mild and fruity flavor profile, like our Arbequina oil. Hope you enjoy the recipe!
The cake turned out AMAZING but it had to bake an extra 12ish minutes. My first couple tooth pick tests came out completely wet and the sugar on top had formed this thin crust sitting on top. Is this normal? Would a larger pan help here?
Hello! It could just be your oven does not run quite as hot as the ovens this recipe was tested on. Ovens can vary a bit. You can totally try switching to a larger pan, though, to see if that helps.
The flavor was amazing! But for some reason the cake did not rise AT ALL. what could I have done wrong? After I added in the flour, the batter was lumpy and not homogenous. Should I have sifted the dry mixture into the wet?
We love this recipe! A friend said this reminded him of his mom’s baking, that is high praise!! Thank you for the delicious recipes.
That is SUCH high praise! Love it!
Thank you for this recipe, and for all the informative comments. I wanted 2 cakes, one for home and one for a friends gathering. “Magnificent” was the feedback, and recipe requests continue. I made 1.5x this recipe; used 5 eggs, cut back sugar just a bit, added all the zest (only had one org orange, used org clementines), used freshly ground cardamom; evoo was a combo of light and some orange flavored; cut the milk back by about 1/4 cup. The batter got thick and light colored but i would not call it ‘fluffy’. I used 2 – 9 inch light colored cake pans and they were probably more than 3/4 full, sprinkled with sugar mixed w/ more cardamom, and they rose beautifully, creating an amazing crackly crust on top, YUM. instead of powdered sugar i rubbed another tb of sugar into more zest and tossed it on after it cooled. SUCH A KEEPER! will be experimenting to sub some AP flour with almond flour. THANK YOU!
Seriously one of the best desserts I’ve ever made! Bravo! I made it exactly as written except I used cinnamon instead of cardamom because I realized too late that I was out of cardamom. I topped mine with mint and raspberries. The orange flavor was perfect. I thought about adding more orange but I’m glad I didn’t because it was perfect.
Hi Rachel, Devin here from the Mediterranean Dish team. Sounds like you made some delicious swaps–thanks for sharing!
Love this recipe. I have made it a few times and it’s fine is one day.
LOVE this recipe! I’ve had so many people ask for the recipe. The only problem is there is WAAAY too much batter for 1 “9 cake pan.. so I used 2 instead. Please make adjustments!
Unfortunately this cake did not turn out for me. The batter was so much thinner than other olive oil cake recipes. Inside undercooked but the outside (edges) were getting dry. Huge bummer.
Hello this recipe is fantastic! I am making it again and following the doubling ingrdients BUT….. why isn’t the orange juice and orange zest also doubled? I will double the orange components and lessen the milk a bit…
Hi, Holly. I’m so sorry about that. It’s just a glitch in that function on the recipe card that we can’t seem to figure out. You do need to make some adjustments manually if you are doubling the recipe here.
Thank you! The recipe worked beautifully! I used less coconut milk (1/4 cup and increased the orange juice to 1/4 cup) plus more zest and it’s incredible according to all — including NYC foodie friends.