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This Orange Olive Oil Cake is a one bowl wonder: tender, moist, citrusy, and incredibly easy to make. The cake takes just 10 minutes of work with easy to access ingredients, and is bursting with the delicious flavor of olive oil balanced with the freshness of oranges. It is a great last minute dessert for brunches, teas, or any other parties you are hosting.
Olive oil cakes gained popularity a few years ago when the Kardashians started sharing them. Since then, many recipes have been shared across the internet, but most use a lot of olive oil, which is not only an expensive ingredient, but also makes the flavor too strong and the texture a bit greasy. I prefer this recipe as it uses less olive oil than most, resulting in a more balanced flavor and texture.
Read the full blog post below for detailed notes, tips, tricks, photos and videos.
WHAT DOES AN ORANGE OLIVE OIL CAKE TASTE LIKE?
Surprisingly, this cake tastes like orange and olive oil! Imagine a classic vanilla butter cake, then make it more moist and tender, more citrusy with a fresh orange flavor, and add the earthy flavor of olive oil. It is a beautiful, sophisticated flavor.
That being said, it might not be for everyone. If you don’t like the flavor of olive oil, you probably won’t love the flavor of this cake. In that case, I recommend checking out my Easy Classic Vanilla Bundt Cake recipe instead!
INGREDIENTS NEEDED
For this Orange Olive Oil cake, you will need the following ingredients (exact quantities are provided in the recipe card at the bottom of this post):
- Olive oil – I used Palestinian olive oil from Canaan Palestine. This olive oil is extracted from centuries old olive trees in the West Bank, and is the best olive oil I have ever tasted. I strongly recommend trying it out and supporting the Palestinian business! It is also available on Amazon here
- Whole milk
- Sour cream – this adds a fresh flavor and moisture. You can replace it with Greek yogurt too
- Eggs
- Orange zest and juice. You can use any oranges you like, but I love navel and blood oranges
- Vanilla
- Granulated sugar
- All purpose flour
- Cornstarch – this helps reduce the protein content in the flour, making the cake more tender. In some countries it is called cornflour
- Baking powder
- Baking soda
- Salt
HOW TO MAKE ORANGE OLIVE OIL CAKE
Now, let’s go over the steps quickly. It doesn’t get much simpler than this recipe:
- Mix all the wet ingredients in a bowl, and whisk together until combined
- Add the sugar and whisk it in – you don’t need to do this for too long
- Sift in the remaining dry ingredients and gently fold until combined
- Pour the batter into a cake tin, and sprinkle over some more sugar on the top
- Bake, and allow to come to room temperature
- Dust with powdered sugar & serve!
See – simple!
FREQUENTLY ASKED QUESTIONS
No, I don’t recommend substituting the olive oil with butter, as butter and oil have different fat content and different types of fat, leading to different outcomes.
Yes. If you don’t like the flavor of olive oil but still want to enjoy a yummy orange cake, you can substitute it with vegetable oil, canola oil, or avocado oil.
You can substitute the orange for lemon or another citrus fruit (e.g., grapefruit) but don’t skip it.
You can use flax seed eggs in this recipe. For every 1 egg, combine 1 tbsp of ground flax seeds with 3 tbsp of water. Stir ad refrigerate for 10 minutes, then use just like the eggs.
You can substitute the sour cream with greek yogurt or plain full fat yogurt in this recipe.
Yes, you can make this cake ahead of time. Dust with powdered sugar right before serving, though, as it gets absorbed over time.
Store the cake in an airtight container at room temperature for 2 days, or in the fridge for up to 1 week. You can also freeze it for up to 2 months.
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Ingredients
Wet ingredients:
- 3/4 cup olive oil (160g)
- 1/2 cup milk (120g)
- 1/2 cup sour cream (120g)
- 3 large eggs
- Zest of 1 large orange
- 1/2 cup freshly squeezed juice (120g)
- 1 tsp vanilla
Dry ingredients:
- 1 1/4 cup granulated sugar (275g) + more to sprinkle on top
- 1 2/3 cups all purpose flour (220g)
- 1/4 cup cornstarch (33g)
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- Powdered sugar to garnish
Instructions
- Pre-heat oven to 350F (conventional) and line a 9″ springform pan (or a 9×3″ round pan) with parchment paper
- In a large bowl, add all the wet ingredients along with the orange zest. Whisk until combined
- Add the sugar and whisk again for 1 minute
- Sift in all the remaining dry ingredients, and use a rubber spatula to gently fold until the ingredients are combined and no lumps of flour remain. Do not overmix
- Pour the batter into the prepared pan, and sprinkle over some more sugar on top (optional)
- Bake for ~50-55 minutes until a toothpick inserted in the middle of the cake comes out with moist crumbs attached
- Let the cake cool for 20 minutes, then remove from the pan
- Dust with powdered sugar, and serve!
Video Tutorial
RELATED RECIPES
In the mood for more easy cake recipes? Give these ones a try:
- Easy, Foolproof Chocolate Cake which is insanely moist and decadent without the effort
- Easy Classic Vanilla Bundt Cake that pairs perfectly with tea or coffee
- Easy Fresh Strawberry Sheet Cake made with fresh (or frozen) strawberries and a strawberry cream cheese frosting
- The BEST Soft, Moist and Easy Coconut Cake with a delectable coconut cream cheese frosting
Comments
Ayesha A
I swear this cake was a show stopper at my afternoon tea party! I just love your recipes, they work all the time!! Thanks Zoha! 🙂
Zoha Malik
AWWW thank you so much!!! I am so happy to read you used my recipe and loved it <3
SA
Can I use canola oil instead of olive oil? Thanks Zoha
Zoha Malik
Hi there! yes, but of course it won’t be an olive oil cake then 😉
Nazaha
Such an easy recipe and turns out so well! Got so many compliments on it. *adds to rotation!*
Thanks Zoha! Love from Maldives. 💌
Zoha
YAY thank you!!
ZainabS
A splendid and moist cake with subtle hints of orange and olive oil! Wonderul recipe! Thankyou for highlighting the references to amazing olive oil native to Palestine..
Tanya M
I used Palestinian extra virgin olive oil and I feel like it turned out even better than I imagined.
Zoha
What a beautiful choice of olive oil! Extra virgin really does elevate the flavor in this one — the quality of the olive oil truly makes a difference. Love it! 🫒
Sahrish
How many calories are in this cake?
Anna
What can be subbed for cornstarch?
Julie F
Best Orange cake ever. Absolutely divine ❤️
Zoha
:’) Thank you so much Julie!
Ms Khurram
hi zoha, could you please let me know if olive oil can be replaced with Canola/ vegetable oil? l simply don’t like the flavor of olive oil. thank you 😊
Zoha
HMMM, i think it will work, but I haven’t personally tired that!
Rajeshwari P
Can we use this batter for cupcakes ?
Zoha
Yes!
Yolanda
Great flavor, easy recipe and taste wonderful withe tea or coffee. I will make this again,more often.
Zoha
Thank you so much, Yolanda!
Yasmin
amazing cake! light and super easy to make . It’s a keeper recipe! thank you , Zoha!
Zoha
Really glad to hear that!
Rabia
Very delicious orange olive oil cake. Easy to make and very refreshing.
Zoha
Thrilled to hear you liked it!
Rose
Can I substitute all purpose flour for almond flour
As I’m gluten free
Thankyou ?
Anam
I made it for my iftaar party. It came out so delicious and moist!
Fareesha
My whole family enjoyed eating this cake. Super easy and fast to whip up. Great job, Zoha! Thank you for sharing such a delicious recipe with all of us.
Zoha
Thank you so much, Fareesha!
Amna Tahir
This cale took me back to my childhood in one bite. You do not need another orange cake recipe after this one, I promise. It was the softest, most aromatic and effortless cake I have ever made. Each recipe from BakewithZoha touches my soul. Splendid job Zoha?