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.
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!
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
- Orange zest and juice. You can use any oranges you like, but I love navel and blood oranges
- 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
HOW TO MAKE ORANGE OLIVE OIL CAKE
Check out this quick video in which I show the recipe:
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 tablespoon of ground flax seeds with 3 tablespoon 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.
If you're a fan of this recipe, you will also love other simple recipes on the blog:
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