Olive Oil Cake
Ingredients
- 2 cups Flour
- 1 cup Sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 1 cup Extra Virgin Olive Oil Mina’s brand
- 3 eggs
- 1 cup Yogurt
- Zest of 1 clementine
- 2 tablespoons clementine juice
Finish off:
- 2 tablespoons extra virgin olive oil
- 3 Tablespoons Powdered sugar
Instructions
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Preheat the oven to 375 degrees F.
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Line a 9 inch cake pan with parchment paper and set aside.
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In a large bowl, Mix all the cake ingredients using a whisk until well blended but not necessarily smooth. Keep some lumps in your batter.
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Pour the batter to the prepared baking pan and bake on the middle rack of the oven for 50-55 minutes.
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Use a toothpick and insert it in the middle of the cake to check if it comes out clean, that would mean the cake is ready.
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Allow the cake to cool slightly until it’s warm enough for you to handle.
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Use the same toothpick to poke the top surface of the cake.
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And now take a pastry brush and brush the 2 tablespoons of olive oil over the surface and allow the cake to soak it up.
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After 20 minutes or so, once the cake has cooled completely, place it on a serving plate and dust it with confectioners sugar or powdered sugar.
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Serve right away and enjoy!!
Recipe Video
Recipe Notes
Pro Tips For Olive Oil Cake
- Use quality extra virgin olive for the best tasting olive oil cake. I use Mina’s Extra virgin olive oil which you buy here.
- Preheat the oven before starting the recipe because it comes together really quick.
- Line your baking pan with parchment paper for easiest cleanup.
- Use a 9 inch round pan, square pan or springform pan.
- Have a large bowl, a whisk and a spatula ready and measure the ingredients.
- Use orange instead of clementine or even lemon. I prefer orange or clementine.
- Whisk everything into a large bowl and the batter is ready.
- Once the cake is golden brown and out of the oven and while it’s still warm, poke the surface with a toothpick and brush the entire cake with 2 tablespoons of olive oil.
- A light dusting of powdered sugar gives the cake a comfort feel.
- Once cooled, the cake stays fresh on the counter well covered for at least 3-4 days. It remains moist and tasty!
- You can freeze the cooled olive oil, well wrapped for up to 3 months.
What This Cake Tastes Like
Expect a cake that is soft and plush, bright with orange/citrus aroma, lightly fruity from olive oil and delicately sweet. It pairs beautifully with coffee or tea.
Olive Oil Cake Variations
- Lemon olive oil cake
- Blood orange olive oil cake
- Gluten-free olive oil cake
- Chocolate olive oil cake
- Olive oil citrus loaf cake
Why is My Cake Dense
Possible causes are over mixing batter, adding too much flour or using expired baking powder. To avoid this, mix gently and measure flour carefully.
My Cake Is Oily
This could be because you added way too much oil, or you under baked it. To avoid this, ensure the cake is baked until fully set.
What if My Cake Sank in the Middle
This is possibly because you opened the oven door too early, you removed it with an undercooked center, or you added too much liquid into the cake batter. To avoid this, follow the recipe amounts and bake fully before removing from the oven. Also avoid opening the oven door before 30 minutes of baking time.
Why is My Cake Dry?
This is due to over baking or incorrect oven temperature. Make sure your oven is calibrated and don't over bake the cake.
Storage Guide
- Room Temperature: Store covered for 3–4 days.
- Refrigerator: Keeps up to 1 week.
- Freezer: Wrap tightly and freeze up to 2 months.
Bring to room temperature before serving.
Why Olive Oil Makes Cakes Moist
Olive oil is liquid fat, which coats flour proteins evenly. This limits gluten development and produces a softer, more tender crumb. It also prevents moisture loss, which is why this cake stay fresh longer than butter cakes.
Why Citrus Zest Matters
All citrus zests contain aromatic oils that intensify flavor without adding extra liquid. It also balances the richness of the cake by adding brightness and freshness.
What makes olive oil cake different from regular cake?
Olive oil replaces butter, producing a softer crumb and longer shelf life.
Can you taste olive oil in olive oil cake?
Yes, but it is subtle and fruity rather than greasy.
What is the best olive oil for olive oil cake?
Mild extra virgin olive oil with a fruity flavor works best.
How long does olive oil cake take to bake?
Most olive oil cakes bake between 40–50 minutes at 350°F.
Can olive oil cake be made ahead?
Yes. In fact, the flavor improves the next day.
Can I make olive oil cake without dairy?
Yes. Most olive oil cakes are naturally dairy-free.
Benefits of Olive Oil
Smoke Point
- This is another important factor to think about. Most of the extra virgin olive oils you find at the grocery store is a blend of different olives from different sources.
- So it’s mass produced and very low quality. For that it has a very low smoking point. And that can limit how you use the oil. For example, you won’t be able to sear with it or use it in cooking like you’s like to.
- However, quality Mina Extra Virgin Olive oil comes from Moroccan olives which have a load of polyphenols and for that they have a smoking point up to 405 degrees F. This makes the oil idea for all uses!
Other Benefits
- High in anti-oxidants
- Contains good Omega-3
- Has Anti-inflammatory properties
- Many people use olive oil for their skin and hair too. And some claims indicate that olive oil can help regulate blood sugar and improve memory.