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If you’re looking for a dessert that’s both elegant and bursting with unique flavors, this moist Orange Olive Oil Cake is the perfect choice. Combining the nutty richness of extra virgin olive oil with the vibrant zest of oranges and lemons, this cake is moist, flavorful, and wonderfully unique. It’s topped with a tangy orange glaze that enhances the citrusy notes, making it a show-stopping treat for any occasion. Whether you’re hosting a dinner party, celebrating a birthday, or indulging in a personal baking day, this cake will not disappoint.

up close on a slice of orange olive oil cake with an orange slice on the plate

The Chemistry of Orange Olive Oil Cake

Understanding the interplay of flavors and techniques is key to mastering this recipe. Here’s what makes it work so well:

  • Olive oil’s high-fat content keeps the cake moist and tender for days. Unlike butter, which solidifies when chilled, olive oil remains liquid, ensuring a soft texture even when the cake is refrigerated.
  • Extra virgin olive oil has a fruity, slightly peppery taste that pairs beautifully with the bright acidity of citrus. It adds complexity without overpowering the dessert.
  • The zest of oranges and lemons carries essential oils that intensify the flavor far more than juice alone.
  • Orange juice adds sweetness and acidity, making the cake feel fresh and light despite its rich texture.
  • Baking soda and baking powder. These leavening agents ensure the cake rises evenly, creating a fluffy yet structured crumb.
  • Baking at 325 allows the cake to cook evenly, preventing the edges from over-baking before the center is done.
  • Orange glaze. A simple mixture of powdered sugar and orange juice adds a tangy sweetness, highlighting the citrus flavor while giving the cake a polished finish.
the ingredients to orange olive oil cake

What is in orange olive oil cake?

Extra-Virgin Olive Oil

Choose a high-quality oil for the best flavor and moisture.

Orange and Lemon Zest

Fresh orange zest and lemon zest add a burst of citrusy brightness that infuses the entire cake.

Orange Juice

It adds both a bright citrus flavor and acidity, balancing the richness of the olive oil. You can use regular oranges or blood oranges.

Eggs

Adds both a protein (egg whites) and fat (egg yolks). The egg whites help with rising because, when foamed, little air pockets get trapped inside the egg white mixture. The water content in egg whites encourages steam while baking, which helps with gluten formation, resulting in nice and thick treats. Egg yolks have emulsifying properties that bring batters and doughs together and help them from collapsing. Unless otherwise specified, always use large eggs.

Granulated Sugar

Adds sweetness, provides a caramelized flavor and crisp texture. Sugar assists with rising when creamed with butter. It helps add moisture to your treat and helps it evenly spread as it melts into a liquid in the heat of the oven. Sugar also helps with naturally preserving your baked treat.

All-purpose Flour

Builds structure as it absorbs liquids and expands. All-purpose flour falls in the middle of bread flour (high in gluten) and cake flour (low in gluten). It’s exactly what it is named, all-purpose, the most universal flour that can be used in most baked goods.

Baking Soda

Elevates the pH level of your batter or dough. It increases the spread in your treat and encourages browning, which gives the crispy outside and soft inside texture that everyone loves. Baking soda needs both an acid and a liquid to react. Things that will activate your baking soda are: vinegar, fruit juice, molasses, brown sugar, tartar, buttermilk and sour cream. Baking soda only reacts once, which is right when it’s mixed into your batter or dough. The soda creates little air bubbles all throughout your treat. When the air bubbles get heated up in the oven, they expand.

Baking Powder

Puffs up your batter or dough instead of spreading it out. Baking powder contains a little bit of baking soda, an acid & cornstarch. Because of this, it only needs a liquid to react. It also consists of two different acids, so it’s double reacting. It reacts as soon as it’s mixed with a moisture and then again when it’s heated up.

Vanilla Extract

When using pure vanilla extract, as opposed to imitation flavoring, it will add the deep rich flavor that everybody wants in a treat.

Powdered Sugar

Is just finely ground granulated sugar. It will absorb moisture in your batter or dough. It dissolves easily, ensuring a smooth texture without grittiness. Because it is so fine, it can melt quickly in the oven and spread cookies out more. Powdered sugar also stabilizes and thickens the frosting, thanks to the small amount of cornstarch it contains.

Up close on a slice of orange olive oil cake with a bite on a fork

How do you make orange olive oil cake?

  1. Preheat your oven to 325 degrees. Grease a deep 9×13 inch cake pan or a larger pan with non-stick spray and line it with parchment paper for easy removal.
  2. Mix the wet ingredients. In the bowl of a stand mixer with the whisk attachment, combine 1 1/2 cups extra virgin olive oil, 6 eggs, and 1 1/2 cups fresh orange juice. Stir on low speed until thoroughly blended. You can also use an electric mixer and a large mixing bowl.
  3. Add the zest of 1 fresh orange and 1 lemon, 2 1/4 cups granulated sugar, 3 cups all-purpose flour. 3/4 teaspoon fine sea salt, 2 1/4 teaspoon baking soda, 3/4 teaspoon baking powder, and 1 1/2 teaspoons vanilla extract. Mix at medium speed until smooth, but do not over-mix.
  4. Pour the cake batter into the prepared cake pan, spreading it evenly. Bake for 65 minutes, checking for doneness with a toothpick or cake tester. The top should be golden, and the center of the cake should be fully set.
  5. Let the cake cool in the pan on a wire rack for at least an hour before removing. This ensures the cake is set properly and makes glazing easier.
  6. Whisk together 2 cups powdered sugar (also known as confectioner’s sugar) and 1/4 cup fresh orange juice in a small bowl until smooth. Adjust the consistency by adding more powdered sugar or orange juice as needed.
  7. Once the cake is completely cooled, spread the glaze evenly over the top using an offset spatula. Allow the glaze to set before slicing.

Storage Options

Room Temperature

Store in an airtight container for up to three days to retain moisture.

Refrigeration

The cake can be refrigerated for up to one week. Let it come to room temperature before serving.

Freezing

Freeze individual slices wrapped in plastic wrap and stored in a freezer-safe container for up to three months. Thaw at room temperature.

overhead of an orange olive oil cake with a slice taken out and orange slices

Making Ahead

This orange olive oil cake is ideal for preparing ahead of time. Bake the cake a day in advance to let the flavor meld. Glaze it just before serving. You can make the glaze up to three days before and refrigerate it. Whisk again before applying.

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Why make orange olive oil cake?

The first time I encountered an olive oil cake, I was skeptical. How could something so savory sounding make for a good dessert? But after taking my first bite, I was hooked. The olive oil brought an incredible moistness and depth of flavor that complemented the bright citrus notes beautifully. Now, this orange olive oil cake is my go-to recipe when I want to impress guests or treat my family to something special. It’s the perfect balance of simplicity and sophistication, and the glaze makes it truly unforgettable. Plus, it’s just as delightful the next day, so you can enjoy it all week long.

This orange olive oil cake is a true celebration of flavor. Its nutty richness, bright citrus notes, and tangy glaze make it a versatile dessert perfect for any occasion. Whether you’re baking for family or friends, this cake will impress every time!

Up close of a slice of orange olive oil cake with a bite taken out

FAQs

While vegetable oil can be used, extra virgin olive oil adds a distinct nutty flavor, making this cake unique. For the best results, use a high-quality olive oil.

Insert a cake tester or toothpick into the center. The cake is ready if it comes out clean or with a few moist crumbs. The surface should be golden brown and slightly springy to the touch.

Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking mix. Almond flour can also work but may change the texture slightly.

Store in an airtight container or wrapped in aluminum foil at room temperature for up to three days. For longer storage, refrigerate or freeze the cake.

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Orange olive oil cake with an orange slice and a title

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orange olive oil cake

Orange Olive Oil Cake

Author: Madison Reid
Total Time: 50 minutes
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 24
Print Recipe Pin Recipe
This delicious cake combines the rich flavor of olive oil with the refreshing zest of orange and lemon. It's a perfect balance of nutty, citrusy, and buttery flavors.

Ingredients 

Cake

  • 1 1/2 cups extra virgin oil olive
  • 6 eggs
  • 1 1/2 cup orange juice
  • 1 lemon zested
  • 1 orange zested
  • 2 1/4 cups granulated sugar
  • 3 cups all-purpose flour
  • 3/4 tsp fine sea salt
  • 2 1/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1 1/2 tsp vanilla extract

Orange Glaze

  • 2 cups powdered sugar
  • 1/4 cup orange juice

Instructions

  • Preheat the oven to 325 degrees
  • Add the olive oil, eggs, and orange juice to the bowl of a standing mixer. Stir on low until combined.
  • Add the lemon and orange zest, sugar, flour, salt, baking soda, baking powder, and vanilla extract. Mix until smooth.
  • Pour the batter into a deep 9×13 cake pan sprayed with non-stick spray and lined with parchment paper.
  • Bake for 65 minutes. The pan can be tapped when done, and the cake's middle should not move or jiggle. Remove the cake and allow to cool completely before removing from the cake pan.
  • Whisk together the powdered sugar and orange juice until a smooth glaze.
  • Spread over the top of the cake. Enjoy!

Nutrition

Calories: 316kcal Carbohydrates: 44g Protein: 3g Fat: 15g Saturated Fat: 2g Polyunsaturated Fat: 2g Monounsaturated Fat: 10g Trans Fat: 0.004g Cholesterol: 41mg Sodium: 205mg Potassium: 85mg Fiber: 1g Sugar: 31g Vitamin A: 109IU Vitamin C: 14mg Calcium: 22mg Iron: 1mg
Course: Dessert

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