If you’re craving a cake that’s both light and bursting with citrusy goodness, you’re in for a treat. This Orange Olive Oil Cake Recipe is one of those gems that feels fancy but is surprisingly easy to pull off. I absolutely love how moist and tender the crumb turns out, and the subtle olive oil adds a silky richness that you wouldn’t expect but totally crave once you taste it. Trust me, once you try this, it’s going to become your go-to when you want a lovely dessert that’s not too sweet but just delightful enough to impress.

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Why You’ll Love This Recipe

Moist and Tender Texture: The olive oil keeps this cake irresistibly soft – I always marvel at how light it stays.
Bright Citrus Flavor: Thanks to fresh orange zest and juice, each bite is refreshing and lively.
Simple Ingredients: You probably already have everything on hand – no fancy stuff needed.
Versatile and Crowd-Pleasing: Whether for breakfast, an afternoon snack, or dessert, my family goes crazy for it every time.

A round cake with a golden-brown crust sits on a white plate with a white marbled surface below. The cake is dusted evenly with powdered sugar and topped with three bright orange slices that show their juicy texture. One wedge of the cake is removed and slightly pulled out from the rest, revealing a soft, light yellow inside. The rest of the cake is cut into four more even wedges, all showing the same soft texture and golden crust. Photo taken with an iphone --ar 2:3 --v 7 - Orange Olive Oil Cake, citrus olive oil cake, moist orange cake, easy olive oil dessert, bright citrus cake

Ingredients You’ll Need

This Orange Olive Oil Cake Recipe uses classic pantry staples with a splash of fresh orange that really elevates it. The olive oil plays a starring role, swapping out butter for a lighter feel and subtle fruity notes that you’ll love.

Flat lay of two large brown eggs with clean shells, a small white ceramic bowl of granulated sugar, a small white ceramic bowl filled with extra virgin olive oil, a small white ceramic bowl of 2% milk, a few fresh orange peels showing bright orange zest, a small white ceramic bowl of fresh orange juice with pulp, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl containing a mixture of baking powder and salt, and a small white ceramic bowl of fine confectioners' sugar, all arranged symmetrically with realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Orange Olive Oil Cake, citrus olive oil cake, moist orange cake, easy olive oil dessert, bright citrus cake

Eggs: They give structure and richness; I recommend using large eggs for best results.
Sugar: Regular granulated sugar sweetens without overpowering; it also helps create a slight crust on top.
Extra Virgin Olive Oil: Use a good quality oil with fruity notes to enhance the flavor.
2% Milk: Adds moisture and helps bind the batter.
Orange Zest: Essential for that vibrant citrus kick – freshly grated is best!
Orange Juice: Adds natural sweetness and tang; freshly squeezed beats store-bought.
All-Purpose Flour: This is your cake’s base; sift it if you want extra fluffiness.
Baking Powder: Makes sure the cake rises nicely and stays light.
Salt: Enhances all the other flavors; even in sweets, a pinch makes a difference.
Confectioners’ Sugar: For dusting a pretty, delicate finish before serving.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to switch things up based on what I have or the season. This Orange Olive Oil Cake Recipe is forgiving and easy to personalize, so don’t hesitate to get creative or adjust for dietary needs.

Lemon Instead of Orange: Once, I swapped oranges for lemons, and it gave a bright twist that my guests adored.
Gluten-Free Version: Use a gluten-free flour blend – it still bakes up wonderfully with just a bit more gentle folding.
Spiced Orange Cake: Add a pinch of cinnamon or cardamom to the dry ingredients for a cozy fall vibe.
Orange Glaze Topping: Mix powdered sugar with some orange juice for a shiny, zesty glaze that jazzes it up beautifully.

How to Make Orange Olive Oil Cake Recipe

Step 1: Beat Eggs and Sugar Until Fluffy

Start by preheating your oven to 350°F and prepping an 8-inch round pan with grease and parchment paper—this makes removing the cake a breeze later! Then, in a large bowl, beat your eggs on high speed for about 3 minutes until they’re thick and pale. I discovered this step really helps the cake rise and adds lightness, so don’t rush it! Gradually add the sugar while still beating until it’s fully incorporated and the mixture looks almost mousse-like.

Step 2: Incorporate Olive Oil, Milk, and Orange Elements

Once your eggs and sugar are perfectly whipped, slowly beat in the olive oil. This helps the oil emulsify and blend smoothly without separating. Next, add the milk, grated orange zest, and fresh orange juice, mixing just until combined. The smell at this point will already get your mouth watering!

Step 3: Fold in Dry Ingredients Gently

In a separate bowl, whisk together your flour, baking powder, and salt. Now, fold this into the wet mixture carefully to avoid deflating your airy eggs. I usually fold about 3-4 times—just enough to see no flour streaks. Overmixing is a common mistake; you’ll want to keep that tender crumb intact.

Step 4: Bake Until Golden and Set

Pour the batter into your prepared pan and smooth the top with a spatula or the back of a spoon. Bake for 30 to 35 minutes, but start checking at the 30-minute mark by inserting a toothpick in the center. When it comes out clean or with a few moist crumbs, it’s done. Let the cake cool completely in the pan—that cooling step is key so it holds its shape when you remove it.

Step 5: Dust and Serve

Once cooled, lift the cake out using the parchment and give it a generous dusting of confectioners’ sugar for that classic bakery look. Slice carefully and enjoy the delicate balance of citrus and olive oil in every bite. I often find my family sneaking multiple slices before dinner!

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Pro Tips for Making Orange Olive Oil Cake Recipe

Use Freshly Grated Zest: I learned the zest’s oils make all the difference, so always zest before juicing to avoid bitterness.
Don’t Overmix the Batter: Folding just enough to combine keeps the cake light and tender, avoiding a tough texture.
Choose Good Olive Oil: Pick an extra virgin olive oil with fruity, peppery notes to complement the orange flavors.
Cool Fully Before Removing: This avoids the cake breaking apart and keeps it looking beautiful when you slice.

How to Serve Orange Olive Oil Cake Recipe

A single-layer round cake with a light golden-brown top lightly dusted with powdered sugar. On top of the cake, there are three thin, round orange slices placed close together near the left edge. The cake has a soft, slightly textured surface and sits on a smooth white plate. The plate is placed on a white marbled surface. In the background, there is a white cutting board with some whole orange fruits and a golden spatula nearby. The photo taken with an iphone --ar 2:3 --v 7 - Orange Olive Oil Cake, citrus olive oil cake, moist orange cake, easy olive oil dessert, bright citrus cake

Garnishes

I like to keep it simple with a dusting of confectioners’ sugar for an elegant touch. Sometimes, I add thin orange slices or candied orange peel on top, which makes it feel special, especially when serving guests. A dollop of lightly whipped cream or a scoop of vanilla ice cream really elevates the experience too.

Side Dishes

This cake pairs beautifully with a cup of good black coffee or a herbal tea like chamomile or mint. For a brunch spread, I like serving it alongside fresh berries and Greek yogurt, which balances the richness with a fresh tang. If it’s dessert time, a citrusy fruit salad complements the cake perfectly.

Creative Ways to Present

For celebrations, I’ve layered thin slices with mascarpone and fresh orange segments to make a rustic, elegant cake stack. It’s surprisingly easy and always wows my dinner guests. Another favorite is serving individual slices on pretty plates with a small drizzle of honey and a sprinkle of toasted nuts for crunch.

Make Ahead and Storage

Storing Leftovers

I store leftover cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. The cake keeps its moisture beautifully, and I rarely find any leftovers hanging around that long!

Freezing

If I want to save some for later, I slice the cake and wrap individual pieces in plastic wrap, followed by a layer of foil, then freeze. When thawed overnight in the fridge, it’s almost as fresh as the day it was baked.

Reheating

To warm up slices, I pop them in a 300°F oven for about 8-10 minutes, which revives the olive oil’s richness and brings back the fresh orange aroma. You can also microwave it briefly, but be careful not to dry it out.

FAQs

Can I substitute olive oil for another oil in this Orange Olive Oil Cake Recipe?

Yes! While olive oil adds a unique flavor and moistness, you can swap it with mild oils like canola or grapeseed oil. Keep in mind, the citrusy and slightly fruity notes from extra virgin olive oil will be less pronounced, so it won’t taste quite the same.
How do I know when the cake is done baking?

The best test is to insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs (but no wet batter), then the cake is perfectly baked. Oven times can vary, so start checking at 30 minutes.
Can I make this cake dairy-free?

Absolutely! Replace the 2% milk with a plant-based milk like almond or oat milk. The texture might be slightly different, but it will still be delicious and moist.
Is this cake suitable for a breakfast treat?

Definitely! I often slice this cake for breakfast with a cup of coffee or tea. Its light crumb and fresh orange notes make it a perfect morning pick-me-up without feeling too heavy.

Final Thoughts

This Orange Olive Oil Cake Recipe is truly close to my heart—it’s one of those recipes that effortlessly blends simple ingredients into something unexpectedly special. Every time I make it, I’m reminded that great flavor doesn’t have to be complicated. Whether you’re baking for family, friends, or just yourself, this cake offers a perfect balance of moisture, brightness, and subtle richness. Give it a try, and I promise it might just become your new favorite citrus cake to whip up anytime you want to impress without stress.