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orange olive oil cake
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4.75 from 77 votes

Orange Olive Oil Cake Recipe

This is a simple, nearly foolproof Orange Olive Oil Cake recipe that is endlessly flexible in terms of types of citrus and flavor additions!
Prep Time10 minutes
Total Time40 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: baking, cakes, citrus, olive oil, orange, sweets
Servings: 12 servings
Calories: 357kcal

Ingredients

  • 1 whole orange, skin scrubbed, for slicing
  • 2 oranges for 2 tablespoons of zest and ¼ cup orange juice
  • cups extra-virgin olive oil
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ¼ cup orange liqueur like Cointreau, Grand Marnier, or sweet orange wine
  • 2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder

Optional Ingredients

  • garnish for serving: confectioner’s sugar, fresh berries, orange zest

Instructions

  • Heat Oven: Heat the oven to 350° F.
  • Prepare Cake Pan: Prep 9-inch cake pan with baking spray or rub with a little olive oil and line the bottom with parchment paper.
  • Prepare Oranges: Slice 1 orange, unpeeled, into ⅛-inch thick slices. Using the largest slices from the center of the orange, line the parchment with the orange slices in concentric circles. Squeeze any remaining slices for their juice into a separate small bowl.
  • Zest remaining 2 oranges to make at least 2 tablespoons. Squeeze oranges for at least ¼ cup of juice.
  • Combine Liquid Ingredients: In a large mixing bowl, whisk together the olive oil, sugar, eggs, vanilla extract, orange zest, orange juice, orange liqueur.
  • Add Dry Ingredients: In a second mixing bowl, whisk the flour, salt, baking soda and baking powder. Add the dry ingredients to the liquid ingredients and stir until just combined.
  • Clean-up Saving Tip: You can also skip the second bowl entirely and just sift the dry ingredients straight into the liquid ingredients.
  • Bake Olive Oil Cake: Pour the batter into prepared pan and bake for 50 minutes, checking at 45 minutes with a cake tester. Cake is done when top is medium golden brown and tester comes out clean.
  • Cool Cake and Serve: Allow cake to cool in pan for 20 minutes. Remove from pan and let cake cook completely for an additional hour.
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Notes

1 serving of Orange Olive Oil Cake is 1/12 of the cake.
If you are baking this Orange Olive Oil Cake ahead of time, wrap in plastic wrap without any garnishes. You can keep it on the counter for a day, or in the refrigerator for two days.

Nutrition

Serving: 1serving | Calories: 357kcal | Protein: 4.2g | Fat: 20.2g | Fiber: 2.4g