Orange Olive Oil Cake

Orange Olive Oil Cake is an incredible, delicious, easy, and simple cake made with olive oil, and oranges, full of flavor and texture. Step-by-step photos teach you how to make this light, sweet and full-of-flavor cake.

When I developed the recipe for my Lemon Olive Oil Cake it become an instant reader favorite. The cake is light, bright, and stays moist for days on end. So naturally, I took the other citrus, orange, and made an orange version. So good.

Let's get to the recipe

Jump to:

• Notes on Ingredients
• Instructions for Orange Olive Oil Cake
• More orange recipes
• Recipe Card
• Recipe Ratings & Comments

Notes on Ingredients

For this simple cake you will need:

• Granulated Sugar. One of the methods we use below is rubbing the fresh orange zest into the sugar granules. Releasing all of the oils in the zest and combining them with the sugar helps create a strong orange flavor throughout the cake.
• Orange Zest. Make sure when you zest the oranges do not get the white pith part. The white pith is very bitter! I've linked my favorite zester in the recipe card below, it makes zesting oranges feel like butter!
• Large Eggs. When eggs are at room temperature they combine with the other ingredients much more seamlessly. To make eggs at room temperature quickly place them in a bowl of warm water for 5 minutes.
• Whole Milk. Your milk should be at room temperature. I have not tested the recipe with reduced-fat milk. Whole milk has more fat in it which aids in the texture and flavor of the cake so ideally don't swap it for 2% milk or less.
• Grand Marnier. Limoncello is an Italian Liqueur that is made by soaking orange peels in alcohol and then adding simple syrup, to create an intense orange flavor! You could use Grand Marnier if you have that on hand instead. I have not done it myself but you should be able to just add more fresh orange juice if you don't want to have either on hand.
• Freshly Squeezed Orange Juice. Please use fresh-squeezed it is must better than the store-bought.
• Good Quality Extra Virgin Olive Oil. The star of the show, make sure you use good quality oil. I've linked the one I often use for this cake in the recipe card below. I use Colavita it is sold at most large grocery stores. Another brand I love is Bona Furtuna. I don't suggest using another oil. Depending on which olive oil you use you may have a stronger flavor. I suggest using good quality extra virgin olive oil. It provides a subtle flavor.
• All-Purpose Flour. Make sure you measure it properly, too little or too much can drastically alter the recipe card.
• Baking Soda. This chemical leavening agent is activated by the acid in the orange juice.
• Baking Powder. This chemical leavening agent is already activated, but the combination of both gives a great-tasting cake that has the right amount of height on it.
• Salt. Trust me, don't skip this crucial ingredient. Salt helps balance the flavors of the cake and helps the other ingredients' flavor profiles shine.

You can leave the cake as is or I like to dust it with a little confectioners sugar/ powdered sugar. I have never tried it but using a simple orange glaze might be a great addition I don't know that I would want to use frosting on this cake.

Fresh berries are also a beautiful compliment to this cake.

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

Instructions for Orange Olive Oil Cake

Preheat the oven to 325F/163C and heavily grease a 9-inch springform pan, and set aside.  If you use a normal cake pan I would suggest lining the pan with parchment paper to help you more easily remove it from the pan once baked.

In a large bowl or in the bowl of an electric stand mixer fitted with a paddle attachment on low-medium speed combine sugar and orange zest. I like to use my fingers to rub the orange zest into the sugar granules, do this for a minute or two.

Add the eggs, whole milk, Grand Marnier, and fresh orange juice, and whisk to combine.

While the mixer is on low speed slowly stream in the olive oil until combined, or in a large bowl whisk in a little bit at a time.

In a large bowl whisk together the flour, baking soda, baking powder, and salt.

Add the flour mixture to the wet ingredients and mix on low until just combined, don't overmix.

Pour batter into the prepared pan and bake for 50-60 minutes, until the cake is done. You can test it is done by slightly pressing the top of the cake and if it bounces back the cake is done, you will notice the edges of the cake are pulling away from the sides of the pan. You can also insert a toothpick into the center of the cake to see if there is any wet batter. Take the cake out of the oven and place it on a wire rack to cool for 30 minutes then release the cake from the springform pan to cool completely on the rack.

Dust the cake with confectioner's sugar and store in an air-tight container at room temperature for up to 5 days.

More orange recipes

This orange loaf cake is absolutely a fan favorite, so soo good! Or check out this orange cranberry cake.

If you're looking for something unique check out this chocolate orange frangipane tart, such a special dessert!

Everyone is always surprised by these Orange Crinkle Cookies- they disappear so quickly!

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

Make sure to join our Newsletter and follow us on Pinterest, Instagram, Facebook, & Twitter.

Recipe Card

Orange Olive Oil Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

Orange Olive Oil Cake is an incredible, delicious, easy and simple cake made with olive oil, oranges, full of flavor and texture. Step-by-step photos teach you how to make this light, sweet and full-of-flavor cake.

• Total Time: 1 Hour
• Yield: 8-10 Slices 1x

Ingredients

Units USM Scale 1x2x3x

• 266 grams (1 ⅓ Cup) Granulated Sugar
• 1 Tablespoon Orange Zest
• 3 Large Eggs, at room temperature
• 6oz (¾ Cup) Whole Milk, at room temperature
• 2oz (¼ Cup) Grand Marnier
• 2oz (¼ Cup) Freshly Squeezed Orange Juice
• 8oz (1 Cup) Good Quality Extra Virgin Olive Oil
• 250 grams (2 Cups) All-Purpose Flour
• ½ Teaspoon Baking soda
• ½ Teaspoon Baking Powder
• ¾ Teaspoon Salt

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 325F/163C and heavily grease a 9-inch springform pan, and set aside.  If you use a normal cake pan I would suggest lining the pan with parchment paper to help you more easily remove it from the pan once baked.
2. In a large bowl or in the bowl of an electric stand mixer fitted with a paddle attachment on low-medium speed combine sugar and orange zest. I like to use my fingers to rub the orange zest into the sugar granules, do this for a minute or two. Add the eggs, whole milk, Grand Marnier, and fresh orange juice, and whisk to combine. While the mixer is on low speed slowly stream in the olive oil until combined, or in a large bowl whisk in a little bit at a time.
3. In a large bowl whisk together the flour, baking soda, baking powder, and salt.
4. Add the dry ingredients to the wet ingredients and mix on low until just combined, don't overmix.
5. Pour the cake batter into the prepared pan and bake for 50-60 minutes, until the cake is done. You can test it is done by slightly pressing the top of the cake and if it bounces back the cake is done, you will notice the edges of the cake are pulling away from the sides of the pan. You can also insert a toothpick into the center of the cake to see if there is any wet batter. Take the cake out of the oven and place it on a wire rack to cool for 30 minutes then release the cake from the springform pan to cool completely on the rack.
6. Dust the cake with confectioner's sugar and store it in an air-tight container at room temperature for up to 5 days.

Equipment

Cordless Hand Mixer

Buy Now →

OXO Kitchen Scale

Buy Now →

Springform Pan

Buy Now →

• Author: Elizabeth Waterson
• Prep Time: 10 Minutes
• Cook Time: 50 Minutes
• Category: Dessert
• Method: Bake
• Cuisine: American

Recipe Card powered by

You may also like