Olive Oil Cake

There’s something undeniably comforting about a slice of olive oil cake. It’s simple, rustic, and quietly elegant—yet rich with flavor and incredibly moist. I first made this recipe on a quiet Sunday afternoon, inspired by memories of a Tuscan café where the scent of citrus and warm cake lingered in the air.

This isn’t your everyday cake—it’s a little unexpected. The kind of dessert that makes you pause, savor, and maybe even ask for the recipe. Whether you’re baking it for a cozy family gathering, a brunch with friends, or just a sweet treat for yourself, this olive oil cake brings warmth and charm to the table.

So why has this humble cake won over home bakers across the world? Let’s dive in.

Why I Love This Recipe

There’s a kind of quiet magic in this cake.

Olive oil cake is the kind of recipe that surprises people in the best way. Most expect a dense or savory bite, but what they get is a light, fluffy, and deeply flavorful cake that feels as good in the afternoon with tea as it does after dinner with a dollop of whipped cream.

What makes it special is the balance—it’s rich but not heavy, sweet but not overpowering. The olive oil lends a moist texture that butter simply can’t match, while adding a fruity, slightly peppery note that pairs beautifully with citrus, vanilla, and even herbs like rosemary or thyme if you’re feeling adventurous.

The beauty of this cake is in its simplicity. No frosting, no fuss. Just a golden top, a tender crumb, and a whisper of something unexpected. That’s what makes people remember it—and come back for more.

Ingredients for Olive Oil Cake

Let’s talk about what you’ll need to make this irresistible cake come to life.

The ingredients are simple and easy to find, but every one of them plays an important role. This cake isn’t about hiding behind extras—it’s about letting each flavor shine. And that starts with choosing the right olive oil.

You don’t need the most expensive bottle on the shelf, but you do want a good-quality extra virgin olive oil—something fruity and smooth, not overly bitter or grassy.

Here’s what you’ll need:

• Extra virgin olive oil – The star of the show. Use a mild or medium-flavored oil to avoid overpowering the cake.
• All-purpose flour – For the perfect tender structure.
• Granulated sugar – Just enough to add sweetness without making it cloying.
• Eggs – To give the cake structure and richness.
• Whole milk – Adds moisture and balance.
• Fresh citrus zest – Typically lemon or orange, to add brightness and aroma.
• Baking powder & baking soda – To give the cake lift and lightness.
• Vanilla extract – For depth and warmth.
• Salt – Just a pinch to enhance the overall flavor.

You can easily dress this up with a glaze or dusting of powdered sugar, but even plain, this cake shines.

How Much Time Will You Need

This olive oil cake is a breeze to make and doesn’t require a full afternoon in the kitchen. From prep to the final slice, you’ll need about 1 hour and 15 minutes.

• Prep time: 15 minutes
• Bake time: 45–50 minutes
• Cooling time: 10–15 minutes

It’s the kind of cake you can pull together quickly, let bake while you relax or prep dinner, and then serve warm or at room temperature.

How to Make This Olive Oil Cake

This step-by-step guide will walk you through the process in a way that feels as easy as pie—actually, easier.

Step – 1: Preheat and Prepare

Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan with a bit of olive oil and line the bottom with parchment paper. This ensures easy release and a perfectly golden crust.

Step – 2: Combine the Dry Ingredients

In a medium mixing bowl, whisk together 2 cups of all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Set this aside—these will give the cake its structure and lift.

Step – 3: Mix the Wet Ingredients

In a large bowl, whisk together 1 cup of extra virgin olive oil, 1 cup of granulated sugar, and 3 large eggs until smooth and slightly pale.

Add 1 cup of whole milk, 1 tablespoon of fresh citrus zest (lemon or orange), and 1 teaspoon of vanilla extract. Whisk everything until well combined. This mix will smell amazing—fruity, fragrant, and full of promise.

Step – 4: Combine Wet and Dry

Gradually add the dry ingredients to the wet, whisking until just combined. Be careful not to overmix—you want the batter to be smooth, but not overworked. This step is key to keeping the texture light and tender.

Step – 5: Bake

Pour the batter into the prepared cake pan. Smooth the top with a spatula and give it a gentle tap on the counter to release any air bubbles.

Bake in the preheated oven for 45–50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

Step – 6: Cool and Serve

Let the cake cool in the pan for 10 minutes, then run a knife around the edge and turn it out onto a wire rack. Cool completely before slicing, or enjoy slightly warm with a dusting of powdered sugar.

It’s that easy—and that delicious.

Substitutions

One of the beautiful things about this olive oil cake is how adaptable it is.

Whether you’re working with dietary needs or just what’s in your pantry, here are a few thoughtful substitutions:

• Flour – Swap all-purpose flour with a 1:1 gluten-free blend if needed. Almond flour can also be used for part of the flour (up to 1 cup) to add a nutty richness.
• Milk – Oat milk or almond milk are great dairy-free options. Just make sure they’re unsweetened and unflavored.
• Sugar – You can use coconut sugar or even honey, though keep in mind these will change the flavor slightly.
• Citrus zest – Try grapefruit or even lime for a unique twist.
• Olive oil – If you don’t have extra virgin olive oil, you can use a blend of neutral oil and a few tablespoons of EVOO to retain some of that signature flavor.

This is a forgiving cake—one that welcomes creativity without compromising texture or taste.

Best Side Dish of Olive Oil Cake

Pairing the olive oil cake with the right accompaniment can turn a simple dessert into a stunning course. Here are three standout sides:

• Mascarpone Cream with Honey – A cloud-like dollop of lightly sweetened mascarpone makes each bite of cake feel indulgent.
• Fresh Berries – A handful of raspberries or sliced strawberries adds brightness and contrast.
• Lemon-Rosemary Syrup – Drizzle over the top for a sophisticated, herbal finish that complements the olive oil beautifully.

Serving and Presentation Tips

A beautifully simple cake like this deserves an equally thoughtful presentation.

Olive oil cake isn’t overly fussy—so don’t overthink it. Let its golden crust and delicate crumb do the talking. A dusting of powdered sugar is classic and effortless. If you’re serving it for guests, add a few strips of citrus zest or a twist of lemon peel for a pop of color.

You can also serve slices on rustic ceramic plates for a farmhouse vibe or go minimalist with a clean white plate and a drizzle of citrus glaze. Want to take it a step further? A sprig of fresh thyme on the side or a smear of mascarpone on the plate adds an elegant touch without stealing the spotlight.

Serve it at room temperature—it allows the full flavor of the olive oil and citrus to bloom.

Tips and Tricks to Make This Recipe Better

Want to make this cake foolproof and even more memorable? Here’s how to take it from great to unforgettable.

• Use high-quality olive oil. This can’t be stressed enough. A good, fruity extra virgin olive oil enhances flavor and gives the cake its signature richness. If it’s good enough for dipping bread, it’s perfect for baking.
• Don’t skip the zest. The citrus zest is what makes the flavor come alive. Use a microplane to get only the fragrant outer layer—not the bitter white pith.
• Room temperature ingredients are key. Eggs and milk should be at room temp to blend seamlessly into the batter and prevent curdling.
• Don’t overmix. Once you combine wet and dry ingredients, mix until just incorporated. Overworking the batter can lead to a dense, tough cake.
• Let it cool completely. While it’s tempting to dig in right away, letting it cool ensures the crumb sets and flavors develop fully.

Common Mistakes to Avoid

Even though this recipe is forgiving, here are a few pitfalls to watch for.

• Using strong or bitter olive oil. Avoid bold oils meant for salads or dipping. Look for smooth, mellow oils with fruity or buttery notes.
• Underbaking or overbaking. Keep a close eye after the 45-minute mark. If the top is golden but the center is still soft, tent with foil and bake for another 5–10 minutes.
• Adding too much zest. While citrus zest adds a lovely note, too much can overpower the cake and make it taste soapy.
• Skipping the parchment paper. Olive oil helps with nonstick, but parchment guarantees a smooth release—and a pretty bottom crust.
• Serving too hot. This cake tastes best when cooled slightly or fully. Straight from the oven, the texture can be overly soft.

How to Store It

This olive oil cake keeps beautifully—another reason it’s a favorite.

Once fully cooled, wrap it tightly in plastic wrap or store in an airtight container. It will stay fresh at room temperature for up to 3 days. For longer storage, refrigerate for up to a week, but allow it to come to room temperature before serving for best texture and flavor.

Freezing tips: You can also freeze it. Wrap the whole cake or individual slices tightly in plastic wrap, then place in a freezer-safe bag or container. It will keep for up to 2 months. Thaw overnight in the fridge or at room temperature before serving.

FAQ

Can I make this cake dairy-free?
Yes. Substitute the whole milk with oat milk, almond milk, or any unsweetened plant-based milk.

What kind of olive oil should I use?
Use a fruity, smooth extra virgin olive oil. Avoid bitter or overly grassy oils.

Can I add herbs like rosemary?
Absolutely! Add ½ to 1 teaspoon of finely chopped rosemary or thyme to the batter for a unique twist.

Can I use gluten-free flour?
Yes. A 1:1 gluten-free flour blend will work well. Almond flour can also be used for a portion of the flour for added moisture and flavor.

Is this cake good for brunch?
It’s perfect for brunch! Serve it with coffee or tea, a side of berries, and you’re set.

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