When you think of classic cakes, butter might come to mind but once you taste a moist and fragrant olive oil cake, you’ll understand why this Mediterranean-inspired dessert is so beloved. With its golden crumb, citrusy aroma, and light, tender texture, this easy olive oil cake is perfect for brunches, dinner parties, or simply enjoying with a cup of tea.
Unlike heavy butter cakes, olive oil cake is naturally lighter, stays moist for days, and carries subtle fruity notes from the olive oil itself. Best of all, it’s simple to prepare with everyday pantry staples and a bottle of good-quality olive oil.
Table of Contents
Print Recipe
Olive Oil Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
- In a large bowl, whisk together olive oil, eggs, sugar, milk, lemon zest, orange zest (if using), and vanilla extract until smooth.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until just combined (do not overmix).
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely, then dust with powdered sugar before serving.
Notes
Why You’ll Love olive oil dessert recipe
- Moist & tender texture : thanks to olive oil instead of butter.
- Refined taste : a harmonious blend of citrus notes, vanilla, and subtle fruity undertones..
- Easy recipe : one bowl, no special equipment required.
- Stays fresh longer : olive oil keeps the cake soft for days.
- Versatile dessert : serve plain, dusted with powdered sugar, or with seasonal fruit.
If you loved our Low Lemon Olive Oil Cake, this recipe is its elegant, all-purpose cousin.
Ingredients You’ll Need
| Ingredient | Amount | Notes |
|---|---|---|
| Extra virgin olive oil | 1 cup | Use a mild, fruity oil for best flavor |
| Large eggs | 3 | Room temperature |
| Granulated sugar | 1 ½ cups | Sweetness + structure |
| Whole milk | 1 cup | Keeps crumb soft |
| All-purpose flour | 2 cups | Classic cake base |
| Baking powder | 1 tsp | For rise |
| Baking soda | ½ tsp | Ensures lightness |
| Salt | ½ tsp | Balances flavors |
| Lemon zest | From 2 lemons | Bright citrus notes |
| Orange zest | From 1 orange | Optional, adds depth |
| Vanilla extract | 2 tsp | Warm flavor |
| Powdered sugar | For dusting | Optional topping |
How to make homemade olive oil cake Step-by-Step
Step 1: Preheat & Prep
Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line with parchment.
Step 2: Mix Wet Ingredients
In a large bowl, whisk together olive oil, eggs, sugar, vanilla, and citrus zest until smooth.
Step 3: Combine Dry Ingredients
In a separate bowl, sift flour, baking powder, baking soda, and salt.
Step 4: Bring It Together
Add dry ingredients to the wet mixture in batches, alternating with milk. Mix gently until just combined.
Step 5: Bake
Pour batter into the pan. Bake for 50–55 minutes, or until golden and a toothpick comes out clean.
Step 6: Cool & Serve
Let cake cool for 10 minutes, then remove from pan. Dust with powdered sugar or garnish with berries before serving.
Tips for Success
- Choose the right olive oil: A mild, fruity olive oil works best; avoid strong, peppery oils.
- Don’t overmix: Stir until just combined for a light, tender crumb.
- Add extra citrus: Lemon or orange zest enhances the fruity flavor.
- Storage tip: Store covered at room temperature for 3 days or in the fridge up to 1 week.
Variations
- Almond Olive Oil Cake: Replace ½ cup flour with almond flour for nutty richness.
- Chocolate Olive Oil Cake: Add ½ cup cocoa powder and reduce flour slightly.
- Glazed Olive Oil Cake: Drizzle with a lemon glaze for added sweetness.
- Spiced Olive Oil Cake: Add cinnamon or cardamom for a cozy twist.
Serving Suggestions
This cake is as versatile as it is flavorful. Try it:
- With powdered sugar and fresh berries.
- Topped with whipped cream or Greek yogurt.
- Alongside espresso or tea for an afternoon snack.
- Paired with vanilla ice cream for dessert.
Nutrition Benefits (Per Slice, ~12 servings)
| Nutrient | Amount | Benefits |
|---|---|---|
| Calories | 320 | Balanced indulgence |
| Protein | 5 g | From eggs & milk |
| Fat | 16 g | Healthy fats from olive oil |
| Carbohydrates | 38 g | Energy source |
| Fiber | 1 g | From zest & flour |
| Vitamin C | 8% DV | From citrus zest |
| Calcium | 5% DV | Supports bone health |
FAQs – light olive oil cake
What type of olive oil should I use?
Go for a mild, fruity extra virgin olive oil. Strong oils can overpower the flavor.
Can I make it dairy-free?
Absolutely, replace milk with almond or oat milk for a dairy-free option
Can I freeze olive oil cake?
Yes, Wrap tightly and freeze up to 2 months. Thaw at room temperature.
Is olive oil cake healthier than butter cake?
Yes, it has less saturated fat and provides heart-healthy monounsaturated fats.
What makes olive oil cake so moist?
The oil keeps the crumb tender and prevents it from drying out.
Conclusion
This olive oil cake is proof that simple ingredients can create something extraordinary. Moist, tender, and kissed with citrus and vanilla, it’s a dessert that feels both comforting and sophisticated.
Whether you serve it for brunch, as a dinner party finale, or enjoy it with afternoon tea, this cake delivers flavor and elegance in every slice. Once you try it, you’ll see why olive oil cake has become a timeless favorite across kitchens worldwide.
For more Mediterranean-inspired bakes, explore our Low Lemon Olive Oil Cake or try our Orange Yogurt Cake.
Follow Kenz Recipes on Facebook for more delicious ideas, behind-the-scenes baking, and quick meal tips.