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Super Moist Orange Olive Oil Cake

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This orange olive oil cake recipe is my favorite of this baking season. Thanks to the olive oil and buttermilk content you’ll get a super moist and tender cake. It’s got a tight yet fluffy crumb and a crispy sugar layer on the outside. The olive oil gives an incredible fruity flavor to the cake, which combined with the orange, takes this cake to the next level. I drizzled this cake with an orange glaze and garnished it with supremed orange wedges. 

My favorite recipes to develop are cakes. I always search for the best recipes for fluffy, moist crumbs, rich yet delicate flavors, and crispy crusts. If you’re into loaf cakes, bundt cakes, or coffee cakes, you should try my lemon poppy seed loaf cake, and this moist orange bundt cake. Also, don’t miss out on this simple vanilla oil cake recipe!

How do I make a super moist orange olive oil cake?

Follow these steps to make this recipe:

  1. Mix the milk with the citrus juices to make your buttermilk.
  2. Flavor the sugar with the orange zest.
  3. Beat the eggs together with the sugar.
  4. Mix in half of the sifted dry ingredients.
  5. Add the buttermilk and combine.
  6. Mix in the rest of the dry ingredients.
  7. Pour the batter into the pan and cover with sugar.
  8. Bake and unmold.
  9. Prepare the glaze with the icing sugar and orange juice.
  10. Serve with glaze and fresh orange wedges.

How does olive oil taste in cakes?

Olive oil in cakes has a unique and pleasant flavor. It gives a subtle fruity taste to your batter without being overpowering. It also helps keep the cake moist for days. If you’ve never tried cakes made with olive oil, you’re in for a treat. Since olive oil is the star of this cake, make sure you’re using high-quality extra virgin olive oil. 

What olive oil should I use for this cake?

Extra virgin olive oil is the best choice for baking because it preserves the essential flavor of the olive. Nevertheless, try to choose one that’s not super strong to avoid overpowering the orange flavor. We’ll be using a lot of olive oil. You don’t need to get the fanciest or most expensive oil since it doesn’t make such a big difference.

What can I top the orange olive oil cake with?

  • Orange glaze and supremed orange wedges: that’s how I made it, trying to keep it simple!
  • Icing sugar dust: This is a great way to serve it with tea or coffee.
  • Fresh or compote berries: They go very well with this cake, whether fresh or in a warm compote with their sauce.
  • Whipped cream: Makes the cake look more like a dessert.

Orange olive oil cake conservation

Store this cake at room temperature, covered with plastic, for up to a week. However, I recommend consuming within 3 days to ensure freshness.

Baker’s tips

Room temperature ingredients 

It’s a good idea to have the buttermilk and eggs at room temperature before folding the cake. That will ensure the batter is homogenous and the cake is smooth and pleasant when eating.

Flavor the sugar

Rubbing the sugar and orange zest together will help extract all the flavor of the orange into the sugar. By doing this, the orange zest releases its essential oils, which makes the cake much more fragrant.

Beat the eggs well

One of the mistakes when mixing this cake is to mix the eggs only until they come together. Although you only need a hand whisk, I recommend whisking vigorously for a minute to create light and foamy eggs. It will help create a light and spongy cake. 

Successful  unmolding

To help the cake come out easily and without sticking, unmold it ten minutes after coming out of the oven. Otherwise, the steam released by the cake will cause the base to stick to the bottom of the pan as time goes by. You can also run a knife along the edges to help it release from the pan. 

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Super Moist Orange Olive Oil Cake

This cake is exceptionally moist. It's fluffy and velvety inside, with a crispy and sugary top. The fruity aroma given by the olive oil is the perfect pair for the delicate orange flavor. This cake is a must for this baking season!
Prep Time20 minutes mins
Cook Time45 minutes mins
Cooling time2 hours hrs
Total Time3 hours hrs 5 minutes mins
Course: Dessert
Keyword: citrus cake, moist, olive oil, orange cake, velvety
Servings: 10 slices
Author: Lucia Paula Acevedo

Equipment

  • 9-inch cake pan

Ingredients

Cake

  • 160 ml Milk
  • 60 ml Orange juice one medium orange
  • 15 ml Lemon juice (1 tbsp)
  • 250 g Granulated sugar
  • Zest of 1 and ½ Medium orange
  • 3 eggs
  • 150 ml Extra virgin olive oil
  • 230 g All purpose flour
  • 2 tsp Baking powder
  • 30 g Granulated sugar for garnish

Garnish

  • 150 g Icing sugar
  • 20 ml Orange juice (1½ tbsp)
  • Wedges of 1 orange
Metric – US Customary

Instructions

  • Preheat the oven to 350°F (180°C). Butter and flour a 9-inch cake pan.
  • Make the buttermilk, mixing the milk with orange juice and lemon juice. Set aside.
  • In a bowl, rub the sugar with the orange zest with your hands until you get a moist and fragrant sugar.
  • Add the eggs and beat with the sugar with a hand whisk. Beat vigorously for a minute until the eggs are light and foamy.
  • Add the olive oil and continue mixing until combined.
  • Sift the flour with the baking powder and mix half into the batter.
  • Add the buttermilk and continue mixing.
  • Finally, add the rest of the dry ingredients and mix until combined. Finish mixing with a spatula to reach the edges and bottom of the bowl.
  • Pour the batter onto the buttered pan and cover the entire surface with sugar before baking.
  • Bake in a preheated oven at 350°F (180°C) for 45 to 50 minutes. The cake will be ready when poking with a knife, it comes out clean. Wait 10 minutes and unmold. Wait for it to cool before serving.
  • For the glaze, beat the icing sugar with the orange juice with a handheld or stand mixer with a paddle attachment until pale and smooth.
  • Drizzle each slice with glaze and supremed peeled orange wedges. You can also cover the whole cake with the orange glaze.

Video

@luciapaularecipes Orange Olive oil cake🍊🫒 find the recipe at luciapaula.com #recipes #baking #cakes ♬ Chopin Nocturne No. 2 Piano Mono – moshimo sound design

Posted In: Cakes, Dessert, Italian, Spanish · Tagged: citrus cake, glaze, lemons, olive oil, oragnge glaze, oranges

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Comments

  1. Kate says

    October 11, 2023 at 2:10 am

    5 stars
    This is hands down THE best citrus cake recipe I have ever cooked! And I have tried every Mary Berry, Nigella, Jamie etc. going, many of which are lovely but the softness, crumb and depth of flavour of this one makes it my new winner. It got better the next day and the crunchy sugar top stayed crunchy. I didn’t have an orange but I had orange juice and used lemon zest and I didn’t bother with icing for no particular reason. The olive oil flavour is subtle but there. I plan to use it in a mixed berry triffle as it is not as collapsible as a sponge but not as dense as a butter cake and the wonderful sharp citrus from rubbing the zest through the sugar will not be lost. So pleased to have found this so thanks for sharing it! ❤️

    Reply
    • Lucia Paula Acevedo says

      October 24, 2023 at 6:05 pm

      Oh Kate! How wonderful! I’m glad you enjoyed the cake as much as I do! Yes, your description is exactly the way I feel about this cake. Let me know how it worked in the berry triffle! 😀

      Reply
  2. Nancy says

    December 6, 2023 at 8:50 pm

    Just a quick question. What does 230g of flour equal in cups? thank you

    Reply
    • Lucia Paula Acevedo says

      December 7, 2023 at 3:25 am

      Hi, Nancy! It would be 1 3/4 cups flour. Check the recipe, I just added the US customary measurements if you want to see the rest of the ingredients!

      Reply
      • Nancy says

        December 8, 2023 at 12:38 am

        Thank you! Will let you know how it turns out. 🙂

        Reply
  3. cassandra Neil says

    May 9, 2024 at 12:13 am

    5 stars
    hi can I use Stevie or monk sugar in this cake thankyou

    Reply
    • Lucia Paula Acevedo says

      May 12, 2024 at 8:16 pm

      Hi Cassandra, sugar gives structure and helps keep the cake moist. I don’t recommend using stevia or monk fruit for this cake, but if you must, make a small test first. Also cover your cake while still warm to help keep the moisture. Hope it helps!

      Reply

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Hola and welcome! I'm Lucía Paula, an argentine pastry chef living in Vancouver, Canada. I love everything about baking and I'm here to share all my recipes and tricks with you.

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Hola and welcome!

I'm Lucía Paula, an Argentine pastry chef living in Vancouver, Canada. I love everything about baking and I'm here to share all my recipes and tricks with you.

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