This post may contain affiliate links. For more information, see our privacy policy.
This delicious, tender-crumbed Orange Olive Oil Cake can be thrown together in minutes with just one bowl and a whisk. The crisp, candy-like, fresh orange glaze adds fantastic flavor and a beautiful presentation!
If you've been following The Café for any length of time, you're most likely aware that I'm a huge fan of cakes that take minimal time and effort and yield fabulous results. Many of you have loved our wonderful French Grandmother's Lemon Yogurt Cake and the seriously delicious French Almond Cake. This Ridiculously Easy Orange Olive Oil Cake is similar to those recipes and will have you smitten with the first taste!
If you've never tried a cake made with olive oil, you're in for a real treat. Although olive oil cake is not a dessert that's traditionally common here in the US, it's a staple in other areas of the world, especially the regions with Mediterranean climates. You can find lots of recipes for olive oil cake from France, Italy, Spain, Portugal, Greece, Italy, Turkey and other olive growing areas of the world.
So easy!
This might just be the easiest cake you ever have the pleasure of meeting. How does it work? Just pull out one medium-size bowl (I love this super useful bowl) and a whisk. Combine the sugar and eggs in the bowl. Give them a good whisk, then add buttermilk, orange zest and juice, vanilla extract, baking powder and salt. Give all this a good stir, add the flour and whisk until the flour disappears. Now add the olive oil and whisk one more time until smooth and creamy. Transfer the batter to a pan, then into the oven it goes where the simple ingredients become magically fragrant.
See what I mean? Easy, ridiculously easy!
Ridiculously Easy
If you've been following the Café for a while, you know that Ridiculously Easy recipes are one of our trademarks. You can just skip this section if you'd like, as you've probably heard it all before. But we have lots of new readers every day, so this explanation is for their benefit.
We love Ridiculously Easy recipes here at The Café but only certain recipes fall into this category. In fact, there are guidelines a recipe must include to earn this prestigious moniker:
- A recipe that takes minimal effort and minimal hands-on time to put together. (Resting, rising, or chilling time is not taken into consideration.)
- It's also one that produces fabulous, super delicious results, ie, results that "appear" to have taken lots of time, talent, prowess and/or hard work.
- Ridiculously easy recipes have to work well on those busy days when time is short and expectations are high.
- And last, ridiculously easy recipes are perfect for entertaining, mostly because of the first two characteristics. They take the stress out of dinner parties and gatherings of families and/or friends and allow you more time to enjoy your guests.
- Bottom line? They are super simple, something anyone can do. (Shhhh! We'll keep that part our secret.) In other words, they make you look like a superstar with minimal effort on your part. 🙌
Check out our whole collection of Ridiculously Easy recipes here!
What kind of olive oil should I use for this orange olive oil cake?
I think All Recipes has a good rule of thumb for baking with olive oil: "Always use a good quality extra-virgin olive oil... If you don't like the flavor for dipping bread or drizzled on salads, you won't like it in your baked goods."
Personally, I have used Costco's Kirkland Signature Organic Extra Virgin Olive Oil for years and really like it. It was interesting to read recently that Samin Nosrat, the renowned chef and author of Salt, Fat, Acid, Heat agrees. In an article in the Huff Post, she says that it's "the best-tasting olive oil is sold right at Costco and is the best you can get for your money". New York Magazine also included the Kirkland EVOO in their article on The 20 Best Olive Oils Reviewed By Chefs 2020.
To sum it up, choose an olive oil that you really like the taste of!
Keep it simple or dress it up
You can serve this Orange Olive Oil Cake on its own, with a dollop of whipped cream or bring it to the table and give it a pretty shower of powdered sugar.
It is also delicious with a drizzle of our Raspberry Coulis (another of our Ridiculously Easy recipes!).
Truly delicious!
In addition to being ridiculously easy, this Orange Olive Oil Cake is super moist and just seems to get better over time. It's also amazingly tender, sweet but not too sweet, dense but light at the same time, buttery without butter and the crisp, candy-like coating "takes the cake"! It's a fabulous dessert you want to make asap!
Café Tips for making this Easy Orange Olive Oil Cake
- This recipe calls for the finely grated zest of one orange. You'll need a zester to grate the orange. A good zester is an indispensable kitchen tool that you'll use over and over. In addition to zesting citrus fruit, it can be used for hard cheeses, chocolate, ginger, even garlic! And if you burn the toast, a zester is the perfect way to hide the evidence (don't ask me how I know that). Most zesters look similar but they're not all the same quality. I really like this Microplane Zester.
- When you zest citrus, use a light touch. The color part is loaded with delicious flavor, but the white pith underneath is bitter. You just want the colored zest.
- I like to use a whisk to put together this Orange Olive Oil Cake. A whisk is superior to a spoon or spatula in mixing up cakes as it not only mixes, it also incorporates air for a lighter texture without overworking the batter. A good quality whisk will last a lifetime and is another essential kitchen tool that you'll use over and over.
- You'll need a 9-inch pan for this recipe with at least 2-inch tall sides. I love these OXO pans. I've had mine for years and they still look like new. A set of these pans would make a great gift for the baker on your list.
- You'll notice a lot of recipes say to line your cake pan with parchment paper. I used to think this wasn't necessary but have found over the years that parchment paper really does ensure that my cakes come out of the pan without sticking. I also learned about these pre-cut parchment paper rounds several years ago and haven't look back. They definitely add to the ease of baking and a pack will last forever (or you could share with a baking friend).
- The best way to determine if a cake is done is to check the internal temperature which should read between 204 and 210˚F. If that sounds complicated and high tech, it's not! With an instant thermometer, it takes the same amount of time to test your cakes as the old "toothpick test". And it's useful for so many other things. Instant thermometers are decently priced nowadays and will save your cakes, meats, from being over or under cooked.
Thought for the day:
Let us fix our eyes on Jesus,
the author and perfecter of our faith,
who for the joy set before him
endured the cross, scorning its shame,
and sat down at the right hand of the throne of God.
Consider him who endured such opposition
from sinful men, so that you will not
grow weary and lose heart.
Hebrews 12:2-3
What we're listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It's so helpful to other readers to hear other's results and ideas for variations.
Scroll Down for the Recipe - or Save It to Your Inbox
We'll email you the recipe so it's easy to save, print, or share.
Ridiculously Easy Orange Olive Oil Cake
Ingredients
For the cake:
- 1 cup sugar
- 3 large eggs
- ¾ cup buttermilk, I like whole milk buttermilk
- finely grated zest from one medium juicy orange
- ¼ cup fresh orange juice
- 1 teaspoon vanilla extract
- 1 tablespoon baking powder
- ½ teaspoon kosher salt, I use Morton's
- 2 cups all-purpose flour
- ¾ cup good-quality extra virgin olive oil
For the glaze:
- ½ cup powdered sugar
- ¼ cup fresh orange juice
Instructions
For the prep:
- Preheat the oven to 325˚F. Spray a 9-inch cake pan (with at least 2-inch tall sides) with baking spray. Line the pan with a circle of parchment paper. (you can also use a 9-inch springform pan).
For the cake:
- Combine the sugar and eggs in a medium-size bowl. Whisk well until light and fluffy (30-40 seconds).
- Add the buttermilk, orange zest, orange juice, vanilla extract, baking powder and salt and whisk until everything is well combined.
- Add the flour and whisk just until incorporated. It's okay at this point if there are still some lumps.
- Add the olive oil. At first, it will seem separated but then it will come together. Whisk until the olive oil is incorporated and the mixture is smooth (30-45 seconds).
- Transfer to oven and and bake for 35-45 minutes until medium golden brown and internal temperature is 204-210˚F or a toothpick comes out clean when inserted in the center of the cake. Cover the cake loosely if it seems to be getting too brown before it's done.
- Cool in the pan for 10 minutes then invert onto a cooling rack that has been set on top of a piece of foil.
For the glaze:
- While the cake is cooling in the pan, make the glaze by combining the powdered sugar and orange juice and in a small bowl. Stir until smooth.
- With a pastry brush, gently brush and pat the glaze all over the cake. Just keep going over the cake till the glaze is gone. Some of it will drip off, but most of it will soak in. Allow cake to cool. Sprinkle with powdered sugar if desired and serve.
Notes
Nutrition
Shop Our Café Loves
We’ve gathered our favorite kitchen tools, tableware, and entertaining treasures in one place, the Café Loves store. It’s a wonderful spot to find something special for yourself or the cooks and hosts you love!
Can you make this cake and glaze it the night before serving at a brunch? Would you keep it in the fridge overnight?
Hi Irina, Yes - this cake can be made a day ahead of time and will keep well at room temperature overnight. Hope this recipe turns out well for you!
I'm curious why the baking powder and salt are mixed with the wet ingredients and not with the flour, which seems to be more common.
Great question, Molly! You're right, that is the "normal" way, but I did a lot of testing and found out that, if you add the ingredients in the correct order, it's absolutely unnecessary/ Plus, it dirties another bowl!
I'm always looking for easier ways to do things, so you'll find that I am often unconventional, but only if I've tested the methods and found it successful. Thanks for asking!
Delicious and YES, "Ridiculously Easy" for sure! I was looking for a light dessert to serve after a very filling French Cassoulet. This cake hit the spot! My dinner guests loved it and asked for the recipe. The cake was super easy to make. The citrus flavor was refreshing and the cake was not overly sweet and it was very moist and tender. My market did not have full fat buttermilk. I used the 2% buttermilk and felt that it worked perfectly. I made another one this morning and it is now cooling. I had to slap my husbands hands to keep him from digging in before dinner. Thank you for a great recipe. I look forward to trying more of your recipes very soon.
Hi Pea, Thanks for the excellent review and kind comments! It's wonderful to hear how much you and your guests enjoyed this recipe. We appreciate you taking the time to let us know and would love to hear if you try more recipes from the Café!
I love your recipes! Can this cake be made one day ahead?
Thanks!
Thanks, Emily! Yes, that will work. If you want to sprinkle it with powered sugar I would do that right before you serve it.
Perfectly delicious flavor!
Excellent recipe as all your recipes are turning out to be.
Thanks for your efforts.
Wonderful! Thanks for the kind review, M!
I’m all out of olive oil. Will the recipe still work with regular oil?
Yes, it will, Ace!
Yes, regular oil will work, Ace. The flavor profile will be a little different but still delicious!
WOW! It IS ridiculously easy and oh-so-delicious! I have made it twice this week. The first time, it was so good that we turned down the dessert menu at an excellent restaurant. The chef came out and asked us why. When we explained, he offered a free dessert on him if I would bring him a piece of your cake. We brought it back that night and gave him 3 pieces to share with staff.
I made the second one today since we finished off the first one yesterday. I normally don't review recipes, but this one is stellar and so easy! Thank you!
That's awesome! Thank you for the review, Maura!
Made this for a holiday get together of around 20 adults. It was a hit! Very easy to make (though with the zesting, squeezing the juice, measuring, etc. it did take me a bit longer). And, it sounds and tastes fancy! I'll be making it again for the family next week, and am thinking of adding cardamom. Chris - do you think I should add it to the batter and the glaze, or just one? And how much?
Hi Shivani, cardamom would be wonderful. I would add it to the batter.
made this recipe exactly as written and it came out moist and delicious!
Wonderful! Thank you, Jennifer!
I've baked this cake several times and it always gets rave reviews. If I want to bake ahead and freeze the cake, you advise that the cake can be frozen, then thawed before serving, and you recommend waiting to glaze it until after it thaws. The glaze does not absorb as well as when it has cooled slightly after coming out of the oven. Would reheating the cake for 5 minutes after it has completely thawed work? Thank you.
Hi Bernadette, yes that will work!
Thank you so much for this recipe! Made it last night and came out perfectly delicious!
I had no buttermilk so i googled what to use, and used sour cream diluted in water instead!
Thanks, Patricia!
Looks delicious! I was hoping to make it tonight but just realized I only have a quarter teaspoon of vanilla. Will the cake be okay without it?
Just use the quarter teaspoon and add a little extra orange zest!
Do you think that the other kids will like this cake?
I have orange infused olive oil at home. Can I use this instead of regular olive oil? Will it make it too Orangey?
Hi Pallavi, we haven't tested this, but I think it would be delicious!
Two questions: I’m making for family but one is lactose I intolerant Also no almonds . Can I use soy milk? And ca
how to make it buttermilk like?
Also to prep this a few days ahead , how best to store it?
Hi Bonnie, I know this recipe works well with GF flour but I haven't tried it with soy milk so I can't say for sure. If you make this cake in advance, I would freeze it and thaw the day you want to enjoy it.
I made this using blood oranges as I had them at hand. I made a double recipe and got 1/4 cup of juice per orange. My cake was perfectly baked at 45 minutes, and the result is delightful: a tender and fluffy crumb and a subtle orange flavour that really needs no adornment.
Awesome! Thanks for the review, Katy!
The cake didn't cook at 325F, it was raw inside, despite having an internal temperature of 204F. It probably should be baked at 350F. Also maybe not enough leavening agent - might need to add baking soda to counteract the buttermilk. The edges, which were the only parts that were cooked, were delicious.
Hi Jo, I'm sorry you had trouble with this cake - it's difficult to say what went wrong without having been there in the kitchen with you. So many have had great results and have loved this cake. Again, sorry this didn't work out for you, I hate wasting good ingredients.
That was the internal temperature of the cake - I too was confused 🙂
Excellent recipe!!! My cake turned out gorgeous and what a lovely texture and glaze. 5-star!! 👏🏼👏🏼👏🏼
Awesome! Thanks for the review, Wendy!
Hello, I am doing this lovely cake for a special brunch tomorrow. Using 8 " sq pan. What kind of salt do you use?
Hi Den, I always use Morton kosher salt.
This sounds wonderful! I was thinking of putting very thin orange slices and the glaze on the bottom of the pan, then baking as directed. When cool, turn it over for an upside down cake. I think that would be so pretty. But I am afraid the glaze will burn. Do you think it will? Thank you!
Hi Linda, I would have to do some testing before I could advise you on this. You could do something like this with oranges: https://thecafesucrefarine.com/upside-down-plum-cake/
Hi there Do I keep cake at room temperature for a day or refrigerate covered? Thanks
Hi Bonnie, it's fine covered at room temp. Enjoy!
Just putting it in the oven now. Is it really 204-210F? That's a very slow oven!
Hi Tata, not sure where you saw that temperature. The recipe says 325F.
You know when you don't feel good and you just want something sweet and easy to bake to nurture yourself? Well this is it! Light so easy to put together I don't have to feel like I'm on the Food Network I felt guilty it was so easy LOL. Fabulous texture a beautiful bake I made cupcakes and I use lemon zest! And when I feel better tomorrow I'm going to make an almond flavored version. Problem is what am I going to do with all those other olive oil cake recipes I have?? LOL
Ha! So happy to hear that, Andrea! Thank you for your review.
LOVE this cake and so easy! I've made it three times. I plan to make it GF, and wondering if I need to modify the two cups since I'll be using GF flour.
So glad to hear that, Jackie! You can use gf flour in this recipe without any other modifications.
Hi Chris,
I stumbled upon your orange olive oil cake recipe, and it looks so scrumptious! From my understanding, the general principle of baking is to mix the wet ingredients and dry ingredients separately before combining them together. Is there a reason for adding the olive oil at the end (as opposed to the beginning) of the mixing stage in this particular recipe? Thank you for taking the time to answer my question.
Hi Annim, good question! This recipe was adapted from my French Grandmother's Lemon Yogurt Cake, made for years by French grandmothers. That was the order of the original recipe so I just go with, figuring French grandmothers know what they're doing 😂
Regarding conventional principles of baking, you will find that I am a bit of a rebel. I love taking the time to experiemtn with different techniques, in order to see if I can make certain recipes eaisier, without sacrificing quality and flavor. Sometimes I end up wasting ingredients but often I discover great shortcuts that elimimate some of the complications of baking (and cooking).
Hope you enjoy the cake!
What a delightful cake! I made it as instructed. It took me a few minutes longer to bake and my cake did dome, but since the cake would be inverted, I simply leveled the cake to solve the issue. I was concerned about the glaze, because it was more liquid than I was expecting, but it soaked into the cake nicely and wasn’t soggy. I would actually call it more of a thin syrup, rather than glaze (unless I did it wrong haha). If it is possible to include a picture or description of the glaze, that would be helpful! I loved that it wasn’t an overpowering flavor. It was so delicate and looked beautiful and elegant with the simple powdered sugar dusting. I brought to an event/shared with a neighbor and received compliments! I will be keeping this recipe on hand!
Hi Ginger, so happy you enjoy it!
Regarding the glaze, it is a thin glaze. I think there is a discrepancy in the use of the word "glaze". Some people call a thick icing a "glaze". I think of a glaze as a thin, shiny covering. So the way you made it is just perfect.
Can you freeze this cake?
Yes!
Have you tried substituting the buttermilk with non-dairy alternative? I am diary free.
Thanks!
Mary
I have not tried a non-dairy alternative, Mary. Maybe other readers can chime in.
I made this for my mother in law's birthday yesterday! It was very delicious, kind of like a moist, citrusy pound cake. I made it with the mentioned raspberry coulis, and that really made it a showstopper! I think it would have been a little plain without it. I only had low fat buttermilk, but it worked out. 🙂 Mine did come out less brown than pictured, but was done with a clean inserted fork, so I stopped it there to prevent any overly dryness. It also had a rounded top, but I just squished it down a bit after inverting and it looked beautiful. Definitely a little browner on the bottom half, as well. I made a rim of whipped cream flowers and sprinkled on powdered sugar. I served the raspberry coulis on the side, and everyone was asking for extra of that, so I'm happy that it made so much! I mess up desserts easily, but this recipe was just SO easy to follow and easy to make. I am so happy! Thank you so much!
Thank you for your review, Michelle! I'm so glad you enjoyed this recipe!
can I add cranberry?
Way too much oil
Thank you for sharing your opinion, Dale.
Hi! Loved the taste of the cake but for some reason my cake had a big dense dome at the top and looks undercooked/dense/gluey.
It doesn’t taste undercooked but I would really appreciate if someone can tell me what I did wrong?
Hi Shaneela, I'm not sure why that happened. It's hard to say without having been right there in the kitchen with you. You do invert the cake though so the bottom becomes the top. The dome shouldn't really show but you could trim it a bit if you want the cake to sit nice and flat.
My partner said this was the best cake he has EVER had and he is not a dessert person. I made one slight change to the recipe - I used a quarter cup infused orange oil and half cup olive oil. I'm looking forward to trying a few more of your recipes. Thank you Chris!
I love that, Louise! Thanks for sharing your results!
Is it 1 tablespoon or 1 teaspoon of baking powder. Please clarify. Thanks !!
Tablespoon.
Delicious!!! I made this for Mother’s Day dessert yesterday. The flavor is wonderful and the cake is so moist!
I'm so glad, Kim! Thanks for letting us know!
If i use this in a loaf pan, do I need to change any amounts of ingredients? Or just change the temp/time? What do you recommend?
Hi Falynn, the only thing that would change would be the baking time. It will take longer as a loaf pan is deeper. I can't give an exact time as I haven't test this recipe in a loaf pan.
Could this work by doubling the recipe and making it a layer cake?
Hi Laura, I have not tried it as a layer cake, but I think it should work. Let us know if you try it!
Perfection! Even though my cake was higher and paler (my oven?), it turned out wonderful. The only thing I did differently was invert it onto a serving plate before glazing. I couldn't figure out how to make the rack work. This is my first foray into your site, but I am looking forward to other recipes. Thank you!
Thanks for sharing your results, Marilyn!
This cake sounds just perfect. Cant’t wait to try this out. One question, by vanilla extract, do you mean liquid or vanilla sugar powder?
Hi Saija, it's the liquid. Hope you enjoy the cake!
Thank you! My cake is in the oven and it was so easy to make following your guidance. If I serve it not until tomorrow, should I store it in the fridge or in the room temprature?
Hi Saija, it can easily be stored at room temperature overnight. Hope you enjoy it!
Great cake as always the recipe was spot on. Followed exactly, we ate it plain but can definitely see adding some whipped cream or a drizzle of chocolate. Will also be a perfect “breakfast dessert”. Love the recipes on this blog they have never failed me.
Thank you for the review, Jean! 💕
I forgot to mention that I used king Author gluten free flour and it was perfect. Would never know it was gluten free!
Yay!
This is hands down. THE BEST cake I have ever made or eaten! I used 1/2 the glaze and added candied Orange slices to the top for decoration. Was delicious.
By the way... every recipe I make from you turns out perfect!
Thank you!
Mary
Thank you, Mary, I really appreciate your kind words and your review. That's so good to know that this turned out well with GF flour!
Ridiculously easy and ridiculously delicious! In my oven the cake rose beautifully into a dome but also cracked from the top. The taste and texture both were terrific! This is my forever recipe for orange olive oil cake.
Also, this was my first recipe from this blog. I am gonna come back to try other recipes soon!
Yay! I'm so glad, Anu. Thanks for letting us know 🙂
I just made this cake following your directions, using my thermapen for temperature control. Oh my goodness. the cake turned out perfectly. I made your lemon yogurt cake and it wasn't done completely because I used the toothpick method. This is the way to go. Why don't all recipes use a temperature reading. That is just amazing and the cake is wonderful. I am so pleased!
Delicious cake! I cut the sugar to 3/4 cup (trying to reduce sugar consumption in the house) and didn't make the glaze - it was still amazing! thank you for a great recipe!
Thanks for sharing your review, Michelle! So happy you enjoyed it!
Can you make this ahead?
Thanks
This can be made a day ahead and stored at room temperature or it can also be frozen and thawed before serving. If you freeze it, I would wait to glaze it until after it thaws.
How do you make buttermilk with regular milk and vinegar? Want to make orange olive oil cake, but no buttermilk. Help? Also, can you recommend an instant read thermometer?
To make buttermilk for this recipe, simply add a scant tablespoon of white vinegar to a measuring cup, then fill it to the ¾ cup mark with milk. Stir and wait 5 minutes. It will thicken a bit and be ready to go!
Thank you for this great recipe. I had just bought a big bag of very juicy oranges, buttermilk to finish and a new bottle of EVOO. It was perfect. It’s so moist & delicious.
Louise from Calgary, Alberta
Awesome, such perfect timing! Thanks for sharing your results, Louise!
Chris, how much vanilla do you use? I don’t see that listed in the recipe. I’m assuming 1 tsp? Thanks! Looking forward to making this afternoon.
Hi Karen, yes it is 1 teaspoon and I've amended the recipe to reflect that. Hope you enjoy it! Thanks for taking the time to ask that question! 💕
Hi Chris,
If I use 3 mini Spring form pans....does this change the baking time?
Thanks,
Terry
Hi Terry, the baking time will be shorter with the smaller cakes. I can't say exactly since I haven't tested the recipe with smaller pans but I would start checking after 20-25 minutes.
Thank you! Terry
Another great recipe to use with my Galilee Green olive oil straight from Israel! Best olive oil ever!
Oh, that sounds wonderful! Lucky you! 💕