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.
- 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 salt
- 2 cups all-purpose flour
- ¾ cup good-quality extra virgin olive oil
- ½ cup powdered sugar
- ¼ cup fresh orange juice
-
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).
-
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.
-
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.
See Café Tips above in the post for more detailed instructions and tips.
Adapted from The Wednesday Chef who adapted it from The London Cookbook.
Ginger says
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!
Chris Scheuer says
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.
Jill Phillips says
Can you freeze this cake?
Lindsay @ The Café Sucre Farine says
Yes!
Mary Neville says
Have you tried substituting the buttermilk with non-dairy alternative? I am diary free.
Thanks!
Mary
Chris Scheuer says
I have not tried a non-dairy alternative, Mary. Maybe other readers can chime in.
Michelle Davis says
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!
Chris Scheuer says
Thank you for your review, Michelle! I'm so glad you enjoyed this recipe!
maria says
can I add cranberry?
DaleFleck says
Way too much oil
Chris Scheuer says
Thank you for sharing your opinion, Dale.
Shaneela C says
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?
Chris Scheuer says
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.
Louise Camilleri says
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!
Chris Scheuer says
I love that, Louise! Thanks for sharing your results!
Chandrika says
Is it 1 tablespoon or 1 teaspoon of baking powder. Please clarify. Thanks !!
Chris Scheuer says
Tablespoon.
Kim says
Delicious!!! I made this for Mother’s Day dessert yesterday. The flavor is wonderful and the cake is so moist!
Chris Scheuer says
I'm so glad, Kim! Thanks for letting us know!
Falynn D says
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?
Chris Scheuer says
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.
Laura says
Could this work by doubling the recipe and making it a layer cake?
Chris Scheuer says
Hi Laura, I have not tried it as a layer cake, but I think it should work. Let us know if you try it!
Marilyn Stevens says
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!
Chris Scheuer says
Thanks for sharing your results, Marilyn!
Saija from Finland says
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?
Chris Scheuer says
Hi Saija, it's the liquid. Hope you enjoy the cake!
Saija says
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?
Chris Scheuer says
Hi Saija, it can easily be stored at room temperature overnight. Hope you enjoy it!
Jean says
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.
Chris Scheuer says
Thank you for the review, Jean! 💕
Mary says
I forgot to mention that I used king Author gluten free flour and it was perfect. Would never know it was gluten free!
Chris Scheuer says
Yay!
Mary says
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
Chris Scheuer says
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!
Anu says
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!
Chris Scheuer says
Yay! I'm so glad, Anu. Thanks for letting us know 🙂
Karo says
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!
Michelle R. from Newton, MA says
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!
Chris Scheuer says
Thanks for sharing your review, Michelle! So happy you enjoyed it!
Ronda says
Can you make this ahead?
Thanks
Chris Scheuer says
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.
Yooper Girl says
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?
Chris Scheuer says
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!
Louise Bourgeois says
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
Chris Scheuer says
Awesome, such perfect timing! Thanks for sharing your results, Louise!
Karen Nelson says
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.
Chris Scheuer says
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! 💕
Terry Bailey says
Hi Chris,
If I use 3 mini Spring form pans....does this change the baking time?
Thanks,
Terry
Chris Scheuer says
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.
Terry Bailey says
Thank you! Terry
Jo Anne T. says
Another great recipe to use with my Galilee Green olive oil straight from Israel! Best olive oil ever!
Chris Scheuer says
Oh, that sounds wonderful! Lucky you! 💕