Olive Oil Cake: A Soft, Zesty, and Elegant Dessert
Soft crumb meets a crackly topping and bright citrus aroma in a simply stunning dessert.
Olive Oil Cake Recipe: Effortless Elegance
The olive oil cake stands out as an irresistibly soft, subtly peppery dessert, celebrated for its crackly sugar crust and moist, orange-scented interior. This Mediterranean treat brings sophistication to any table, blending wholesome simplicity with remarkable flavor complexity. Whether you’re searching for a show-stopping cake or a reliable everyday treat, olive oil cake is a brilliant choice for home bakers looking to break away from butter-laden classics and explore a new flavor profile.
Servings: 10–12 slices
Prep time: 15 minutes
Bake time: 40–45 minutes
Skill Level: Easy to Moderate
Why Olive Oil Cake?
- Supremely soft texture: Olive oil imparts a fluffy, moist crumb that stays tender for days.
- Crackly sugar crust: The distinctive sweet crust forms from a sugar coating in the pan and on top of the batter.
- Bright citrus flavor: Orange zest and juice provide aromatic depth and a gentle tang.
- Subtle peppery undertones: Extra-virgin olive oil brings complexity and richness not found in neutral oils or butter.
- Versatility: Easily adapt the recipe with different citrus (lemon, grapefruit, lime) or add spices and nuts for seasonal flair.
Ingredient List
| Ingredient | Amount | Purpose |
|---|---|---|
| Extra-virgin olive oil | 3/4 cup (plus more for greasing and drizzling) | Fat for moisture, flavor, and richness |
| Granulated sugar | 1 1/4 cups (divided) | Sweetness, crust formation, aeration |
| All-purpose flour | 1 1/4 cups | Structure and crumb |
| Fine yellow cornmeal | 1/4 cup | Subtle crunch, golden color |
| Baking powder | 1/2 tsp | Lift and lightness |
| Baking soda | 1/4 tsp | Extra rise |
| Kosher salt | 1/4 tsp | Flavor balance |
| Large eggs | 2 (room temperature) | Structure, lift, richness |
| Fresh orange zest | 2 tsp | Aromatic citrus notes |
| Whole milk | 1/2 cup (room temperature) | Adds moisture, soft crumb |
| Fresh orange juice | 1 Tbsp | Flavor, acidity |
| Powdered sugar | For dusting | Finishing touch |
Step-by-Step Directions
- Preheat and Prepare the Pan
Preheat your oven to 375°F (190°C). Grease a 9-inch round cake pan with extra-virgin olive oil. Line the bottom with parchment paper, then oil the parchment. Sprinkle 2 tablespoons of sugar around the pan, shaking to distribute and tapping excess out — this creates the iconic crackly crust. - Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, and salt until evenly combined. - Whip Eggs and Sugar
In the bowl of a stand mixer (or using a hand mixer), beat the eggs, orange zest, and 1 cup of sugar on medium-high speed until pale and fluffy—approximately 4 to 5 minutes. This process traps air for a lofty cake. - Add Wet Ingredients
Reduce mixer speed and slowly stream in 3/4 cup olive oil. Beat in the milk and orange juice until just combined. - Combine with Dry Mix
Gradually add the flour mixture to the wet base, mixing only until just combined. Scrape down bowl sides as needed to fully incorporate. - Prepare and Bake
Pour the batter into your prepared pan, smoothing the top with a spatula. Sprinkle the remaining 2 tablespoons of sugar evenly over the surface. - Bake & Cool
Bake for 40–45 minutes, until a toothpick or wooden pick inserted in the center comes out clean. Transfer the cake pan to a cooling rack and let cool for 20 minutes. Remove the cake from the pan and allow to cool completely before serving. - Finish & Serve
Dust the cooled cake with powdered sugar before serving. Optionally, drizzle each slice with a touch of extra olive oil for a boost of richness.
Expert Baking Tips
- Room Temperature Ingredients: Ensures an even and smooth batter, yielding the best texture.
- Parchment and sugar crust: Lining and sugaring the pan not only prevents sticking but forms a characteristic crackly crust.
- Do not overmix: Gently fold dry into wet ingredients to avoid a tough cake texture.
- Citrus swap: Try lemon zest and juice instead of orange for a vibrant twist.
- Variations: For extra interest, fold in chopped pistachios, a hint of ground cinnamon, or top with fresh berries before serving.
- Storage: This cake keeps well for several days at room temperature. Wrap tightly or keep in an airtight container.
Ingredient Spotlight: Olive Oil in Baking
Unlike butter, extra-virgin olive oil provides a uniquely fruity, grassy aroma and retains the cake’s moisture. It also allows the citrus zest and sugar to sing without overwhelming richness. Use a mild, high-quality olive oil for the best result—robust oils may add too much bitterness.
- Healthier alternative: Olive oil is naturally lower in saturated fats and contains heart-healthy monounsaturated fats.
- Flavor pairing: Pairs beautifully with citrus, nuts (such as pistachios or almonds), and even warming spices.
Cornmeal Adds Subtle Crunch
A spoonful of fine yellow cornmeal sets this cake apart, imparting a golden hue and slight crunch. Its gentle texture elevates the mouthfeel while making the cake more rustic and visually appealing.
Serving Suggestions
- Classic: A simple dusting of powdered sugar with a drizzle of extra-virgin olive oil enhances the cake’s flavors.
- Fruit garnish: Serve each slice with segmented oranges, fresh berries, or thinly sliced blood orange.
- Yogurt or mascarpone: A spoonful of whipped yogurt or mascarpone cream complements the cake’s moist crumb and citrus accent.
- Afternoon treat: Pair with tea or coffee for a delightful mid-day snack.
What others are reading
Variations and Adaptations
- Lemon Olive Oil Cake: Replace orange zest and juice with lemon for a tangier profile.
- Gluten-Free: Substitute an all-purpose gluten-free flour blend for the standard flour. Ensure cornmeal is certified gluten-free.
- Nutty Twist: Add 1/3 cup of chopped toasted pistachios or almonds.
- Spiced: Mix in 1/2 teaspoon ground cinnamon or cardamom for warmth.
Bake Like a Pro: Common Questions
Can I use a different oil instead of olive oil?
While possible, swapping olive oil for another vegetable oil will yield a less complex flavor and lose the characteristic richness. For authenticity and best taste, stick to extra-virgin olive oil.
Can I make this cake ahead of time?
Yes—olive oil cake improves as it rests, maintaining moisture for up to 3 days at room temperature, covered. Flavor deepens after a day, making it ideal for advance preparation.
Can I freeze olive oil cake?
To freeze, wrap slices individually in plastic and foil. Defrost at room temperature for several hours before serving. The sugar crust may soften upon thawing.
What pan can I use if I don’t have a 9-inch round?
A springform pan or an 8-inch square pan works, adjusting time by a few minutes as needed. Avoid loaf or bundt pans, which affect rise and texture.
Is cornmeal essential?
Cornmeal isn’t strictly required but adds unique texture and coloration. Substitute with semolina or fine polenta for a similar effect.
Nutrition and Dietary Notes
- Vegetarian-friendly: Contains no butter, making it suitable for vegetarians.
- No refined butter: Rich in olive oil and eggs for fat and moisture.
- High in healthy fats: Good quality olive oil contributes beneficial monounsaturated fats.
Expert Tips for Success
- Use fresh citrus: Fresh zest is essential for fragrance and punch; avoid bottled juices.
- Don’t overbake: Cake should be just set; overbaking dries out crumb and dulls flavor.
- Let cake cool completely: Needed for best texture and slicing.
- Garnish right before serving: To keep crust crispy, dust and drizzle just before bringing to the table.
Frequently Asked Questions (FAQs)
Q: Why does olive oil cake taste different from butter cakes?
A: Olive oil imparts fruity, peppery notes and delivers a more moist crumb than butter, allowing the cake’s citrus flavors to shine.
Q: Can I use whole wheat flour?
A: Yes, though expect a more rustic and dense texture. Substitute half or all of the all-purpose flour for whole wheat if desired.
Q: Can I add nuts or fruit?
A: Absolutely—fold in 1/3 cup of toasted nuts, or layer thinly sliced fruit (like pears or apples) on top before baking.
Q: What happens if I use regular olive oil?
A: Regular (not extra-virgin) olive oil produces a milder flavor and lighter color. For deeper taste, use extra-virgin as recommended.
Presentation & Decorating Ideas
- Dust with powdered sugar: For a classic finish.
- Top with candied citrus slices: Adds a visually striking and flavorful embellishment.
- Sprinkle pistachios or sliced almonds: For color, texture, and a nutty accent.
- Arrange fresh edible flowers: For a spring-inspired look.
Reader Tips & Reviews
- Easy to prepare: “I was surprised how quick and simple this cake was, and the flavor was outstanding!”
- Perfect for brunch: “Made it for a bridal brunch—everyone loved the crackly crust and zesty aroma.”
- Adaptable: “I swapped lime for orange and added cardamom—delicious variation!”
Olive Oil Cake vs. Lemon Olive Oil Cake
| Feature | Classic Olive Oil Cake | Lemon Olive Oil Cake |
|---|---|---|
| Main Citrus | Orange zest & juice | Lemon zest & juice |
| Flavor profile | Fruity, sweet, subtly peppery | Tangy, bright, refreshing |
| Sugar crust | Yes (crackly) | Often soft (may have buttercream) |
| Appearance | Golden, rustic, single layer | Layered, frosted, garnished |
Recipe Summary for Quick Reference
- Prep: 15 min
Bake: 40–45 min - Dish type: Single-layer cake
- Flavors: Olive oil, orange, light cornmeal crunch
- Finish: Powdered sugar, olive oil drizzle (optional)
Final Thoughts
Olive oil cake delivers effortless elegance for any occasion—simple enough for weekday snacking, yet impressive enough for celebrations. Its refined crumb, aromatic zest, and crisp crust ensure a memorable treat with minimal effort. Experiment with your favorite citrus or seasonal garnishes, and enjoy the versatility that makes olive oil cake an instant classic.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a44950730/olive-oil-cake-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a39328027/lemon-cake-recipe/
- https://www.youtube.com/watch?v=bQ4dpr9DYuI
- https://www.thepioneerwoman.com/food-cooking/a10112/beautiful-cakes/
- https://www.lanabird.com/2012/04/18/olive-oil-cakes-with-lemon-and-thyme/
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