This easy olive oil cake recipe delivers a moist, tender crumb with a delicate citrus aroma and rich olive oil flavor. Simple ingredients and minimal prep make it perfect for both beginners and seasoned bakers.
If you’re looking for a dessert that’s both elegant and effortless, this easy olive oil cake recipe is about to become your new favorite. With its golden crust, soft crumb, and subtle fruity notes from high-quality olive oil, this cake strikes the perfect balance between simplicity and sophistication. Whether you’re baking for a dinner party, a quiet afternoon treat, or just because you deserve something delicious, this cake delivers every time.
What makes this olive oil cake so special isn’t just its rich flavor—it’s how forgiving and flexible the recipe is. You don’t need a stand mixer, fancy pans, or hours of prep. Just a bowl, a whisk, and a few basic ingredients. The result? A cake that’s moist, tender, and deeply satisfying. Plus, it’s naturally dairy-free (if you skip the optional yogurt), making it a great option for those with dietary restrictions. And let’s be honest—there’s something deeply comforting about the aroma of citrus and olive oil filling your kitchen as it bakes.
Key Takeaways
- Simple Ingredients: This olive oil cake uses pantry staples like flour, sugar, eggs, and olive oil—no fancy tools or hard-to-find items needed.
- Moist & Tender Texture: Olive oil keeps the cake incredibly moist, even days after baking, thanks to its high fat content and emulsifying properties.
- Versatile Flavor Base: Add lemon zest, orange zest, or vanilla to customize the flavor while keeping the base recipe the same.
- No Mixer Required: Mix by hand in one bowl—ideal for quick cleanup and stress-free baking.
- Perfect for Any Time: Serve as a dessert, afternoon treat, or brunch centerpiece—great with coffee, tea, or a dollop of whipped cream.
- Long Shelf Life: Stays fresh for up to 5 days at room temperature and can be frozen for up to 3 months.
- Gluten-Free & Dairy-Free Friendly: Easily adapted with gluten-free flour and plant-based milk for dietary needs.
📑 Table of Contents
Why Olive Oil Cake?
Olive oil cake isn’t just a trend—it’s a timeless dessert with roots in Mediterranean cuisine. Unlike butter-based cakes, olive oil cakes rely on the natural richness of extra virgin olive oil to create a moist, dense, and flavorful crumb. The oil’s fruity, slightly peppery notes pair beautifully with citrus, making lemon or orange zest a classic addition. But don’t let the simplicity fool you—this cake is anything but plain.
One of the biggest advantages of using olive oil is its ability to keep cakes moist for days. While butter-based cakes can dry out quickly, olive oil’s liquid fat content helps retain moisture, ensuring your cake stays soft and tender. This makes it ideal for make-ahead baking or gifting. Plus, olive oil adds a subtle depth of flavor that butter simply can’t match. It’s rich without being heavy, and it complements both sweet and savory pairings.
The Secret to a Perfect Crumb
The key to a tender crumb lies in how you mix the batter. Overmixing can develop gluten, leading to a tough texture. That’s why this recipe calls for gentle folding—just enough to combine the ingredients without overworking the flour. Using room-temperature eggs and oil also helps create a smooth, even batter that bakes up beautifully.
Another secret? Using a high-quality extra virgin olive oil. While you don’t need the most expensive bottle, avoid using strongly flavored or overly robust oils unless you enjoy a bold, peppery kick. A mild, fruity olive oil works best for a balanced flavor. If you’re unsure, look for labels that say “mild” or “delicate” on the bottle.
Ingredients You’ll Need
This olive oil cake recipe uses simple, accessible ingredients you likely already have in your kitchen. No specialty flours, exotic extracts, or hard-to-find items—just real, wholesome components that come together to create something truly special.
You’ll need:
- 1 ½ cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar
- 3 large eggs, at room temperature
- ¾ cup (180ml) extra virgin olive oil
- ½ cup (120ml) milk (dairy or plant-based)
- Zest of 1 lemon (or orange)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract (optional)
Optional add-ins include ¼ cup of plain yogurt for extra moisture, a splash of citrus juice, or a handful of chopped nuts or dried fruit. But even without extras, this cake stands strong on its own.
Choosing the Right Olive Oil
Not all olive oils are created equal—especially when it comes to baking. For this cake, a mild to medium extra virgin olive oil is ideal. Avoid using strong, peppery oils unless you want a bold flavor. A good rule of thumb: if you wouldn’t drizzle it over a salad, it might be too intense for cake.
Some great options include Spanish Arbequina, Italian Frantoio, or Californian Mission varieties. These offer fruity, buttery notes without overwhelming the other flavors. If you only have a robust oil on hand, you can blend it with a neutral oil like canola or grapeseed to mellow it out.
Step-by-Step Instructions
This olive oil cake comes together in just 10 minutes of prep and bakes in under an hour. No mixer, no multiple bowls—just one bowl and a whisk. Here’s how to make it:
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with a little olive oil or butter, then line the bottom with parchment paper for easy removal. This simple step ensures your cake won’t stick and will slide out perfectly.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This ensures even distribution of leavening agents and prevents clumps in your final cake.
Step 3: Combine the Wet Ingredients
In a separate small bowl or liquid measuring cup, whisk together the eggs, olive oil, milk, citrus zest, and vanilla (if using). Whisk until smooth and slightly frothy.
Step 4: Combine Wet and Dry
Pour the wet ingredients into the dry ingredients. Using a spatula or wooden spoon, gently fold everything together until just combined. Don’t overmix—a few small lumps are totally fine. Overmixing leads to a dense cake, so stop as soon as the flour disappears.
Step 5: Bake
Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The cake should be golden brown and spring back when lightly pressed.
Step 6: Cool and Serve
Let the cake cool in the pan for 10 minutes, then run a knife around the edge and invert it onto a wire rack. Peel off the parchment and let it cool completely. Serve as-is, or dust with powdered sugar, drizzle with a citrus glaze, or top with fresh berries and whipped cream.
Tips for Success
Even the simplest recipes benefit from a few pro tips. Here’s how to ensure your olive oil cake turns out perfectly every time.
Use Room-Temperature Ingredients
Cold eggs can cause the olive oil to solidify slightly, leading to a lumpy batter. Let your eggs and milk sit out for 30 minutes before baking, or warm them briefly in a bowl of warm water.
Don’t Skip the Zest
Citrus zest adds a bright, aromatic flavor that balances the richness of the olive oil. Be sure to zest only the colored part of the peel—the white pith is bitter. A microplane grater works best for fine, fluffy zest.
Bake in the Center of the Oven
This ensures even baking and prevents the edges from browning too quickly. If your oven runs hot, consider lowering the temperature by 25°F and baking a few minutes longer.
Test for Doneness Early
Start checking the cake at the 30-minute mark. Every oven is different, and overbaking can dry out even the most moist cake.
Flavor Variations
One of the best things about this olive oil cake is how easily it adapts to different flavors. Here are a few delicious variations to try:
Lemon Olive Oil Cake
Add the juice of ½ lemon to the batter and increase the zest to 2 teaspoons. For a glaze, mix 1 cup powdered sugar with 2–3 tablespoons lemon juice and drizzle over the cooled cake.
Orange Olive Oil Cake
Swap lemon for orange zest and juice. Add a pinch of cinnamon or cardamom for a warm, spiced twist.
Vanilla Olive Oil Cake
Skip the citrus and add 1–2 teaspoons of pure vanilla extract. Top with fresh berries and a dollop of mascarpone for a simple yet elegant dessert.
Almond Olive Oil Cake
Add ½ cup of almond flour and 1 teaspoon of almond extract. Fold in ½ cup of sliced almonds for texture.
Serving and Storing
This olive oil cake is delicious on its own, but it pairs beautifully with a few simple additions. Serve with a dusting of powdered sugar, a scoop of vanilla ice cream, or a spoonful of Greek yogurt. Fresh berries, a drizzle of honey, or a sprig of mint add a lovely finishing touch.
Store the cake at room temperature in an airtight container for up to 5 days. It actually tastes even better the next day as the flavors meld. For longer storage, wrap slices individually and freeze for up to 3 months. Thaw at room temperature before serving.
Conclusion
This easy olive oil cake recipe is proof that the best desserts don’t need to be complicated. With just a handful of ingredients and minimal effort, you can create a cake that’s moist, flavorful, and utterly satisfying. Whether you’re new to baking or a seasoned pro, this recipe is a reliable go-to for any occasion.
The beauty of olive oil cake lies in its simplicity and versatility. It’s elegant enough for guests, comforting enough for a quiet night in, and forgiving enough for first-time bakers. Plus, it’s a great way to showcase high-quality olive oil in a sweet application. So next time you’re craving something homemade and delicious, skip the boxed mix and whip up this olive oil cake instead. Your taste buds—and your kitchen—will thank you.
Frequently Asked Questions
Can I use regular olive oil instead of extra virgin?
Yes, you can use regular olive oil, but extra virgin olive oil provides a richer, fruitier flavor that enhances the cake. Regular olive oil is milder and works well if you prefer a more subtle taste.
Can I make this cake gluten-free?
Absolutely! Swap the all-purpose flour with a 1:1 gluten-free flour blend. The texture may be slightly different, but the cake will still be moist and delicious.
Can I substitute the milk?
Yes, you can use any milk—dairy or plant-based. Almond, oat, or soy milk work great and keep the cake dairy-free.
How do I know when the cake is done?
Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is done. Avoid opening the oven too early to prevent sinking.
Can I freeze this cake?
Yes! Wrap cooled slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
What’s the best way to zest a lemon?
Use a microplane grater to remove only the yellow outer layer. Avoid the white pith, as it’s bitter. Zest directly into the batter for maximum flavor.