Olive Oil Cake

If there is one cake that proves simple ingredients can create something extraordinary, it is olive oil cake. This version is my grandmother’s olive oil cake which is unbelievably moist, fragrant with fresh citrus, and rich without being heavy. It’s the kind of cake that fills the kitchen with the scent of oranges and warm vanilla while it bakes, and somehow tastes even better the next day.

Unlike butter cakes that can dry out quickly, olive oil cakes stay soft for days thanks to the liquid fat structure of olive oil. The result is a tender crumb, delicate sweetness, and bright citrus aroma that makes this cake perfect for brunch, coffee breaks, or elegant desserts.

This guide covers everything you need to master olive oil cake using my grandma’s recipe. You’ll know everything from the ingredient science to troubleshooting so you can bake the best version every single time.

What Is Olive Oil Cake?

Olive oil cake is a Mediterranean cake made with extra virgin olive oil instead of butter. The oil gives the cake a uniquely moist, tender crumb and a subtle fruity richness.

Olive oil cake comes from traditional Mediterranean home baking, particularly in regions where olive trees dominate agriculture. You’ll find roots in Italy, Spain, Greece, Turkey and some parts of the Middle East.

Southern Italian regions like Sicily and Apulia often pair olive oil cakes with citrus such as oranges or lemons, creating a balance between richness and brightness.

While you may think of olive oil for cooking or for your salad dressings, you’ll be surprised what olive oil can do to your baking recipes. Olive oil in cakes creates:

• Moist, soft texture
• Light citrus aroma
• Slightly fruity flavor from olive oil
• Simple pantry ingredients
• Excellent shelf life

Unlike butter cakes that firm up when chilled, olive oil cakes remain soft because oil stays liquid at room temperature.

Why This Olive Oil Cake is The BEST

• Originally, my grandma’s recipe and it infused the whole home with a warm citrus scent. It was her everyday cake, so it just feels like home.
• It’s utterly tasty! Rich fruity and complex favor that will pleasantly surprise you.
• Super moist! Like stays moist for 3-4 days!
• Easy to make! One bowl and whisk cake.
• Fool proof—your can’t mess it up!
• Comforting, it almost feels like grandma baked the cake for you.
• Pairs wonderfully with your coffee and tea.

Ingredients You Need 

• Flour
• Granulated Sugar
• Baking Powder and baking Soda
• Salt
• Mina’s Olive Oil
• Yogurt
• Clementine zest and juice (can use orange, lemon or grapefruit instead)
• Large Eggs

Olive Oil

Choose mild, fruity extra virgin olive oil with floral notes. Look for:

• Harvest date within 12–18 months
• Dark bottle
• Cold pressed label

Avoid oils that taste extremely bitter or peppery because the flavor will come through in the cake.

Why I love Moroccan olive oil?

• Out of all the Mediterranean olives, Moroccan olives are known for their longevity and high polyphenol content.
• The polyphenols which are the main antioxidant we all look for in olive oil, are most potent in Moroccan olives.
• They have a slight peppery taste and a sweet fruity note which contrast and balance each other so beautifully.
• It’s thankfully ready available now across the US!!

Citrus

Use fresh, heavy oranges with fragrant skin or clementines or lemons.  The zest contains essential oils that give the cake its signature aroma. Organic oranges are ideal when using zest.

Dry Ingredients

Standard all purpose flour works best for structure. Cake flour can make the cake too delicate. Baking powder and soda for a lift, and salt to season the cake.

Wet Ingredients

Zests and juices of citrus, yogurt, eggs, sugar and the olive oil is all you need next.

How to Make Olive Oil Cake

1. Line and lightly grease a 9-inch cake pan round.
2. In a large mixing bowl, add the wet ingredients, eggs, sugar and olive oil.
3. Stir in orange zest or lemon zest, fresh orange juice or lemon juice, and vanilla using a whisk to blend well.
4. Add in the flour mixture.
5. Fold dry ingredients gently into the wet mixture.
6. Pour the cake batter into prepared pan.
7. Bake until golden and a tester inserted in the center comes out clean.
8. Cool completely before slicing.

Secret To Extra TASTY Olive Oil Cake

1. Take a toothpick and poke the cake on top evenly, about half an inch apart pokes.
2. Then you’ll need a pastry brush and simply brush the surface of the warm cake with some extra virgin olive oil.
3. The cake will slowly absorb that olive oil adding another level of flavor to the humble olive oil cake recipe.
4. Rest assured your cake will NOT be greasy or oily, rather flavorful and tasty!
5. This tiny little trick will make your cake stand out. 
6. A final dusting of powdered sugar or confectioner’s sugar is what I use here. Make sure the cake is cool completely before dusting the sugar.
7. Even though it’s optional, because the cake doesn’t really need more sugar. I only add a light dusting to make the cake feel like a homemade grandma style baked cake.
8. Since olive oil cake does remind me of the Mediterranean and my grandma’s cooking, I absolutely love keeping that comfort feel to it.
9. You may however choose to fancy it with a glaze or whipped cream and it will still be amazing! But for me, it will always feel like grandma’s cake.

Pro Tips For Olive Oil Cake

• Use quality extra virgin olive for the best tasting olive oil cake. I use Mina’s Extra virgin olive oil which you buy here.
• Preheat the oven before starting the recipe because it comes together really quick.
• Line your baking pan with parchment paper for easiest cleanup.
• Use a 9 inch round pan, square pan or springform pan.
• Have a large bowl, a whisk and a spatula ready and measure the ingredients.
• Use orange instead of clementine or even lemon. I prefer orange or clementine.
• Whisk everything into a large bowl and the batter is ready.
• Once the cake is golden brown and out of the oven and while it’s still warm, poke the surface with a toothpick and brush the entire cake with 2 tablespoons of olive oil.
• A light dusting of powdered sugar gives the cake a comfort feel.
• Once cooled, the cake stays fresh on the counter well covered for at least 3-4 days. It remains moist and tasty!
• You can freeze the cooled olive oil, well wrapped for up to 3 months.

What This Cake Tastes Like

Expect a cake that is soft and plush, bright with orange/citrus aroma, lightly fruity from olive oil and delicately sweet. It pairs beautifully with coffee or tea.

Olive Oil Cake Variations

• Lemon olive oil cake
• Blood orange olive oil cake
• Gluten-free olive oil cake
• Chocolate olive oil cake
• Olive oil citrus loaf cake

Why is My Cake Dense

Possible causes are over mixing batter, adding too much flour or using expired baking powder. To avoid this, mix gently and measure flour carefully.

My Cake Is Oily

This could be because you added way too much oil, or you under baked it. To avoid this,  ensure the cake is baked until fully set.

What if My Cake Sank in the Middle

This is possibly because you opened the oven door too early, you removed it with an undercooked center, or you added too much liquid into the cake batter. To avoid this, follow the recipe amounts and bake fully before removing from the oven. Also avoid opening the oven door before 30 minutes of baking time.

Why is My Cake Dry?

This is due to over baking or incorrect oven temperature. Make sure your oven is calibrated and don’t over bake the cake.

Storage Guide

• Room Temperature: Store covered for 3–4 days.
• Refrigerator: Keeps up to 1 week.
• Freezer: Wrap tightly and freeze up to 2 months.

Bring to room temperature before serving.

Why Olive Oil Makes Cakes Moist

Olive oil is liquid fat, which coats flour proteins evenly. This limits gluten development and produces a softer, more tender crumb. It also prevents moisture loss, which is why this cake stay fresh longer than butter cakes.

Why Citrus Zest Matters

All citrus zests contain aromatic oils that intensify flavor without adding extra liquid. It also balances the richness of the cake by adding brightness and freshness.

What makes olive oil cake different from regular cake?

Olive oil replaces butter, producing a softer crumb and longer shelf life.

Can you taste olive oil in olive oil cake?

Yes, but it is subtle and fruity rather than greasy.

What is the best olive oil for olive oil cake?

Mild extra virgin olive oil with a fruity flavor works best.

How long does olive oil cake take to bake?

Most olive oil cakes bake between 40–50 minutes at 350°F.

Can olive oil cake be made ahead?

Yes. In fact, the flavor improves the next day.

Can I make olive oil cake without dairy?

Yes. Most olive oil cakes are naturally dairy-free.

Benefits of Olive Oil

Smoke Point

• This is another important factor to think about. Most of the extra virgin olive oils you find at the grocery store is a blend of different olives from different sources.
• So it’s mass produced and very low quality. For that it has a very low smoking point. And that can limit how you use the oil. For example, you won’t be able to sear with it or use it in cooking like you’s like to.
• However, quality Mina Extra Virgin Olive oil comes from Moroccan olives which have a load of polyphenols and for that they have a smoking point up to 405 degrees F. This makes the oil idea for all uses!

Other Benefits

• High in anti-oxidants
• Contains good Omega-3
• Has Anti-inflammatory properties
• Many people use olive oil for their skin and hair too. And some claims indicate that olive oil can help regulate blood sugar and improve memory.

Olive Oil Based Recipes

• Labneh Dip with Zaatar Pistachio Mint Olive Topping
• Ultimate Tuna Salad Recipe with Olive Dressing
• Halloumi Cheese Salad
• Basil Pesto
• Hot Pepper Sauce
• Tabouleh or Tabouli With Lemon Tahini Dressing
• Broccoli Pesto – Healthy Pasta Recipe
• Spaghetti aglio e olio – Olive oil Pasta

4.34 from 24 votes

Print

Olive Oil Cake

There’s nothing like a rich Olive Oil Cake that tastes like the Mediterranean. I’m sharing why I love Moroccan olive oil to make my favorite olive oil cake recipe, plus tips on extra virgin olive oil and a video recipe!

Course baking, Dessert

Cuisine American, Mediterranean

Keyword Extra virgin olive oil, Moroccan olive oil, olive oil cake, olive oil cake recipe, orange olive oil cake

Prep Time 10 minutes

Cook Time 50 minutes

Resting Time 15 minutes

Servings 10 slices

Calories 429 kcal

Author Mahy

Ingredients

• 2 cups Flour
• 1 cup Sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• Pinch of salt
• 1 cup Extra Virgin Olive Oil Mina’s brand
• 3 eggs
• 1 cup Yogurt
• Zest of 1 clementine
• 2 tablespoons clementine juice

Finish off:

• 2 tablespoons extra virgin olive oil
• 3 Tablespoons Powdered sugar

Instructions

1. Preheat the oven to 375 degrees F.
2. Line a 9 inch cake pan with parchment paper and set aside.
   
3. In a large bowl, Mix all the cake ingredients using a whisk until well blended but not necessarily smooth. Keep some lumps in your batter.
   
4. Pour the batter to the prepared baking pan and bake on the middle rack of the oven for 50-55 minutes.
   
5. Use a toothpick and insert it in the middle of the cake to check if it comes out clean, that would mean the cake is ready.
6. Allow the cake to cool slightly until it’s warm enough for you to handle.
   
7. Use the same toothpick to poke the top surface of the cake.
8. And now take a pastry brush and brush the 2 tablespoons of olive oil over the surface and allow the cake to soak it up.
9. After 20 minutes or so, once the cake has cooled completely, place it on a serving plate and dust it with confectioners sugar or powdered sugar.
10. Serve right away and enjoy!!

Recipe Video

Recipe Notes

Pro Tips For Olive Oil Cake

• Use quality extra virgin olive for the best tasting olive oil cake. I use Mina’s Extra virgin olive oil which you buy here.
• Preheat the oven before starting the recipe because it comes together really quick.
• Line your baking pan with parchment paper for easiest cleanup.
• Use a 9 inch round pan, square pan or springform pan.
• Have a large bowl, a whisk and a spatula ready and measure the ingredients.
• Use orange instead of clementine or even lemon. I prefer orange or clementine.
• Whisk everything into a large bowl and the batter is ready.
• Once the cake is golden brown and out of the oven and while it’s still warm, poke the surface with a toothpick and brush the entire cake with 2 tablespoons of olive oil.
• A light dusting of powdered sugar gives the cake a comfort feel.
• Once cooled, the cake stays fresh on the counter well covered for at least 3-4 days. It remains moist and tasty!
• You can freeze the cooled olive oil, well wrapped for up to 3 months.

What This Cake Tastes Like

Expect a cake that is soft and plush, bright with orange/citrus aroma, lightly fruity from olive oil and delicately sweet. It pairs beautifully with coffee or tea.

Olive Oil Cake Variations

• Lemon olive oil cake
• Blood orange olive oil cake
• Gluten-free olive oil cake
• Chocolate olive oil cake
• Olive oil citrus loaf cake

Why is My Cake Dense

Possible causes are over mixing batter, adding too much flour or using expired baking powder. To avoid this, mix gently and measure flour carefully.

My Cake Is Oily

This could be because you added way too much oil, or you under baked it. To avoid this,  ensure the cake is baked until fully set.

What if My Cake Sank in the Middle

This is possibly because you opened the oven door too early, you removed it with an undercooked center, or you added too much liquid into the cake batter. To avoid this, follow the recipe amounts and bake fully before removing from the oven. Also avoid opening the oven door before 30 minutes of baking time.

Why is My Cake Dry?

This is due to over baking or incorrect oven temperature. Make sure your oven is calibrated and don't over bake the cake.

Storage Guide

• Room Temperature: Store covered for 3–4 days.
• Refrigerator: Keeps up to 1 week.
• Freezer: Wrap tightly and freeze up to 2 months.

Bring to room temperature before serving.

Why Olive Oil Makes Cakes Moist

Olive oil is liquid fat, which coats flour proteins evenly. This limits gluten development and produces a softer, more tender crumb. It also prevents moisture loss, which is why this cake stay fresh longer than butter cakes.

Why Citrus Zest Matters

All citrus zests contain aromatic oils that intensify flavor without adding extra liquid. It also balances the richness of the cake by adding brightness and freshness.

What makes olive oil cake different from regular cake?

Olive oil replaces butter, producing a softer crumb and longer shelf life.

Can you taste olive oil in olive oil cake?

Yes, but it is subtle and fruity rather than greasy.

What is the best olive oil for olive oil cake?

Mild extra virgin olive oil with a fruity flavor works best.

How long does olive oil cake take to bake?

Most olive oil cakes bake between 40–50 minutes at 350°F.

Can olive oil cake be made ahead?

Yes. In fact, the flavor improves the next day.

Can I make olive oil cake without dairy?

Yes. Most olive oil cakes are naturally dairy-free.

Benefits of Olive Oil

Smoke Point

• This is another important factor to think about. Most of the extra virgin olive oils you find at the grocery store is a blend of different olives from different sources.
• So it’s mass produced and very low quality. For that it has a very low smoking point. And that can limit how you use the oil. For example, you won’t be able to sear with it or use it in cooking like you’s like to.
• However, quality Mina Extra Virgin Olive oil comes from Moroccan olives which have a load of polyphenols and for that they have a smoking point up to 405 degrees F. This makes the oil idea for all uses!

Other Benefits

• High in anti-oxidants
• Contains good Omega-3
• Has Anti-inflammatory properties
• Many people use olive oil for their skin and hair too. And some claims indicate that olive oil can help regulate blood sugar and improve memory.

 

Nutrition Facts

Olive Oil Cake

Amount Per Serving

Calories 429 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 4g25%

Trans Fat 1g

Cholesterol 52mg17%

Sodium 87mg4%

Potassium 170mg5%

Carbohydrates 43g14%

Fiber 1g4%

Sugar 24g27%

Protein 5g10%

Vitamin A 103IU2%

Vitamin C 1mg1%

Calcium 76mg8%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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