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A hand holding a slice of olive oil cake over the serving olate with some clementine oranges and a tea towel around it

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


  • 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


  1. Preheat the oven to 375 degrees F.
  2. Line a 9 inch cake pan with parchment paper and set aside.
    The cake ingredients all mixed in a bowl and a 9 inch cake pan is lined with parchment paper ready for the batter
  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.
    A list of ingredients for the olive oil cake showing a bowl of flour, another bowl of sugar, a cup of olive oil, some clementine or orange zest and juice, a bowl of yogurt and a bowl of eggs, also jars of baking powder and baking soda
  4. Pour the batter to the prepared baking pan and bake on the middle rack of the oven for 50-55 minutes.
    The cake batter poured into the 9 inch pan and ready for the oven
  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.
    A hand dusting some confectioner's sugar right over the cake for a final finish
  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


  1. Use quality extra virgin olive for the best tasting olive oil cake. I use Mina’s Extra virgin olive oil which you buy on amazon.
  2. Preheat the oven before starting the recipe because it comes together really quick.
  3. Line your baking pan with parchment paper for easiest cleanup.
  4. Use a 9 inch round pan, square pan or springform pan.
  5. Have a large bowl, a whisk and a spatula ready and measure the ingredients.
  6. Use orange instead of clementine or even lemon. I prefer orange or clementine.
  7. Whisk everything into a large bowl and the batter is ready.
  8. 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.
  9. A light dusting of powdered sugar gives the cake a comfort feel.
  10. Once cooled, the cake stays fresh on the counter well covered for at least 3-4 days. It remains moist and tasty!
  11. You can freeze the cooled olive oil, well wrapped for up to 3 months.
  12. ENJOY!
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.