This Italian Olive Oil Cake is a wonderfully moist, tender dessert made with simple pantry ingredients and fragrant olive oil instead of butter. With bright notes of fresh orange zest and a delicate crumb, this easy one-bowl cake is perfect for both beginner bakers and seasoned home cooks. It’s elegant enough for guests yet simple enough for everyday baking.
Why You’ll Love This Recipe
It’s incredibly easy to make—just whisk everything together in one bowl.
No butter required, making it lighter yet still rich and moist.
The olive oil creates a tender crumb that stays soft for days.
The orange zest adds a fresh, fragrant citrus flavor.
It pairs beautifully with fresh fruit or a light dusting of powdered sugar.
Perfect for beginner bakers who want reliable, foolproof results.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups (250 g) all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon fine salt
3 large eggs, room temperature
1 cup (200 g) granulated sugar
1 tablespoon finely grated orange zest
¾ cup (180 ml) mild, buttery olive oil
½ cup (120 ml) whole milk, room temperature
¼ cup (60 ml) freshly squeezed orange juice
1 teaspoon pure vanilla extract
Powdered sugar, for dusting (optional)
Fresh blackberries or other fruit for serving (optional)
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan and line the bottom with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
In the same bowl or a separate large bowl, whisk the eggs and granulated sugar together until the mixture becomes pale and slightly thickened.
Add the orange zest and whisk until fragrant.
Slowly pour in the olive oil while whisking continuously to create a smooth, emulsified mixture.
Stir in the milk, orange juice, and vanilla extract until fully incorporated.
Gradually add the dry ingredients to the wet mixture, whisking gently until just combined. Do not overmix.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Dust with powdered sugar before serving and garnish with fresh fruit if desired.
Servings and timing
Servings: 8 slices
Preparation time: 15 minutes
Baking time: 40–50 minutes
Total time: Approximately 1 hour
Variations
For a lemon version, replace the orange zest and juice with fresh lemon zest and juice for a brighter citrus flavor.
For a berry-filled cake, gently fold 1 cup of fresh blackberries or blueberries into the batter before baking. Toss the berries lightly in flour first to prevent sinking.
For a richer flavor, substitute half of the olive oil with melted unsalted butter.
For a dairy-free option, replace the milk with almond milk or oat milk.
You can also add ½ teaspoon almond extract for a subtle nutty aroma.
Storage/Reheating
Store the cake tightly wrapped or in an airtight container in the refrigerator for up to 5 days.
Bring slices to room temperature before serving for the best texture and flavor.
To gently warm, heat a slice in the microwave for 10 to 15 seconds. Avoid overheating, as it may dry out the cake.
FAQs
Can I taste the olive oil in the cake?
When using a mild, buttery olive oil, the flavor is subtle and pleasantly balanced with the sweetness and citrus notes.
Can I use extra-virgin olive oil?
Yes, but choose one that is mild rather than strongly peppery or bitter for the best flavor.
Can I substitute the olive oil with another oil?
Yes, you can use half olive oil and half neutral oil like canola for a milder taste.
Why is my cake dense?
Overmixing the batter or using too much flour can result in a dense texture. Measure carefully and mix gently.
Can I make this cake gluten-free?
Yes, substitute a 1:1 gluten-free all-purpose flour blend designed for baking.
Do I need a mixer for this recipe?
No, this cake can be made entirely by hand with a whisk and a bowl.
Can I add nuts?
Yes, chopped almonds or walnuts can be folded into the batter for added texture.
How do I know when the cake is done?
Insert a toothpick into the center. If it comes out clean or with a few dry crumbs, it’s ready.
Can I bake this in a different pan?
Yes, an 8-inch square pan or a loaf pan will work. Adjust baking time as needed and monitor for doneness.
Can I freeze this cake?
Yes, wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Conclusion
This Italian Olive Oil Cake proves that baking from scratch doesn’t have to be complicated. With simple ingredients, a single bowl, and minimal effort, you can create a beautifully moist, flavorful cake that feels both rustic and refined. Whether served plain, dusted with powdered sugar, or topped with fresh fruit, this cake is a timeless dessert you’ll return to again and again.
Italian Olive Oil Cake is a moist, tender one-bowl dessert made with fragrant olive oil, fresh orange zest, and simple pantry ingredients. Light yet rich with a delicate crumb, this elegant cake is perfect for everyday baking or special gatherings.
Ingredients
2 cups (250 g) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
3 large eggs, room temperature
1 cup (200 g) granulated sugar
1 tablespoon finely grated orange zest
3/4 cup (180 ml) mild olive oil
1/2 cup (120 ml) whole milk, room temperature
1/4 cup (60 ml) freshly squeezed orange juice
1 teaspoon pure vanilla extract
Powdered sugar, for dusting (optional)
Fresh blackberries or other fruit, for serving (optional)
Instructions
Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper.
Whisk together flour, baking powder, baking soda, and salt in a large bowl.
In the same or separate bowl, whisk eggs and sugar until pale and slightly thickened.
Add orange zest and whisk until fragrant.
Slowly pour in olive oil while whisking to emulsify.
Stir in milk, orange juice, and vanilla extract.
Gradually add dry ingredients, mixing gently until just combined. Do not overmix.
Pour batter into prepared pan and smooth the top.
Bake for 40–50 minutes, until a toothpick inserted in the center comes out clean.
Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Dust with powdered sugar and garnish with fruit if desired.
Notes
Use mild olive oil for best flavor balance.
Avoid overmixing to keep the crumb tender.
Substitute lemon zest and juice for a lemon version.
Store refrigerated up to 5 days or freeze up to 2 months.
Bring to room temperature before serving for best texture.
