Moist Orange Olive Oil Cake
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This Moist Orange Olive Oil Cake Recipe delivers everything you want in a citrus bake: bright, fragrant, and beautifully soft. It starts by rubbing fresh orange zest into the sugar, a simple technique that releases the citrus oils and builds incredible flavor right from the first step.
Made with a splash of orange juice and good extra virgin olive oil, this one-layer cake is golden, tender, and stays moist for days, no frosting needed, just pure citrus bliss!
This Is What Orange Season Tastes Like.
There’s something unmistakably nostalgic about citrus baking. The way zest perfumes the kitchen, the golden crumb that’s somehow both simple and refined and the way just one slice can brighten your whole afternoon.
This cake hits that sweet spot. It’s the kind of bake I return to every season, but it’s especially perfect when oranges are at their juiciest and most fragrant.
The olive oil adds richness without heaviness and the fresh orange zest and juice bring the flavor forward in every bite.
It’s light but luscious. Easy but impressive. And it’s one of those rare cakes that needs nothing more than a dusting of sugar to feel complete. Sam x
Why you’ll love this recipe
Here’s why this orange cake deserves a spot in your rotation, especially when citrus is in full swing.
✔️ Bright Citrus Flavor – Real orange zest is rubbed into the sugar to release its natural oils, giving every bite an extra burst of orange
✔️ Incredibly Moist – Olive oil keeps it tender and fresh for days
✔️ No Frosting Required – Just a dusting of sugar or a drizzle of glaze
✔️ Effortless Elegance – One layer, one bowl, zero stress
✔️ Perfect Anytime Cake – For brunch, dessert, or a giftable bake
Whether you serve it for brunch, wrap it up as a gift, or slice it warm with coffee, this cake is citrus baking at its easiest and brightest!
Watch how to make orange olive oil cake
Essential Ingredients
The essential ingredients listed below are affiliate links on Amazon so you can easily find and see the exact products I recommend for creating this moist date cake recipe!
Must Have Tools
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Can I use bottled orange juice instead of fresh?
Technically yes, but I strongly recommend using fresh orange juice for the best flavor. Bottled juice lacks the vibrant citrus oils and brightness that fresh oranges bring, especially when combined with zest.
That said, if you’re in a pinch, look for freshly squeezed orange juice from a health food store or supermarket fridge section rather than shelf-stable bottled juice. It’s a great middle ground when you’re short on time but still want full orange flavor.
What kind of olive oil is best to use?
Go for a mild, fruity extra virgin olive oil, it complements the citrus without overpowering it. Look for labels that describe the oil as “delicate” or “buttery.” While you can use a stronger or peppery oil for more complexity, it may slightly compete with the orange flavor. Light (refined) olive oil is also an option if you prefer a more neutral flavor, but extra virgin gives the richest moisture and depth.
Should I glaze or frost this orange cake?
It’s entirely up to you! This orange olive oil cake is lovely as-is with just a dusting of powdered sugar. But if you want to elevate the presentation or add a touch of sweetness, a simple orange glaze is the perfect finish. It also helps lock in moisture and adds shine.
For something richer, a whipped mascarpone or cream cheese frosting also pairs beautifully with the orange and olive oil flavors.
How to store orange olive oil cake
Store: Keep the orange cake in an airtight container at room temperature where it will stay fresh for up to 3-4 days.
Freeze: Wrap the cake tightly in plastic wrap, then again in aluminum foil, or in freezer-safe bags, and freeze it. The cake will keep well for up to 2 months.
Thaw: When ready to enjoy, thaw the frozen cake overnight in the refrigerator or for several hours at room temperature before serving.
Best olive oil cake recipes
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Moist Orange Olive Oil Cake
Ingredients
Method
- Preheat Oven & Prepare Pan: Preheat your oven to 356°F (180°C) fan-forced. Grease and line a 9-inch round springform pan with parchment paper. If using a non-stick pan, line the base with parchment paper and grease and dust the sides with flour. Set aside.
- Mix Dry Ingredients: In a medium-size mixing bowl, sift together the flour, baking powder and baking soda. Whisk through the salt. Set aside.
- Rub Zest Into Sugar: In a separate large mixing bowl, add the sugar and the orange zest. Use your fingers to rub the zest into the sugar for 1 minute until the mixture smells fragrant and resembles damp sand.
- Beat Eggs Into Sugar: Add the eggs to the sugar mixture and beat using electric hand beaters or a stand mixer on medium speed for 1 minute until pale and slightly thickened.
- Add Olive Oil: With the mixer running on low, slowly drizzle in the olive oil to emulsify, taking about 1 minute and 30 seconds seconds in total. Scrape down the sides of the bowl.
- Milk, Juice & Vanilla: Pour in the milk, orange juice and the vanilla. Beat on low for 15 seconds until well combined.
- Add Dry Ingredients: Add half of the sifted flour ingredients and beat on low speed until just combined. Add the remaining flour and beat until incorporated, being careful not to overmix, about 10-15 seconds. Use a spatula to gently fold in any extra flour from the sides of the bowl. The batter will be thin.

- Transfer Batter: Pour the batter into the prepared pan and smooth the top.
- Bake: Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool: Let the cake cool in the pan for 15 minutes then transfer to a wire rack to cool completely.
- Serve: Dust with powdered sugar before serving or enjoy plain with a dollop of cream or Greek yogurt.
My family loved this cake.
That’s wonderful to hear Ann, thank you! Kindest, Sam 🙂