Olive Oil Cake
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Searching for an exquisite round cake that’s both fluffy and moist? You’ll love this delightful Olive Oil Cake Recipe! Infused with the rich, smooth notes of extra virgin olive oil, this simple yet sophisticated single layer cake is easy to follow and results in a beautifully moist texture with a unique, aromatic flavor.
Perfect for any occasion, this olive oil cake promises to impress with its subtle elegance and delicious taste!
For your convenience, the recipe card is located at the top of this post. Scroll down for step-by-step images, expert tips, FAQs, and more!
Olive Oil Cake
Ingredients
- 1 1/2 cups + 2 Tablespoons (255g / 9 oz.) all-purpose flour, scoop & leveled
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 cup (230ml) extra virgin olive oil
- 1 cup whole milk, at room temperature
- 1/2 tsp salt
- 1-2 Tbsp powdered sugar, for dusting
Instructions
- Preheat Oven: Preheat your oven to 356ºF (180ºC). Line a 9-inch round springform pan with parchment paper, or grease it with butter and dust it with flour if using a non-stick pan.
- Mix Dry Ingredients: In a medium-sized mixing bowl, sift together the flour, baking soda, and baking powder. Set aside.
- Beat Sugar and Eggs: In a large mixing bowl using electric hand beaters or a stand mixer with the paddle or whisk attachment, beat the sugar and eggs on medium speed for 1 minute until well combined.
- Add Olive Oil: With the beater running at low-medium speed, slowly drizzle in the olive oil in a steady stream to emulsify, about 1 minute in total.
- Incorporate Milk: Pour in the milk and beat for 15 seconds until well combined. Scrape down the sides if needed.
- Combine Dry Ingredients: Add half of the sifted flour ingredients and the salt 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.
- Bake: Pour the batter into the prepared springform pan, smoothing out the top. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached, and the top is lightly golden and springs back when lightly pressed.
- Cool: Remove from the oven and allow the cake to cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.
- Finish: Dust a light layer of powdered sugar over the cake using a fine mesh sieve before serving. Enjoy!
Notes
- Store: Keep the cake in an airtight container at room temperature for 3-4 days.
- Freeze: Wrap the cake tightly in plastic wrap and then aluminum foil, and freeze for up to 2 months.
- Thaw: Thaw the cake in the refrigerator overnight or for several hours before serving.
Nutrition
Best Olive Oil Cake Recipes
Rosemary Lemon Olive Oil Cake – This recipe combines the aromatic zest of lemon and the earthy notes of rosemary with rich olive oil for a moist and flavorful treat!
Raspberry Olive Oil Cake – Bursting with juicy raspberries, this olive oil cake offers a delightful balance of fruity sweetness and the distinct, rich texture of olive oil!
Chocolate Olive Oil Cake – Chocolate paired with the smooth richness of olive oil provides a moist, decadent experience that chocolate lovers will adore!
Olive Oil Cake Recipe
The subtle fruitiness of olive oil infuses this olive oil cake with a depth of flavor that’s both refreshing and rich, perfectly complementing its moist, airy texture.
Ideal for those who appreciate a touch of gourmet in their baking, this easy olive oil cake is topped with a light dusting of powdered sugar for an elegant finish. It’s also a perfect beginner cake recipe!
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
For making the perfect date cake, it’s essential to have these Amazon affiliate tools at your disposal.
How is olive oil cake different from regular cake?
Olive oil cake is moister than butter-based cakes, stays fresh longer, and features a unique flavor from the olive oil. It’s also considered healthier due to its high content of monounsaturated fats.
Expert Tips
- Measure your baking ingredients accurately: Check out my helpful guide on how to measure basic ingredients.
- Room Temperature Ingredients: Ensure the eggs and milk are at room temperature to facilitate easier mixing.
- Quality Olive Oil: Olive oil quality can affect the cake’s flavor, so use a good quality oil that you enjoy the taste of.
- Gentle Mixing: Once you add the flour, mix gently to avoid developing too much gluten, which can make the cake tough. Stop mixing as soon as the flour is incorporated.
- Do Not Over-Bake: The olive oil cake is done baking when you insert a toothpick into the middle comes out clean or with a few moist crumbs attached to the toothpick and the top springs back when you lightly press it with your finger.
What does olive oil do to a cake?
Olive oil gives the cake a moist texture, tender crumb, and a distinctive flavor, ranging from fruity to peppery based on the oil’s variety.
How to store olive oil cake
Store: Keep the date 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.
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
