Olive Oil Cake
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Looking for a simple, sophisticated cake with a soft, moist crumb? This Olive Oil Cake Recipe is everything you want in an effortless dessert. Infused with high-quality extra virgin olive oil, it’s beautifully fluffy, deeply flavorful and perfect for any occasion.
Whether you’re baking for guests or simply treating yourself, this cake delivers a subtle, gourmet touch without any fuss. A dusting of powdered sugar is all it needs for an elegant finish!
What Readers Are Saying
⭐️⭐️⭐️⭐️⭐️
“I made this for a dinner party and everyone raved about it! The texture was so light but moist for such a simple recipe. This will be a regular in my rotation!” – Susan
The Olive Oil Cake Everyone’s Talking About.
There’s something special about a cake that doesn’t need layers of frosting or elaborate decorations to make an impression. This Olive Oil Cake is just that. Simple, honest, and deeply satisfying.
The first bite reminds me of homemade desserts shared around family tables: rich without being heavy, soft without being overly sweet.
The olive oil gives it a beautiful moistness that butter can’t quite replicate and the subtle fruity flavor feels familiar yet elevated.
What I love most is how it fits into any moment, a quiet afternoon with coffee, a last-minute dessert for friends, a simple sweet to end a home-cooked meal. It’s elegant but never showy, impressive but never intimidating. Sam x
Why you’ll love this recipe
If you’re wondering whether this olive oil cake deserves a spot in your baking rotation, here’s exactly why it’s so beloved. From its soft, moist crumb to its effortless elegance, this cake offers the perfect balance of flavor and simplicity:
✔️ Ultra Moist: Thanks to olive oil, it stays tender for days
✔️ Simple & Beginner Friendly: No fancy steps, just mix and bake
✔️ Naturally Elegant: Looks and tastes refined with minimal effort
✔️ Healthier Alternative: Made with heart-healthy fats
✔️ Versatile Base: Serve plain or pair with berries, whipped cream, or citrus glaze
Whether you’re baking for a special celebration or just craving a simple homemade treat, this olive oil cake delivers. Its delicate texture and subtle richness make it a dessert you’ll find yourself coming back to again and again! You’ll also love my Orange Olive Oil Cake too!
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.
What does olive oil do to a cake?
Olive oil transforms the cake’s texture, giving it a luxuriously moist crumb and a soft, tender bite. Unlike butter, which solidifies as it cools, olive oil remains liquid, helping the cake stay supple and rich over time.
It also imparts a distinctive flavor profile: depending on the variety of olive oil used, you might notice delicate fruity notes, a hint of earthiness, or a gentle peppery finish that adds depth without overpowering the cake’s sweetness.
Can I use regular olive oil instead of extra virgin?
Yes, you can use regular (light) olive oil if you prefer a milder flavor. However, extra virgin olive oil offers a richer, more complex taste that really elevates the cake. If you use light olive oil, the cake will still be moist but with a more neutral flavor.
How is olive oil cake different from regular cake?
Olive oil cake is naturally moister and more tender than traditional butter-based cakes. Thanks to the liquid fat structure of olive oil, the cake retains moisture for longer, staying soft and fresh even days after baking.
Beyond texture, olive oil adds a subtle complexity to the flavor. It’s Lightly fruity and sometimes peppery depending on the oil you use.
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.
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
Olive Oil Cake
Ingredients
Equipment
Method
- 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!
Nutrition
Video
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.
Tried this recipe?
Let us know how it was!