Everyday Olive Oil Cake

Recipe by Stephanie Loo

Start to finish, this plush, flavorful olive oil cake can be on your table in under an hour, and you probably already have everything you need to bake it. Because this recipe is endlessly riffable (see “tips,” below for ideas), it’s easy to slot into your regular baking rotation and customize it based on the flavors you’re craving. 

Prep
10 mins
Bake
35 to 40 mins
Total
50 mins
Yield
one 8" cake
Everyday Olive Oil Cake
Everyday Olive Oil Cake
Everyday Olive Oil Cake  - select to zoom

Instructions

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  1. Preheat the oven to 350°F with a rack in the center. Lightly grease an 8" round pan and line the bottom with a parchment round

  2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. 

  3. In a large mixing bowl, whisk together the eggs, oil, milk, zest, orange juice, and vanilla. While whisking, gradually add the dry ingredients to the wet until well combined. 

  4. Pour the batter into the prepared pan and bake for 35 to 40 minutes, until the cake is golden brown on top and springs back when gently pressed.

  5. Remove the cake from the oven and transfer it to a wire rack; allow the cake to cool in the pan for 30 minutes. Run an offset spatula around the edge of the cake, turn the cake out onto the rack, and allow it to cool completely. 

  6. Cut into slices and serve with a dusting of confectioners’ sugar, a large dollop of whipped cream and berries, or on its own.

  7. Store any leftover olive oil cake well-wrapped at room temperature for up to 4 days. The cake will become moister and more flavorful as it sits. 

Tips from our Bakers

  • To use different flours: Swap out 1/4 cup (30g) of the all-purpose flour for 30g of any of the following: almond flour (about 1/3 cup), fine yellow cornmeal (about 3 tablespoons), white whole wheat flour (about 1/4 cup), or rye flour (about 5 tablespoons).   

  • To make a grapefruit or lemon olive oil cake: In place of orange, use an equivalent amount of zest and juice from a lemon or grapefruit.  

  • To make a chocolate- or nut-flecked olive oil cake: Add up to 1/2 cup (85g) finely chopped chocolate or toasted nuts (about 57g).  

  • To make a mini olive oil cake: Halve the recipe and bake it in a 6" round pan. Watch the bake time, as it will likely be closer to 25 to 30 minutes.  

  • To customize the flavor further, add extracts (like 1/2 teaspoon almond extract, 1/2 teaspoon natural maple flavor, or 1/4 teaspoon Fiori di Sicilia) and/or spices (like 1/2 to 1 teaspoon cardamom or ginger or a pinch of fennel or coriander).