orange olive oil cake

Orange Olive Oil Cake

Orange olive oil cake is a unique, sophisticated dessert cake that’s guaranteed to impress! The cake is light, moist, and incredibly flavorful. Fresh orange zest and juice brings out the olive oil’s citrusy and floral notes. Land O Lakes® Butter with Olive Oil & Sea Salt combines with the olive oil to create a buttery cake. And the best part? This cake comes together really quickly! The recipe uses only two bowls and instructs the baker to mix everything by hand with a whisk and spatula.

A big thank you to Land O’Lakes for sponsoring this recipe. Learn more in the blog post, and thank you for supporting the sponsors that keep Hummingbird High up and running!

orange olive oil cake

Why You Should Make Orange Olive Oil Cake

Now let’s talk about all the reasons why you should make this recipe:

This orange olive oil cake is a unique, sophisticated dessert recipe.

I’m not going to lie—the first time I ever heard of olive oil in a dessert recipe, I was weirded out! I was living in San Francisco, a few blocks away from a famous ice cream shop. The ice cream shop was known for unique flavors like “bourbon and cornflake” and “olive oil.”

I was reluctant to try the olive oil ice cream for a long time. I was convinced that olive oil only belonged in savory recipes! But my roommate was obsessed with it and eventually convinced me to give it a try. Instantly, I realized I was wrong to be reluctant. It was delicious! The olive oil paired beautifully with the cream, helping tamp down its sweetness and intensity.

Since then, I’ve seen olive oil desserts pop up here and there. Olive oil ice cream is now sold at multiple ice cream shops. I also see plenty of recipes for olive oil cookies and loaf cakes online. And finally, my favorite Sicilian bakery in town sells generous slices of olive oil cake topped with whipped ricotta—that’s what inspired today’s cake!

Despite being fancy in flavor, this orange olive oil cake comes together quickly and easily.

This cake recipe is almost one bowl. To make the cake, you’ll need two bowls: one for the dry ingredients, and another for the wet ingredients. That’s it! The best part? There’s no need to pull out your stand mixer or handheld electric mixer. Simply whisk together the dry ingredients, then whisk together the wet ones, and stir everything together. The batter comes together in 5 minutes!

And because this is a simple cake, you don’t need to worry about frosting the cake or stacking and assembling layers. Simply garnish with confectioners’ sugar and fresh oranges!

This orange olive oil cake stores well.

Because the cake is made with both olive oil AND Land O Lakes® Butter with Olive Oil & Sea Salt, it is incredibly moist and buttery. That means that it keeps fresh for days. Although I prefer the cake on the day it’s made (more on that later), my fiancé Erlend loves it the next day. He claims that both the orange and olive oil flavors are more intense!

orange olive oil cake

Orange Olive Oil Cake Ingredients and Substitutions

Now that I’ve convinced you to make this cake, here’s your shopping list for the recipe:

Shopping List for Orange Olive Oil Cake

And let’s talk about key ingredients and their potential substitutions:

Land O Lakes® Butter with Olive Oil & Sea Salt

You need one (7-ounce) tub of Land O Lakes® Butter with Olive Oil & Sea Salt to make this orange olive oil cake.

What is Land O Lakes® Butter with Olive Oil & Sea Salt?

Land O Lakes® Butter with Olive Oil & Sea Salt comes in a tub and is made with only 3 ingredients: sweet cream, olive oil, and salt. The olive oil keeps it spreadable straight from the refrigerator! The olive oil also gives the butter a subtle olive oil flavor that works really well in this cake recipe. By using Land O Lakes® Butter with Olive Oil & Sea Salt AND olive oil, you get the best of both worlds: the flavor of butter AND olive oil.

Olive Oil

You need 1 teaspoon of olive oil to prep the baking pan, and another ½ cup to make the cake batter for the orange olive oil cake.

What olive oil do you recommend for the cake?

Most olive oil bottles have tasting notes for the olive oil on their label. Look for something with a mild, citrusy, and floral flavor. I recommend an extra-virgin olive oil. Avoid ones that are umami or salty—you’re making a cake with this olive oil, after all!

Can I use another kind of oil to make the cake?

Technically, yes, you can use another kind of oil to make this cake. But I don’t recommend it at all. Why? The olive oil imparts this cake with its flavor, making it taste specifically like olive oil. If you use another kind of oil—especially a neutral tasting one like canola or vegetable—the cake will turn out bland!

In a pinch, you can use another flavored oil like unrefined coconut oil. However, your cake will no longer be an orange olive oil cake. Instead, it will be an orange coconut cake. 😜

Oranges

You need fresh zest and freshly squeezed juice from 1 to 2 medium oranges to make this orange olive oil cake.

What is considered a medium orange?

According to the FDA, a medium orange weighs around 5.5 ounces (156 grams). When squeezed, the orange should yield around ¼ cup juice (which, coincidentally, is the exact amount of juice you need to make this cake).

Does it matter what kind of orange I use?

No! You can use any kind of orange you prefer or have on hand: Cara Cara oranges, navel oranges, Valencia oranges, and even blood oranges! You can also use smaller orange varieties like clementines and mandarins. Just note that whatever orange you use, your cake will have that flavor, too!

Can I use store-bought orange juice instead?

Yes, with reservations. First, to make the most flavorful cake, you still need zest from a fresh orange. But if you want to save maybe a few minutes of prep time, sure, go ahead and use store-bought orange juice! Just be sure to opt for a kind that doesn’t have any added sugars, flavors, or preservatives. Otherwise, your cake might come out too sweet!

Whole Milk

You need 1 and ¼ cups whole milk to make this orange olive oil cake.

Can I use skim, low-fat or non-fat milk instead of whole milk in this recipe?

Yes, but with reservations. Skim, low-fat, and non-fat milks will lead to less flavorful baked goods.

orange olive oil cake

How To Make Orange Olive Oil Cake

Here are the basic steps to make orange olive oil cake from scratch:

  1. Prep the ingredients for the orange olive oil cake. (Prep Time: 10 minutes)
    This recipe needs a little bit more prep time than other cakes. Specifically, you need to zest an orange and squeeze its juice. You also need to melt the Land O Lakes® Butter with Olive Oil & Sea Salt. Other than that, everything else is pretty easy—simply measure out all the ingredients and ensure that they’re at the temperatures needed for the recipe!

  2. Prep the 10-inch cast-iron skillet for the orange olive oil cake. (Prep Time: <5 minutes)
    For this recipe, go the extra mile and prep your pan with olive oil! Pour a teaspoon of olive oil in the center of a 10-inch cast-iron skillet. Use a pastry brush to brush the bottom and sides of the pan with olive oil.

  3. Make the orange olive oil cake batter. (Work Time: 5 minutes)
    This cake comes together REALLY easily. First, rub the orange zest into the sugar with your fingers. Doing so infuses the sugar with oils from the zest, creating an extra flavorful cake! Then, mix the sugar together with flour, baking powder, baking soda, and salt. After that, whisk together the milk, Land O Lakes® Butter with Olive Oil & Sea Salt, olive oil, eggs, orange-flavored liqueur, and orange juice in a large bowl. Add the dry ingredients and mix until combined. That’s it!

  4. Bake the orange olive oil cake. (Bake Time: 55 minutes)
    The cake needs to bake for 55 to 60 minutes. When done, the top of the cake should bounce back when gently pressed with your finger. A skewer inserted into the cake should come out with only a few crumbs attached.
orange olive oil cake

Orange Olive Oil Cake Recipe Troubleshooting and FAQ

FAQ: Baking Equipment To Make Orange Olive Oil Cake

Help! I don’t have a 10-inch cast-iron skillet. What else can I use to make the orange olive oil cake?

You can also make this recipe in a 9-inch round cake pan, or a 10-inch round springform pan. There’s no need to change the recipe’s Bake Time in either case.

However, let me warn you: this cake makes a LOT of batter. So if you’re using a 9-inch cake pan, use one that has sides that are AT LEAST 3 inches tall. Two inches won’t be enough to contain this cake as it rises—the batter will likely overflow and spill onto the bottom of your oven.

If you don’t have a 9-inch cake pan with 3 inch sides, opt for a 10-inch springform cake pan. Springform cake pans tend to have taller sides!

FAQ: Orange Olive Oil Cake Recipe Troubleshooting

Help! My cake batter looks super lumpy. What did I do wrong?

The cake batter should be smooth like traditional cake batter made in a stand mixer. It shouldn’t be lumpy at all. However, it can turn out that way if you used cold ingredients. Make sure to use ingredients at the temperatures they are listed at in the recipe! That means using milk and eggs that are at room temperature.

Alternatively, you may have used melted butter that’s too hot! If you use the butter when it’s too hot and add it to eggs, the eggs could potentially scramble and cause lumps. Make sure to use butter that’s melted and slightly cool. You should be able to stick your finger in the butter without feeling discomfort. Instead, it should feel like a warm, relaxing bath.

FAQ: How to Serve Orange Olive Oil Cake

How did you get the grid pattern in your confectioners’ sugar?

Great question! To get the grid pattern on top of my cake, I placed a wire rack (yes, the same one I used to cool the cake!) on top of the skillet with the cake. Then, I sifted confectioners’ sugar over everything. I then carefully lifted the wire rack off the skillet. Doing so leaves behind the pretty grid pattern you see on my orange olive oil cake!

What else can I serve with orange olive oil cake?

You can also serve the cake with a scoop of vanilla or chocolate ice cream, or fresh whipped cream. If you want to go the extra mile, I recommend serving the cake with whipped cream and a drizzle of olive oil, too. That’s how my favorite Italian restaurant does it!

FAQ: How To Store Orange Olive Oil Cake

How To Store Orange Olive Oil Cake

The orange olive oil cake can be stored at room temperature, under a cake dome or tightly covered in plastic wrap, for up to 3 days. After that, refrigerate for up to 2 more days.

Can you freeze orange olive oil cake?

Yes! You can freeze orange olive oil cake after baking.

To freeze the cake, wrap the entire thing (or any individual slices leftover) in two layers of plastic wrap. Then, wrap in a layer of aluminum foil. The aluminum foil will prevent the cake from absorbing any other flavors or odors in the freezer. Freeze for up to 3 months.

When ready to serve, transfer to the refrigerator to thaw overnight. If serving the entire cake, place the cake on the counter for 1 to 2 hours to let it come to room temperature. If serving slices, rewarm in the microwave before serving.

Best Orange Olive Oil Cake Recipe Tips

Best Ingredient Tip

  • I mentioned this earlier, but it bears repeating: the olive oil you use matters. Many olive oil bottles describe their taste on their labels. Use an olive oil that is mild in flavor, with citrus, floral, and grassy tasting notes. Avoid olive oils infused with umami herbs and spices like garlic and rosemary. You’re making a cake after all!

Best Technique Tip

  • The Land O Lakes® Butter with Olive Oil & Sea Salt needs to be melted and cooled slightly before using in the recipe. I recommend melting it first, then setting it aside while you prep the rest of the ingredients and make the cake batter. Doing so will give it enough time to cool slightly!

Best Serving Tip

  • This orange olive oil cake is best the day it’s made, served warm from the oven. It will be light, fluffy, and mild in flavor. The cake is still good overnight—in fact, its olive oil flavor will get more pronounced—but tends to get greasier and heavier the longer it sits.

More Simple Cake Recipes

Get the Recipe: Orange Olive Oil Cake Recipe

Orange olive oil cake is a unique, sophisticated dessert! The cake is made with fresh orange zest and juice to bring out olive oil's natural citrus flavor. Both butter and olive oil in the cake combine to create an incredibly moist and buttery cake.
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Ingredients

For Assembly

  • 1 teaspoon olive oil

For the Orange Olive Oil Cake

  • 1 ¾ cups (12.25 ounces or 347 grams) granulated sugar
  • zest of 1 medium orange
  • 2 cups (9 ounces or 255 grams) all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoons kosher salt
  • 1 ¼ cups (10 ounces or 283 grams) whole milk, at room temperature
  • 1 (7-ounce) tub Land O Lakes® Butter with Olive Oil & Sea Salt, melted and cooled slightly
  • ½ cup (4 ounces or 113 grams) olive oil
  • 3 large eggs, at room temperature
  • ¼ cup (2 ounces or 57 grams) orange-flavored liqueur
  • ¼ cup (2 ounces or 57 grams) freshly squeezed orange juice

For Garnish

  • confectioners' sugar
  • orange slices

Equipment

  • a 10-inch cast-iron skillet

Instructions
 

For the Orange Olive Oil Cake

  • Prep your oven and pans. Position a rack in the center of the oven and preheat the oven to 350°F. Use a pastry brush to brush the bottom and sides of a 10-inch cast-iron skillet with 1 teaspoon olive oil.
  • Make the cake batter. In a medium bowl, combine the sugar and orange zest. Use your fingers to rub the zest into the sugar—this will infuse the sugar with oils from the zest. Add the flour, baking powder, baking soda, and salt and mix with a rubber spatula until combined.
  • In a large bowl, whisk together the milk, Land O Lakes® Butter with Olive Oil & Sea Salt, olive oil, eggs, orange-flavored liqueur, and orange juice. Gradually whisk in the dry ingredients until just combined.
  • Pour the batter into the prepared pan and use an offset spatula to smooth the top.
  • Bake the cake. Bake for 55 to 60 minutes, or until the top of the cake bounces back when gently pressed and a skewer inserted into the cake comes out with a few crumbs attached. Cool the cake in its pan on a wire rack for 20 minutes before slicing and serving.
  • Serve and store. Serve warm, or at room temperature. Garnish with confectioners' sugar and orange slices before serving. The orange olive oil cake can be stored at room temperature, tightly covered in plastic wrap, for up to 3 days. After that, refrigerate for up to 2 more days.

Notes

  • I mentioned this earlier, but it bears repeating: the olive oil you use matters. Many olive oil bottles describe their taste on their labels. Use an olive oil that is mild in flavor, with citrus, floral, and grassy tasting notes. Avoid olive oils infused with umami herbs and spices like garlic and rosemary. You’re making a cake after all!
  • The Land O Lakes® Butter with Olive Oil & Sea Salt needs to be melted and cooled slightly before using in the recipe. I recommend melting the butter first, then setting it aside while you prep the rest of the ingredients and make the cake batter. Doing so will give the butter enough time to cool slightly!
  • This orange olive oil cake is best the day it’s made, served warm from the oven. It will be light, fluffy, and mild in flavor. The cake is still good overnight—in fact, its olive oil flavor will get more pronounced—but tends to get greasier and heavier the longer it sits.
Did you make this recipe?Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
Michelle holding Weeknight Baking cookbook covering her face.

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Weeknight Baking:
Recipes to Fit your Schedule

Over the past several years of running Hummingbird High, I kept a crucial aspect of my life hidden from my readers: I had a full-time, extremely demanding job in the tech world. In my debut cookbook, Weeknight Baking, I finally reveal the secrets to baking delicious desserts on a tight schedule.