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orange olive oil cake
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Get the Recipe: Orange Olive Oil Cake Recipe

Prep: 10 minutes
Cook: 5 minutes
Bake Time: 55 minutes
Total: 1 hour 10 minutes
Servings: 1 10-inch, single layer cake
Author: Michelle Lopez
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.
(4.34 stars) 3 reviews

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.
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