This Orange Olive Oil Cake is soft, golden, and full of fresh orange flavor. The olive oil adds depth without making it heavy, and the whipped cream on top feels just right. It’s a simple cake that always feels like a treat.
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Why This Recipe Works
I love this Orange Olive Oil Cake because it’s simple, bright, and always feels a little elegant without trying too hard. Here’s what makes it special:
- Bright Citrus Flavor: Fresh orange juice and zest give this cake a clean, sunny flavor that tastes like spring in every bite. It has that same fresh citrus flavor I love in these Orange Pistachio Shortbread Cookies.
- Moist and Tender Texture: The olive oil keeps the crumb soft and rich, even days after baking. It’s light but never dry, the kind of cake that stays perfect on the counter.
- Easy to Make: No mixer, no fuss – just a few bowls and a whisk. It’s one of those recipes that feels effortless but always impresses.
- Beautifully Versatile: You can serve it plain, with a dusting of sugar, or topped with whipped cream and pistachios. It’s just as lovely for brunch as it is for dessert, much like this Fresh Strawberry Cake (with Lemon).
- Subtle Floral Finish: The orange blossom whipped cream adds a soft, fragrant note that makes the whole cake feel special. It’s a small touch that turns something simple into something memorable.
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Ingredients
- All-Purpose Flour – The base of the cake that gives it structure and a soft crumb. You can use a 1:1 gluten-free flour blend if needed.
- Baking Powder and Baking Soda – These help the cake rise and stay light. The combination gives a tender texture with just the right amount of lift.
- Granulated Sugar – Sweetens the cake and helps create a light, fluffy texture when whisked with the eggs.
- Whole Milk – Keeps the batter smooth and adds a gentle creaminess. You can swap in Greek yogurt or buttermilk for a slightly tangier flavor.
- Fresh Orange Juice – Brings bright citrus flavor and a bit of acidity to balance the richness. Freshly squeezed juice makes the biggest difference.
- Orange Zest – Adds concentrated orange aroma and flavor. Use a microplane to zest only the outer peel, avoiding the bitter white pith.
- Heavy Whipping Cream – The base for the whipped topping that adds a light, creamy finish.
- Orange Blossom Water – Adds a delicate floral note to the whipped cream. Start with a small amount and adjust to taste.
- Dried Orange Slices – A pretty garnish that adds a touch of natural sweetness and color.
- Pistachios – Provide crunch and a nutty contrast to the soft cake. You can also use almonds or hazelnuts if you prefer.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Mix the Dry Ingredients: Whisk together the flour, baking powder, baking soda, and kosher salt in a medium bowl.
- Whisk the Eggs and Sugar: Beat the eggs and granulated sugar until pale and slightly fluffy, then whisk in the olive oil, milk, orange juice, orange zest, and vanilla.
- Add the Flour Mixture: Gradually add the dry ingredients to the wet mixture.
- Combine the Batter: Gently fold until just combined, being careful not to overmix.
- Prep the Pan: Grease an 8-inch or 9-inch round cake pan and line it with parchment paper.
- Fill and Bake: Pour the batter into the prepared pan and bake at 350°F for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Make the Topping: Beat the heavy cream, powdered sugar, vanilla, and orange blossom water until soft peaks form.
- Cool the Cake: Let the cake cool in the pan for at least 15 minutes, then transfer to a wire rack to cool completely.
- Top the Cake: Spoon or pipe the whipped cream over the cooled cake, then garnish with dried orange slices and chopped pistachios.
- Slice and Serve: Cut into slices and serve.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Citrus Options: I like to switch things up with blood oranges or Meyer lemons when they’re in season. They give the cake a slightly different brightness that’s just as lovely.
- Dairy Swaps: You can use Greek yogurt or buttermilk instead of milk for a richer, tangier flavor. Both make the crumb extra tender.
- Nut Toppings: Try chopped almonds, hazelnuts, or even walnuts if you don’t have pistachios. Toast them first for more flavor.
What to Serve with Orange Olive Oil Cake
Drinks
- This Orange Olive Oil Cake is perfect with a warm cup of espresso or coffee, especially when served as an afternoon treat or after dinner. For a special occasion, pair it with a Classic Espresso Martini, which complements the rich olive oil and bright orange flavor beautifully.
- A simple black tea or Earl Grey is another lovely option, with enough depth to balance the citrus and lightly floral orange blossom whipped cream.
Fresh & Creamy Pairings
- We love serving this cake with fresh berries, a simple citrus salad, or an extra drizzle of honey for a light finish. The juicy fruit balances the rich olive oil crumb and creamy topping without making dessert feel too heavy.
- For something more indulgent, add a scoop of vanilla ice cream or serve smaller slices alongside Strawberry Tiramisu or Dark Chocolate Covered Stuffed Dates for a beautiful dessert spread.
FAQs
How do I keep the cake moist?
Avoid overmixing the batter once the dry ingredients are added, and do not overbake it. Check the center with a toothpick toward the end of the baking time and remove the cake once it comes out clean.
When should I add the whipped cream topping?
Add the whipped cream once the cake has cooled completely, preferably just before serving. You can also prepare the whipped cream up to 6 hours ahead and keep it refrigerated.
Can I use a different citrus fruit?
Yes. Blood oranges or Meyer lemons are great alternatives and will give the cake a slightly different citrus flavor. Keep in mind that the sweetness and acidity may vary depending on the fruit.
Which type of olive oil works best for this recipe?
Use an extra virgin olive oil that you enjoy the taste of on its own. A mild, fruity olive oil will complement the citrus without overpowering the cake.
How long does it keep?
Store leftovers covered in the refrigerator for up to 3 days. Bring slices to room temperature before serving, or warm them slightly in the microwave. The unfrosted cake can also be frozen for up to 2 months.
More Dessert Recipes You’ll Enjoy
- Blood Orange Panna Cotta with Raspberry Coulis – Blood Orange Panna Cotta with Raspberry Coulis is easy to make and delightfully fruity. Try it as a refreshing summer dessert!
- Cherry, Almond, & Cardamom Galette – Welcome summer with this fresh and beautiful Cherry, Almond, & Cardamom Galette. It’s packed with bright red cherries, buttery crust, and sliced almonds.
- Raspberry Lemon Burnt Basque Cheesecake – Raspberry Lemon Burnt Basque Cheesecake is made without a crust and baked at a high heat, making it so much easier than American cheesecake!
- Rum Cake Recipe with Cake Mix – This Rum Cake recipe with Cake Mix is soft, buttery, and full of rich rum flavor. Easy to make and even better the next day.
If you try this Orange Olive Oil Cake recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Orange Olive Oil Cake
Servings: 8 servings
This Orange Olive Oil Cake is soft, golden, and full of fresh orange flavor. The olive oil adds depth without making it heavy, and the whipped cream on top feels just right. It’s a simple cake that always feels like a treat.
Ingredients
Orange Olive Oil Cake
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 3 eggs, large
- 1 cup granulated sugar
- ¾ cup extra virgin olive oil
- ½ cup whole milk
- ¼ cup orange juice, fresh
- 1 orange, medium, zested
- 1 teaspoon vanilla extract
Vanilla Orange Blossom Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon orange blossom water, or more to taste
Optional Toppings
- orange slices, dried
- pistachios, roughly chopped
Instructions
- Preheat the oven to 350°F. Grease an 8-inch or 9-inch round cake pan and line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and kosher salt until evenly combined.
- In a large bowl, whisk the eggs and granulated sugar for 1 to 2 minutes until pale and slightly fluffy. Slowly whisk in the olive oil until fully incorporated.
- Add the whole milk, fresh orange juice, orange zest, and vanilla extract, then whisk until combined.
- Fold the dry ingredients into the wet ingredients just until no dry streaks remain. Do not overmix.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for at least 15 minutes, then transfer it to a wire rack and cool completely before adding the whipped cream.
- To make the vanilla orange blossom whipped cream, add the cold heavy whipping cream, powdered sugar, vanilla extract, and orange blossom water to a chilled mixing bowl. Beat until soft peaks form.
- Spoon or pipe the whipped cream over the cooled cake. Finish with dried orange slices and roughly chopped pistachios, if desired, then slice and serve.
Notes
- Use fresh orange zest and juice for the best flavor. Bottled juice won’t give the same brightness or aroma.
- Choose a mild, good-quality olive oil. It should taste smooth and fruity, not bitter or sharp.
- Whisk the eggs and sugar well before adding the oil. This helps create a light, airy texture.
- Don’t overmix once the dry ingredients are added. A few streaks of flour are fine and will disappear as it bakes.
- Check for doneness early. Every oven is different, so start testing the cake at 40 minutes.
- Let the cake cool completely before adding whipped cream. Warm cake will melt the topping.
- Chill your mixing bowl and beaters before whipping the cream. It helps the cream hold soft peaks faster.
- Add orange blossom water slowly and taste as you go. A little goes a long way.
- Make the cake a day ahead if needed. It stays moist and the flavor deepens overnight.
- Store leftovers covered in the fridge, and bring slices to room temperature before serving for the best texture.
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