Orange Olive Oil Cake
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.
Servings: 8 servings
Calories: 517kcal
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.
Nutrition
Calories: 517kcal | Carbohydrates: 49g | Protein: 6g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.01g | Cholesterol: 97mg | Sodium: 305mg | Potassium: 146mg | Fiber: 1g | Sugar: 31g | Vitamin A: 603IU | Vitamin C: 13mg | Calcium: 89mg | Iron: 2mg