Name: Olive Oil Cake
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 2 cups all purpose flour; 1 ¾ cups granulated sugar; 1.5 teaspoon fresh rosemary finely chopped; 1 teaspoon baking soda; ½ teaspoon baking powder; 1.5 teaspoon kosher salt; 1.5 teaspoon orange zest; 1.5 teaspoon lemon zest; 3 large eggs; 2 tablespoon orange juice; 2 tablespoon lemon juice; ¼ cup orange liqueur; 1.5 teaspoon vanilla extract; ⅔ cup extra virgin olive oil; ⅔ cup vegetable oil; 1 ¼ cup whole milk; ½ cup granulated sugar; ¼ cup pistachios or almonds; 1 orange zested; 1 small sprig rosemary leaves stripped from stem

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Olive Oil Cake is a wonderfully moist and aromatic dessert that brings a touch of Mediterranean elegance to any gathering. Its unique texture comes from the use of extra virgin olive oil, which not only keeps the cake tender but also infuses it with a rich, fruity flavor. The cake is beautifully complemented by a hint of citrus zest, making it an irresistible treat for lovers of sweet and savory combinations. It’s the perfect dessert to share with friends, at a dinner party, or simply to enjoy with a cup of coffee on a quiet afternoon.

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When I first discovered olive oil cake, I was captivated by its rustic charm and the delightful scent wafting from the oven as it baked. There’s something special about this cake that feels both homely and sophisticated at the same time. Often found in Italian bakeries, the cake transcends the ordinary; it’s not just a dessert, but an experience. I can’t wait for you to try this Italian Olive Oil Cake recipe. Your friends and family will be asking for seconds, and it will undoubtedly become a go-to in your baking repertoire!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Olive Oil Cake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Olive Oil Cake

Why You’ll Love This Recipe

Simple & Quick: Whip it up in about 15 minutes, and it bakes for 55-75 minutes—perfect for busy baking days!
Irresistible Flavor: The combination of extra virgin olive oil and citrus zest creates a moist, flavorful experience.
Eye-Catching Appeal: Topped with a nutty sugar mixture, it looks stunning on any table.
Flexible Serving: Great as a dessert, brunch item, or even a snack—anytime is the right time to enjoy it!
Diet-Friendly Options: A versatile recipe that can cater to dietary preferences—perfect for everyone!

Ingredients You’ll Need

2 cups all-purpose flour: This forms the base of your cake. Make sure it’s measured correctly for the best texture.
1 ¾ cups granulated sugar: Sweetens the cake beautifully while giving it a lovely crumb.
1.5 teaspoons fresh rosemary, finely chopped: Adds a subtle earthy flavor that complements the citrus.
1 teaspoon baking soda: Helps the cake rise, giving it a fluffy texture.
½ teaspoon baking powder: Works in conjunction with the baking soda for the perfect lift.
1.5 teaspoons kosher salt: Balances the sweetness and enhances flavor.
1.5 teaspoons orange zest: Provides a bright, citrusy kick.
1.5 teaspoons lemon zest: Complements the orange zest and adds complexity.
3 large eggs: Binds the ingredients together and adds richness.
2 tablespoons orange juice: Infuses the cake with moisture and citrus flavor.
2 tablespoons lemon juice: Adds a refreshing tang.
¼ cup orange liqueur: A delightful addition that enhances the citrus notes—feel free to substitute with extra juice if preferred.
1.5 teaspoons vanilla extract: Adds warmth and depth to the flavor.
⅔ cup extra virgin olive oil: The star ingredient; it contributes moisture and a unique flavor profile.
⅔ cup vegetable oil: Ensures perfect moistness and balances the flavor of olive oil.
1 ¼ cups whole milk: Gives the cake a luscious, tender crumb.
½ cup granulated sugar (for topping): Sweetens the nutty topping that adds a lovely texture.
¼ cup pistachios or almonds: Adds a crunch and nutty flavor; feel free to choose your favorite.
1 orange (zested): Used for the topping, reinforcing the cake’s flavors.
1 small sprig rosemary leaves stripped from stem: For garnish, it adds a beautiful touch.

How to Make Olive Oil Cake

Preheat Your Oven: Preheat your oven to 350 degrees Fahrenheit. Prepare a 9” springform pan by greasing all sides and the bottom with cooking oil. Position it on a foil-lined baking sheet to catch any potential spills.
Mix Dry Ingredients: In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, 1.5 teaspoons of kosher salt, 1.5 teaspoons of orange zest, 1.5 teaspoons of lemon zest, and 1.5 teaspoons of fresh rosemary.
Combine Wet Ingredients: In a large bowl, beat together 3 large eggs, 1.75 cups of granulated sugar, 2 tablespoons of orange juice, 2 tablespoons of lemon juice, ¼ cup of orange liqueur, 1.5 teaspoons of vanilla extract, ⅔ cup of extra virgin olive oil, ⅔ cup of vegetable oil, and 1 ¼ cups of whole milk until smooth.
Combine Mixtures: Gradually add the dry mixture to the wet mixture, stirring gently until combined and no flour streaks remain. Be careful not to over-mix; the batter should be just blended.
Prepare for Baking: Pour the cake batter into the prepared springform pan. Wrap foil around the bottom of the pan to prevent leaks during baking.
Bake the Cake: Place the pan in the oven and bake for 55-75 minutes. Check for doneness by inserting a toothpick into the center—it should come out clean. If the top browns too quickly, loosely cover with foil after 50 minutes.
Make the Nutty Sugar Topping: While the cake bakes, prepare the nutty topping. Add ½ cup of granulated sugar, ¼ cup of pistachios or almonds, the zest from one orange, and a small sprig of rosemary leaves to a food processor. Pulse until finely chopped and the mixture resembles coarse sand.
Cool & Top the Cake: Once baked, remove the cake from the oven and let it cool for about 10-15 minutes before removing it from the pan. Generously sprinkle the nutty mixture over the top, gently pressing it into the cake to avoid spillage. You can save any remaining topping for future use on other desserts.

Storing & Reheating

To keep your olive oil cake fresh, store it at room temperature in an airtight container for up to three days. If you want to store it for longer, refrigerate for about a week, ideally in an airtight container to maintain its moisture. For longer storage, you can freeze the cake for up to three months; wrap it tightly in plastic wrap and then foil. To enjoy your cake again, simply thaw it in the refrigerator overnight and place it in a warm oven for a few minutes to refresh its texture.

Chef’s Helpful Tips

Always measure flour accurately; too much can lead to a dry cake. Spoon and level it off in your measuring cup.
For the best flavor, use high-quality extra virgin olive oil, as this deeply influences the cake’s overall taste.
Consider bringing your eggs and milk to room temperature before mixing, as this creates a smoother batter and enhances emulsion.
If you’re short on time, add a splash of vanilla extract or a dash of almond flavoring for an extra flavor boost.
For a twist, substitute different nuts like walnuts or hazelnuts in the topping.

Olive Oil Cake is not just a dessert; it’s a heartfelt creation that invites you to savor every bite. With its moist crumb, fragrant rosemary, and zesty undertones, this cake will likely find a special place in your recipe rotation. Don’t hesitate to play around with the flavors; maybe add a few chocolate chips or replace some oil with applesauce for a lighter version. Baking this olive oil cake for your family or friends is sure to create lasting memories, filled with laughter and the tantalizing aroma of baked goodness. Enjoy each slice, and share your thoughts!

Recipe FAQs

Can I make this cake dairy-free?

Absolutely! You can replace whole milk with any plant-based milk like almond or oat milk. Just ensure that all other dairy components, like the nut topping, are adjusted as well.

How can I tell when the cake is done baking?

Use the toothpick test: insert a toothpick into the center of the cake, and if it comes out clean, the cake is ready. If it has wet batter clinging to it, it needs more time.

Can I use olive oil for other cakes?

Yes! Olive oil adds moisture and flavor, making it an excellent choice for other cake recipes. Just remember to adjust the other flavors accordingly, as olive oil has a distinct taste.

How do I store leftovers?

Cover the leftover olive oil cake with plastic wrap or place it in an airtight container at room temperature for up to three days, or refrigerate for up to a week for the best texture.

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