Olive Oil Cake Recipe

Olive oil cake is a delightful, tender cake with a subtly sweet flavor and a beautiful crumb. This cake is light and moist, thanks to the olive oil, and has a unique taste that’s both earthy and slightly fruity.

It pairs wonderfully with a hint of citrus zest, making it perfect for brunch, dessert, or an afternoon treat. Topped with powdered sugar or a dollop of whipped cream, this cake is as delicious as it is versatile.

Necessary Kitchen Equipment

• 9-Inch Round Cake Pan: Ideal for even baking and easy slicing.
• Whisk: For combining ingredients smoothly.
• Mixing Bowls: For mixing dry and wet ingredients.
• Zester or Microplane: For citrus zest.
• Measuring Cups and Spoons: For accurate measurements.
• Spatula: For folding ingredients and scraping the bowl.

Ingredient Overview

• Olive Oil: Gives the cake its unique, tender texture and a subtle, rich flavor.
• Citrus Zest: Adds brightness and complements the olive oil.
• Buttermilk: Adds moisture and a light tangy taste.
• All-Purpose Flour: Provides structure to the cake while keeping it light.
• Sugar: Sweetens the cake and adds structure.

Step-by-Step Instructions

1. Prepare the Pan and Preheat Oven
   Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. Mix the Dry Ingredients
   In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 3/4 cup granulated sugar, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.
3. Combine the Wet Ingredients
   In a large bowl, whisk together 3/4 cup olive oil, 3/4 cup buttermilk, 2 large eggs, 1 teaspoon vanilla extract, and the zest of 1 lemon (or orange) until well combined.
4. Mix Wet and Dry Ingredients
   Gradually add the dry ingredients to the wet mixture, whisking until just combined. Be careful not to overmix, as this can make the cake dense.
5. Bake the Cake
   Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
6. Serve and Garnish
   Dust the top with powdered sugar or serve with a dollop of whipped cream for an elegant finish.

Recipe Tips

• Use Quality Olive Oil: A fruity, high-quality olive oil will enhance the cake’s flavor.
• Experiment with Citrus: Try using orange, lime, or grapefruit zest for a twist.
• Let It Rest: This cake’s flavor improves as it sits, so consider making it a day ahead for the best taste.

What to Serve With This Recipe

Olive oil cake pairs beautifully with fresh berries, whipped cream, or a drizzle of honey. Serve it with a side of lemon or orange curd for an extra citrusy kick.

Frequently Asked Questions

Q: Can I use a different type of oil?
A: Olive oil is ideal for its unique flavor, but if needed, you can use a mild-flavored oil like canola or vegetable. However, it may lack the characteristic taste of olive oil cake.

Q: How should I store the cake?
A: Store it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it and let it come to room temperature before serving.

Serving Suggestions

This cake is wonderful with a cup of coffee or tea. For a dessert option, top it with a scoop of vanilla ice cream or some fresh whipped cream.

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup olive oil
• 3/4 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• Zest of 1 lemon (or orange)
• Optional: Powdered sugar, for dusting

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
2. In a bowl, whisk flour, sugar, baking soda, baking powder, and salt.
3. In another bowl, whisk olive oil, buttermilk, eggs, vanilla, and citrus zest until smooth.
4. Add dry ingredients to wet ingredients, mixing until just combined.
5. Pour batter into the prepared pan. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar before serving.

Summary

This olive oil cake is a moist, flavorful treat that’s wonderfully simple to make. With a touch of citrus zest, it’s a versatile cake perfect for any occasion!

Notes

This cake’s flavors develop even more with time, so it’s excellent as a make-ahead dessert.

Olive oil cake

This olive oil cake is a moist, flavorful treat that’s wonderfully simple to make. With a touch of citrus zest, it’s a versatile cake perfect for any occasion!

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Equipment

• 9-Inch Round Cake Pan: Ideal for even baking and easy slicing.
• Whisk: For combining ingredients smoothly.
• Mixing Bowls: For mixing dry and wet ingredients.
• Zester or Microplane: For citrus zest.
• Measuring Cups and Spoons: For accurate measurements.
• Spatula: For folding ingredients and scraping the bowl.

Ingredients

  

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup olive oil
• 3/4 cup buttermilk room temperature
• 2 large eggs room temperature
• 1 teaspoon vanilla extract
• Zest of 1 lemon or orange
• Optional: Powdered sugar for dusting

Instructions

 

• Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
• In a bowl, whisk flour, sugar, baking soda, baking powder, and salt.
• In another bowl, whisk olive oil, buttermilk, eggs, vanilla, and citrus zest until smooth.
• Add dry ingredients to wet ingredients, mixing until just combined.
• Pour batter into the prepared pan. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.
• Cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar before serving.
• Summary

Notes

This cake’s flavors develop even more with time, so it’s excellent as a make-ahead dessert.