10 Best Olive Oil Cake Recipes
Olive oil cakes are a simple yet flavorful alternative to butter-based desserts, offering a moist texture, rich taste, and even health benefits. By using high-quality extra virgin olive oil (EVOO), these cakes stay tender for days and often taste better the next day. They’re easy to make and perfect for various occasions, from casual breakfasts to elegant celebrations. Here’s a quick rundown of the 10 best olive oil cake recipes:
- Lemon Olive Oil Cake: Bright and zesty with a crackling crust and moist crumb.
- Fruity Olive Oil Bundt Cake: Packed with citrus and berries for a vibrant flavor.
- Orange Cardamom Olive Oil Cake: Warm spices and citrus create a balanced taste.
- Berry-Topped Olive Oil Cake: Fresh berries add tartness to a rich base.
- Poppy Seed Lemon Olive Oil Cake: Crunchy seeds and lemon zest for texture and flavor.
- Basil-Infused Olive Oil Cake: Herbaceous twist with a subtle green hue.
- Picual Olive Oil Chocolate Cake: Bold, peppery olive oil enhances rich cocoa.
- Coratina Olive Oil Rosemary Cake: Earthy and aromatic with savory-sweet notes.
- Estate Reserve Blood Orange Cake: Tangy blood orange pairs with fruity olive oil.
- Balsamic Glazed Olive Oil Cake: Sweet and tangy with a balsamic reduction.
Why Olive Oil Cakes Stand Out:
- Moisture: Olive oil keeps cakes tender longer than butter.
- Flavor: High-quality EVOO enhances flavors, from citrus to herbs.
- Health Benefits: Replacing butter with EVOO reduces saturated fat and adds heart-healthy fats.
- Ease of Preparation: Simple, one-bowl recipes with no need for creaming butter.
For best results, always use premium EVOO with a recent harvest date. These cakes are versatile and improve with time, making them a go-to for any occasion.
10 Best Olive Oil Cake Recipes Flavor Profiles and Ratings
The BEST Lemony Olive Oil Loaf Cake | Moist, Zesty & Easy One-Bowl Recipe
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1. Classic Lemon Olive Oil Cake
This lemon olive oil cake is a perfect example of how premium extra virgin olive oil (EVOO) can elevate both flavor and texture in baking.
The Role of Ultra Premium Extra Virgin Olive Oil (EVOO)
The secret to making a standout lemon olive oil cake lies in choosing high-quality EVOO. Big Horn Olive Oil's Estate Reserve EVOO is an excellent choice, offering the freshness essential for baking. Always check the harvest date to ensure the oil is at its peak. For this recipe, a fruity EVOO enhances the lemon's natural brightness, while a robust option adds depth and complexity.
Flavor Pairing and Ingredients
This recipe brings together the fruity richness of EVOO with the tangy zest and juice of fresh lemons, along with eggs, sugar, and a dairy element like whole milk, yogurt, or sour cream. The lemon zest's bright acidity pairs beautifully with the oil's fruity undertones. A tip: zest your lemons before juicing to capture their most fragrant oils.
"Olive oil makes the cake moist and basically takes on the flavorings you add (usually citrus or nuts like almonds)."
– Elena Paravantes, Registered Dietitian and Mediterranean Diet Expert
Yumna Jawad's lemon olive oil cake has a stellar reputation, earning a 5/5 rating from 2,438 votes, while Mel's Kitchen Cafe's version holds a strong 4.73/5 rating from 22 reviews.
Moisture and Texture
This cake stands out for its moist interior and a delicate, crackling crust. It’s forgiving to bake, reducing the risk of overbaking. Even better, the cake keeps its freshness for 3 to 5 days at room temperature and often tastes even better the day after baking. For the best texture, use room-temperature eggs and beat the eggs with sugar for 2–3 minutes until the mixture becomes thick and pale.
Perfect for Any Occasion
Whether you're hosting a formal dinner or celebrating the holidays, this cake fits right in. Its simple, one-bowl preparation makes it a go-to dessert. Serve it with a dusting of powdered sugar for a casual treat or top it with mascarpone buttercream for a festive birthday centerpiece. This recipe sets the stage for more creative olive oil cakes to come.
2. Fruity Olive Oil Bundt Cake
This fruity olive oil Bundt cake elevates the traditional recipe by showcasing vibrant citrus and berry flavors that pair naturally with high-quality extra virgin olive oil. It's a crowd-pleaser, earning 4.6/5 stars from 56 reviews on King Arthur Baking and 4.8/5 stars from 4 reviews on Food Network Kitchen.
Choosing the Right Extra Virgin Olive Oil (EVOO)
The secret to this cake’s standout flavor lies in selecting a fruity EVOO, avoiding oils that lean too grassy or bitter. Big Horn Olive Oil's Estate Reserve EVOO is a fantastic choice, as it enhances the citrus's natural brightness without overshadowing the other ingredients. Always check the harvest date on your olive oil bottle - freshness is key. When preparing the batter, drizzle the olive oil slowly into the egg-sugar mixture to create a smooth emulsion, ensuring the oil’s flavor melds seamlessly with the rest of the ingredients.
Building the Perfect Flavor Profile
Citrus zest and juice - whether lemon, orange, or blood orange - are essential for amplifying the fruity notes of the olive oil. The subtle bitterness of the oil is beautifully balanced by honey's sweetness and the tangy brightness of citrus. For added complexity, consider a splash of Grand Marnier, Amaretto, or Limoncello. Almond flour and almond extract bring a delicate nuttiness, while fresh berries like strawberries, raspberries, or blackberries add a tart, juicy contrast to the rich, tender crumb.
"Lemon juice and zest in the cake batter will help pick up on a good quality olive oil's fruity notes." – Antara Sinha, Bon Appétit
Moisture and Texture That Last
Olive oil’s liquid consistency creates a moist, spongy crumb that actually improves as it rests. Wrapped properly, the cake stays fresh and moist for up to four days.
Versatility for Any Occasion
This cake shines no matter the setting. It’s perfect with your morning coffee or afternoon tea, and it doubles as an elegant dessert for dinner parties when topped with a glaze and fresh fruit. It’s also a festive pick for holidays like Christmas or Hanukkah, especially when served with berries and whipped cream. For an extra touch of sophistication, dust the greased Bundt pan with almond flour before baking.
3. Orange Cardamom Olive Oil Cake
This cake is a delightful blend of fresh orange's zesty brightness and the warm, aromatic spice of cardamom. It’s no wonder it has earned glowing reviews - scoring a 4.83/5 from 255 votes on The Mediterranean Dish and a 4.9/5 from 52 reviews on King Arthur Baking. The result? A tender, flavorful dessert that remains moist for days. Let’s explore how premium EVOO elevates this cake's texture and flavor.
The Role of Ultra Premium Extra Virgin Olive Oil (EVOO)
The key to this cake’s magic lies in the olive oil. A mild, fruity EVOO, like Big Horn Olive Oil's Estate Reserve, pairs beautifully with the citrus and cardamom, adding a rich, floral quality that butter just can’t match. It also enhances the cake's spice and citrus notes in a way that feels almost effortless. To achieve that light, fluffy texture, whisk the eggs and olive oil together until the mixture is creamy and bright yellow.
"Extra virgin olive oil makes this simple cake irresistibly fluffy and tender for days... making cake with olive oil, in my opinion, is just better!" – Suzy Karadsheh, Founder, The Mediterranean Dish
Balancing Flavors and Ingredients
Cardamom brings a unique warmth with hints of pine and lemon, perfectly complementing the orange’s tangy sweetness. For an aromatic boost, rub the orange zest, sugar, and ground cardamom together before mixing them into the batter - this step releases their essential oils. Be mindful with cardamom, though; just ½ to 1 teaspoon is enough to avoid an overpowering or soapy taste. The earthy, nutty undertones of a high-quality EVOO tie all these flavors together seamlessly.
Moisture and Texture That Lasts
Thanks to olive oil’s liquid consistency at room temperature, this cake develops a soft, plush crumb that actually improves as it sits. The texture is light yet satisfying, making it the perfect "snacking cake." Beyond its flavor benefits, swapping butter for EVOO reduces saturated fat and introduces heart-healthy monounsaturated fats, offering a healthier twist without compromising taste.
Perfect for Any Occasion
This cake’s versatility makes it a go-to for all kinds of events. For winter holidays like Hanukkah or Christmas, dress it up with candied orange peels or sugared cranberries. Serve it plain with tea for a cozy afternoon treat, or elevate it with whipped cream and fresh berries for a more polished dessert. Whether casual or festive, this cake fits the bill every time.
4. Berry-Topped Olive Oil Cake
This recipe has become a favorite, earning an impressive 5 out of 5 stars from 2,438 votes on Feel Good Foodie - and for good reason. The combination of fresh berries and a moist olive oil cake creates a dessert that feels both sophisticated and approachable. The tartness of the berries complements the richness of the olive oil, striking a perfect balance. It’s a versatile treat, ideal for everything from casual summer get-togethers to Fourth of July celebrations. To bring out the best flavors, opt for a fruity or mild extra virgin olive oil (EVOO).
Choosing the Right Extra Virgin Olive Oil (EVOO)
A fruity or mild EVOO - such as Big Horn Olive Oil's Estate Reserve - shines in this recipe, adding floral and fruity notes that pair beautifully with the natural sweetness of summer berries. Steer clear of oils with strong bitter or peppery profiles, as they can overpower the delicate fruit flavors. The unrefined quality of ultra premium EVOO not only enhances these subtle flavors but also locks in moisture, ensuring the cake remains tender for days.
"When baked into a cake, the floral, fruity flavor of the olive oil comes out and is the perfect compliment to the juicy and sweet summer fruit." – For the Love of Gourmet
Perfecting the Flavor and Ingredient Pairing
The fresh berries play a key role in balancing the richness of the olive oil. Blueberries are an excellent choice for folding into the batter - just toss them in a bit of cornstarch to prevent sinking. Strawberries, blackberries, and raspberries, on the other hand, work best as toppings to avoid excess moisture in the cake. Adding a hint of lemon zest or a drizzle of honey ties everything together, bridging the richness of the oil with the brightness of the berries.
Moisture and Texture That Lasts
Thanks to the use of EVOO, this cake stays incredibly moist and develops an even better texture over time. Unlike butter, olive oil remains liquid at room temperature, resulting in a tender crumb that holds up for days. To achieve the ideal texture, whisk the eggs and sugar for 5–10 minutes until they’re pale and fluffy - this step ensures the cake is light and not overly dense. It stays fresh at room temperature for up to four days and can even be frozen for up to three months.
"Olive oil can be better than butter for cakes because it lends superior moisture over time. They have a tendency to be quite rich so I pair it here with berries to cut through some of that fattiness." – Adrianna Adarme, Author, A Cozy Kitchen
5. Poppy Seed Lemon Olive Oil Cake
This cake brings together the zesty brightness of lemon with the subtle crunch of poppy seeds, earning a 4.5/5 rating on America's Test Kitchen. The poppy seeds add a speckled appearance and a delightful texture, while the lemon creates a layered citrus flavor that perfectly balances the richness of olive oil. Whether you're serving it as a morning treat, pairing it with coffee in the afternoon, or presenting it as a refined dessert, this cake fits the occasion beautifully.
The Role of Extra Virgin Olive Oil (EVOO)
For this recipe, the quality of the olive oil makes all the difference. A fresh, high-quality EVOO, such as Big Horn Olive Oil's Estate Reserve, enhances the cake with its fruity undertones that complement the lemon's tangy brightness. The result is a rich, moist cake with a fine, tender crumb that stays fresh for days. To get the best flavor, check the harvest date - oil harvested within the last three months offers the most vibrant taste. Using EVOO in this way elevates the flavors of lemon and poppy seeds, creating a truly memorable cake.
"For the best flavor, use a fresh, high-quality extra-virgin olive oil." – Andrea Geary, Author, America's Test Kitchen
Bringing Out the Flavors
Start by maximizing the lemon's impact: rub the zest into the sugar with your fingertips until it releases its essential oils and turns a soft yellow hue. This simple step infuses the sugar with citrusy brightness. For added depth, a splash of limoncello or Grand Marnier can help balance the richness of the olive oil. Incorporating 3 to 6 tablespoons of poppy seeds ensures a consistent crunch throughout the cake. Together, these ingredients create a harmonious blend of citrus and texture, showcasing how premium EVOO can transform a classic recipe.
Moisture and Texture That Last
Unlike cakes made with butter, this olive oil cake improves with time. Its moisture and tenderness deepen over a few days, often tasting even better 2–3 days after baking. To achieve the perfect batter, whisk the eggs and sugar until pale and fluffy, then gradually drizzle in the olive oil to create a silky, smooth mixture. The result is a cake that's as pleasing to the eye as it is to the palate.
6. Basil-Infused Olive Oil Cake
This recipe gives the classic olive oil cake a refreshing twist by incorporating fresh basil leaves directly into the batter. The result? A cake with a delicate herbal aroma and a refined flavor that feels right at home at both casual brunches and upscale dinner gatherings. The basil adds a fresh, aromatic layer that beautifully offsets the richness of the olive oil, making this cake a standout option for any occasion.
The Role of High-Quality Extra Virgin Olive Oil (EVOO)
The olive oil you choose can make or break this recipe. A premium EVOO not only carries the basil’s herbal notes but also enhances them. Big Horn Olive Oil's Estate Reserve is a fantastic choice for this cake, thanks to its fruity profile that complements the basil without stealing the spotlight. When shopping for olive oil, prioritize the harvest date over a "best by" date - oils harvested within the last three months will deliver the freshest, most vibrant flavors. Store your oil in a cool, dark place to maintain its quality.
"A high quality olive oil can actually amplify and augment the flavor of whatever you are cooking or baking, and that shines through in this... Cake!" – Kosterina
Perfecting the Flavor and Ingredient Pairings
To ensure the basil flavor is evenly distributed, blend fresh basil leaves with the olive oil and milk in a high-speed blender or food processor before adding to the dry ingredients. This step guarantees a consistent herbal aroma throughout the cake. Lemon zest and juice make excellent additions, as they brighten the basil and highlight the fruity notes of the olive oil. For serving, pair the cake with macerated strawberries (simply toss with sugar and a splash of lemon juice) or a dollop of honeyed ricotta. The blended basil also gives the batter a subtle green hue, which looks striking with a light dusting of powdered sugar for a simple yet elegant finish.
Moisture and Texture That Lasts
Thanks to the olive oil, this cake stays moist for days, developing a tender crumb that actually improves after resting for a day. Wrap it tightly and store it at room temperature, where it will remain fresh for up to four days.
Versatility for Any Occasion
This cake’s unique flavor profile makes it a versatile choice for a range of settings. Its light sweetness and aromatic basil notes make it a refined dessert for dinner parties, a sophisticated tea-time snack, or even a delightful breakfast treat. It’s especially fitting for spring and summer gatherings, offering a fresh twist on traditional cakes. For a more polished presentation, try finishing it with a dusting of powdered sugar or a drizzle of vanilla glaze.
"This cake is my go-to cake that I make for any special occasion." – Melissa Oleary, Author, Keeping It Simple Blog
7. Picual Olive Oil Chocolate Cake
This dessert takes the idea of using high-quality extra virgin olive oil (EVOO) to the next level, showcasing the unique characteristics of Picual olive oil. The bold, peppery flavor of Picual pairs beautifully with rich cocoa, creating a chocolate cake that's both indulgent and refined.
Why Use Ultra Premium Extra Virgin Olive Oil (EVOO)?
Picual olive oil is known for its intensity and complexity. Big Horn Olive Oil's Picual EVOO, for example, boasts aromas of tomato, banana, green almond, and freshly cut grass. Its balanced bitter and spicy notes, combined with a polyphenol content of around 324 mg/kg and an impressively low acidity of 0.1%, make it a standout choice for baking. This oil's clean, fruity character not only enhances the flavor but also holds up well under heat.
Perfect Pairings for a Bold Flavor
The grassy, peppery notes of Picual olive oil naturally complement dark cocoa. Adding a teaspoon of instant espresso powder intensifies the chocolate flavor without making it taste like coffee. A touch of Fleur de Sel or sea salt highlights the oil's peppery undertones. For a citrusy balance, orange zest works wonders, while fresh raspberries or blackberries add a tart, fruity contrast to the richness of the chocolate.
Moisture and Texture That Impress
This cake is all about luxurious texture. Thanks to the liquid nature of olive oil, the cake stays moist with a soft, springy crumb that actually improves after a day. Testers have praised its exceptional fluffiness and lasting moisture. For the best results, bake until the internal temperature hits 203°F. This creates a texture that’s both tender and versatile, making it perfect for a variety of serving options.
"Because olive oil is liquid at room temperature, it lends superior moisture to the crumb over time, meaning this cake improves as it sits on your counter for a few days." – Antara Sinha, Bon Appétit
A Cake for Every Occasion
With its rich, complex flavor, this cake is perfect for everything from casual get-togethers to formal dinner parties. The distinctive character of Picual olive oil elevates it beyond the usual chocolate cake, making it a standout choice for holidays or any special event. To maximize its flavor, wrap the cooled cake tightly and store it at room temperature for up to four days. Trust us, the taste only gets better with time.
8. Coratina Olive Oil Rosemary Cake
This cake is a delightful balance of savory and sweet, bringing together the boldness of Coratina olive oil and the aromatic charm of fresh rosemary. It's a dessert that feels both rustic and refined. Pastry chef Zoë François captures its essence perfectly:
"Olive oil lends an earthy, sophisticated flair to a very simple cake. Add the savory note of rosemary and you're practically transported to a Tuscan vineyard."
Here’s how this pairing of olive oil and rosemary creates a dessert that’s as flavorful as it is unique.
Why Ultra Premium Extra Virgin Olive Oil (EVOO) Matters
Coratina olive oil, known for its peppery and robust flavor, is the star ingredient here. Big Horn Olive Oil's Coratina EVOO, with its grassy and bold notes, contrasts beautifully with the cake's sweetness. Its smooth consistency ensures the cake has a tender crumb, while its vegetal undertones naturally enhance the pine-like, earthy flavor of rosemary.
Unlocking Flavor with Rosemary Infusion
To deepen the flavor, infuse the olive oil with rosemary before baking. Simmer fresh rosemary sprigs in the oil for about 5 minutes, then let it cool for 20 minutes. This step ensures the herb's savory character is fully absorbed into the oil. As cookbook author Heidi Swanson describes:
"The rosemary is the wild card factor here... It heats up in the oven as the cake is baking and permeates the cake"
For a perfect finish, serve the cake with softly whipped cream and fresh berries or orange segments. The bright, fruity toppings balance the cake’s herbaceous and earthy notes.
Achieving the Ideal Moist Texture
The secret to this cake’s light and fluffy texture lies in the foaming method. By whisking eggs and sugar until they triple in volume, you create an airy sponge that pairs beautifully with the richness of the olive oil. Precision is key - accurately weighing ingredients ensures consistent results. Once baked, the cake remains moist for up to 3 days at room temperature or can be frozen for up to 3 months.
Perfect for Any Occasion
Whether it’s brunch, a special breakfast, or a casual outdoor picnic, this cake fits the bill. Its rustic charm and sophisticated flavor have earned it rave reviews, with home bakers rating various versions above 4.8 out of 5 stars. It’s a dessert that feels special yet approachable, making it a favorite for all kinds of gatherings.
9. Estate Reserve Blood Orange Cake
This cake is a delightful blend of the zesty citrus flavor of blood oranges and the fruity elegance of Estate Reserve olive oil. It's a fresh twist on the classic olive oil cake, with the blood orange adding a vibrant, tangy brightness that complements the olive oil's subtle fruitiness. Together, they create a balanced and refined flavor that feels indulgent without being overpowering. Pastry chef Paola Marocchi sums it up beautifully:
"The beauty of it lies in its simplicity and allowing high quality ingredients speak for themselves. Incredibly moist and bright in flavor."
Why Use Ultra Premium Extra Virgin Olive Oil (EVOO)?
The quality of your olive oil matters. Big Horn Olive Oil's Estate Reserve EVOO is a perfect choice for this recipe, thanks to its mild and fruity profile that enhances the blood orange's delicate flavors. Before baking, always taste your olive oil - avoid those with strong bitter or peppery notes, as they might clash with the citrus. When incorporating the oil into your batter, pour it in slowly over 1–2 minutes to ensure it emulsifies properly, which helps maintain the cake's structure and prevents it from collapsing.
Achieving Moisture and the Perfect Texture
Olive oil plays a key role in creating a cake with a moist, tender crumb. Its liquid state at room temperature helps the cake retain moisture, keeping it fresh for up to four days. Many bakers even say the flavor and texture improve the day after baking. As Bon Appétit notes:
"Because olive oil is liquid at room temperature, it lends superior moisture to the crumb over time, meaning this cake improves as it sits on your counter."
For the lightest texture, whip your eggs and sugar on high speed for 3 to 5 minutes until the mixture forms a ribbon that slowly dissolves back into itself.
Perfect for Any Occasion
This cake’s versatility makes it a go-to for a variety of occasions. It’s a lovely choice for Christmas morning, a sophisticated holiday dessert when paired with vanilla ice cream, or a delightful treat for afternoon tea. Suzy Karadsheh, founder of The Mediterranean Dish, highlights its practicality:
"Olive oil keeps cakes tender and moist for longer, which makes this recipe an easy choice for holiday menu planning."
Home bakers consistently rave about this cake, giving it a perfect 5-star rating for its plush texture and the ideal harmony of sweet and citrusy flavors. For a festive touch, top it with candied orange peels or serve with a dollop of whipped cream.
10. Balsamic Glazed Olive Oil Cake
This Balsamic Glazed Olive Oil Cake wraps up our olive oil cake journey with a surprising yet delightful combination: olive oil and balsamic vinegar. Together, they create a perfect balance of sweet and tangy flavors. The balsamic glaze, with its tart edge, cuts through the richness of the olive oil, ensuring the cake stays flavorful without being overly sweet. To make the glaze, simmer balsamic vinegar for 10–15 minutes until it reduces by half, revealing deep notes of dried fruit, dark chocolate, and malt.
Flavor Profile and Ingredient Pairing
The savory richness of high-quality extra virgin olive oil pairs beautifully with sweet ingredients like honey, maple syrup, and fresh berries. Food52 captures this beautifully:
"Balsamic vinegar and olive oil are a classic vinaigrette. Surely, I thought to myself, all three [including strawberries] must come to sweet-and-sour harmony in a cake." – Food52
For this recipe, Big Horn Olive Oil's Estate Reserve EVOO is an excellent choice, offering a fruity depth that complements the glaze’s acidic sweetness. For an even richer experience, try it with Big Horn Olive Oil's Traditional 18-Year Aged Dark Balsamic Vinegar. Its syrupy texture and subtle chocolate undertones add an elegant finish. A touch of citrus zest - orange or lemon - further enhances the flavor, balancing the olive oil’s earthy notes while adding brightness. This thoughtful pairing not only creates a complex flavor profile but also ensures a moist, tender cake with a luxurious texture.
Moisture and Texture Quality
One of the standout features of olive oil cakes is their incredible moisture. Since olive oil stays liquid at room temperature, it keeps the crumb soft and tender for days. In fact, the cake’s texture often improves over time, staying fresh for up to five days when stored properly. For an added touch, sprinkle coarse granulated sugar on top before baking. This creates a crunchy, candied crust that contrasts beautifully with the cake’s moist interior.
Perfect for Any Occasion
This cake’s versatility makes it a great choice for various occasions. Its bright, tangy notes are perfect for spring celebrations like Easter or Mother’s Day. It also works as a rustic breakfast treat - just like in Italy - or as a refined dessert for holiday gatherings.
"It is not unusual at all to have a wedge of cake for breakfast in Italy." – Annie Fenn, MD
Pair it with coffee or tea for a comforting treat any time of day. The balsamic-fruit topping lends a jam-like quality that bakers love for its intriguing tartness and unique twist on a classic dessert.
Tips for Baking Perfect Olive Oil Cakes
Follow these practical tips to ensure your olive oil cakes turn out perfectly every time.
Start with room-temperature ingredients like eggs, milk, and sour cream. This helps create a stable emulsion and ensures an even rise. When it comes to olive oil, quality matters. Opt for a high-quality extra virgin olive oil (EVOO). As a rule of thumb, if a 750 mL bottle costs less than $14.00, it might not be genuine extra virgin quality. For outstanding results, consider using Big Horn Olive Oil's Estate Reserve EVOO, known for its fruity depth and freshness, thanks to cold-pressing completed within two hours of harvest.
Once your ingredients are ready, focus on proper mixing techniques. Beat the eggs and sugar for 3–5 minutes until the mixture becomes pale, thick, and ribbon-like. Slowly drizzle in the olive oil while whisking to ensure it blends smoothly. When adding the dry ingredients, mix just until the flour disappears - overmixing can lead to a tough texture.
Check for doneness a little earlier than the recipe suggests, about 5–10 minutes before the expected bake time. Insert a wooden skewer into the center; it should come out clean or with a few moist crumbs. For extra precision, use an instant-read thermometer - an internal temperature between 180°F and 210°F signals the cake is ready. The top should feel firm, spring back slightly when pressed, and the edges may start pulling away from the pan. If the surface begins browning too quickly, cover it loosely with aluminum foil to prevent burning while the center finishes baking.
The type of flour you choose can shape the cake’s texture. Use all-purpose flour for a classic crumb, cake flour for a softer, more delicate texture, almond flour for added moisture and a nutty flavor, or fine cornmeal or whole wheat for a more rustic, hearty bite.
Olive oil cakes often taste better with time. Store the cake covered at room temperature for up to five days. For an extra flavor boost, poke holes in the warm cake and drizzle it with 2 tablespoons of fresh EVOO or a citrus glaze. Finally, before baking, tap the filled pan on the counter to release any air bubbles, ensuring a uniform crumb throughout.
Conclusion
These ten recipes showcase just how versatile high-quality extra virgin olive oil can be. From the zesty brightness of citrus to the richness of chocolate and the earthiness of savory herbs, each recipe highlights how olive oil creates an incredibly moist, tender crumb - far superior to butter-based cakes. Baking with these recipes isn’t just about flavor; it’s also about making a healthier choice.
The key to success lies in selecting a premium extra virgin olive oil (EVOO). Since olive oil is the star ingredient in these cakes, the quality of the oil directly impacts the final result. As the editors at Food52 wisely note:
"Since it's the primary flavor in the cake, use one that you'd be happy featuring in a salad dressing".
Big Horn Olive Oil's Estate Reserve EVOO is a standout option, offering a fruity depth and vibrant freshness that enriches every bite.
For an extra twist, consider experimenting with infused olive oils. These oils distribute flavor evenly throughout the cake, often outperforming traditional add-ins like zest or extracts. Big Horn Olive Oil's blood orange or basil-infused varieties, for example, can add a whole new dimension to your baking. For a finishing touch, try drizzling a balsamic reduction for a tangy contrast.
Another bonus? These cakes only get better with time. Store them covered at room temperature for up to five days, and you’ll notice the flavors deepening and melding beautifully. Whether you’re preparing for a celebration or simply indulging in a treat, olive oil cakes offer a rich, flavorful experience - without any greasy aftertaste - delivering pure, delicious moisture in every slice.
FAQs
Why are olive oil cakes so moist compared to butter-based cakes?
Olive oil stays liquid at room temperature, unlike butter, which solidifies. This characteristic allows it to coat the cake’s crumb, locking in moisture and keeping the cake fresh for longer. The result? A cake with a soft, tender texture that remains moist even days after baking. Plus, olive oil brings a distinct flavor that adds a layer of depth, making the cake truly memorable.
How does the type of olive oil affect the flavor of an olive oil cake?
The kind of olive oil you choose can make or break the flavor of your cake. Using a fresh, extra virgin olive oil introduces lively fruity, nutty, or peppery undertones that enhance the cake's depth and pair beautifully with flavors like citrus or vanilla. But if you opt for a lower-grade or stale olive oil, it could leave your cake tasting flat - or worse, unpleasant. To get the best out of your baking, stick with a premium, fresh olive oil that strikes the right balance of flavor.
Can I use flavored or infused olive oils to make olive oil cakes?
Yes, you can absolutely use flavored or infused olive oils to give your olive oil cakes a distinctive twist. For example, lemon-infused olive oil adds a bright, citrusy flavor, while rosemary-infused olive oil introduces a savory, herbal note. These oils don’t just elevate the taste - they make your cakes feel extra special, whether it's for a celebration or a simple treat.
Trying out different infused olive oils is an easy way to tailor your cake to your mood, the occasion, or even the season. Just be sure to stick with high-quality oils to get the best flavor and texture!