Olive Oil Cake Recipe
Because olive oil is the only fat in this batter, there's no butter to mask a stale or rancid oil, so the cake's flavor depends directly on the oil being fresh. A good fruity extra-virgin oil gives the crumb a faint peppery, grassy note and keeps it moist for days, while an old or improperly stored oil tastes flat or waxy and comes through in every bite.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 10
Ingredients
- 1 cup extra-virgin olive oil
- 1 1/4 cups granulated sugar
- 3 eggs large eggs
- 1/2 cup whole milk
- 1/4 cup orange juice
- 1 tbsp orange zest
- 1 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
Nutrition per serving
- Calories
- 400
- Protein
- 5g
- Carbs
- 43g
- Fat
- 24g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan (a springform works well) and line the bottom with a circle of parchment.
- 2In a large bowl, whisk together the olive oil, sugar, and eggs for about 2 minutes, until the mixture is pale, slightly thickened, and smells like the oil rather than like nothing at all.
- 3Whisk in the milk, orange juice, and orange zest until combined.
- 4In a separate bowl, whisk together the flour, baking powder, and salt.
- 5Add the dry ingredients to the wet ingredients and fold gently just until no streaks of flour remain.
- 6Pour the batter into the prepared pan and smooth the top with a spatula.
- 7Bake for 40-50 minutes, until a toothpick inserted in the center comes out clean and the top springs back when pressed lightly.
- 8Cool the cake in the pan for 15 minutes, then run a knife around the edge and turn it out onto a wire rack to cool completely before slicing.
Tips & variations
- Buy olive oil in a dark glass or tin container rather than clear glass; light speeds up the breakdown of the fats that make oil taste stale.
- Check for a harvest date rather than just a 'best by' date if the label has one. Olive oil is a fresh-pressed juice, and flavor peaks within the first 12-18 months of pressing, well before most 'best by' dates run out.
- Swap orange zest and juice for lemon for a sharper, less sweet version, or leave the citrus out entirely for a plainer cake to serve with poached fruit.
- A fruitier, more peppery olive oil gives a more pronounced flavor; a mild, mellow oil gives a subtler, more butter-like cake.
Storage & reheating
Store the cooled cake covered at room temperature for up to 3 days, or refrigerated for up to a week (bring to room temperature before serving, since the olive oil firms up slightly when cold). It also freezes well: wrap the whole cooled cake or individual slices tightly in plastic wrap and foil and freeze for up to 3 months, then thaw at room temperature. Once opened, keep the remaining olive oil itself tightly capped, away from heat and light, and use it within a couple of months for the best flavor in future bakes.
Tips from the Tulo kitchen
- If a bottle of olive oil has been open for more than 6 months and tastes flat or slightly bitter in an unpleasant way (not the normal peppery bite), it's better used for cooking than for a recipe like this where the oil's flavor is front and center.
- Buying a smaller bottle (500ml instead of a liter) helps if a household doesn't go through olive oil quickly, since it gets used up before it has time to turn.
FAQ
Does olive oil go bad?
Yes. Olive oil doesn't spoil the way milk does, but it does gradually oxidize and lose flavor, eventually turning rancid. Unlike wine, it doesn't improve with age; it's best used within 18-24 months of pressing and within a few months of opening.
How can you tell if olive oil has gone rancid?
Rancid olive oil smells like crayons, putty, or old walnuts instead of grassy or fruity, and tastes flat, greasy, or slightly sour rather than peppery. It won't make anyone sick, but it will taste noticeably off, especially in a recipe like this where it's the main flavor.
Does olive oil need to be refrigerated?
No. Refrigeration isn't necessary and can cause the oil to cloud and solidify, though it returns to liquid at room temperature without harm. What matters more is keeping it away from heat, light, and air: a cool, dark cabinet away from the stove is ideal.
Can old olive oil still be used for baking?
If it smells and tastes fine, it's fine to use, though the flavor will be milder than fresh oil. If it smells rancid, it's better used in something where the oil is a small, background ingredient rather than the star, like this cake.
Why does this cake use olive oil instead of butter?
Olive oil is liquid at room temperature, so it produces a moister, more tender crumb than butter and keeps the cake soft for several days without drying out. It also carries its own fruity flavor into the finished cake, which butter doesn't.
