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This Italian Orange Olive Oil Cake Recipe is an easy one-bowl recipe. Its soft texture and honey-sweet taste will leave you craving more after your first slice. It is irresistible, with the most tender crumb (made without butter!) and a lovely orange flavor.
Why You’ll Love This Recipe
This orange-infused olive oil cake is the perfect cake for citrus season. Lovely, soft, and honey-sweet, it is ideal for any occasion!
” Outstanding cake!! Not only is the flavor out of this world and it is so moist, I said it – it is a one bowl miracle AND made without a mixer. Might be my new favorite dessert to make for any occasion!!”
– DANIELA
If you love citrus desserts, try Struffoli (Italian Honey Balls), Orange Poppy Seed Cake, and Cranberry Orange Bread. Enjoy my Chocolate Olive Oil Cake and Lemon Olive Oil Cake next time.
Simple Ingredients
- All-purpose flour
- Orange juice (use fresh oranges)
- Orange zest
- Eggs
- Honey
- Extra virgin olive oil (you can also use a milder olive oil)
- Whole-fat plain yogurt
- Baking powder
- Salt
- Confectioners’ sugar (powdered sugar), to dust the cake (don’t use granulated sugar for this step!)
Recipe Substitutions
- Use this gluten-free flour and it will turn out delicious!
- You can swap out the orange in this cake for any citrus you like!
- You could also make a light glaze to drizzle over the top with powdered sugar and milk.
How To Make Orange Olive Oil Cake
This orange olive oil cake recipe is so easy to make. It is a great recipe anyone can make, regardless of their baking experience. This is an overview of the recipe; the full instrcutions are in the recipe card below.
Preheat the oven to 350ºF. Coat the sides and bottom of a 9-inch spring form pan with cooking spray (or parchment paper) and set aside.
Place all the wet ingredients in a bowl.
In a large bowl (or stand mixer), whisk (or use an electric mixer) to combine the eggs, honey, olive oil, yogurt, orange juice, and zest. Mix until well blended. Sift in flour, salt, and baking powder.
Spoon the batter into the prepared pan. Bake for 30-35 minutes, until the edges are deep golden and a metal skewer or toothpick inserted in the center comes out clean. (Baking times may vary depending on elevation!).
What’s the best olive oil to use in a cake?
I recommend using high-quality ingredients. You will really taste the flavor difference and it is worth it! You can find these olive oil brands at most grocery stores in the United States. Best extra-virgin olive oils to consider DeLallo, Colavita, Bertolli, California Olive Ranch, HemisFares , and Spectrum.
Top Tips
- Using room temperature ingredients. The cake will bake more evenly this way.
- Use good quality ingredients! I recommend using good-quality olive oil for a soft and delicious orange olive oil cake. Use real lemon juice and zest instead of lemon extract.
Serving Instructions
This cake doesn’t need anything “extra.” It is soft and moist as it is. If you desire more sweetness, dress it up with vanilla ice cream and a dollop of whipped cream.
Storage
The orange olive oil cake will be kept in an airtight container at room temperature for one week. The best way to store it is to cover it with plastic wrap and store it in an airtight container.
You will also love these easy and simple cakes Chocolate Torte, Simple Italian Apple Cake (one bowl), Italian Crumble Cake Pastry Cream Filling. Try this Davis family favorite- Poppy Seed Cake with Orange Almond Vanilla Glaze.
More Delicious Dessert Recipes
- Traditional Panettone Recipe (Italian Christmas Cake)
- Lemon Olive Oil Cake
- Classic Italian Tiramisu Recipe (Authentic)
- BEST Italian Wedding Cookies (Anginetti)
- Best Italian Pistachio Cream
- Creme Caramel Custard Flan Recipe (Italian)
💙 MADE THIS RECIPE AND LOVED IT? 💙 Please leave a ⭐️STAR rating and COMMENT below- I love connecting with you! Tag me with your creations on Instagram and find me on Pinterest.
Orange Olive Oil Cake Recipe
Ingredients
- 2 cups all-purpose flour, 258 grams
- 2 teaspoons baking powder, 10 grams
- ½ teaspoon salt
- Freshly grated zest of 2 oranges
- 2 large eggs, at room temperature
- ½ cup honey, 160 grams
- ½ cup good quality olive oil, 125ml / 90 grams
- Juice of 2 oranges, 100ml, freshly squeezed
- ½ cup whole fat plain yogurt, 125ml / 120 grams
- Confectioners’ sugar, to dust the cake
Instructions
- Preheat the oven to 350ºF. Coat the sides and bottom of a 9-inch spring form pan cooking spray (or parchment paper), and set aside.
- In a large bowl (or stand mixer), whisk (or use an electric mixer) to combine the eggs, honey, olive oil, yogurt, orange juice, and zest. Mix together until well blended.
- Sift in flour, salt, and baking powder.
- Spoon the batter into the prepared pan. Bake for 30-35 minutes, until the edges are deep golden and a metal skewer inserted in the center comes out clean.
- Transfer the pan to a wire rack and let it cool completely. Before serving, dust with the Confectioners’ sugar, if desired.
Notes
- The cake will keep airtight at room temp for 3-4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can sour cream be a substitute for yogurt?
Yes, it will chabge the taste and texture slightly :).
Do you literally sift in the flour, salt and baking powder, and then continue mixing with the hand or stand mixer?
Thanks!
You can use a sifter, if you have one, or you can just add the dry ingredients in the bowl and continue.
To make this gluten free, should I use almond flour or GF all purpose?
For this recipe, GF flour. I like Cup4Cup.
This cake was amazing this Easter! Simple, quick and delicious! I will be making it again for sure!
It is a simple cake to kepp in your back pocket to make again and again. I am so happy you loved it!
Made this cake last week for a family dinner and it was a major hit. I am not a baker but the recipe was so easy to follow. This will now be a part of my family’s tradition moving forward.
This makes me so happy! I am so happy you loved this family recipe and it is now a part of your traditions. Sending love!
Will try it next weekend for Pasqua!
Seems so soft and light
Yes, it is sensational! I also have a lemon version. Please let me know how you love it!
Perfect for spring or Easter! I used gluten free all purpose flour and it turned out great! My fam loved it (and they don’t tend to favor non-chocolate desserts)
Yay! It’s a great one to make gluten-free! If they love chocolate- try my molten chocolate lava cakes next! Yum.
I loved the recipe! It was super easy to follow and came together quickly! I added sliced almonds on top and can’t wait to add the dusted powered sugar on top! I too missed the baking soda vs baking powder switch. I’m hoping it comes out and tastes as good as it smells! This recipe is a keeper! Thank you!!
Beautiful addition with the almonds! I am happy you loved it.