Orange Olive Oil Cake (Italian Recipe)
Updated Nov 24, 2025, Published Dec 10, 2020
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This Italian orange olive oil cake is an easy, one-bowl dessert 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.
If you love easy cakes like this one, you won’t want to miss my recipes for chocolate olive oil cake and lemon olive oil cake.
Quick Look at This Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Servings: 8 people (Makes one 9-inch cake)
- Dietary Info: Vegetarian; can be made Gluten Free and/or Dairy Free
- Method: Oven Baked
- Technique: Combine the wet ingredients, then sift in the dry ingredients and gently stir to combine. Spread into a pan, bake, and cool.
- Flavor & Texture: This orange olive oil cake has a wonderful citrus flavor, moist texture, and fluffy texture that makes each bite amazing.
Why You’ll Love This Family Favorite!
This orange-infused olive oil cake is the perfect cake for citrus season. Lovely, soft, and honey-sweet, it is ideal for any occasion!
If you love citrus desserts, try Struffoli (Italian Honey Balls), Orange Poppy Seed Cake, and Cranberry Orange Bread.
Made With Amore,
” 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
Table of Contents
Ingredients for Orange Olive Oil Cake
I recommend using high-quality ingredients in this cake recipe. You will really taste the flavor difference, and it is worth it!
- Oranges: You’ll need freshly squeezed orange juice and orange zest from 2 oranges. Navels are the easiest to juice and zest. If you love orange desserts, you’ll also love this cranberry orange bread!
- Honey: This brings sweetness and moisture to the cake. You’ll use it in place of regular white sugar in the cake batter.
- Extra Virgin Olive Oil: I recommend using a good quality brand of oil, such as DeLallo, Colavita, Bertolli, California Olive Ranch, HemisFares, and Spectrum. You can also use a milder olive oil if you prefer.
- Yogurt: I recommend using whole-fat plain yogurt, such as unflavored Greek yogurt, in this recipe. It makes the cake moist and adds a great tang.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Gluten Free Variation: Use this gluten-free flour and it will turn out delicious!
- Vegan/Dairy Free Variation: Swap the yogurt for a dairy-free yogurt, and use a vegan egg alternative to replace the 2 eggs. Use agave nectar in place of the honey.
- Different Citrus: You can swap out the orange in this cake for any citrus you like! Grapefruit, lime, and lemon all work beautifully here. Or, try my lemon olive oil cake for a fun variation.
- Adding a Glaze: 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 Italian orange olive oil cake recipe is so easy to make. It is a great recipe anyone can make, regardless of their baking experience. The full instructions 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, then 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. Cool completely, then slice and enjoy!
Recipe FAQs
This Italian orange olive oil cake has a wonderfully bright citrus flavor from the orange juice and zest. The olive oil, honey, and yogurt bring moisture to the cake, giving it a soft crumb and open texture that’s a pleasure to eat. A light dusting of confectioner’s sugar is all you need to give this cake a subtle sweetness and beautiful finish!
The moisture from the olive oil, honey, and yogurt in this recipe ensures that you’ll never have a dry cake! This Italian cake is so moist and flavorful that it will taste delicious and will keep fresh for longer.
Italian 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.
Serving Suggestions
This Italian 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.
You will also love these easy and simple recipe for Chocolate Torte, Italian Crumble Cake with Pastry Cream Filling, and this Davis family favorite: Poppy Seed Cake with Orange Almond Vanilla Glaze.
My Pro Tips
Expert Tips
- Use room temperature ingredients. The cake batter will combine more easily and 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 orange juice and zest instead of orange extract.
- Baking at a high elevation? You’ll need to make some adjustments! Get all the info you need with these high altitude baking tips from King Arthur.
More Delicious Cake Recipes
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Orange Olive Oil Cake Recipe
Ingredients
- 2 large eggs, at room temperature
- ½ cup honey
- ½ cup good quality olive oil
- ½ cup whole fat plain yogurt
- ⅓ cup freshly squeezed orange juice, from 2 oranges
- 2 tablespoons freshly grated orange zest, from 2 oranges
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 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), combine the eggs, honey, olive oil, yogurt, orange juice, and zest with a whisk until well blended.
- Sift in flour, salt, and baking powder, then gently stir until combined.
- 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
- Use room temperature ingredients. The cake batter will combine more easily and 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 orange juice and zest instead of orange extract.
- Baking at a high elevation? You’ll need to make some adjustments! Get all the info you need with these high altitude baking tips from King Arthur.
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.