olive oil cake

This cake highlights the best olive oil has to offer, so reach for the good stuff!

Olive Oil Cake Recipe

sugar

baking soda

baking powder

lemon zest

olive oil

cultured low-fat buttermilk

orange flower water

Getting Ready: Adjust oven rack to lower-middle position and preheat to 350°F (180°C). Line an 8- by 3-inch anodized aluminum cake pan with parchment (see our explanation and tutorial on how to cut a parchment round) and grease lightly with pan spray.

For the Cake: Whisk sugar, baking soda, baking powder, and salt together in a medium bowl for about 1 minute. This dry mixture will look homogeneous well before it truly is, so use patience at this stage, and whisk longer than may seem necessary. Under-mixing at this stage can produce dark spots or an uneven texture in the cake.

Add lemon zest, olive oil, buttermilk, egg, and orange flower water and whisk vigorously until batter looks smooth and well emulsified. Sift in cake flour and whisk just until well combined. Scrape into prepared pan. Bake until cake is firm but your finger can still leave an impression in the puffy crust, about 33 minutes. (A toothpick inserted into the center should come away with a few crumbs still attached.)

Cool cake directly in pan about 10 minutes, then run a butter knife around the edges to loosen. Invert onto a wire rack, peel off parchment, and place cake right side up on a serving platter or cake stand. Serve warm or at room temperature, with a sprinkling of powdered sugar or with fresh fruit, nuts, and other accompaniments as desired.

Love lemon desserts? Make lemon rosemary olive oil cake! The blend of lemon zest and fresh rosemary in this moist lemon cake is a beautiful combination!

Lemon and Rosemary Olive Oil Cake

eggs

lemon

flour

salt

rosemary

FOR THE

Preheat oven to 350 degrees and grease a...

Preheat oven to 350 degrees and grease a 9 x 4 inch loaf pan

In a large mixing bowl beat the eggs...

In a large mixing bowl beat the eggs for 1 minute or until slightly frothy

Add sugar and beat for 2 to 3...

Add sugar and beat for 2 to 3 more minutes

Add the lemon zest and lemon juice and...

Add the lemon zest and lemon juice and mix until combined.

In a large bowl combine the flour, baking...

In a large bowl combine the flour, baking powder, salt and dried rosemary.

Add the olive oil and flour mixture to...

Add the olive oil and flour mixture to the eggs mixture.

Using a wooden spoon to mix just until...

Using a wooden spoon to mix just until combined.

Pour the mixture into the prepared loaf pan...

Pour the mixture into the prepared loaf pan and bake 35 to 45 minutes or until knife inserted into center comes out clean.

Let cool and remove from pan.

Mix glaze ingredients and drizzle over the cake...

Mix glaze ingredients and drizzle over the cake immediately before serving. Sprinkle with a few remaining rosemary needles if desired.

This lemon-scented Olive Oil Cake is perfectly crafted with some of the most basic ingredients! The olive oil adds a fruity flavor to the cake, while keeping it moist. Serve it with lots of berries or a dollop of cream, or sprinkled with a bit of powdered sugar. With just a few simple steps and a fairly quick prep time, this cake recipe will surely become one of your most cherished family favorites!

Olive Oil Cake

all-purpose flour

tsp baking powder

¼ tsp baking soda

eggs (at room temperature)

extra virgin olive oil

milk (at room temperature)

lemon juice

sugar (granulated)

icing sugar

berries

Prep oven and pan:

Prep oven and pan: Spray a 9-inch springform pan with cooking spray. Line a 9-inch round of parchment paper on the bottom of the pan. Dust the pan with flour lightly, shake out any excess. Preheat the oven to 325°F.

Combine dry ingredients:

Combine dry ingredients: In a large bowl, combine the flour, baking powder, baking soda and salt together. Set aside.

Combine the wet ingredients:

Combine the wet ingredients: To the bowl of your mixer, beat the eggs together with the olive oil well to emulsify. Add the milk, lemon zest and lemon juice and continue mixing until well combined. Add the sugar and mix until well combined.

Combine wet and dry:

Combine wet and dry: Pour in half the flour mixture and mix until combined, then pour in the rest of the flour mixture and mix until the flour is well incorporated.

Bake the cake:

Bake the cake: Pour the batter into the prepared springform pan, place it on a baking sheet and transfer it to the preheated oven. Bake for about 1 hour to 1 hour and 15 minutes or until golden brown on top. A toothpick inserted in the center should come out clean when the cake is done.

Cool the cake:

Cool the cake: Allow the cake to cool in the springform pan for 1 hour before releasing it. Finish cooling the cake on a wire rack.

Decorate and serve:

Decorate and serve: To serve, dust with icing sugar and top with berries and rosemary.

Recipe yields (2) 6-inch round olive oil cakes

Olive Oil Cake With Fresh Whipped Cream and Peaches

unsalted butter (melted)

+ juice from ½ lemon

heavy cream cream

confectioners’ sugar

vanilla extract

peaches (sliced)

honey

Preheat your oven to 350 F. Lightly spray and line the bottom of your 6-inch round cake pans. Set aside.

Using a large mixing bowl, whisk together the eggs and the sugar until combined, for a minute or two. Pour in the olive oil and the melted butter and whisk together again. Fold in the lemon zest and juice. Add the flour, baking powder and salt and whisk together until everything is combined and the cake batter is smooth.

Pour the cake batter evenly between both round cake pans and bake for about 20 to 25 minutes, or until a tester inserted comes out clean.Cool the cakes completely on a wire rack.

For the cakes:

Using an electric hand mixer, whip the heavy cream, sugar and vanilla on medium-high speed for about 3 to 4 minutes, or until medium peaks form. Use immediately or cover tightly and chill in the refrigerator for up to 24 hours.

For the whipped cream:

Top your cooled olive oil cakes with some fresh whipped cream and arrange some peach slices on top. Lightly drizzle with some honey and serve.

To serve:

Olive Oil Cake Recipe from TikTok made Insta Famous by Kylie Jenner and Kim Kardashian

TikTok Olive Oil Cake Recipe

Eggs

Cup Sugar

Lemons

Cups Flour

Tsp Baking Powder

Cup Olive Oil

Tbs Melted Butter

Tbs Milk

Sugar (Optional)

Rosemary Sprig (Optional)

Sift together the flour and baking powder in a bowl

Whisk together olive oil, melted butter, and milk

Combine eggs, sugar, and zest in a bowl

Beat eggs, sugar, and zest with an electric mixer until light yellow and creamy, about 3-5 minutes

Alternate adding the olive oil mixture and the flour mixture into the eggs a scoop at a time and all incorporated

Preheat your oven to 350 degrees Fahrenheit

Butter a 10 inch cake pan, dust with flour, and line with parchment paper on the bottom

Pour batter into the pan and bake for 30 to 35 minutes

Let cool, then dust with powdered sugar and garnish with a sprig of rosemary.

Lemon zest, juice, extract, and Limoncello add so much AMAZING lemon flavor to this EASY, ridiculously moist no-mixer cake that’s unique and INCREDIBLE!!

Lemon Olive Oil Cake 

milk

Limoncello (Gran Marnier may be substituted)

lemon extract

kosher salt,

confectioners’ sugar,

Preheat oven to 325F, add a circle of...

Preheat oven to 325F, add a circle of parchment paper to the base of a 9-inch springform pan, and spray the parchment paper and the sides of the pan very well with cooking spray; set aside. Do not make this cake in a regular 9-inch cake pan. Most are only about 1 1/2 to 2 inches deep and this cake rises to about 2 1/2 to 3 inches on the sides and nearly 4 inches in the center. It will overflow in a regular 9-inch pan.

To a large bowl, add the olive oil,...

To a large bowl, add the olive oil, eggs, and whisk well to emulsify and incorporate.

Add the milk, lemon zest, lemon juice (I...

Add the milk, lemon zest, lemon juice (I was able to get sufficient zest and juice from one very large ripe lemon), Limoncello, lemon extract, and whisk to incorporate.

Add the sugar and whisk to incorporate.

Add the flour, salt, baking powder, baking soda,...

Add the flour, salt, baking powder, baking soda, and whisk until just incorporated; don’t overmix. The batter in on the thin side; this is normal.

Turn batter out into prepared pan, place pan...

Turn batter out into prepared pan, place pan on a baking sheet as insurance against a leaky springform pan, and bake for about 68 to 75 minutes. Start checking after 60 minutes since all ovens vary. Cake will be golden browned and domed in the center when done, and a toothpick inserted in the center will come out clean or with a few moist crumbs.

Allow cake to cool in the springform pan...

Allow cake to cool in the springform pan for about 1 hour before releasing it and allowing the cake to finish cooling on a wire rack.

Dust with confectioners’ sugar prior to serving. Cake...

Dust with confectioners’ sugar prior to serving. Cake will keep airtight at room temp for 1 week and although I haven't tried it, I think this cake would freeze very well for up to 3 months.

This light and moist cake is ready at the push the of a button - a food processor button, that is. Never let time be an excuse again for not having dessert.

Olive oil lemon drizzle cake

(375 grams) self-raising flour, sifted

(330 grams) caster sugar

(125 milliliters) buttermilk

(80 milliliters) extra virgin olive oil

vanilla bean, split, seeds scraped

Lemon thyme

(150 grams) pure icing sugar, sifted

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981852770001&=domain=del

5348771529001-5981852770001

A decadent two layer Chocolate Olive Oil Cake with cream cheese frosting.

Chocolate Olive Oil Cake

280 grams (2 cups) plain flour flour

80 grams (1 cup) cocoa powder

teaspoon baking powder

1 teaspoon baking soda

300 grams (1 and 1/2 cups) caster sugar or granulated sugar

90 grams (1/2 cup) brown sugar

240 ml (1 cup) buttermilk*

180 ml (3/4 cup) olive oil

teaspoons vanilla extract

3 large eggs, room temperature

240 ml (1 cup) hot water

(3 cups) icing sugar or powdered sugar

cocoa powder

full fat or whole milk

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line two 8-inch round cake pans with baking or parchment paper.

In a large mixing bowl, sift flour, cocoa powder, baking powder and baking soda. Then add the sugars. Whisk together. In a separate mixing bowl, add the buttermilk, olive oil, vanilla and eggs. Whisk together. Boil the kettle and pour out 1 cup of hot water.

Add the wet ingredients to the dry ingredients. Start to fold together. Then slowly pour in the hot water down the side of the bowl,  and continue to mix until all the ingredients are incorporated.

Divide the mixture into two cake tins and bake for approximately 30 minutes or until a skewer inserted comes out clean. Leave for 10 minutes before gently removing the cakes from their tins and leave them to cool completely on a wire rack.

Place softened cream cheese in a large mixing bowl and beat with an electric mixer until creamy.

 Add half the sugar, all the cocoa powder and 1 tablespoon of milk and beat on low until combined and smooth. Add the rest of the sugar and the extra tablespoon of milk, and beat until combined.

Spread half the chocolate frosting on top of one chocolate cake. Add the other cake on top and cover with the remaining frosting. Serve with fresh strawberries if desired.

Hi!
I made this cake yesterday, and it's absolutely delicious! The fluffy moist texture and smooth chocolate flavor are amazing! The frosting didn't work though :( it turned out too runny and toooo sweet. It's fine if you just put it between the layers, but it gets too much when topping the cake too. I used full fat Philadelphia cream cheese, powdered sugar, Cadbury's cocoa and low fat milk as I had run out of full fat milk. I don't think those 2 Tbsp of milk made the difference with the texture, do you? And what about the sweetness? Would you be able to help me modify for a better chocolate cream cheese frosting?

Hi!  The best cake I’ve ever made! But, I had to substitute ingredients I didn’t have.I used castor oil instead of olive oil, and for cream I had leftover 35% whipping cream (whipped it) added sour cream, than coco powder and powdered sugar. I have to admit, I tried couple of your recipes and they all are amazing.I am so glad I find you!

This cake is just amazing so glad I tried it, so moist and chocolatey, can’t wait to try it again!!

Hi. I made it yesterday as a commission for a retirement party. They said it is SO GOOD and as I haven't tried it myself I will  make it again to make sure how good it is. I love your recipes

Hi. A friend has asked me to make her a mocha and chocolate cake.  As I have never made one I was wondering if your chocolate olive oil cake(which I made a few times alreay and I know it is fantastic)could suit that recipe as it has hot water to which I can add espresso And then I will make a mocha frosting. 
Thank you very much

Simple and easy cake recipe,
I just made mine and is so yummy 😍

Made this cake with my grandson for  his grandads b.day last month..was delicious.. have become a fan of olive oil cakes. Thank you.😊

There is no cake like this in the world. This moist, beautiful olive oil cake is subtly sweet and complimented perfectly by a homemade browned butter frosting.

Olive Oil Cake with Browned Butter Frosting

extra virgin olive oil*

eggs, room temperature

orange

unsalted butter (2 sticks)

kosher salt

2-3 Tablespoons whole milk

Preheat oven to 325 degrees Fahrenheit. Generously grease a 9-inch springform pan on the bottom and sides. Line the bottom of the pan with a 9-inch round of parchment paper and grease again. Set aside.

In a stand mixer using the whisk attachment, combine the olive oil and eggs until smooth. Add the milk, lemon juice, lemon zest, orange zest, and sugar and combine again until smooth.

Add the flour, salt, baking powder, and baking soda to the olive oil mixture all at once, and combine, still with your whisk attachment, until ingredients are just barely incorporated. Do not overmix. Remove bowl from stand mixer and use a spatula to scrape the bottom of the bowl and make sure all ingredients are incorporated.

Place the springform pan directly on a cookie sheet, pour the batter into the prepared springform pan, and bake in the oven for 70-80 minutes. The cake will be done when a toothpick inserted in the middle comes out clean or with a few moist crumbs attached. If the toothpick is wet in the center, continue baking for 5-minute increments until done. Allow the cake to cool completely before frosting.

Warm a medium-sized saucepan to medium heat and add butter. Once the butter has completely melted, allow it to brown, stirring frequently and gently scraping the bottom of the pan with a spatula. The butter will foam and sizzle as brown specks appear on the bottom of the pan.** When the aroma of the pan is nutty and the bottom of the pan is a toasty-brown color remove from heat and let cool completely.

Once the butter is completely cooled, beat the butter and sugar together; first on low speed, then increasing as the two ingredients become incorporated. Add the vanilla, salt, and milk, and continue to beat until smooth. If the frosting is still too thick, add more milk, one tablespoon at a time, until the desired consistency is achieved.

Browned Butter Frosting

Once the cake is completely cooled and the frosting is made, assemble your cake. Use a butter knife to loosen the sides of the cake from the springform pan if needed. Remove the parchment paper from the bottom of the cake and place on a cake stand.

Frost the sides and top of the cake with a thin layer of frosting using an icing spatula. Set in the refrigerator for 10-15 minutes to allow the base coat or &quot;crumb coat&quot; to set. Take out of the fridge and add remaining frosting, gently scraping the side of the cake with a bench scraper or cake scraper for a clean edge. Using the edge of your icing spatula, create a simple swirl on the top of the cake by gently pressing the spatula into the frosting while turning the cake in a circular motion, moving the spatula from the edge of the cake, slowly toward the center as the cake rotates. This is most easily done with a cake turntable but can be done on a cake stand too.

Assembly

Vegan Orange Olive Oil Cake! This cake is SO moist- thanks to the olive oil and orange juice. Naturally vegan; perfect for Mother's Day brunch, Easter and breakfast.

Vegan Orange Olive Oil Cake

almond milk

white vinegar

orange juice

all-purpose flour (or, 1 cup all-purpose, 1 cup whole wheat pastry flour)

strawberries

Preheat oven to 325 degrees F. Lightly spray  a loaf pan with cooking spray or line with parchment paper and lightly spray with cooking oil.

Whisk together the almond milk and vinegar and set aside for 5 minutes.

In a small bowl, whisk together the orange zest, orange juice, vanilla extract, sugar and olive oil. Stir until sugar is dissolved. Add in the almond milk.

In a separate large bowl, whisk together the flour, baking soda, and salt. Gently stir in the orange-milk mixture and stir until just combined.

Pour batter into the prepared pan and bake until a toothpick comes out clean, about 50-55 minutes.

Remove from oven and let cool in the pan; gently remove and slice.

When ready to serve; whisk together the powdered sugar and orange juice. Drizzle on the cake. Toss the strawberries with orange juice and spoon over the cake slices.

Made this 2 times now. Easy, quick recipe and taste is amazing. Also tried your vegan gumbo recipe which was also a hit.

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