Italian Orange Olive Oil Cake

This Orange Olive Oil Cake is a lovely Italian-inspired dessert that brings together the bright, refreshing flavor of oranges and the fruity richness of olive oil.

With its soft, tender crumb and delicate citrus aroma, this cake offers a simple yet elegant treat that works beautifully for afternoon tea, family gatherings, or special occasions.

Fresh orange zest adds fragrant citrus notes throughout the cake, while freshly squeezed orange juice contributes a subtle tang that balances the sweetness.

Olive oil gives the cake its distinctive richness and moist texture, creating a tender bite without overpowering the fresh orange flavor.

Whole milk or buttermilk helps bring the batter together, while baking powder and baking soda provide the lift needed for a light, delicate crumb.

Eggs contribute structure and richness, allowing the cake to hold its shape while remaining soft.

One of the most appealing features of this cake is its versatility.

It tastes delicious on its own, making it a wonderful choice when you want a straightforward homemade dessert.

For a more indulgent presentation, serve each slice with freshly whipped cream and homemade orange curd.

The creamy topping complements the bright citrus flavor, while the orange curd adds a smooth, tangy finish.

Dried orange slices can also provide an attractive finishing touch.

Whether served as a casual dessert or presented as the centerpiece of a dessert table, Orange Olive Oil Cake combines familiar ingredients with a fresh, aromatic flavor.

Its simple preparation and elegant citrus character make it a delightful addition to any home baker’s collection.

Lawrence D. Smith

Italian Orange Olive Oil Cake

A moist, tender orange olive oil cake flavored with fresh orange zest and juice. This Italian-inspired dessert is delicious on its own or served with homemade orange curd, freshly whipped cream, and dried orange slices.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 12

Course: Dessert

Cuisine: Italian

Ingredients Equipment Method Notes

Ingredients

  

For the Orange Olive Oil Cake

• – 1½ cups all-purpose flour
• – 1½ cups granulated sugar
• – ¾ teaspoon baking powder
• – ¼ teaspoon baking soda
• – ¾ teaspoon salt
• – ¾ cup olive oil
• – 2 large eggs
• – 1 cup whole milk or buttermilk
• – 1½–2 tablespoons orange zest
• – 2 teaspoons freshly squeezed orange juice

For the Orange Curd (Optional)

• – 1 tablespoon orange zest
• – ½ cup fresh orange juice about 1–2 oranges
• – ½ cup granulated sugar
• – 3 large egg yolks
• – ½ teaspoon cornstarch
• – 3 tablespoons butter

For the Whipped Cream

• – 8 ounces heavy cream
• – ⅓ cup powdered sugar
• – 1 teaspoon vanilla bean paste or vanilla extract

For Decoration (Optional)

• – Dried orange slices homemade or sweetened dried oranges, such as those available from Trader Joe’s

Equipment

• 9-inch round cake pan with a removable bottom or springform pan
• Parchment paper
• Mixing bowls
• Whisk
• Electric hand mixer or stand mixer
• Measuring cups and spoons
• Rubber spatula
• Fine zester or grater
• Citrus juicer
• Small saucepan (for the orange curd)
• Heat-resistant whisk
• Knife
• Wire cooling rack
• Plastic wrap
• Refrigerator

Method

 

1. Prepare the Cake Pan: Grease the bottom and sides of a 9-inch round cake pan with a removable bottom or a springform pan using olive oil or nonstick cooking spray.

   Cut a round piece of parchment paper to fit the bottom, place it inside, and grease the parchment as well. Lightly dust the sides with flour, tapping out any excess.
2. Combine the Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until evenly distributed.
3. Mix the Wet Ingredients: In a separate bowl, beat the eggs until well combined. Gradually pour in the olive oil, then add the milk, orange zest, and freshly squeezed orange juice. Mix until the ingredients form a smooth, uniform mixture.
4. Make the Cake Batter: Pour the wet mixture into the bowl of dry ingredients. Gently fold everything together with a spatula until just combined. Avoid overmixing to help maintain the cake's tender texture.
5. Fill the Cake Pan: Transfer the batter to the prepared cake pan. Use a spatula to spread it evenly and smooth the surface.
6. Bake the Cake: Bake according to the source's stated method at the recipe's specified oven temperature, which is not provided in the supplied text, until a toothpick inserted into the center comes out clean.

   The instructions list 35–40 minutes, while the recipe summary lists 30 minutes.
7. Cool the Cake: Allow the cake to rest in its pan for 10 minutes. Carefully run a knife around the edges to loosen it, then remove the cake from the pan and transfer it to a wire rack. Let it cool completely before adding the toppings.

Orange Curd (Optional)

1. Combine the Curd Ingredients: In a small saucepan, whisk together the orange juice, orange zest, granulated sugar, cornstarch, and egg yolks until the mixture is evenly combined.
2. Cook Until Thickened: Place the saucepan over medium heat. Stir constantly for about 5–7 minutes, until the mixture thickens.
3. Add the Butter: Remove the saucepan from the heat. Add the butter one piece at a time, whisking after each addition until the butter melts completely and the curd becomes smooth.
4. Chill the Orange Curd: Transfer the curd to a bowl. Cover it with plastic wrap pressed directly against the surface to prevent a skin from forming. Refrigerate until thoroughly chilled.

Whipped Cream (Optional)

1. Combine the Cream Ingredients: Place the heavy cream, powdered sugar, and vanilla bean paste or vanilla extract in a chilled mixing bowl.
2. Whip to Soft Peaks: Using an electric hand mixer or stand mixer, beat on medium-high speed until soft peaks form.
3. Assemble the Cake: Once the cake has cooled completely, serve each slice with a dollop of freshly whipped cream and a spoonful of chilled orange curd. Add dried orange slices for decoration, if desired.
4. Store the Cake: Keep the plain cake in an airtight container at room temperature for up to 3 days. If topped with whipped cream and orange curd, refrigerate it; the source states that it will keep for up to 5 days.

Notes

• Choose the right pan: A 9-inch round cake pan with a removable bottom or a springform pan is recommended for easier cake release.
• Prepare the pan thoroughly: Grease the pan, line the bottom with parchment paper, grease the parchment, and lightly dust the sides with flour.
• Use fresh citrus: Freshly squeezed orange juice and freshly grated orange zest provide the cake’s characteristic citrus aroma and flavor.
• Select your milk: Whole milk or buttermilk can be used in the cake batter, as specified in the original recipe.
• Avoid overmixing: Fold the wet ingredients into the dry ingredients only until combined to help preserve the cake’s tender texture.
• Check for doneness: Insert a toothpick into the center of the cake. It should come out clean when the cake is ready. The source lists a baking time of 35–40 minutes in the instructions, although its recipe summary states 30 minutes.
• Cool before decorating: Let the cake cool completely before adding orange curd or whipped cream.
• Prepare the curd ahead: The optional orange curd needs to chill thoroughly in the refrigerator before serving.
• Prevent a skin on the curd: Press plastic wrap directly against its surface before refrigerating.
• Store appropriately: Keep the plain cake in an airtight container at room temperature for up to 3 days. If topped with orange curd and whipped cream, refrigerate it for up to 5 days, as stated in the source.

Chef’s Secret

The secret to a beautifully textured Orange Olive Oil Cake is to treat the batter gently once the wet and dry ingredients come together.

After adding the egg, olive oil, milk, orange zest, and juice mixture to the flour mixture, fold with a rubber spatula just until no dry flour remains.

Overmixing can develop excess gluten, which may make the finished cake less tender.

For the brightest citrus aroma, finely grate the orange zest without including the bitter white pith beneath the peel.

When preparing the optional orange curd, stir continuously over medium heat and watch for it to thicken before removing it from the heat.

Finally, allow the cake to cool completely before adding the toppings so the whipped cream retains its soft texture and the chilled curd stays in place.

Serving Suggestions

Serve Orange Olive Oil Cake in generous slices alongside freshly whipped cream and a spoonful of chilled orange curd for a rich, citrus-forward dessert.

For an elegant finish, garnish each serving with dried orange slices or a little extra finely grated orange zest.

The cake also pairs nicely with fresh berries, such as strawberries or raspberries, which complement its sweet, fragrant orange flavor.

For a simple afternoon treat, serve a slice with tea or coffee and enjoy it without additional toppings.

If you are preparing dessert for guests, arrange the cake on a serving platter and add the whipped cream and orange curd just before serving.

You can also serve the toppings separately, allowing everyone to customize their slice.

Conclusion

Orange Olive Oil Cake is a delightful dessert that combines fruity olive oil, fragrant orange zest, and fresh orange juice in a soft, tender cake.

Enjoy it plain for a simple citrus treat or dress it up with homemade orange curd, freshly whipped cream, and dried orange slices for a more elegant presentation.

With straightforward preparation and versatile serving options, this Italian-inspired cake is a lovely choice for afternoon gatherings, family celebrations, or whenever you want a homemade dessert with refreshing citrus flavor.