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Olive Oil Cake

Olive Oil Cake

Product Code: R0273

The perfect olive oil cake has a crackling crust and a dense, ultra-moist center.  It's delicious plain, but we love it served with our 5-Minute Caramel Sauce and some fresh raspberries or sliced strawberries.

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2 cups all-purpose flour
1 3/4 cups granulated sugar
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/3 cups extra-virgin olive oil
1 1/4 cups whole milk
3 large eggs
1/8 teaspoon LorAnn Orange Oil or Blood Orange Oil
1/3 cup fresh orange juice
2 tablespoons Grand Marnier (for a non-alcoholic cake, omit liqueur and use 1/2 cup total orange juice)
Powdered sugar (for dusting top)


  1. Preheat oven to 350ºF.  Oil, butter or spray a 9-inch cake pan or springform pan that is at least 2 inched deep.  Line the bottom with parchment paper.
  2. In a medium bowl, whisk the flour, sugar, salt, baking soda and baking powder; set aside.
  3. In a large bowl, whisk the olive oil, milk, eggs, orange oil, orange juice, and Grand Marnier (if using).  Add dry ingredients and whisk just until combined.
  4. Pour the batter into the prepared pan and bake for 50 minutes to 1 hour, until the top is golden and a cake tester comes our clean.  Transfer pan to a rack and allow to cool for 30 minutes.
  5. Run a knife around the edge of the pan, invert the cake onto the rack (for springform pan, remove sides) and cool completely, about 2 hours.  Using a fine mesh strainer, dust cake with powdered sugar just before serving.
Makes one 9-inch round cake.  Serves 8 

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