Last Updated on February 10, 2026 by Souhail
I still remember the first time I tasted olive oil cake in a tiny bakery tucked between brownstones in Brooklyn. The scent of citrus and rosemary hit me before I even stepped inside, and when I took that first bite, I was stunned by how impossibly moist and tender it was. No butter. No complicated techniques. Just good olive oil, a handful of pantry staples, and magic.
That moment changed my baking forever. This olive oil cake is now my absolute favorite for everything from lazy Sunday breakfasts to impressing dinner guests. It’s the kind of dessert that feels both rustic and elegant, with a delicate crumb that stays soft for days and a subtle fruity richness from the olive oil that pairs beautifully with bright citrus notes.
Whether you’re a seasoned baker or just starting out, this recipe is forgiving, fast, and guaranteed to become a staple in your kitchen. It’s the perfect balance of simplicity and sophistication, and once you try it, you might just forget butter-based cakes ever existed.
Table of contents
Why This Recipe Works
Let me tell you why this olive oil cake has earned a permanent spot in my recipe rotation. It’s not just another cake, it’s a game changer for home bakers who want something elegant without the stress.
- Olive oil creates an unbelievably moist crumb that actually improves overnight, unlike butter-based cakes that can dry out. The oil coats the flour proteins more evenly, giving you that signature tender texture with a delicate spring.
- The flavor is sophisticated yet approachable. A good extra virgin olive oil adds fruity, grassy notes that pair magically with citrus, making every bite taste intentional and grown up.
- It’s incredibly forgiving. No creaming butter to room temperature, no worrying about overmixing once the flour hits the bowl. Just whisk, fold, and bake.
- Naturally dairy free without tasting “alternative.” This makes it perfect for guests with dietary restrictions, and honestly, no one will ever guess it’s missing butter.
Want to make it vegan? Swap the eggs for flax eggs (3 tablespoons ground flaxseed mixed with 9 tablespoons water, let sit 10 minutes) and use maple syrup instead of honey. For gluten free, I’ve had great success with a 1 to 1 gluten free flour blend. And if you love citrus desserts, my lemon blueberry cake recipe uses a similar technique for that bright, sunny flavor profile.
Pro Tips for Success
Here’s what I’ve learned after baking this cake more times than I can count in my tiny New York kitchen. These little details make all the difference.
Always use a good quality extra virgin olive oil that you actually enjoy eating on salads. This isn’t the time for that dusty bottle hiding in the back of your pantry. I treat my olive oil like I treat my olive oil for my favorite sourdough focaccia recipe – it should taste vibrant and fresh. Don’t overmix once you add the flour. Stir just until you see no dry streaks remaining. Overmixing develops gluten and gives you a tough cake instead of that dreamy tender crumb.
And here’s my secret weapon: brush the warm cake with a simple citrus syrup made from 1/4 cup juice and 2 tablespoons honey. It adds incredible moisture and that bakery style shine everyone will admire.
Variants of the Recipe
This olive oil cake is wonderfully adaptable. Once you master the base, you can play with flavors all year round.
Rosemary Lemon: Fold in 1 tablespoon finely chopped fresh rosemary with the flour and add the zest of two lemons to the sugar before mixing. The herbal note makes this feel especially sophisticated, perfect for dinner parties.
Orange Almond: Replace half the milk with almond milk and add 1/2 teaspoon almond extract to the wet ingredients. Use orange zest instead of lemon and finish with sliced almonds on top before baking. It tastes like sunshine in cake form.
Spiced Autumn Version: Add 1 teaspoon cinnamon, 1/2 teaspoon cardamom, and a pinch of cloves to the dry ingredients. Fold in 3/4 cup finely grated apple for extra moisture. This cozy variation reminds me of my favorite carrot cake recipe but with that distinctive olive oil richness.
Serving Suggestions
Serve this cake slightly warm or at room temperature for the best texture. I love dusting it with powdered sugar just before serving and adding a dollop of whipped mascarpone on the side. For brunch, slice it thick and pair with a cup of strong coffee and fresh berries. It also makes a beautiful dessert alongside a scoop of vanilla bean ice cream or a drizzle of honeyed yogurt.
If you’re serving it after a savory meal like my Toscana soup recipe, the cake’s subtle sweetness provides the perfect gentle finish to the meal.
Storage and Reheating Instructions
This cake actually tastes better the next day as the flavors meld. Store it covered at room temperature for up to 3 days. For longer storage, wrap individual slices tightly and freeze for up to 1 month. To refresh, let frozen slices thaw at room temperature, then warm gently in a 300°F oven for 5 minutes until just warm to the touch. Never microwave it – that ruins the delicate crumb.
Creative Uses for the Recipe
Crumble leftover cake over Greek yogurt with honey for an elegant breakfast parfait. Cube day old slices, toss with a little olive oil and bake until crisp for homemade croutons to float in creamy soups. Or transform it into a trifle by layering cake cubes with citrus curd and whipped cream – it’s my favorite way to use up the last few slices.
How Do You Make it
Olive Oil Cake
8
servings15
minutes35
minutes320
kcalThis impossibly moist olive oil cake gets its tender crumb and sophisticated flavor from good quality extra virgin olive oil paired with bright lemon zest. Simple to make and even better the next day.
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Ingredients
1.5 cups all purpose flour
1.5 teaspoons baking powder
0.5 teaspoon baking soda
0.5 teaspoon fine sea salt
0.75 cup extra virgin olive oil
0.75 cup granulated sugar
3 large eggs
0.5 cup whole milk
0.33 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
Directions
- First, preheat your oven to 350 degrees F and generously grease a 9 inch round cake pan with olive oil, then line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined and set aside.
- In a large bowl, whisk the olive oil and sugar together for about 1 minute until they look slightly creamy and fragrant.
- Add the eggs one at a time, whisking well after each addition until fully incorporated.
- Whisk in the milk, lemon juice, lemon zest, and vanilla extract until the batter looks smooth and emulsified.
- Gently fold the dry ingredients into the wet ingredients using a spatula, stirring just until no dry streaks remain.
- Do not overmix. Pour the batter into your prepared pan and smooth the top with your spatula.
- Bake for 32 to 38 minutes, or until the top is golden and a toothpick inserted in the center comes out with just a few moist crumbs attached.
- Let the cake cool in the pan for 15 minutes before running a knife around the edges and transferring it to a wire rack to cool completely.
Notes
- Use the best quality extra virgin olive oil you enjoy eating raw. Its flavor shines through.
- Don’t skip the parchment paper. This cake is moist and delicate, and the paper ensures easy release.
- The cake tastes even better the next day after the flavors have had time to meld.
- For extra moisture, brush the warm cake with a simple syrup made from 1/4 cup lemon juice and 2 tablespoons honey.
- Room temperature ingredients mix together more smoothly for an even crumb.
Nutrition Facts
- Total number of serves: 8
- Calories: 320kcal
- Fat: 18g
- Saturated Fat: 2.5g
- Cholesterol: 0.70mg
- Sodium: 0.280mg
- Carbohydrates: 36g
- Fiber: 0.5g
- Sugar: 19g
- Protein: 4g
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FAQS
You likely overmixed the batter after adding the flour. Stir gently just until combined. Overmixing develops gluten and creates a tough, dense texture instead of that light crumb we want.
You can, but you’ll lose the distinctive fruity flavor that makes this cake special. The texture will still be moist, but it won’t have that sophisticated Mediterranean character olive oil provides.
The top should be golden and spring back lightly when touched. A toothpick inserted in the center should come out with just a few moist crumbs clinging to it, not wet batter.
Absolutely. This cake actually improves overnight as the flavors deepen. Bake it a day ahead, wrap it well once completely cool, and serve the next day for the best texture and taste.
Always line the bottom with parchment paper and grease the sides well with olive oil. The cake’s delicate crumb needs that extra insurance for clean release.
Yes. Fold in 1 cup of fresh blueberries or chopped stone fruit just before pouring the batter into the pan. Toss the fruit in 1 teaspoon of flour first to prevent sinking.
Closing Thoughts
There’s something quietly revolutionary about a cake that celebrates simplicity. This olive oil cake has become my kitchen’s happy place – the recipe I turn to when I need to feed friends without fuss, or when I just want a slice with my morning coffee that feels both comforting and a little bit fancy. It proves that the best desserts often come from humble ingredients treated with care.
Give it a try this weekend, and I think you’ll understand why I keep a slice waiting in my cupboard most days. And if you fall in love with oil based cakes like I did, my cottage cheese pancakes use a similar philosophy of simple ingredients creating extraordinary results. Happy baking, friends.