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Orange olive oil cake is a beautiful and delicious dessert that combines the fruity essence of oranges with the rich, aromatic flavors of high-quality olive oil. This cake is moist, tender, and pairs beautifully with fresh whipped cream and orange curd.
One of my favorite desserts to make is a simple olive oil cake. I love to top it with fresh whipped cream, homemade fruit curd, or a cream cheese frosting. It is such a simple dessert yet can be so stunning AND absolutely delicious.
Since we are still in the height of summertime, I wanted to share a light, summer dessert showcasing fresh citrus. You are going to love this homemade orange olive oil cake recipe.
I have shared so many cake recipes on Modern Honey and here are some cake recipes that consistently receive 5-star reviews.
Orange Cake
Lemon Olive Oil Cake
Olive Oil Cake
Key Lime Cake
Lemon Cake with Cream Cheese Frosting
Citrus Sheet Cake
Ingredients:
This is such an easy simple 9-inch orange olive oil cake recipe. You can top it with fresh whipped cream swirled with orange curd or you can even top it with a creamy sweet cream cheese frosting. If you want to top it with a cream cheese frosting, half the cream cheese frosting I use on my orange cake with cream cheese frosting recipe.
See the recipe card below for ingredients amounts and directions.
ORANGE OLIVE OIL CAKE INGREDIENTS:
- Olive Oil: See below for choosing the right olive oil and making sure it is fresh.
- Eggs: Always use large-sized eggs in baking recipes.
- Fresh Orange Juice: Use only freshly squeezed orange juices from oranges in this recipe for the best orange flavor.
- Orange Zest: Always zest the oranges before juicing so they are firm. It is much more difficult after the oranges have been juiced.
- Sugar
- Milk: I suggest using WHOLE milk but you can also use 2% or buttermilk.
- Flour
- Baking Powder and Baking Soda
- Salt
ORANGE CURD INGREDIENTS:
- Fresh orange juice
- Orange zest
- Sugar
- Egg yolks
- Butter
- Cornstarch
FRESH WHIPPED CREAM INGREDIENTS:
- Heavy Cream
- Powdered Sugar
- Vanilla Bean Paste
I love to top it with homemade orange olive oil cake with homemade dried oranges plus sweet dried oranges from Trader Joe’s. It is so easy to make your own dried oranges.
How to make dried oranges?
- Preheat Your Oven: Preheat your oven to 200°F. This low temperature allows the oranges to dry slowly without burning.
- Slice the Oranges:
- Using a sharp knife or mandoline, slice the oranges into thin, even slices, about 1/8-inch thick. Thinner slices will dry faster and more evenly.
- Prepare the Baking Sheet:
- Line a baking sheet with parchment paper. This prevents the oranges from sticking and makes cleanup easier.
- Arrange the orange slices in a single layer on the baking sheet, making sure they don’t overlap.
- Dry the Oranges:
- Place the baking sheet in the preheated oven. Bake the oranges for 2-4 hours, depending on the thickness of the orange slices. Flip the slices halfway through the drying process to ensure even drying.
- The oranges are done when they are dry to the touch and have a slightly translucent appearance. They should be firm but not burnt.
Choosing the right olive oil:
The olive oil you choose is crucial to the flavor of your cake. A high-quality extra virgin olive oil with a fruity, slightly peppery taste works best. Look for olive oil that is fresh, as olive oil can go rancid over time. Store your olive oil in a cool, dark place to preserve its freshness.
How to make Orange Olive Oil Cake with Whipped Cream and Orange Curd:
- Preheat the oven to 325° degrees. Prepare the 9-inch cake pan by generously greasing it. See the tips below on how to prepare the cake pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the eggs until well combined. Gradually add the olive oil, orange juice and orange zest, mixing until smooth. Pour the wet ingredients into the dry ingredients, and gently fold together until just combined. Be careful not to overmix.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then carefully run a knife around the edges before removing it from the pan. Allow it to cool completely on a wire rack.
- Make the orange curd. See the directions in the recipe card.
- In a chilled mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Beat with an electric mixer or stand mixer on medium-high speed until soft peaks form.
- Once the cake has cooled, you can serve it with a dollop of fresh whipped cream and a spoonful of orange curd on top.
- Store the cake in an airtight container at room temperature for up to 3 days. If you’ve added whipped cream and orange curd, store the cake in the refrigerator, where it will keep for up to 5 days.
Preparing the cake pan:
Greasing the cake pan properly is essential to ensure the cake comes out smoothly without sticking. A 9-inch round cake pan with a removable bottom or springform pan works best for this cake. To prepare the pan:
- Grease the bottom and sides of the pan generously with olive oil or non-stick cooking spray.
- Cut a round piece of parchment paper to fit the bottom of the pan, place it inside, and grease the parchment paper as well.
- Lightly dust the sides of the pan with flour, tapping out any excess.
This method ensures that the cake will be released easily from the pan after baking.
FAQ’s:
Yes! When using a different type of oil, the flavor will change. A light olive oil will yield a milder flavor, while a robust extra virgin olive oil will be more pronounced. You could use canola oil, avocado oil, or coconut oil.
Insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cake is done. The top should be a light golden brown color, and the cake should spring back when lightly pressed.
Store the cake in an airtight container at room temperature for up to 3 days. If you’ve added whipped cream and orange curd, store the cake in the refrigerator, where it will keep for up to 5 days. The cake can also be frozen (without the whipped cream and curd) for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing. Thaw at room temperature before serving.
Popular Cake Recipes:
Here are some more popular cake recipes. See the above recipe post for more citrus cake recipes as well.
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Orange Olive Oil Cake
Ingredients
- 1 1/2 cups Flour
- 1 1/2 cups Sugar
- 3/4 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 3/4 teaspoon Salt
- 3/4 cup Olive Oil
- 2 large Eggs
- 1 cup Whole Milk (or buttermilk)
- 1 1/2 to 2 Tablespoons Orange Zest
- 2 teaspoons Orange Juice (freshly squeezed)
ORANGE CURD (optional):
- 1 Tablespoon Orange Zest
- 1/2 cup Fresh Orange Juice (about 1-2 oranges)
- 1/2 cup Sugar
- 3 large Egg Yolks
- 1/2 teaspoon Cornstarch
- 3 Tablespoons Butter
WHIPPED CREAM:
- 8 ounces Heavy Cream
- 1/3 cup Powdered Sugar
- 1 teaspoon Vanilla Bean Paste or Extract
DECORATIONS:
- See the blog post on how to make dried oranges or can use sweetened dried oranges from Trader Joe's.
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the eggs until well combined. Gradually add the olive oil, orange juice and orange zest, mixing until smooth.
- Pour the wet ingredients into the dry ingredients, and gently fold together until just combined. Be careful not to overmix.Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then carefully run a knife around the edges before removing it from the pan. Allow it to cool completely on a wire rack.
ORANGE CURD:
- In a small saucepan, whisk together the orange juice, orange zest, sugar, cornstarch and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens, about 5-7 minutes. Remove from heat and whisk in the butter, one piece at a time, until fully melted and smooth. Pour the curd into a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate until fully chilled.
WHIPPED CREAM:
- In a chilled mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Beat with an electric mixer or stand mixer on medium-high speed until soft peaks form. Once the cake has cooled, you can serve it with a dollop of fresh whipped cream and a spoonful of orange curd on top.
- Store the cake in an airtight container at room temperature for up to 3 days. If you’ve added whipped cream and orange curd, store the cake in the refrigerator, where it will keep for up to 5 days.
Notes
Preparing the cake pan:
Greasing the cake pan properly is essential to ensure the cake comes out smoothly without sticking. A 9-inch round cake pan with a removable bottom or springform pan works best for this cake. To prepare the pan:- Grease the bottom and sides of the pan generously with olive oil or non-stick cooking spray.
- Cut a round piece of parchment paper to fit the bottom of the pan, place it inside, and grease the parchment paper as well.
- Lightly dust the sides of the pan with flour, tapping out any excess.
Nutrition information is automatically calculated, so should only be used as an approximation.
This cake is amazing! It was soooo moist and I loved the addition of the orange curd. Delicious!
This looks amazing and delicious too. I can’t wait to try this one, as soon as our weather starts cooling down a little bit more. It’s to hot to bake here where I live.