This Orange Olive Oil Cake is a beautifully moist and fragrant dessert that blends citrus brightness with the richness of olive oil. Perfect for gatherings or a simple afternoon treat, this cake delivers a bakery-quality result with minimal effort.
Why You’ll Love This Recipe
This Orange Olive Oil Cake is incredibly soft, tender, and full of fresh orange flavor. The olive oil keeps it moist for days, while the whipped mascarpone frosting adds a light, creamy finish. It’s simple to prepare, family-friendly, and ideal for any season.
Ingredients
- 1 1/3 cups all-purpose flour
- ¾ teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/4 cups granulated sugar
- Orange zest (from 1 large orange)
- 3/4 cup extra virgin olive oil
- 2 large eggs
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Whipped Mascarpone Frosting:
- 3/4 cup mascarpone cheese
- 1/2 cup + 2 tablespoons powdered sugar
- 3 tablespoons heavy whipping cream
- Orange zest (from 1 orange)
Garnish (Optional):
- Candied orange or tangerine slices
- Fresh mint leaves
- Rosemary sprig
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×2-inch cake pan and line with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, rub orange zest with sugar until fragrant.
- Add olive oil and mix well.
- Beat in eggs one at a time.
- Stir in milk, vanilla extract, and almond extract.
- Fold in the dry ingredients until just combined.
- Pour batter into the pan and bake for 40–50 minutes until a toothpick comes out clean.
- Let the cake cool completely.
- For the frosting, beat mascarpone, powdered sugar, cream, and zest until smooth and fluffy.
- Spread frosting over the cooled Orange Olive Oil Cake and garnish as desired.
Tips & Tricks
- Use fresh orange zest for the best citrus flavor.
- Do not overmix the batter to keep the cake tender.
- Substitute almond extract with extra vanilla if preferred.
- Use light olive oil for a milder taste.
Details
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean-inspired
- Difficulty: Easy
- Dietary Notes: Halal-friendly, vegetarian
Notes
- Serve with fresh berries for extra brightness.
- You can skip frosting for a lighter version.
- Add a light orange glaze instead for variation.
Nutrition (Approximate)
- Calories: 360
- Protein: 5g
- Carbs: 42g
- Fat: 20g
FAQ
Can I make Orange Olive Oil Cake ahead of time?
Yes, it stays moist for up to 3 days when stored properly.
Can I use a different oil?
Olive oil is best, but you can use neutral oils like sunflower oil.
How do I store mascarpone frosting?
Keep it refrigerated and use within 2–3 days.
Can I make this cake dairy-free?
Yes, substitute milk and frosting with dairy-free alternatives.
Why is my cake dense?
Overmixing the batter can lead to a dense texture.
Storage
- Refrigerator: Store covered for up to 4 days
- Freezer: Freeze unfrosted cake for up to 2 months
- Reheating: Bring to room temperature before serving
Similar Recipes
Orange Olive Oil Cake
Ingredients
- 1 1/3 cups all-purpose flour
- ¾ teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/4 cups granulated sugar
- Orange zest from 1 large orange
- 3/4 cup extra virgin olive oil
- 2 large eggs
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Whipped Mascarpone Frosting:
- 3/4 cup mascarpone cheese
- 1/2 cup + 2 tablespoons powdered sugar
- 3 tablespoons heavy whipping cream
- Orange zest from 1 orange
Garnish (Optional):
- Candied orange or tangerine slices
- Fresh mint leaves
- Rosemary sprig
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×2-inch cake pan and line with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, rub orange zest with sugar until fragrant.
- Add olive oil and mix well.
- Beat in eggs one at a time.
- Stir in milk, vanilla extract, and almond extract.
- Fold in the dry ingredients until just combined.
- Pour batter into the pan and bake for 40–50 minutes until a toothpick comes out clean.
- Let the cake cool completely.
- For the frosting, beat mascarpone, powdered sugar, cream, and zest until smooth and fluffy.
- Spread frosting over the cooled Orange Olive Oil Cake and garnish as desired.
Notes
- Serve with fresh berries for extra brightness.
Conclusion
This Orange Olive Oil Cake is a simple yet elegant dessert that delivers incredible flavor and texture every time. Whether for a celebration or a cozy treat, it’s a reliable recipe you’ll come back to again and again.