The Best Olive Oil Cake Recipe

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Olive Oil Cake is one of those rustic yet elegant desserts that looks and feels simple but tastes deeply sophisticated and not overly sweet. The taste is what grabs you, but the texture is what makes this olive oil cake recipe unforgettable, which is exactly why it should earn a permanent place in your recipe rotation.

warm citrus olive oil cake sliced and set on a beige and gold rimmed plate

This Orange and Lemon Olive Oil Cake might look pretty humble, but one bite reveals layers that are both comforting and refined. The flavor is clean and bright rather than super sweet, but texture is where olive oil cake really shines. It has a velvety crumb that just about melts on your tongue, and because oil stays liquid at room temperature, the crumb remains exceptionally moist and tender for days!

This simple olive oil cake is just as welcome on a breakfast or brunch table with coffee or espresso as it is as a light dessert served with an after dinner digestif. Serve it with the accompanying Sugary Nutty Topping or simply with a dusting of powdered sugar, alongside fresh berries and a dollop of whipped cream or coconut cream, or with a bit of fresh fruit.

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Why You’ll Love this Oil Oil Cake Recipe
What Is Italian Olive Oil Cake?
Best Olive Oil Cake Recipe Ingredients
How to Make Italian Olive Oil Cake
Is Olive Oil Cake “Healthy”?
Recipe Subs and Variations
Tips & Tricks
How to Serve
How to Store Olive Oil Cake
Lemon Olive Oil Cake Recipe FAQs
More Delicious Dessert Recipes
Did you make this recipe?
Italian Olive Oil Cake Recipe

Why You’ll Love this Oil Oil Cake Recipe

A simple and straightforward recipe that is a true classic.
Olive oil cakes retain their moisture longer than butter cakes
Perfectly balanced flavors that aren’t overly sweet.
Perfect for dessert or with morning coffee.

What Is Italian Olive Oil Cake?

Italian Olive Oil Cake is a simple, rustic-style cake that comes from southern regions of Italy where olive oil is more traditionally used than butter as the primary fat in baking.

The ingredient list for Italian olive oil cake is typically straightforward as far as cakes go, but unlike heavily frosted layer cakes, this cake is simply decorated. It is commonly finished with a dusting of powdered sugar, chopped nuts, or a light citrus or liqueur glaze.

The focus of an olive oil cake is on flavor and texture rather than decoration. The best olive oil cakes use a quality, flavorful extra virgin olive oil, giving the cake its signature moist crumb and subtly fruity somewhat peppery flavor.

Best Olive Oil Cake Recipe Ingredients

I’ve split the ingredients into three sections. I suggest making the topping while the cake is baking.

Dry Ingredients

2 cups all purpose flour
1 ¾ cup sugar
1.5 teaspoon fresh rosemary – finely chopped
1/ teaspoon baking soda
½ teaspoon baking powder
1.5 teaspoon kosher salt

Wet Ingredients

1.5 teaspoon each orange and lemon zest – freshly grated
3 large eggs
2 tablespoon orange juice
2 tablespoon lemon juice
¼ cup orange liqueur
1.5 teaspoon vanilla extract
⅔ cup each olive oil and vegetable oil – Make sure you use a good tasting, quality olive oil. After all, it is the star of the show.
1 ¼ cup whole milk

pistachio sugar topping ingredients and a food processor bowl

For Nutty Sugar Topping

These recipe amounts will make more topping than needed, but save in an airtight container for up to 3 months in the fridge. This delicious mixture can be used on other baked goods, as an ice cream topping, mixed fresh fruit and yogurt, etc.

½ cup granulated sugar
¼ cup pistachios or almonds
1 orange, zested
1 sprig rosemary, chopped

How to Make Italian Olive Oil Cake

Step 1: Preheat the oven to 350 degrees f. Combine all dry ingredients in a medium mixing bowl.

wet ingredients for an olive oil cake made in a bowl

Step 2: Combine all wet ingredients in a medium-large mixing bowl.

dry ingredients added to wet ingredients to make olive oil cake

Step 3: Add the dry ingredients to the wet, and mix till all ingredients are well combined and incorporated. Some small lumps are fine, but all large lumps should be mixed in thoroughly.

olive oil cake batter added to a springform pan

Step 4: On a foil lined baking sheet, place the prepared baking pan that has been well greased with cooking spray. Pour the batter in the pan and to catch any drips that may seep out of the pan, wrap the tinfoil around the base of the pan. Bake in the 350 degree preheated oven for 55-75 minutes.

sugar pistachio topping ingredients added to a food processor

Step 5: While the cake bakes, make the nutty sugar topping. Add all ingredients to the bowl of a food processor.

pistachio sugar topping pulsed in a food processor

Step 6: Pulse until all ingredients are finely chopped and mixed together. The finished mixture should resemble coarse sand and have a very fragrant aroma.

Step 7: Remove cake from the oven when done, and allow to cool for about 10-15 minutes before removing from the pan.

pistachio sugar topping on an olive oil cake

Step 8: Top with the sugar nutty mixture, gently pressing it into the cake to avoid it spilling all over. You will use about half of the mixture with plenty left over to enjoy as a topping on other desserts and baked goods.

a half sliced citrus olive oil cake on a beige and gold rimmed platter

Is Olive Oil Cake “Healthy”?

All foods in moderation can fit into a healthy diet. So while olive oil cakes aren’t necessarily “healthy”, after all it is still cake, it does have a slight edge over butter-based cake batters. Olive oil based cakes are lower in saturated fats, averaging about 3 grams per slice, whereas butter batter cakes have 9+ grams of saturated fat.

And olive oil also has the added benefits of monounsaturated fats as well as important antioxidants and polyphenols. Calories will be comparable though. So as far as cakes go… I’m comfortable with “it’s better than butter.”

Recipe Subs and Variations

You can use all olive oil instead of the canola/olive oil mixture suggested in the recipe card.
Feel free to experiment with different types of citrus. Cara Cara or Blood Oranges are a great option when in season. Grapefruit and lemon offer a slightly more bitter flavor that balances well with the sweet and savory profile of the cake. You can also experiment with almond extract, or even a splash of liqueur.
Try out different herbs in place of rosemary. Herbs de Provence or thyme, especially lemon thyme, are great savory subs. You can also try lemon balm, orange or lemon mint, or lavender.
If you want to skip the nutty sugar topping, sprinkle the cake with a simple dusting of powdered sugar.

a sliced olive oil cake topped with a pistachio sugar topping on a platter

Tips & Tricks

Rosemary leaves should be stripped from the stem before chopping.
Make sure to place aluminum foil on the sheet pan and then wrap the foil around the bottom of the pan to prevent spillage.
Use a high-walled cake pan if you don’t have a springform pan
Oven temperatures vary greatly, so cooking time can vary quite a bit depending on your stove. Bake time can take anywhere from 55 minutes to 1 hour 15 minutes. Make sure to test regularly and don’t worry if your cake takes longer (my convection counter oven bakes much quicker than my standard oven for example).

a slice of Italian olive oil cake topped with a sugar crumble topping on a small dessert plate

How to Serve

Serve this olive oil cake with the sugary nut topping, a dusting of powder sugar, or even plain. You can also garnish with a spoonful of lightly sweetened yogurt, fresh berries, a drizzle of citrus glaze, or even a scattering of toasted nuts.

How to Store Olive Oil Cake

This cake can be stored on the counter under a cake dome in cool temperatures, but I definitely suggest you refrigerate it in warmer temperatures. Cake can be stored for up to a week if kept cool and in an airtight container.

Cake can be frozen for up to 3 months. Tightly wrap in plastic wrap and foil, or in a freezer bag, and thaw at room temperature. If freezing, skip the sugar almond topping.

Leftover nut topping can be refrigerated in an airtight container for up to 3 months. Use in ice cream, yogurt, or fresh fruit.

moist and tender Italian olive oil cake sliced and served on a dessert plate

Lemon Olive Oil Cake Recipe FAQs

Is this cake recipe vegan?

This cake recipe is not vegan as written. To make a vegan olive oil cake, substitute the dairy milk for a plant based milk, I recommend an extra creamy or “barista style” and replace the eggs with aquafaba, a flax egg, or a vegan egg replacement like JUST egg.

Can you bake olive oil cake in different pans?

Yes. The recipe calls for a 9 inch spring form pan because of the delicate texture of the cake. You can also use a well-greased or parchment lined 9” round. If you use a smaller pan, the cake will be thicker and require a longer baking time. If you use a larger pan the cake will be thinner and bake faster.

What makes an olive oil cake different from a butter cake?

Olive oil cakes are denser than butter cake. They also have a moister, more tender crumb that stays fresher and softer longer, even when refrigerated. Typically, my olive oil cake lasts for a week under a cake dome at room temperature.

More Delicious Dessert Recipes

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Did you make this recipe?

If you gave this recipe a try, I’d love your feedback! Any tips or recipe additions you’d like to share, I’d love to hear it! Let’s connect down in the comments below.

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The Best Olive Oil Cake Recipe

Why You’ll Love this Oil Oil Cake Recipe

What Is Italian Olive Oil Cake?