Orange Olive Oil Cake
This Orange Olive Oil Cake is a bright, deeply moist citrus cake that gets better every day. This Liz Symon-inspired cake is a simple, no-equipment, foolproof dessert with a caramelized top and tender, pudding-like crumb. Fresh orange zest, orange liquor, and good quality extra virgin olive oil make this the kind of cake that you can say “oh, I just threw it together”, it’s that easy!
Need another amazing dessert idea? This gorgeous yet simple Caramel Apple Cake is just the recipe you need! With apples and nuts lining the inside of this cake, the top has a fabulous crumble, oh, and did I mention the easy caramel drizzle to top it off? Yummy!
I have to say I have loved Michael Symon in every show that he has been in, and so enjoying the latest Chewed Up. On a recent episode, he had on his wife, Liz Symon, and she made this delicious-looking cake. I have always wanted to make an olive oil cake, so I was in!! Instead of one large cake, I didn’t have the pan size, I made two cakes. It is wonderful and truly lived up to its fame as one of Michael’s favorite desserts.
Why I Love This Recipe
- Perfect for any occasion
- The hint of orange flavor is wonderful
- Easy to make
- Small cake for friends and family
- Fool-proof dessert
Helpful Items for This Recipe
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8 Inch Cake Pan Set – 2 Round Cake Pans with 50 Pieces Parchment Paper
Cake Serving Set, Stainless steel Cake Knife and Server Set
Gold Medal Winner Extra Virgin Olive Oil, Cold Pressed, (Mild & Fruity)
Ingredients for Orange Olive Oil Cake
Recipe Ingredients
All-purpose flour – AP flour is a staple in any cake you bake.
Granulated sugar – Regular white sugar.
Kosher salt – I always use Kosher salt when cooking or baking.
Baking soda & baking powder – The leavening agents you need for your cake to be light and airy.
Extra virgin olive oil – Make sure you use a good extra virgin olive oil.
Whole milk – You need the extra fat from whole milk; don’t use skim milk in this recipe.
Large eggs – Unless otherwise stated, always use large eggs in any recipe that calls for eggs; they are the standard.
Vanilla & Almond extract – For that extra hint of flavor in the cake.
Orange juice and orange zest – What would an orange cake be without some orange juice and orange zest?
Orange liquor -Use your favorite orange liquor for that extra splash of orange flavor.
How to Make Orange Olive Oil Cake
Preheat oven to 350 degrees F. Oil 2 – 8-inch cake pans and line the bottoms with parchment paper.
In a large bowl, whisk together the all-purpose flour, sugar, Kosher salt, baking soda, and baking powder.
In a separate bowl, add the olive oil, milk, eggs, vanilla & almond extract, orange zest, orange juice, and orange liquor. Whisk until well combined.
Add the dry ingredients to the wet and whisk until just combined; be careful not to overmix.
Divide the batter evenly between the prepared pans and bake for 35 – 38 minutes, or until the top is golden brown and a cake tester comes out clean.
Allow the cakes to cool for 30 minutes in the pans, then remove them from the pans and allow to cool completely on a cooling rack (about 1 1/2 – 2 hours).
Little Chef’s Secrets
Use Fresh Orange Juice & Zest
Fresh juice and zest give the best flavor, especially the zest first for maximum citrus oils.
Choose a Good Olive Oil
Use a mild, fruity olive oil. Strong or bitter oils can overpower the cake. You don’t need to buy an expensive one, though.
Don’t Skip the Salt
A pinch of salt enhances both the citrus and sweetness.
Mix Gently
Overmixing can make the cake dense; mix just until combined.
Don’t Overbake
Remove when a toothpick comes out with a few moist crumbs; this keeps it tender.
Let It Cool Before Slicing
This helps the cake set and improves texture. This cake is even better the next day!
Finish with a Glaze or Sugar Dusting
- Orange glaze for extra citrus
- Powdered sugar for a simple finish
Pin it HERE!!
Pin it HERE!!
Orange Olive Oil Cake
Ingredients
Equipment
Method
- Preheat oven to 350 degrees F. Oil 2 – 8-inch cake pans and line the bottoms with parchment paper.
- In a large bowl, whisk together the all-purpose flour, sugar, Kosher salt, baking soda and baking powder.
- In a separate bowl, add the olive oil, milk, eggs, vanilla & almond extract, orange zest, orange juice, and orange liquor. Whisk until well combined.
- Add the dry ingredients to the wet and whisk until just combined, be careful not to overmix.
- Divide the batter evenly between the prepared pans and bake for 35 – 38 minutes, or until the top is golden brown and a cake tester comes out clean.
- Allow the cakes to cool for 30 minutes in the pans, then remove them from the pans and allow to cool completely on a cooling rack (about 1 1/2 – 2 hours).
