This olive oil cake recipe is arguably my favorite way to use a good bottle of extra-virgin olive oil. If you’ve never had an olive oil cake, it not only adds interesting flavor, but it adds a level of moistness that butter could never do. Just be sure to use an olive oil that is fresh and high-quality, because it truly is the center flavor.
This particular olive oil cake is adapted from Mina Stone’s classic recipe, and it’s dense, spongey, and perfectly spiced with cinnamon and cloves. It’s delicious at all times of the year, but the orange/clove combo makes it perfect for the holidays, as well. The best part about this cake is that it’s not overly sweet, which can be overwhelming after a big meal. Elle Florescu shared this recipe with us as her signature entertaining dessert, and we can certainly see why.
Step inside Elle’s festive holiday party right here, and keep scrolling for this olive oil cake recipe.
- 3 large eggs
- 1 1/2 cups extra-virgin olive oil
- 1 1/2 cups granulated sugar, plus a tablespoon to sprinkle on top
- 1 1/4 cup milk
- 1/4 cup cognac (optional)
- 1/4 cup fresh orange juice
- zest of one orange
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon salt
- Preheat the oven to 350°F. Lightly oil a 10-inch round cake pan and dust with flour.
- Whisk the eggs with the olive oil in a bowl until combined. Add the sugar and whisk well to incorporate. Add the milk, cognac (if using), orange juice, and orange zest and whisk again.
- In a separate bowl, mix the other dry ingredients (flour, baking soda, baking powder, cinnamon, cloves, and salt), and make a well in the center.
- Pour the olive oil mixture into the dry ingredients, and whisk, starting from the center and working outward, until the batter is smooth.
- Pour the batter into the prepared cake pan and sprinkle remaining sugar on top. Bake cake until top is golden brown and a tester inserted into the center comes out clean, about 50 minutes. Transfer pan to a wire rack and let cake cool before unmolding.
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I look forward to making this delicious-looking cake. Adding orange blossom water, maybe a 1/2 tablespoon, will perfume it, too.
Made this for a last minute dessert. The recipe was easy to follow and it was scrumptious. My guests raved about the texture and flavor.
Ok, this is one awesome cake. I made it yesterday, but used 1 1/2 cup of Almond flour, and 1/2 cup of gluten free bob’s mill baking powder. I dabble in a lot of different great Olive Oils, and used fresh Cara Cara oranges. The sugar used was coconut sugar. This cake turned out so tasty with a crispy outer layer. It was Christmas all over again. Thanks for this great recipe.