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Italian Olive Oil Cake
Eva

Italian Olive Oil Cake

Discover the secret to a perfectly moist, fragrant, and incredibly simple from-scratch cake. This Italian Olive Oil Cake uses a mild olive oil instead of butter, resulting in a uniquely tender crumb with a delicate, sophisticated flavor enhanced by honey and fresh orange zest.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 15 minutes
Servings: 10 slices
Course: Dessert
Cuisine: Italian
Calories: 517
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3 large eggs
  • 1 3/4 cup white sugar
  • 1 cup extra-virgin olive oil, plus more for greasing
  • 1 cup whole milk
  • 1 tablespoon honey
  • 2 tablespoons freshly grated orange zest from about 2 oranges
  • 1 tablespoon powdered sugar for dusting (Optional)

Equipment

  • 9-inch Springform Pan
  • Parchment Paper

Method
 

  1. Preheat your oven to 350°F (175°C). Gather all your ingredients.
  2. Line the bottom of a 9-inch springform pan with a round of parchment paper. Generously grease the bottom and sides of the pan with olive oil.
    1 cup extra-virgin olive oil, plus more for greasing
  3. In a medium bowl, whisk together the all-purpose flour, kosher salt, baking powder, and baking soda until well combined.
    3 cups all-purpose flour, 1 1/2 teaspoons kosher salt, 1 teaspoon baking powder, 1/2 teaspoon baking soda
  4. In a large bowl, combine the eggs, white sugar, 1 cup of olive oil, whole milk, honey, and fresh orange zest.
    3 large eggs, 1 3/4 cup white sugar, 1 cup extra-virgin olive oil, plus more for greasing, 1 cup whole milk, 1 tablespoon honey, 2 tablespoons freshly grated orange zest
  5. Starting slowly and then increasing speed, whisk the wet ingredients together until the mixture is smooth and well-emulsified.
  6. Add the dry flour mixture to the wet ingredients. Stir with a whisk or spatula until the flour has just disappeared into the batter. Be careful not to overmix.
  7. Pour the batter into the prepared springform pan. Gently tap the pan on the counter a few times to release any large air bubbles.
  8. Bake in the preheated oven for 60 to 70 minutes, until the top is a beautiful golden brown and a wooden skewer inserted into the center comes out clean.
  9. Place the pan on a wire rack and let the cake cool for 30 minutes.
  10. Run a knife around the edge of the cake to loosen it from the pan, then unclasp and remove the springform ring.
  11. Let the cake cool completely on the wire rack, about another 30 minutes. Once cooled, dust the top with powdered sugar if desired.
    1 tablespoon powdered sugar
  12. Slice and serve with fresh berries or a berry sauce.

Notes

Use a mild, buttery olive oil for the best flavor. The key to a tender crumb is to mix the batter only until the flour disappears. This cake is excellent served with fresh berries or a berry compote to complement the olive oil and orange flavors.