Olive Oil Cake Recipe

The finished product of baking with olive oil results in a delicious cake with a taste that is remarkably different when contrasted with a cake cooked with more standard vegetable oil. For instance, because butter has such a robust taste, it lends itself to preparing a classic butter cake. In a cake made with olive oil, you can conceal the taste of the olive by adding a flavouring of excellent quality and topping it with something like whipped cream. Baking using yogurt or milk with a lower fat percentage than regular milk is another option. You can prepare your cake using a more traditional batter, even if you do not have access to any of these items.

Olive oil is an excellent alternative to butter used in baked products. You may use olive oil instead of butter. It provides a taste that is ever so little bitter and a naturally moist texture to the final product because of the depth and complexity of flavour imparted by the olive oil used in their creation. Olive oil cakes are well suited for complementing a broad range of other flavours.

Olive oil has a taste that isn’t overbearing, and it goes well with fruit and almonds when those two ingredients are mixed. If you don’t want to indulge in liqueur, you may leave it out. To add insult to injury, making a cake using olive oil as an ingredient might be difficult. You will be in charge of ensuring that the cake has the appropriate amount of moisture. After that, you may finish the meal by dusting any liquor you’ve selected.

What is Olive Oil?

Olive oil comes from olives, which are the fruit that is produced by olive trees. Olives are the source of olive oil. Olive orchards and the production of olive oil have made the Mediterranean area renowned across the world. Olive oil is made by pressing entire olives under pressure to extract their juice.

Olive oil is used by people as a fuel for traditional lamps, in addition to being utilized in the creation of food, cosmetics, and medications. May trace olive oil back to the Mediterranean area; nonetheless, it is now extensively consumed all over the globe. You can find olive oil’s roots in the Mediterranean region.

By soaking them in olive oil or water that has been salted, olives may be preserved so that they can use them in the diet at a later time. They may eat them in complete form, cut them up, and add them to other recipes, such as pizza. They may drizzle olive oil over salads as a dressing, use it as a dip for bread, sprinkle it over pasta, or utilize it as a component in the preparation of other foods. Some individuals believe it has medical characteristics and consumes the spoonful.

What does Olive Oil Cake Taste Like?

Cake made with olive oil is delectable. The addition of olive oil to a well-made olive oil cake does nothing but enhance the cake’s taste and texture. Olive oil is a versatile condiment that goes well with various flavours, including nutty and fruity flavours.

Remember that a broad range of flavoured olive oils may hurt the cake’s taste, including chipolata, dill, and garlic. I used olive oil to make a cake, and I added touches of lemon, vanilla, and ginger to give it the perfect amount of sweetness.

The cake’s core is soft and spongy due to the use of olive oil, while the outside has a tiny crunch. It will preserve the cake’s moistness and softness for a long time, thanks to the use of olive oil in the recipe. The flavour was unaffected by the addition of sweet potatoes, which I used to hold the components together, and the cake still had the same appearance and taste.

This cake’s Lemon and Vanilla tastes complemented the Walnuts, Coconut Milk, Frosting, and Monk Fruit I created.

Olive Oil Cake Recipe

If you like the flavour of olive oil, you are in for a real treat with this olive oil cake since it is easy to make, moist, and light. The extra virgin olive oil in its preparation retains its moisture, and the taste is soft and delicious. This is the ideal sweet treat to accompany an afternoon cup of coffee, but it is also appropriate for any other occasion.

Large serving platter of olive oil cake, with a piece already cut off and placed on the platter.

When making a cake using olive oil instead of butter, there is no need to wait for the butter to reach room temperature before beating it with the eggs, which is one of the many advantages of this kind of cake. Everything comes together in a quick and uncomplicated manner.


  • Extra virgin olive oil of the highest quality, 1 cup/240 millilitres, plus enough for the pan
  • 255 grams/2 cups of all-purpose flour, plus more for the pan
  • One kosher salt tsp
  • One tablespoon of baking powder
  • 1/4 tsp. baking soda
  • Granulated sugar, 1 1/2 cups/300 grams, plus around 2
  • Tablespoons to use as a garnish
  • Three substantial eggs, room temperature
  • Two tablespoons of fresh lemon juice and one tablespoon of freshly grated lemon zest
  • Whole milk, 1 1/4 cups/295 millilitres, at room temperature


  1. Prepare a temperature of 375 degrees in the oven. Prepare a circular cake pan measuring 9 inches in diameter by greasing it with extra-virgin olive oil and lining the bottom with parchment paper. Coat the parchment with oil, dust the pan with flour and shake it to remove any extra flour.
  2. Flour, salt, baking powder, and baking soda should be mixed in a large basin using a whisk.
  3. Using an electric mixer, beat the sugar, eggs, and lemon zest in a bowl until the mixture is extremely thick and bubbly, which should take approximately 5 minutes. While the mixer is still running, add the oil in a thin stream and continue beating for another two minutes until it is completely integrated. I will add milk and lemon juice, so slow the pace down to low. Add the flour mixture in stages while continuing to mix until it is completely incorporated. After transferring the batter to the prepared pan, level the top with an offset spatula and sprinkle approximately two tablespoons of sugar over the top of the batter.
  4. For about 40 to 45 minutes or until a skewer put into the middle of the cake comes out clean, bake the cake. After placing the cake on a rack to cool for twenty minutes, you may remove the edges of the cake from the pan by running a knife along the edge of the cake. After inverting the cake onto a platter, place it upside down on the rack to allow it to cool entirely. The leftovers may be kept at room temperature for up to one week if sealed in an airtight container.

Some More Tips to Make your Cake Tastiest

The mixture will combine more quickly if the milk and eggs are at room temperature. The temperature of the milk and eggs takes around 30 minutes to reach room temperature after being taken out of the refrigerator.

I believe that extra-virgin olive oil is why the cake does not taste like olive oil. If the taste worries you, search for mild-flavoured olive oil to use while making this cake.

You may substitute half a teaspoon of common table salt for the kosher salt, and be sure to use a half-teaspoon rather than a tablespoon. You may use any milk, from whole to skim, and a more decadent cake will result from using whole milk.

May use almond milk or any non-dairy option instead of dairy milk if you want.

Put your springform pan on a baking sheet if you think it could leak. May catch any drips.

Benefits of Olive Oil Cake Recipe

There have been several research on the advantages of olive oil for human health. Antioxidants are crucial in keeping free radicals from causing cellular harm. The best oil available is extra virgin olive oil, which is readily available and provides a significant amount of antioxidants.

The body produces them due to several metabolic and other activities. Antioxidants neutralize free radicals, and creating an excessive amount of free radicals might cause oxidative stress. Cells may be harmed as a consequence, and some illnesses, including certain types of cancer, may also emerge.


According to a Reliable Source from the United States Department of Agriculture (USDA), each gram of 13.5 grams of olive oil includes the following nutrients:

  • Calories 119
  • 13.5 grams of fat, of which 1.86 grams are saturated fat, contain 1.9 milligrams (mg) of vitamin E and 8.13 micrograms (g) of vitamin K. (mg)
  • Along with other antioxidants such as polyphenols, tocopherols, phytosterols, squalene, and epicentre acids, it also contains trace calcium and potassium levels.

Is Olive Oil Cake Healthier than Regular Cake?

Olive oil cakes are healthier than conventional cakes, albeit they do not have considerably fewer calories. Additionally, adding olive oil to cakes gives them richness without an overbearing flavour, allowing persons with dairy allergies or restrictions to enjoy them.

Can Olive Oil be Used to Bake Cakes?

You won’t need to dash to the supermarket since the good news is that you can use olive oil in baking as other cooking oils. It is required to use fats and oils in quick slices of bread, cakes, and cookies to obtain the exquisite texture of your baked products; thus, it is crucial to replace fats and oils appropriately.

Can you Make a Cake with Extra Virgin Olive Oil?

Yes. When you consider using olive oil to enhance the flavour of savoury dishes, it might not be easy to imagine it being used in baking. On the other hand, may use olive oil instead of typical cooking oils; all that has to be done is replace the same quantity of vegetable or canola oil with extra virgin olive oil.

Can I Use Olive Oil Instead of Vegetable Oil in Cakes?

If a dessert recipe asks for vegetable oil as an ingredient, olive oil is a delicious and healthy alternative that may use in its place. In these recipes, the substitution would be made using a ratio of one for one. If the recipe asks for one cup of vegetable oil, you may easily substitute one cup of extra virgin olive oil for the vegetable oil in the recipe.

What is the Difference between Olive Oil and Virgin Olive Oil?

In contrast to regular olive oil, virgin oils are always produced by cold pressing and without any heat or chemicals at any point in the process. This indicates that no chemical processes are used in the oil extraction; instead, the olives are ground into a paste before being pressed.


A cake with olive oil turns out light and fluffy and has an undeniable olive taste. It has a light flavour that is evocative of fruit and complemented with a hint of lemon and almond. Even if the cake tastes terrific without the alcoholic component, you should probably test a few various types of olive oil before choosing the one that gives it the flavour you’re looking for before you commit to using it in the recipe. In most cases, you will be required to use all-purpose flour, but if you are baking using cake flour, you will be required to use another sort of flour altogether.

This cake recipe calls for olive oil, resulting in a light, airy, and wonderfully moist cake. It is also quite simple to prepare. Because olive oil has a very muted taste, the lemon zest in this dish is a brilliant choice for bringing forth its full potential. The most significant part is that it gives the idea of being a pricey cake, but in fact, not only is it easy, but it is also reasonably affordable. The cake gives the impression that it is costly.