Moist olive oil cake is an easy, one-bowl cake that's a great alternative to pound cake. This simple cake recipe is made with pantry staples and takes almost no prep work to make.
I love simple, homey cakes that I can whip up in no time and serve with in-season fruit. This olive oil cake doesn't disappoint!
It's incredibly easy to make, and it's made with pantry staples. This cake tastes great on its own or with fresh fruit like peaches or strawberries.
What is olive oil cake?
This is a simple moist cake that uses olive oil as the main fat.
What does this taste like?
Not like olive oil! Before I tried it, I imagined that this cake would taste like sweet olive oil, which wasn't very appetizing. Thankfully, this isn't the case.
Olive oil cakes are usually flavored with citrus, chocolate, or almond. Lemon is the most common flavoring, but the cake is neutral and lends itself to any number of flavors. So, the cake tastes like whatever flavoring is used.
- All-purpose flour
- Baking powder
- Kosher salt (or table salt)
- Large eggs
- Granulated sugar
- Almond extract
- Extra-virgin olive oil
- Sliced almonds
How to make olive oil cake
One of the great things about this cake is that it doesn't take much prep or planning. There's no need to soften butter or let eggs come to room temperature before starting.
Whisk the eggs until foamy. Add part of the sugar and the almond extract. Beat until thick and pale.
Stream in the oil with the mixture going. Whisk in the flour, baking powder, and salt, and then stir in the milk. Don't overmix.
Pour the batter into the springform pan.
Sprinkle batter with sliced almonds and remaining granulated sugar. Let the cake cool in the pan for 15 minutes. Then remove the sides of the pan to let the cake finish cooling.
- Eggs: The eggs and milk will incorporate better if they're at room temperature. It takes approximately 30 minutes for eggs and milk to reach room temperature after removed from the fridge.
- Olive oil: I use extra-virgin olive oil, and there's no olive oil taste to the cake. If you're concerned about the taste, look for a light-tasting olive oil to use in this cake.
- Kosher salt: You can use ½ teaspoon of table salt (be sure to use ½ teaspoon, not tablespoon) in place of the kosher salt.
- Milk: You can use any milk from skim to whole milk. Whole milk will give you a slightly richer cake.
- Non-Dairy: You can also use a nondairy milk, like almond milk, if you prefer.
- Springform pan: If you are worried that your springform pan may leak, place it on a baking sheet to catch any drips.
More easy cake recipes!
If you’ve tried this olive oil cake recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!
- 3 large eggs at room temperature
- 1 ½ cups granulated sugar divided
- ½ teaspoon almond extract
- ¾ cup extra-virgin olive oil1
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt2
- ¾ cup milk3 at room temperature
- ¼ cup sliced almonds
- Powdered sugar optional
- Preheat oven to 350 F. Grease a 9-inch springform pan.
- Using a mixer fitted with the whisk attachment, beat eggs on medium speed until foamy, about 1 minute.
- Add 1 ⅓ cups sugar and almond extract.
- Beat on high until mixture has thickened and is and pale yellow, about 3 minutes.
- Reduce speed to medium and, with mixer running, slowly stream in oil.
- Mix until oil is fully incorporated, about 1 minute.
- Whisk in the flour, baking powder, and salt together just until combined.
- Add milk and stir in just until combined.
- Pour batter into prepared pan.
- Sprinkle almonds over the batter.
- Sprinkle remaining sugar (a generous 2 tablespoons) over almonds and batter.
- Bake about 40-45 minutes, or until cake is deep golden brown and toothpick inserted in center comes out with few crumbs attached.
- Transfer pan to wire rack and let cool for 15 minutes.
- Remove side of pan and let cake cool completely, about 1 ½ hours.
- Dust with powdered sugar, if desired.
- Cut into wedges and serve.
- I like to use extra-virgin olive oil. However, you can use any type that you like.
- Or ½ teaspoon of table salt.
- You can use any milk from skim to whole milk. Whole milk will give you a slightly richer cake. You can also use a nondairy milk, like almond milk, if you prefer.
- If you are worried that your springform pan may leak, place it on a baking sheet to catch any drips.
- Nutrition values are estimates.
Originally published 6/5/18. Updated with tips and information 3/2/20.