Olive Oil Cake

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 cake 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.

Ingredients

• All-purpose flour
• Baking powder
• Kosher salt (or table salt)
• Large eggs
• Granulated sugar
• Almond extract
• Extra-virgin olive oil
• Milk
• 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.

Tips

• 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 1/2 teaspoon of table salt (be sure to use 1/2 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 delicious cake recipes!

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