Photo of slice of olive oil cake decorated with whipped cream, raspberries and rosemary. Shown on a decorative red plate.

Olive Oil Cake – Cooking Classy

Olive Oil Cake – Cooking Elegant,

Olive Oil Cake – a basic Italian and Mediterranean favourite! Made with wealthy extra-virgin olive oil which produces an extremely nicely moistened, flavorful cake. One of the vital scrumptious desserts you’ll make!

The Greatest Olive Oil Cake

This tempting cake is really one among my favorites! It’s what I plan to make for Christmas as a result of we find it irresistible a lot.

In a method the flavors are reminiscent to that of pound cake, however with a tasty olive oil infused taste all it’s personal (fairly than butter taste). Then the cake is fluffier with a texture nearer to a basic birthday cake.

The recipe consists of bolder olive oil for nice style, cake flour for a lightweight and fluffy texture, recent lemon for an added background taste, and it’s completed with toppings of alternative.

Or you possibly can simply eat it plan as a result of it’s simply that good!

I personally choose pairing with recent fruit or a recent fruit sauce and whipped cream. Typically you’ll see it sprinkled with a number of tablespoons granulated sugar earlier than baking, or different occasions recipes will add a frosting (similar to lemon or mascarpone) or a easy glaze (similar to lemon or vanilla) after it’s accomplished.

Plenty of choices to complete and even simply use powdered sugar for a fairly and delicate, snowy end.

It’s a easy, humble cake that doesn’t want a lot. But it’s a cake that by no means disappoints! A basic dessert that’s actually worthy of your vacation menu.

Photo of ingredients used to make olive oil cake. Includes cake flour, baking powder, baking soda, salt, eggs, lemon, extra virgin olive oil, milk, granulated sugar and optional powder sugar.

Olive Oil Cake Recipe Components

  • Cake flour
  • Baking powder and baking soda
  • Salt
  • Eggs
  • Granulated sugar (and optionally available powdered sugar)
  • Lemon
  • Additional-virgin olive oil (good high quality)
  • Complete milk

Scroll under for full recipe with print choice.

Collage of six photos showing steps of preparing olive oil cake batter in a mixer bowl.

Tips on how to Make Olive Oil Cake

  1. Preheat oven, put together pan: Preheat oven to 350 levels. Spray a 9-inch springform pan (one which doesn’t leak) with non-stick cooking spray. Line with parchment paper and spray parchment, mud flippantly with flour.
  2. Whisk dry components: Sift 1 3/4 cups cake flour right into a medium mixing bowl. Add in baking powder, baking soda, and salt and whisk 20 seconds.
  3. Beat eggs in mixer bowl: Add eggs to the bowl of an electrical stand mixer. Match mixer with whisk attachment. Beat eggs till foamy, about 1 minute.
  4. Whip in sugar and zest: Add sugar and lemon zest and whip combination on excessive pace till pale, thickened and fluffy, about 3 – 4 minutes. Scape down bowl as wanted.
  5. Slowly drizzle in olive oil: With mixer operating on medium-low pace, slowly pour in olive oil. Combine till nicely blended. Scrape down bowl as wanted.
  6. Mix additions of flour, milk and flour: Pour in half the flour and blend till mixed, then pour in milk and lemon juice and blend till mixed. End by including in final half of the flour and mixing till mixed.
  7. Pour into pan and bake: Pour batter into ready cheesecake pan. Bake till toothpick inserted into heart comes out freed from batter however with a number of moist crumbs, about 40 – 55 minutes.***
  8. Cool: Let cool 10 minutes on a wire rack, then run a knife round edges to make sure cake is loosened and take away pan ring. Let cool at the very least 1 hour.
  9. Garnish: Mud with powdered sugar if desired earlier than slicing.

Collage of six images showing continued steps of making olive oil cake batter in mixer bowl.

Can it’s baked in a daily 9-inch cake pan?

Sure, so long as you have got a cake pan that’s 3-inches deep, in any other case it could overflow upon baking.

Can I take advantage of refined olive oil as a substitute of extra-virgin?

Personally I really like that added vibrant olive oil taste when utilizing “extra-virgin olive oil” right here, it’s what actually units this cake aside. However if you need a milder taste then sure you should utilize normal “olive oil”. There’s truly fairly an enormous taste distinction between the 2 when you by no means observed.

Is it okay to freeze?

Sure olive oil cake freezes rather well for as much as 3 months when wrapped and saved correctly.

Collage of two photos showing cake batter being poured into springform pan then second showing it baking in the oven.

Variations

  • Add 1/2 tsp almond extract for a pleasant pairing, or when you insist you possibly can embrace 1 tsp vanilla extract although it’s not completely conventional or vital right here.
  • Change lemon zest and juice for orange zest and juice.
  • Olive oil muffins will also be made utilizing a portion of almond flour. Although you’ll want to make use of a recipe that features is particularly as ratios can be completely different.

Useful Suggestions

  • Use good high quality olive oil. It’s the primary taste right here so utilizing a decrease high quality oil will imply a cake that doesn’t style nearly as good. I don’t imply a $40 bottle, simply one thing like California Olive Ranch or Lucini which you may get for round $10.
  • Usually this cake is made with all-purpose flour, however by changing to cake flour you’ll have a a lot fluffier and extra tender cake.
  • Sift cake flour earlier than utilizing. Because it’s so wonderful it tends to clump simply and requires sifting.
  • Use room temperature components so that they mix higher, fluff higher, and cake rises properly. You possibly can heat components rapidly as famous within the recipe when you didn’t plan forward.
  • If cake is getting too darkish throughout baking you possibly can tent with foil however you should definitely add rapidly so cake doesn’t deflate. Additionally it’s useful to dome the form so it doesn’t keep on with the cake.

Photo of whole olive oil cake with one slice removed.

Extra Basic Italian Desserts to Attempt

Photo of slice of olive oil cake decorated with whipped cream, raspberries and rosemary. Shown on a decorative red plate.

Olive Oil Cake

A basic Italian and Mediterranean favourite! Made with wealthy further virgin olive oil which produces an extremely nicely moistened, flavorful cake. One of the vital scrumptious desserts and excellent when paired with recent fruit.

Servings: 10

Prep20 minutes

Cook dinner45 minutes

Resting1 hour

Prepared in: 2 hours 5 minutes

  • 1 3/4 cups (235g) cake flour,* plus extra for dusting pan
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp salt
  • 3 massive eggs, dropped at room temperature**
  • 1 1/4 cups (250g) granulated sugar
  • 2 tsp lemon zest
  • 1 cup further virgin olive oil (good high quality)
  • 1 cup entire milk, dropped at room temperature**
  • 1 Tbsp lemon juice
  • Powdered sugar, for dusting prime (optionally available)
  • Nonstick cooking spray, ideally olive oil
  • Spray a 9-inch springform pan (one that does not leak) with non-stick cooking spray. Line with a spherical of parchment paper on backside, spray parchment. Mud pan flippantly with somewhat cake flour then shake out extra.

  • Sift 1 3/4 cups cake flour right into a medium mixing bowl. Add in baking powder, baking soda, and salt and whisk 20 seconds, put aside.

  • Add eggs to the bowl of an electrical stand mixer. Match mixer with whisk attachment. Beat eggs till foamy, about 1 minute.

  • Add sugar and lemon zest and whip combination on excessive pace till pale, thickened and fluffy, about 3 – 4 minutes. Scape down bowl as wanted.

  • With mixer operating on medium-low pace, slowly pour in olive oil. Combine till nicely blended. Scrape down bowl as wanted.

  • Pour in half the flour combination and blend till mixed, then pour in milk and lemon juice and blend till mixed. End by including in final half of the flour combination and mixing till mixed.

  • Pour batter into ready cheesecake pan. Bake till toothpick inserted into heart comes out freed from batter however with a number of moist crumbs, about 45 – 55 minutes.***

  • Let cool 10 minutes on a wire rack, then run a knife round fringe of cake to make sure cake is loosened and take away pan ring.

  • Let cool at the very least 1 hour. Mud with powdered sugar if desired earlier than slicing.

  • *Ideally measure cake flour by grams. If you do not have a scale use the news and stage methodology to measure flour not spoon and stage.
  • **To carry eggs to room temperature rapidly cowl with heat water and let relaxation 5 minutes. To carry milk to room temperature rapidly warmth within the microwave briefly till it reaches 70 levels.
  • ***If wanted you possibly can tent cake with domed foil over the last 10 minutes to forestall extra browning. If doing so although open oven and layer it over in a short time, as a result of in any other case cake can deflate in heart. 

Topping Concepts

Toppings not included in diet estimate.

Diet Details

Olive Oil Cake

Quantity Per Serving

Energy 410
Energy from Fats 216

% Day by day Worth*

Fats 24g37%

Saturated Fats 4g25%

Ldl cholesterol 58mg19%

Sodium 239mg10%

Potassium 127mg4%

Carbohydrates 44g15%

Fiber 1g4%

Sugar 26g29%

Protein 5g10%

Vitamin A 121IU2%

Vitamin C 1mg1%

Calcium 61mg6%

Iron 1mg6%

* P.c Day by day Values are based mostly on a 2000 calorie weight-reduction plan.

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