This Orange Olive Oil Cake is a beautifully simple dessert with a tender crumb and vibrant citrus flavor. Made with extra virgin olive oil instead of butter, it delivers incredible moisture and a subtle richness that pairs perfectly with fresh orange zest. Finished with a light whipped mascarpone frosting and optional citrus garnish, this cake feels elegant while remaining wonderfully easy to prepare.

Why You’ll Love This Recipe

This cake comes together in one bowl with minimal effort, yet the result looks and tastes bakery-worthy. Olive oil keeps the cake moist for days without feeling heavy, while fresh orange zest brings brightness to every bite. It’s baked as a single-layer cake, making it perfect for casual gatherings, afternoon coffee, or a refined dessert without complicated steps.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake
1 1/3 cups all-purpose flour (167 g)
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/4 cups granulated sugar (250 g)
Zest of 1 large orange
3/4 cup extra virgin olive oil (180 ml)
2 large eggs
3/4 cup milk (187 ml)
1 teaspoon vanilla extract
1/2 teaspoon almond extract

For the whipped mascarpone frosting
1 cup mascarpone cheese (225 g), cold
1/2 cup powdered sugar (60 g)
3/4 cup heavy whipping cream (180 ml), cold
Zest of 1/2 orange

Optional garnish
Candied orange or tangerine slices
Fresh mint leaves or fresh rosemary sprigs

Directions

Preheat the oven to 350°F (175°C). Grease an 8×2-inch round cake pan and line the bottom with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, combine the orange zest and granulated sugar. Rub them together briefly with your fingers until the sugar is fragrant. Stir in the olive oil until fully blended.

Add the eggs one at a time, mixing well after each addition. Pour in the milk, vanilla extract, and almond extract, and stir until smooth.

Add the dry ingredients to the wet mixture and mix just until combined, being careful not to overmix. Pour the batter into the prepared pan and smooth the top.

Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan before removing and frosting.

To make the frosting, place the mascarpone cheese, powdered sugar, whipping cream, and orange zest in a bowl. Beat with an electric mixer until smooth, thick, and fluffy. Spread evenly over the cooled cake and garnish as desired.

Servings and timing

This recipe yields 8 generous slices.
Prep time: 30 minutes
Bake time: 45 minutes
Total time: about 1 hour and 15 minutes

Variations

You can substitute lemon zest for orange zest for a bright lemon olive oil cake. For a dairy-free version, skip the frosting and dust the cake lightly with powdered sugar. A hint of ground cardamom or cinnamon added to the batter also pairs beautifully with the citrus flavor.

Storage/Reheating

Store the frosted cake in an airtight container in the refrigerator for up to 4 days. Let slices sit at room temperature for about 20 minutes before serving for the best texture. The unfrosted cake can be frozen for up to 3 months; thaw overnight in the refrigerator before frosting.

FAQs

Can I use regular olive oil instead of extra virgin?

Yes, regular olive oil works well, though extra virgin olive oil provides the best flavor and moisture.

Will the olive oil flavor be strong?

No, the orange zest balances the olive oil, resulting in a mild, pleasant richness.

Can I bake this cake in a different pan?

You can use a 9-inch pan, but the cake will be slightly thinner and may bake faster.

Can I make this cake ahead of time?

Yes, the cake can be baked a day in advance and frosted just before serving.

What can I use instead of mascarpone?

Full-fat cream cheese can be substituted, though the frosting will be slightly tangier.

Is this cake overly sweet?

No, the sweetness is balanced by citrus and olive oil, making it light and pleasant.

Can I use plant-based milk?

Yes, unsweetened almond or oat milk works well in this recipe.

Why rub the orange zest into the sugar?

This releases the natural oils from the zest, enhancing the citrus flavor throughout the cake.

Can I skip the frosting?

Absolutely. The cake is delicious on its own or with a light dusting of powdered sugar.

How do I know when the cake is done?

A toothpick inserted into the center should come out clean or with a few moist crumbs.

Conclusion

This Orange Olive Oil Cake is proof that simple ingredients can create an elegant, unforgettable dessert. With its moist texture, fragrant citrus notes, and creamy mascarpone topping, it’s a cake you’ll return to again and again for both everyday treats and special occasions.

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