This orange olive oil cake is bright, fragrant, and wonderfully moist, with a tender crumb and a subtle fruity richness from extra-virgin olive oil. Baked with thin orange slices for a beautiful citrus top, it’s an easy, forgiving cake you can whisk together in one bowl anytime you want a simple dessert that feels special.

Why You’ll Love This Recipe

• One bowl, minimal mess, and no mixer required
• Moist texture that stays soft for days thanks to olive oil
• Fresh orange zest and juice give it bold citrus flavor without being overly sweet
• Looks impressive with baked-in orange slices, but it’s still easy and approachable
• Flexible recipe: you can swap the citrus, adjust flavors, or add mix-ins

Ingredients

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

• 1 whole orange, scrubbed well, for slicing (about 200–250 g)
• 2 medium oranges, for zest and juice (you need 2 tablespoons zest and 1/4 cup juice total)
• 1 cup (240 ml) extra-virgin olive oil
• 1 cup (200 g) granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup (60 ml) orange liqueur (such as triple sec) or 1/4 cup (60 ml) additional orange juice
• 2 cups (250 g) all-purpose flour
• 1 teaspoon fine sea salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda

Optional for serving

• Confectioners’ sugar (for dusting)
• Fresh berries
• Extra orange zest

Directions

1. Heat the oven to 350°F (175°C).
2. Prepare a 9-inch (23 cm) springform pan (or a 9-inch round cake pan with at least 2-inch sides). Grease the sides with baking spray or a light coating of olive oil. Line the bottom with parchment paper.
3. Slice the orange for the topping. Cut 1 scrubbed orange into very thin rounds, about 1/8-inch (3 mm) thick. Use the largest center slices and arrange them over the parchment in overlapping circles to cover the bottom of the pan. If you have extra slices, squeeze them to collect any juice and reserve it.
4. Zest and juice the other 2 oranges. You need 2 tablespoons orange zest and 1/4 cup (60 ml) fresh orange juice.
5. Mix the wet ingredients (one bowl). In a large mixing bowl, whisk together the sugar and eggs until the mixture looks lighter and a bit foamy. Whisk in the olive oil, vanilla, orange zest, orange juice, and the orange liqueur (or extra orange juice).
6. Add the dry ingredients. Add the flour, salt, baking powder, and baking soda to the bowl. Stir gently just until you no longer see dry flour. Avoid overmixing.
7. Bake. Pour the batter carefully into the prepared pan over the orange slices, trying not to shift the pattern. Tap the pan lightly on the counter to release air bubbles. Bake for 45–50 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
8. Cool and invert. Let the cake cool in the pan for about 20 minutes. Run a thin knife around the edge, release the pan, and invert the cake onto a plate or cake stand. Peel off the parchment paper. Let cool completely before slicing.
9. Serve. Dust with confectioners’ sugar if desired and add berries or a little extra zest for a fresh finish.

Servings and timing

• Servings: 12 slices
• Prep time: 10 minutes
• Bake time: 45–50 minutes
• Cooling time: about 60–80 minutes (20 minutes in the pan, then 40–60 minutes to cool fully)
• Total time: about 2 hours

Variations

• Blood orange version: Use blood oranges for the zest/juice and the sliced topping for a deeper color and slightly berry-like citrus flavor.
• Lemon or mixed citrus: Replace the zest and juice with lemon, mandarin, or a mix of citrus in the same amounts.
• Loaf cake: Bake in an 8×4-inch loaf pan. Skip the orange-slice bottom (or lay slices on top). Bake about 55–65 minutes, checking for doneness.
• Nutty twist: Fold in 1/2 cup (60 g) chopped almonds or pistachios for extra texture.
• Warm spice: Add 1 teaspoon ground cardamom or 1/2 teaspoon cinnamon to the dry ingredients for a cozy citrus-spice profile.

Storage/Reheating

• Room temperature: Wrap the fully cooled cake (without powdered sugar or berries) and keep at room temperature for up to 1 day.
• Refrigerator: Store wrapped or in an airtight container for up to 2 days.
• Freezer: Wrap slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature.
• Reheating: Warm individual slices briefly (about 10–15 seconds in the microwave). If refrigerated, let slices sit at room temperature for 15–20 minutes for the best texture.

FAQs

Can I taste the olive oil in this cake?

You’ll notice a gentle fruity richness, but the orange zest and juice are the main flavors. Using a smooth, fruity extra-virgin olive oil keeps the taste balanced.

What kind of olive oil should I use?

Choose an extra-virgin olive oil that tastes good to you, preferably mild to medium and fruity rather than intensely peppery.

Do I have to use orange liqueur?

No. You can replace it with the same amount of orange juice for a non-alcoholic version.

Why is my cake dense?

Overmixing can make the crumb heavier. Stir just until the flour disappears and avoid beating once the flour is added.

Can I bake this in a regular cake pan instead of a springform pan?

Yes. Use a 9-inch round cake pan with at least 2-inch sides, line the bottom with parchment, and grease well for easier release.

How do I know when the cake is done?

Look for a golden top and test the center with a toothpick. It should come out clean or with a few dry crumbs, not wet batter.

Can I make this cake ahead of time?

Yes. Bake it, cool completely, and wrap it well. Add any powdered sugar or fruit right before serving.

Can I use whole wheat flour?

Yes. You can replace up to half of the all-purpose flour with whole wheat flour. The cake will be slightly heartier but still moist.

Can I make it gluten-free?

You can use a 1:1 measure-for-measure gluten-free baking flour blend designed for cakes. The texture may be slightly different but should still work well.

Why did the orange slices stick to the pan?

This usually happens if the parchment wasn’t properly placed or the cake was inverted too early. Always line the bottom and let the cake cool before flipping.

Conclusion

Orange olive oil cake is the kind of dependable, one-bowl dessert that delivers big flavor with very little effort. With fragrant zest, fresh juice, and a moist crumb that stays tender, it’s perfect for everyday baking and still pretty enough for guests—especially with that glossy orange-slice top. If you keep oranges and olive oil on hand, you’re always just one bowl away from a beautiful cake.

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