Life is all about enjoying simple pleasures.
Like this simple cake. 
I started making this cake as I was craving for something sweet. But little did I expect that my kids would be raving and going for seconds since it’s a tad different from the cakes that they’re used to.
Olive Oil Cake is an easy dessert that uses ingredients you have on hand. I first thought this cake would have a strong Olive oil flavor but it has just a slight hint of the Olive Oil along with the vanilla and tastes delicious. It’s perfectly moist and fluffy. I’ve kept it simple although you can make different variations using lemon or orange. A little sprinkling of powdered sugar is all you need to dress it up.
PrintSoft Olive Oil Cake
- Total Time: 45 minutes
- Yield: 9 servings 1x
Description
This soft olive oil cake is a sweet, fluffy, and rustic dessert, perfect for when berries and produce are out of season.
Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 cup sugar
- 2 eggs
- 1/3 cup olive oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Confectioners' sugar for dusting
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square cake pan.
- In a medium bowl, mix together the sugar and eggs using a hand mixer on medium speed until the mixture is light and well blended.
- Gradually drizzle in the olive oil while continuing to mix, ensuring it is fully incorporated.
- Add the vanilla extract and mix until combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- Once cooled, dust the top with confectioners’ sugar before serving.
Notes
This cake is perfectly moist and has a subtle olive oil flavor that complements the vanilla. You can add lemon or orange zest for a citrus variation. A simple dusting of powdered sugar is all it needs for presentation. Store the cake in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 16
- Sodium: 150
- Fat: 10
- Carbohydrates: 28
- Fiber: 1
- Protein: 3
- Cholesterol: 35
Frequently Asked Questions
What type of olive oil should I use for this cake?
It’s best to use a light or mild-flavored olive oil to avoid overpowering the cake, as extra virgin olive oil can sometimes have a stronger taste.
Can I add citrus flavors like lemon or orange to this cake?
Yes, you can easily incorporate lemon or orange zest into the batter for a refreshing twist on the traditional recipe.
How should I store the olive oil cake after baking?
Store the cake in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.
Made this yesterday, and it turned out so well!
I found this recipe when I was looking to bake something but was out of butter. I’ve made it for three different groups now, and all have loved it! This will definitely be a go-to recipe for me. I’ve had olive oil cakes before, but this one appeals to me more, I think because of the softness.
Huzzah! Happy to hear that Kate!
I like your recipes thanks you