This Olive Oil Cake has a fluffy sponge texture and if you like the taste of olive oil, you will love this simple, moist and wonderfully light cake. It’s the perfect dessert to serve with a cup of coffee or tea in the afternoon or, of course, any other occasion. The best part is that it looks like a fancy cake, yet it’s really easy to make.
The cake tastes delicious on its own, so you don’t need to finish it with anything else. But if you want, you can serve the cake with some whipped cream and/or fresh berries.
To get the best flavor and texture, make the cake the day before. This way the flavors will be more intense and the cake will be easy to slice and serve.
Tools & Equipment
- 23cm/9-inch springform pan
- Liquid measuring cup
- Parchment paper
- Silicone spatula
- Small bowl
- Stand mixer fitted with the whisk attachment
- Whisk
- Wire rack
Recipe Tips
Baking Pan: You can use a 23cm/9-inch or 25cm/10-inch springform pan for this recipe. If you use the smaller pan, the cake will be slightly thicker and taller than in the larger pan. You can also use a 5 cup loaf pan. Just keep in mind to adjust the baking time if using a different sized pan. The cake is done when it feels springy and a toothpick inserted into the center comes out clean.
Grease your Pan: Use oil rather than butter to grease your springform pan. Butter can cause the cake to stick to the pan. Additionally, line the bottom of the pan with parchment paper to make it easier to release the cake.
Olive Oil: Use high quality olive oil, as it is the star of this cake and crucial to its success. For the best flavor, use extra virgin olive oil. In case a potent olive oil flavor is not your thing, you can use a milder olive oil, but still look for extra virgin.
Ingredients for Olive Oil Cake
Step by Step Guide – How to Make Olive Oil Cake
Preheat the oven to 180°C/350°F. Grease a 23cm/9-inch springform pan with oil and line the bottom of the pan with parchment paper. Whisk together flour, baking powder and salt.
In the bowl of a stand mixer beat the eggs on medium until foamy, for about 1 minute. Add 250g of sugar and vanilla extract, increase to high speed and beat until the mixture is fluffy and pale yellow, for about 3 minutes.
With the mixer running on medium, slowly pour in the oil. Mix until the oil is fully incorporated, for about 1 minute. Add half of the flour mixture and mix on low speed, for about 1 minute. Pour in the milk and mix on medium-low until combined, for about 30 seconds.
Add the rest of the flour mixture and mix on low until just incorporated, for about 1 minute. Pour the batter into the pan and sprinkle the remaining sugar over the entire surface.
Bake for 40-45 minutes, until golden brown and a toothpick inserted in the center comes out almost clean. Place the pan on a wire rack and let cool for 15 minutes. Remove the sides of the pan and let the cake cool completely.
Storing and Freezing Instructions
Storage: You can keep any leftover cake wrapped in plastic or under a cake dome at room temperature for up to 3 days.
Freezing Instructions: You can freeze the cake in an airtight container or well wrapped in plastic, placed in a zipper bag for up to 3 months. Thaw in the fridge overnight before serving.
My Summary for Olive Oil Cake
Difficulty: Simple.
Taste & Texture: This olive oil cake has a light and fluffy sponge texture. Made with extra virgin olive oil, which adds not only moisture to the cake, but also a pleasant and quite delicious flavor.
Time: Making the batter takes about 30 minutes and baking time is approximately 40-45 minutes. Let it cool for about 1 hour and then you can enjoy this delicious cake.
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