Orange Olive Oil Cake, a deliciously moist fresh Orange Cake. Drizzled with a creamy orange glaze. This Italian Cake will become one of your favourites.
Orange Olive Oil Cake
Orange Olive Oil CakeThis is the Perfect, Breakfast, Snack or even Dessert Cake. So good.
With the arrival of Fall in Italy, comes grape picking and one of my favourites (because it’s less messy) olive picking.
And to tell the truth there is nothing like Fresh Olive Oil, well, ok my husband’s wine comes pretty darn close.
More Italian Cakes you may Enjoy!
Italian Breakfast Cake with Mascarpone and Chocolate Chips
Italian Fresh Cream Lemon Cake
I have never made an Olive Oil Cake before, but I decided to give (a friend’s recipe) this Orange Olive Oil Cake a go. And believe me it is really worth a try and not just once.
Nothing better than a fast and easy cake that tastes amazing. I wanted to give it an extra boost of orange so I thought a simple powdered sugar glaze made with fresh squeezed orange juice would be perfect.
Orange Olive Oil Cake
And the Italian and our youngest agreed. Enjoy!
Orange Olive Oil Cake
Ingredients
CAKE
- 1 cup + 1 tablespoon cake flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- pinch salt
- zest 1 orange
- 1/2 cup + 1 tablespoon greek yogurt (plain, whole not fat free)
- 1/2 cup + 2 1/2 tablespoons sugar
- 1/2 cup olive oil
- 2 eggs
ORANGE GLAZE
- juice from 1/2 orange (or 1-2 tablespoons, depending on how thick you want the glaze)
- 2/3 cup powdered / icing sugar
Instructions
- Pre-heat oven to 350°. Grease and flour an 8 inch cake pan or bundt pan.
CAKE
- In a large bowl whisk together flour, baking powder, baking soda, salt and zest, then add yogurt, sugar, oil, egg and the flour mixture and beat on medium high speed until smooth and well combined.
- Pour into cake pan and bake for approximately 30 minutes. Test with a tooth pick. Let cool completely before glazing. Enjoy!
ORANGE GLAZE
- Mix together juice and powdered sugar, add more sugar depending on how thick you want the glaze.
armando says
Sorry I don’t see the videos anywhere.
Rosemary says
Hi Armando, it’s near the top of the post. I wrote “be sure to watch the video” and it’s underneath that.
Elizabeth says
I made a few changes to your recipe with success. I read the reviews and noted some of them had issues with rise. So, I separated the eggs and beat the egg whites with the 2 tablespoons of sugar. I mixed everything else up, folded in the egg whites. Worked very well. The next time I made it I used blood orange infused olive oil and it was great too.
Rosemary says
Hi Elizabeth, thanks so much so glad you liked it, and thank you for letting me know. 🙂
Megha says
Hi, have been looking for this kind of recipe for orange cake for last two years and finally found it !! The cake cake out excellent on first attempt. It tastes good even without the glazing. And I made my own Greek yoghurt by simply using 1 cup of homemade yoghurt and letting it strain in refrigerator for 6 hours. This is the first time I used yoghurt and olive oil in a cake recipe and I am very happy with the results. Thankyou !
Rosemary says
Hi Megha, thanks, so glad you found it! Great idea for making greek yogurt! 🙂
Supriya says
Dear Rosemary,
I usually bake in metrics and when I converted your recipe to metrics, it says 1.38kg flour. Is that right? Also, a pinch of salt is getting converted to Nan on your recipe. Hope you can check it. Also, please do let me know the right metric measurements for your recipe. Would love to try it out!
Rosemary says
Hi Supriya, sorry about that, we use a program and it was way off this time. I adjusted it to read correctly. Let me know how it goes. Thanks
Supriya says
Hey! Thank you for the corrections. Is it 138 gms flour? you might want to correct it still as now it reads 1.38g only!
Rosemary says
Hi Supriya, thanks again lol I corrected it again. Have a great day.
Ileene says
My cake didn’t rise much either. I used a bundt pan and noticed that there didn’t seem like much batter for the pan. Also it seemed like there was too much juice from half of an orange for 2/3 cup of confectioners sugar. I added more sugar and didn’t taste the orange. My glaze started to run off so I hope refrigerating the glaze will make a difference. Hopefully the cake will taste good, as I am taking it to a friend’s house for Easter dinner. It looks like a large, unglazed donut right now,
Rosemary says
Hi Ileene, sorry it didn’t rise, what I am thinking is that it could be your oven. Have you checked to make sure it is heating properly? Or was your bundt pan bigger than 8 inches? I make this cake quite often (I also made a video for it) and it always rises for me. And if you prefer your glaze thicker you could add a little orange zest or orange flavouring if you want. Let me know.
Ileene says
Hello Rosemary,
Unfortunately, I didn’t look at the video clip until after I had made the cake. I figured I would just follow the instructions in the recipe. The part I failed to do was use the hand mixer because, when following the directions, I beat the mixture…….by hand. I took the cake to the Easter dinner party and everyone who ate my cake said it tasted good. My friend is an avid baker and she said if I had used the mixer, it probably would have risen. Maybe the other people who said theirs did not rise also just followed the recipe and didn’t watch the video. Most recipes I have followed always say to mix on high for however many minutes, then mix on low, etc. I did not used a mixer because the directions were beat until smooth. Maybe I do not bake enough to think that using the mixer is implied. Also, I believe my bundt pan may be 9” which probably didn’t help. As for the glaze, putting it in the refrigerator didn’t help, so I added a lot more confectioners sugar to get the proper consistency. The glaze then adhered when applied. Maybe that half orange was exceptionally juicy! I will make this cake again another time in the future, use the hand mixer, and comment again.
Rosemary says
Hi Ileene, thanks so much for your feedback, it has helped a lot. I have updated the instructions. Let me know if you try it again and how it goes. Have a great weekend.
Ileene says
Hi Rosemary. Thanks for your reply. Maybe that was foolish on my part not to watch the video first. Instead, I just proceeded on with the recipe. I have made boxed cakes that always called for a hand mixer so I just figured this one was different and didn’t need one. Anyway, I will try it again sometime and be sure to let you know!
Rosemary says
Hi Ileene, don’t worry about it, you helped me improve my instructions. Let me know if you try it again. Have a great weekend.
Albert Bevia says
OMG! I am obsessed with this cake, this sounds so amazing, plus I am addicted to olive oil, so this is my type of recipe
Rosemary says
Hi Albert, thanks so much it is pretty good. Happy New Year.
Stephanie Scaturchio says
I just tried this cake today. I used regular olive oil and vanilla greek yogurt (2%). What I really like about your recipes as that they are not too sweet and are easy to make. However, although this one was very good, it did not rise much. I have made your easy yogurt cake and the simple cinnamon cake and both have risen very well. (nice and high) I used an 8 inch round cake pan for all of the cakes.. My husband also enjoyed it as well.
Thanks for another good recipe.
Rosemary says
Hi Stephanie, thanks so much and that is strange it didn’t rise much, was your baking powder expired maybe? Let me know. Happy New Year.
Fatima says
Hi, thank you so much, my husband loves this cake.
Rosemary says
Hi Fatima, so glad he enjoys it. Happy New Year.
Angelina says
Oh yum yum yum! This sounds scrumptious! I like that you use Greek yogurt in it! Thanks for sharing with Thursday Favorite things! Angelina at Petite Haus
Rosemary says
Thanks Angelina, it was really good.
Edita says
I love your recipes. They look fantastic. I want to try all of them. I’m not very good at baking, so I attempted to try this cake first. Looked quite easy but something went wrong. It didn’t rise much and I’m guessing that I used the wrong olive oil. The cake tasted strange. What olive oil would you recommend? Cooking or virgin? I used Bertolli Extra Virgin original olive oil.
Rosemary says
Hi Edita, thanks so much. The olive oil you used should be fine, did you bake it in an 8 inch pan? Is your oven temperature accurate? I have made this a few times now, even in a loaf pan and it turned out fine. Hope this helps let me know. I would love for it to work for you. Another easy one is the Easy Yogurt Cake.
Edita says
I baked in 9 inch bundt pan. The oven is a bit hotter than it says, so I reduced the heat about 15-20 degrees. Not sure but I think it is the oven. It is a cheap one. I baked another simple cake before this one and it was the same thing, flat and hard. And just recently did another simple cake. It was the same problem. Did not rise at all. I felt like crying because I love eating cakes too much. And it seems they don’t work for me. Thanks for the reply.
Rosemary says
Hi Edita, so sorry to hear that, I had the same problem last year with my oven.
maria says
I absolutely love cakes with a citrus accent. Thanks for sharing!
Rosemary says
Hi Maria, thanks so much. Have a great weekend.
Auntiepatch says
Um……where is the video?
Rosemary says
Hi Karen, sorry about that, I have the worst internet on the planet and yesterday it was down almost all day and it didn’t get uploaded, but it is now. Have a great week.