This Orange Olive Oil Cake Recipe is a Spanish inspired cake made with olive oil, orange juice, orange zest, chocolate ganache, and toasted almonds.
About this recipe
This olive oil cake recipe was adapted from Penelope Casas La Cocina De Mama Spanish cookbook.
My interest in Spanish cuisine began years ago when I worked at former, St. Louis Modesto Tapas Restaurant, owned and operated by Chef Grace Dinsmore and Marcia Recks.
In this environment, I had direct access to some of the best flavors I had ever eaten and, let me tell you, I nerded out on all things Spanish cuisine.
After living in Northern California for a few years, I missed my Modesto tapas so much, I went crazy on library cookbooks and tested my hand at preparing Spanish cuisine.
One of my favorite finds was an Orange Olive Oil Cake recipe.
Before I found Penelope's recipe, it never occurred to me to use olive oil in a cake recipe...not even during my years working in a bakery.
Ingredient notes
For the cake
- orange juice
- extra virgin olive oil
- orange zest
- almond extract
- unbleached all purpose flour
- baking powder
- sea salt
- eggs
- sugar
For the topping
- chocolate chips
- heavy cream
- sliced almonds (garnish)
- orange zest (garnish)
How do you use olive oil in a cake recipe?
Any cake recipe or cake mix that calls for vegetable or canola oil can be substituted with olive oil in equal amounts.
The smoke point of a high quality, extra virgin olive oil is around 400°F. This cake recipe bakes at 325°, so we're all good for this one!
What olive oil is best for baking?
While extra virgin olive oil is agreeably more expensive than conventional oils like canola or vegetable oil, the flavor and said health benefits are easily offset by those values, in my mind.
That said, plain olive oil (i.e., not extra virgin) will work just as well in this olive oil cake recipe.
The original olive oil cake recipe didn't call for chocolate topping, but trust me, you want it on this cake. It's so easy – I'm using this microwave chocolate ganache recipe with heavy cream as the liquid and chocolate chips. It's not fancy at all, but it sure looks the part.
More dessert recipes we love
Orange Olive Oil Cake with Chocolate Ganache
INGREDIENTS
- 2 cups Unbleached All Purpose Flour, sifted
- 1 teaspoon Baking Powder
- 1 teaspoon Sea Salt
- 3 Eggs
- 1 cup White Sugar
- ¾ cup Orange Juice
- ¾ cup Extra Virgin Olive Oil
- 1 teaspoon Orange Zest
- ½ teaspoon Almond Extract
For the dark chocolate ganache:
- ½ cup Bittersweet Chocolate Chips
- ¼ cup Heavy Whipping Cream
Instructions
For the cake: (yields 5 cups batter)
- Preheat oven to 350°F and prepare an 8-cup bundt pan with oil and dusting of flour.
- In a mixing bowl, combine FLOUR, BAKING POWDER, and SALT. Set aside.
- In a medium mixing bowl, blend EGGS and SUGAR on low speed until well-combined.
- Add ORANGE JUICE, OLIVE OIL, ORANGE ZEST, and ALMOND EXTRACT, and blend on low speed just until combined.
- Add half of dry flour mixture to wet ingredients and blend on low speed to incorporate. Add remaining dry mixture and blend just until combined (do not over mix).
- Pour batter into prepared pan and bake 25 minutes.
- Remove cake from oven and toothpick test for doneness (bake another 5 minutes, if needed). When cake is done, place on a cooling rack until cake is cool to the touch. Gently turn out onto a cooling rack and allow to cool completely.
- Transfer cake to a cooling rack for 10 minutes. Gently turn cake onto a cooling rack and allow to cool completely.
- To make the chocolate ganache:In a microwave-safe bowl, heat HEAVY CREAM on medium power until it's steaming and warmed, but not scalding. Add CHOCOLATE CHIPS and let it rest a few minutes. Use a whisk or fork to stir until combined. The ganache will have a thick but pourable consistency.If it's too thick, whisk in a splash of heavy cream and microwave another minute or so. If it's too thin, add a few chocolate chips and stir until melted and combined.
- Drizzle chocolate ganache over the cake and (optional) garnish with sliced almonds, orange zest, or strawberries.
Serving and Storage Instructions
- Serve olive oil cake at room temperature for optimal texture. Store in an airtight container at room temperature, or refrigerated, up to 2 days.
Equipment
- bundt cake pan
NUTRITION
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.
Kelsey says
Hi, I noticed the initial note says cake flour but the recipe says AP flour. Which is it? Hoping to make this yummy cake!
Traci says
Ahhh you're right! I just fixed it. AP flour is what it should have said, but cake flour can be used by adding 2 extra tablespoons of flour per cup.
Jordan says
This cake is absolutely delicious! I added some orange juice (probably 2 tbsp) to the ganache, for more orange flavor. I also forgot to cream the eggs and sugar, but fortunately was able to beat the eggs into the liquid well enough that the cake was moist and light. My cake took an extra 10-12 minutes in the oven, but I did use a 9 1/2" wide bundt pan, so the middle was what took the longest to cook. Topped with orange zest and chocolate shavings.
The Kitchen Girl says
Awesome Jordan! Sounds like you made all the right moves 🙂 We love this olive oil cake and now you're making me crave it again LOL. Thanks for taking the time to leave feedback. I appreciate it. Cheers!
Tara says
Tried this today and absolutely LOVED it! I don’t know why, but it took an extra 7-8 minutes in the oven to fully cook. I substituted the sugar with Xylitol (plant-based sweetener) and it was delicious and moist. Literally bookmarked this recipe the moment I took the first bite 🙂
The Kitchen Girl says
Awesome, Tara...so glad you enjoyed it! As for timing, did you use the bundt cake pan or regular cake pan b/c that would affect it. In any case, glad to hear your substitution worked out. Thanks for the review
genevieve says
hello! i have been quietly loving your recipes for a few months now... a question: do you think it is possible to make this gluten/dairy free? i generally use cashew or coconut milk all the time - and almond flour - the additives in "gluten free flour" are troubling to my partner's digestive system. but... i miss cake!!!!
Traci Antonovich says
Hi Genevieve, thanks for the kind words 🙂 Sorry but I have not made this recipe with gf flour or dairy free. Could be an interesting experiment...let me know if you give it a go!
Sus says
I’m thinking of adapting this recipe to make cupcakes for an upcoming birthday, do you think that would cause any issues?
Traci Antonovich says
Hi Sus, I haven't tried that, but I wouldn't hesitate either. I personally would do a test batch, since they're for an event. Let me know if you do it! It's a great recipe all around 🙂
Carlie says
Thank you for such a delicious recipe. I made it for the first time tonight and it came out nice and light, perfect! My husband and I both went back for seconds. This is going to be a regular in our house now!
Traci Antonovich says
Carlie...this makes my day!!! So glad you enjoyed it and THANK YOU for taking the time to let me know 🙂
Bethany | A Simple Palate says
YUM! Talk about decadent and delicious! Definitely perfect for baking season.
Traci Antonovich says
Thanks Bethany...yep, another one to bake this season 🙂
Katie says
This cake is beautiful, and the zest adds such a strong citrus flavor! So much brightness- perfect for a rainy day!
Traci Antonovich says
Thanks so much Katie!
Amanda says
This cake sounds delicious and looks lovely! That ganache is perfect. Can't wait to bake this ASAP.
Traci Antonovich says
Thanks Amanda...hope you love this one!
Leslie says
This sounds purely decadent. This may make an appearance with on my Thanksgiving dessert table!
Traci Antonovich says
Yay Leslie! Hope you love it like I do! 🙂
Shadi Hasanzadenemati says
Love how gorgeous this cake is! One slice will definitely not be enough!
Traci Antonovich says
Thanks Shadi! Love hearing that 🙂
Dannii says
Chocolate and orange is my favourite flavour combo, so I am totally on board with this. That chocolate drizzle has me drooling.
Traci Antonovich says
Thanks Dannii! Love hearing this, esp when you put it like that 🙂
Boastful Food says
Sweet recipe and story:) It's hard not to fall in love with Spain. Your former chef would be proud. Lucky you to have oranges so close at hand, too!
Traci Antonovich says
Thanks so much! Can't believe I've never been to Spain...it's on my list! 🙂
Annemarie says
This is gorgeous! I bet the combo of chocolate and orange tastes amazing.
Traci Antonovich says
Thanks so much Annemarie! You would be 100% correct about that flavor combo 🙂
Sara says
What a gorgeous cake! I could go for a slice of this anytime, any place!
Traci Antonovich says
Thanks Sara! Love hearing that 🙂
Ali from Home & Plate says
I love the combination of chocolate and orange. This is my kind of dessert. Love the sprinkle of nuts on top. This would be delicious on any spring or Easter bunch buffet.
Traci Antonovich says
Oh I love the idea of an Easter Brunch dessert! Thanks for pointing out all the good stuff 🙂