Olive Oil Cake Recipe

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Olive oil cake

jo carter


This is one of my favorite cakes to make to have with an espresso or a regular cup of coffee. It is so moist and flavorful, easy to make and delicious. This recipe is a combination of a recipe I found in a magazine and my own additions. Hope you will give it a try and enjoy it as much as my
family does.This recipe makes two cakes and will serve 16 people. You can half the recipe or if you want only one cake you can freeze one. It stores very well. Thaw it at room temperature when you want to serve it.

pinch tips: How to Fold Ingredients


8 -16


20 Min


45 Min




2 c
sifted flour
2 1/2 c
granulated sugar
1/2 tsp
baking powder
1/2 tsp
baking soda
1/2/ tsp
3 large
2 Tbsp
orange zest
1 c
olive oil plus 2 tablespoons
1 1/2 c
2/3 c
dried cranberries, chopped and dusted with flour

Directions Step-By-Step

Heat oven to 350 degrees. Coat two 8 or 9 inch round baking pans with nonstick spray. Line the bottoms with parchment or wax paper cut to fit. Spay paper,then coat pans with flour.
Whisk the flour, 1-1/2 cups of sugar, baking powder, baking soda and salt in a medium bowl until blended.
Whisk eggs and orange zest in a large bowl until blended. Whisk in remaing 1 cup of sugar, whisk until lightens,about 1 minute. Whisk in oil and buttermilk until blended.
Gradually whisk flour mixture into egg mixture until blended. Stir in cranberries. Distribute mixture evenly between the prepared pans.
Bake 40-45 minutes until wooden toothpick comes out clean. Let cool in pans on wire rack for 10 minutes. Remove from pans and cool completley.
Dust with confectioner's sugar before serving.
Store room temperature, in the refrigerator or you can freeze the cake. If you freeze one, thaw at room temperature.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: Italian
Other Tag: Quick & Easy