Ever thought about how olive oil can make cakes even better? It's true! These five olive oil cake recipes are not just tasty, they bring out unique flavors you might not expect. From zesty lemon to rich chocolate, there's something for everyone. Plus, the moist texture will have you coming back for seconds. Ready to discover which one will be your new favorite? Let's explore these delicious options!
Classic Lemon Olive Oil Cake
Classic Lemon Olive Oil Cake is a delightful dessert that balances the rich, fruity flavor of olive oil with the bright zest of fresh lemons. This cake is moist and tender, making it perfect for any occasion, whether it's a family gathering, a holiday celebration, or simply a treat for yourself.
The combination of the olive oil and lemon creates a luscious texture and a revitalizing taste that will leave you craving more.
Ingredients:
- 1 cup extra virgin olive oil
- 1 cup granulated sugar
- 3 large eggs
- Zest of 2 lemons
- 1/2 cup fresh lemon juice
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Powdered sugar for dusting (optional)
Instructions:
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. In a large mixing bowl, combine the olive oil and granulated sugar, whisking until well blended.
Add the eggs one at a time, mixing thoroughly after each addition. Stir in the lemon zest and lemon juice until combined. In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
Extra Tips:
To amplify the lemon flavor, consider adding a lemon glaze made from powdered sugar and lemon juice drizzled over the cooled cake.
If you want to experiment with flavors, you can infuse the olive oil with herbs like rosemary or thyme before using it in the recipe. This cake keeps well for several days, so feel free to make it ahead of time.
Store it in an airtight container at room temperature to maintain its moisture and flavor.
Chocolate Olive Oil Cake
Chocolate Olive Oil Cake is a delightful dessert that combines the rich flavors of chocolate with the subtle fruitiness of high-quality olive oil. This cake is incredibly moist and has a unique texture that sets it apart from traditional chocolate cakes. Perfect for any occasion, it's a simple yet elegant treat that can be served on its own or dusted with powdered sugar for an extra touch of sweetness.
Ingredients:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup extra virgin olive oil
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot water
- Optional: powdered sugar or chocolate ganache for serving
To prepare the Chocolate Olive Oil Cake, begin by preheating your oven to 350°F (175°C) and greasing a 9-inch round cake pan. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In another bowl, combine the olive oil, eggs, vanilla extract, and buttermilk, mixing until well blended. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Finally, mix in the hot water until the batter is smooth.
Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
When making this cake, using high-quality extra virgin olive oil can make a notable difference in flavor. Additionally, feel free to experiment with different types of cocoa powder, such as Dutch-processed, for varying levels of richness.
This cake pairs wonderfully with fresh berries or a scoop of vanilla ice cream. If you want to enhance it further, a drizzle of chocolate ganache or a dusting of powdered sugar can add a nice finishing touch.
Keep in mind that this cake can be stored at room temperature for a few days, but it also freezes well if you want to save some for later.
Orange and Almond Olive Oil Cake
Orange and Almond Olive Oil Cake is a delightful and moist dessert that combines the rich flavors of almond flour with the citrusy brightness of fresh oranges. This cake is perfect for any occasion, whether it's a cozy family gathering or a sophisticated dinner party.
The use of olive oil not only adds depth to the flavor but also contributes to a tender crumb, making this cake a healthier alternative to traditional butter-based cakes. Its subtle sweetness and aromatic profile will surely impress your guests and leave them wanting more.
Ingredients:
- 1 cup almond flour
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup extra-virgin olive oil
- 3 large eggs
- 1 cup freshly squeezed orange juice
- Zest of 2 oranges
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Powdered sugar for dusting (optional)
Instructions:
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
In a large mixing bowl, whisk together the almond flour, all-purpose flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, combine the olive oil, eggs, orange juice, and orange zest, mixing well.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined and smooth.
Pour the batter into the prepared cake pan and bake for about 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Extra Tips:
For an added flavor boost, consider infusing your olive oil with orange zest a few days before baking. This will intensify the orange flavor in the cake.
You can also experiment with different citrus fruits, such as lemon or grapefruit, for a unique twist.
If you prefer a sweeter cake, feel free to adjust the sugar to your liking.
Finally, serving the cake with a dollop of whipped cream or a scoop of vanilla ice cream can enhance the dessert experience even further.
Enjoy your baking adventure!
Olive Oil Cake With Fresh Berries
Olive Oil Cake with Fresh Berries is a delightful and moist dessert that perfectly balances the richness of olive oil with the sweetness of fresh berries. This cake is simple to make and provides a sophisticated flavor profile that will impress your family and friends.
The addition of berries not only improves the taste but also adds a beautiful pop of color, making it a stunning centerpiece for any occasion. Perfect for brunch, dessert, or an afternoon snack, this cake is sure to become a favorite in your household.
Ingredients:
- 1 cup extra virgin olive oil
- 1 cup granulated sugar
- 3 large eggs
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
- ½ cup milk
- 1 ½ cups mixed fresh berries (such as blueberries, raspberries, and strawberries)
- Powdered sugar (for dusting, optional)
Instructions:
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. In a large mixing bowl, whisk together the olive oil and granulated sugar until well combined.
Add the eggs one at a time, mixing well after each addition. In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk and vanilla extract, and mix until just combined.
Gently fold in the fresh berries, reserving a handful for topping. Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
Extra Tips:
For a more intense flavor, consider using a high-quality, robust extra virgin olive oil, as it will contribute to the cake's complete taste.
You can also experiment with different types of berries or even add citrus zest for an extra zing. If the cake seems too moist, check your oven temperature with a thermometer, as baking times can vary.
This cake can be stored in an airtight container at room temperature for up to three days, or in the refrigerator for a week, making it a great make-ahead option for gatherings. Enjoy!
Rosemary Olive Oil Cake
Rosemary Olive Oil Cake is a delightful twist on traditional cake recipes, combining the rich, fruity flavor of high-quality olive oil with the aromatic essence of fresh rosemary.
This moist and tender cake offers a unique taste experience that can be served as a dessert or enjoyed with a cup of tea or coffee. The balance of savory rosemary and sweet cake makes it an intriguing option for gatherings or a simple weekend treat.
Ingredients:
- 1 cup extra virgin olive oil
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons fresh rosemary, finely chopped
- Zest of 1 lemon
- ½ cup milk
- Powdered sugar for dusting (optional)
Cooking Instructions:
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a large bowl, whisk together the olive oil and granulated sugar until well combined. Add the eggs one at a time, mixing thoroughly after each addition, followed by the vanilla extract.
In another bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and stir in the chopped rosemary and lemon zest until just combined.
Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Extra Tips:
Using high-quality extra virgin olive oil will improve the flavor of the cake, so don't skimp on this ingredient.
If you want to amplify the rosemary flavor, feel free to infuse the olive oil with extra rosemary before baking.
This cake can be served plain or dusted with powdered sugar for a beautiful presentation. For added moisture and flavor, consider glazing the cake with a lemon glaze or serving it with a scoop of whipped cream.
Store any leftovers in an airtight container at room temperature for up to three days.