Do you remember when it was trendy to hate the word “moist”? Well it’s time to let that go, because this cake is exactly that.
Power-packing orange flavor, incredible moisture, light and fluffy texture, and a crusty top make this cake IRRESISTIBLE. Because of the use of olive oil, this cake will stay moist (if covered) for days! But I would be shocked if it even lasted that long because it is just too delicious. I have to admit…I think William and I ate half of the cake in one sitting the other day…okay, William was gone. It was just me. I ate half the cake. I said it was dinner and called it a day.
Also, great news! This cake does not have frosting with it, so no frustrations trying to stack and frost a cake. Thank goodness for no sliding layers and droopy sides!
This cake is perfect for someone new to the kitchen, someone looking for an easy dessert to whip up, or someone trying to impress your Greek friends with a cultural dish. Very exotic.Print Recipe
Orange Olive Oil Cake
- 2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup sugar (plus a little bit more for finishing)
- 3/4 cup olive oil
- 1/2 cup buttermilk
- 1 teaspoon vanilla
- 1/3 cup freshly squeezed orange juice
- Zest from 2 oranges
- Line the bottom of a 9″ springform or cake pan with parchment paper. Generously apply olive oil to the bottom and sides of the pan. Place about 2 tablespoons of sugar in the pan and tap until the pan is evenly coated in sugar and oil.
- Preheat the oven to 350 degrees F.
- In a medium bowl, whisk together the dry ingredients (flour, baking powder, salt).
- In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and 1 c. sugar together for about 3 minutes. When you lift the whisk attachment up, the egg and sugar mixture should fall down like a ribbon.
- With the mixer running on its lowest speed, slowly add in the olive oil. Once combined, add in the buttermilk and stir until combined.
- Add the vanilla, freshly squeezed orange juice, and orange zest to the mixer and combine.
- Remove the bowl from the stand mixer. Gently fold in the dry ingredients until no dry clumps remain, but careful not to overmix.
- Pour the batter into the prepared pan. Tap the pan lightly on the counter to even out the top of the batter.
- Generously sprinkle sugar over the top of the batter (~4-6 tablespoons).
- Bake for about 40 minutes, or until a toothpick inserted comes out cleanly.
- Remove the pan from the oven. Let the cake cool in the oven for about 10 minutes. Then, remove the sides of the springform pan or flip the cake out of the cake pan (returning the right side up afterwards).