This vanilla olive oil cake recipe brings together simple ingredients to create a moist, tender cake with a subtle citrus note from orange juice and zest.
Creating this vanilla olive oil cake recipe allows exploration of baking techniques and flavor balance while offering a delicious treat for friends, family, or anyone who enjoys homemade desserts.
The main purpose of developing this vanilla olive oil cake recipe was to craft a cake that is both light and flavorful, using olive oil instead of butter for a unique texture and taste.
The following steps explain how to make this vanilla olive oil cake recipe, along with serving suggestions, tips, health benefits, variations, preservation ideas, and answers to common questions.
About This Vanilla Olive Oil Cake Recipe
The vanilla olive oil cake recipe has a soft, tender crumb that melts in the mouth, lightly sweetened and balanced by the natural richness of olive oil.
Subtle notes of vanilla enhance the delicate flavor, while the orange zest and juice add a gentle citrus brightness that lifts the overall taste. The texture is moist yet airy, giving a light feel despite the richness of the oil.
The vanilla olive oil cake recipe offers a gentle sweetness that is never heavy, leaving a fresh, fragrant finish that pairs beautifully with tea, coffee, or fresh fruit.
How To Prepare Vanilla Olive Oil Cake Recipe?
Let’s make this vanilla olive oil cake recipe perfectly! I’ve broken down each step clearly, with tips to guide you through mixing, folding, and baking.
I’ve also listed helpful kitchen tools, though you can use what you have. Simple ingredients create a moist, flavorful cake that’s easy to enjoy anytime!
Recipe Overview
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: International
Difficulty: Easy
Yield: 8 servings
Kitchen Utensils
- Mixing bowls (2)
- Whisk or electric mixer
- Measuring cups and spoons
- Zester or microplane
- Spatula
- 20cm (8-inch) round cake pan or loaf pan
- Parchment paper (optional)
- Cooling rack
Ingredients
- 2 large eggs (≈100g)
- 150g all-purpose flour (1 1/4 cups)
- 198g granulated sugar (1 cup)
- 100g extra-virgin olive oil (1/2 cup)
- 1/2 teaspoon baking powder (≈2g)
- 1/2 teaspoon baking soda (≈2g)
- 170g milk (3/4 cup; whole milk preferred) or plant-based milk
- 1/2 teaspoon table salt (rounded; ≈3g)
- 1 teaspoon pure vanilla extract (≈5ml)
- 57g orange juice (1/4 cup)
- Zest of 1 orange
Instructions
1. Preheat the oven and prepare the pan
Set your oven to 175°C (350°F). Lightly grease an 8-inch (20 cm) cake pan with olive oil and line it with parchment paper so the cake comes out easily.
2. Mix the dry ingredients
In a medium bowl, sift together 150 g of flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Put this aside for later.
3. Combine the wet ingredients
In a large bowl, whisk 2 eggs with 198 g of sugar until the mixture thickens slightly. Add 100 g of olive oil, 170 g of milk, 57 g of orange juice, 1 teaspoon of vanilla extract, and the zest of 1 orange. Stir until everything is smooth and well blended.
4. Add the dry ingredients to the wet ingredients
Slowly fold the dry mixture into the wet mixture using a spatula, or mix on low speed just until everything is combined. Avoid over mixing, or the cake may become dense.
5. Bake the cake
Pour the batter into the prepared pan and smooth the surface with a spatula. Bake in the preheated oven for 35–40 minutes. Check doneness by inserting a toothpick into the center if it comes out clean, the cake is ready.
6. Cool and serve
Let the cake cool in the pan for 10 minutes, and then transfer it to a wire rack to cool completely. Slice and enjoy as is, or add a dusting of powdered sugar or some fresh fruit if you like.
Cooking Method Explained Simply
Preheat the oven to 175°C (350°F) and prepare an 8-inch pan with oil and parchment. Mix flour, baking powder, soda, and salt in a bowl.
In another bowl, whisk eggs and sugar, then add olive oil, milk, orange juice, vanilla, and orange zest. Gradually fold in the dry ingredients until just combined.
Pour the batter into the pan and bake 35–40 minutes until a toothpick comes out clean. Cool, slice, and enjoy.
Nutrition Facts Of Vanilla Olive Oil Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 250 kcal |
| Carbohydrates | 35g |
| Protein | 4g |
| Fat | 11g |
| Saturated Fat | 1.5g |
| Fiber | 1g |
| Sugar | 22g |
Why My Recipe Works
This vanilla olive oil cake recipe works because it balances wet and dry ingredients to create a light, moist cake. Olive oil keeps the crumb tender while adding subtle richness and the eggs provide structure without making it dense.
Baking powder and baking soda ensure proper rise, while the combination of milk, orange juice, and zest adds moisture and a fresh, bright flavor.
Gentle mixing prevents overdeveloping the flour, resulting in a soft texture. Every ingredient plays a role, creating a harmonious cake that holds together, bakes evenly, and delivers consistent, flavorful results every time.
Why You Must Make
This vanilla olive oil cake recipe is worth making because it delivers a tender, moist texture and a delicate, naturally sweet flavor that feels both comforting and fresh.
Olive oil adds richness without heaviness, while the orange juice and zest brighten the taste, creating a subtle, fragrant citrus note. The recipe uses simple, everyday ingredients yet produces a cake that feels special and homemade.
Baking vanilla olive oil cake recipe allows hands-on creativity, and the results stay soft for days. Sharing or enjoying it alone turns a simple moment into something flavorful, memorable, and satisfying.
Serving Suggestions
Serving this vanilla olive oil cake recipe can be simple or slightly dressed up depending on the occasion. Slice it into wedges and enjoy with a cup of tea or coffee for a light snack.
Dusting the top with powdered sugar adds a touch of elegance. Fresh berries, orange segments, or a spoonful of whipped cream complement the citrus notes beautifully.
A drizzle of honey or a thin layer of yogurt or mascarpone on the side brings extra richness. The vanilla olive oil cake recipe can also be served slightly warm, enhancing its soft texture and aroma.
Expert Baking Tips
1. Use a kitchen scale for dry ingredients like flour and sugar instead of relying on cups. Baking is precise, and small differences can affect texture and rise.
2. Butter, eggs, and milk should be at room temperature unless the recipe says otherwise. This helps everything mix more evenly and produces a smoother batter.
3. When combining wet and dry ingredients, fold gently. Over mixing can make cakes tough and dense.
4. Always preheat your oven to the correct temperature before baking. Putting batter into a cold oven can affect how the cake rises and bakes.
5. Use a toothpick or cake tester in the center. It should come out clean or with just a few crumbs, not wet batter.
6. Let baked goods cool in the pan for a few minutes, and then transfer to a wire rack. This prevents soggy bottoms and helps them hold shape.
Health Benefits
This vanilla olive oil cake recipe offers some surprising health benefits compared to traditional cakes. Using olive oil provides healthy monounsaturated fats that support heart health and can help lower bad cholesterol.
Eggs contribute high-quality protein and essential vitamins like B12 and D. Milk adds calcium and strengthens bones, while orange juice and zest supply vitamin C and antioxidants, boosting immunity.
The cake contains moderate sugar, giving energy without being overly heavy, and the overall recipe avoids butter, making it lighter on saturated fats. Enjoying it in moderation allows a sweet treat that also nourishes.
Variations
➤ Chocolate Orange: Add 2 tablespoons of cocoa powder to the dry ingredients and sprinkle mini chocolate chips into the batter for a rich, chocolaty twist.
➤ Almond and Citrus: Replace 50g of flour with finely ground almonds and sprinkle slivered almonds on top before baking for a nutty flavor and slight crunch.
➤ Berry Burst: Fold in 100g fresh or frozen blueberries, raspberries, or chopped strawberries into the batter for a fruity, colorful cake.
➤ Spiced Citrus: Add 1 teaspoon cinnamon or a pinch of nutmeg to the dry ingredients to introduce warm, aromatic spices.
➤ Citrus Glaze: Brush a simple glaze of powdered sugar mixed with orange juice over the cooled cake for extra sweetness and a bright finish.
Storage
This vanilla olive oil cake recipe can be stored easily to keep it fresh. Once completely cooled, wrap it tightly in plastic wrap or place it in an airtight container.
At room temperature, it stays soft and moist for up to 3 days. For longer storage, refrigerate the wrapped cake for up to 1 week, but allow it to come to room temperature before serving for the best texture.
The vanilla olive oil cake recipe can also be frozen for up to 2 months; slice it first, wrap individual pieces in plastic, and thaw at room temperature when ready to enjoy.
FAQs About Vanilla Olive Oil Cake Recipe
Can I use any olive oil for this cake?
You can use olive oil, but choose a mild or light extra‑virgin type rather than a strong, peppery one. Delicate oil keeps the cake’s taste pleasant and prevents sharp olive oil flavor from dominating the sweet, citrus notes.
Will the cake be oily or heavy?
No. If you measure correctly and don’t add extra oil, the cake bakes into a moist, tender crumb and shouldn’t feel greasy. Over mixing can make texture denser, so mix gently.
Can I swap the olive oil for another fat?
Yes. If you prefer a more neutral flavor, you can use a light cooking oil like canola. If substituting butter, reduce the amount slightly because butter contains water.
Why is my olive oil cake dense?
Density often comes from over mixing the batter or using very strong oil flavors. Stir just until the flour is combined and use a balanced oil to help the texture stay lighter.
Can I make cupcakes instead of a cake?
Yes. The same batter works well for cupcakes. Just reduce the baking time and check doneness with a toothpick.
Conclusion
This vanilla olive oil cake recipe was a joyful experience, and seeing my guests and family enjoy it made me truly happy. The cake turned out moist, tender, and full of delicate citrus and vanilla flavors, just as I hoped.
Its simplicity and delicious taste gave me an easy success in baking that I can be proud of. I am excited to share this recipe so others can recreate it and enjoy the same delightful results.
I hope everyone who tries vanilla olive oil cake recipe will love it as much as we did.
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Vanilla Olive Oil Cake Recipe
Equipment
- Mixing bowls (2)
- Whisk or electric mixer
- Measuring cups and spoons
- Zester or microplane
- Spatula
- 20cm (8-inch) round cake pan or loaf pan
- Parchment paper (optional)
- Cooling rack
Ingredients
- 2 large eggs ≈100g
- 150 g all-purpose flour 1 1/4 cups
- 198 g granulated sugar 1 cup
- 100 g extra-virgin olive oil 1/2 cup
- 1/2 teaspoon baking powder ≈2g
- 1/2 teaspoon baking soda ≈2g
- 170 g milk 3/4 cup; whole milk preferred or plant-based milk
- 1/2 teaspoon table salt rounded; ≈3g
- 1 teaspoon pure vanilla extract ≈5ml
- 57 g orange juice 1/4 cup
- Zest of 1 orange
Instructions
Preheat the oven and prepare the pan
- Set your oven to 175°C (350°F). Lightly grease an 8-inch (20 cm) cake pan with olive oil and line it with parchment paper so the cake comes out easily.
Mix the dry ingredients
- In a medium bowl, sift together 150 g of flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Put this aside for later.
Combine the wet ingredients
- In a large bowl, whisk 2 eggs with 198 g of sugar until the mixture thickens slightly. Add 100 g of olive oil, 170 g of milk, 57 g of orange juice, 1 teaspoon of vanilla extract, and the zest of 1 orange. Stir until everything is smooth and well blended.
Add the dry ingredients to the wet ingredients
- Slowly fold the dry mixture into the wet mixture using a spatula, or mix on low speed just until everything is combined. Avoid over mixing, or the cake may become dense.
Bake the cake
- Pour the batter into the prepared pan and smooth the surface with a spatula. Bake in the preheated oven for 35–40 minutes. Check doneness by inserting a toothpick into the center if it comes out clean, the cake is ready.
Cool and serve
- Let the cake cool in the pan for 10 minutes, and then transfer it to a wire rack to cool completely. Slice and enjoy as is, or add a dusting of powdered sugar or some fresh fruit if you like.
Notes
Nutrition Facts Of Vanilla Olive Oil Cake Recipe
Calories: 250 kcal | Carbohydrates: 35g | Protein: 4g | Fat: 11g | Saturated Fat: 1.5g | Fiber: 1g | Sugar: 22gHi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.