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.
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: 22g