Olive Oil Cake

Greetings! This year for my birthday, I made my favorite olive oil cake. I absolutely love this olive oil cake recipe, as it is sweet,but not too sweet, perfectly dense and moist. We usually eat it for breakfast with a dollop of sour cream and a nice strong espresso. You can certainly devour it with some champagne and fruit or any other way you prefer. I hope you enjoy this recipe as much as we do! Bon appétit! 

Olive Oil Cake Recipe


  • 2 cups all-purpose flour
  • 1 3/4 cups sugar (I used raw turbinado sugar)
  • 1 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/3 cups good quality extra-virgin olive oil
  • 1 1/4 cups whole milk
  • 3 large fresh eggs
  • Zest of a whole fresh orange
  • 1/4 cup fresh orange juice
  • 1/4 cup Grand Marnier ( You can also substitute Benedictine or Rum)


1. Heat the oven to 350° F. Butter and flour a 9-inch springform cake pan that is at least 2 inches deep (If your cake pan is less than 2 inches deep, divide between 2 pans and start checking for doneness at 30 minutes).

2. In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the olive oil, milk, eggs, orange zest and juice, and Grand Marnier. Add the dry ingredients; whisk until just combined.

3. Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes.

4. Optional: Sprinkle 2 tbsp of fresh orange juice and 1 tbsp of sugar uniformly over the cake.

5. Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours.

6. Serve warm or cold with some sour cream or crème fraiche, fresh fruit, roasted fruit, fruit compote or jam.

Olive Oil Cake