12 Olive Oil Cake Ideas That Will Delight Your Sweet Cravings
Olive oil cakes bring Mediterranean elegance to your dessert table with their incredibly moist texture and rich flavor. These delightful treats prove that olive oil isn’t just for savory cooking.
From citrusy delights to chocolate indulgences, these recipes showcase how olive oil creates the most tender, flavorful cakes you’ll ever taste.
01. Glazed Lemon Sheet Cake
This tender lemon cake features a crispy sugar glaze that creates the perfect textural contrast. The olive oil keeps every bite incredibly moist and flavorful.
Ingredients: 2 cups all-purpose flour, 1½ cups granulated sugar, ¾ cup extra virgin olive oil, 3 large eggs, 1 cup sour cream, ⅓ cup fresh lemon juice, 2 tablespoons lemon zest, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 2 cups powdered sugar, 3 tablespoons milk.
How To Make Glazed Lemon Sheet Cake
1. Preheat your oven to 350°F and grease a 9×13-inch baking pan thoroughly. In a large bowl, whisk together flour, baking powder, baking soda, and salt until well combined and no lumps remain.
2. In another bowl, beat together granulated sugar, olive oil, eggs, sour cream, lemon juice, and lemon zest until smooth and creamy. The mixture should be pale yellow and well incorporated.
3. Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix. Pour batter into prepared pan and bake for 28-32 minutes until golden brown and a toothpick comes out clean.
4. While cake cools, whisk powdered sugar with milk until smooth. Pour glaze over warm cake, spreading evenly with an offset spatula for the signature crackled finish.
02. Greek Raisin Walnut Cake
This traditional vegan cake combines sweet raisins and crunchy walnuts in a perfectly spiced olive oil base. Legend says it helps you find lost items when shared with others.
Ingredients: 2 cups all-purpose flour, 1 cup granulated sugar, ¾ cup extra virgin olive oil, 1 cup orange juice, ½ cup raisins, ½ cup chopped walnuts, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt.
How To Make Greek Raisin Walnut Cake
1. Preheat oven to 350°F and grease a 9-inch round cake pan. Soak raisins in warm water for 10 minutes to plump them up, then drain thoroughly and pat dry with paper towels.
2. Whisk flour, baking powder, baking soda, salt, cinnamon, and cloves in a large bowl. In another bowl, combine olive oil, sugar, and orange juice, whisking until sugar begins to dissolve.
3. Pour wet ingredients into dry ingredients and stir until just combined. Fold in drained raisins and chopped walnuts, distributing them evenly throughout the batter without overmixing.
4. Transfer batter to prepared pan and bake for 45-50 minutes until golden brown and pulling slightly from the sides. Cool completely before removing from pan and dusting with powdered sugar if desired.
03. Festive Cranberry Bundt Cake
This elegant Bundt cake showcases tart cranberries in a light, olive oil-enriched crumb. Perfect for holidays but delicious enough to enjoy year-round at any gathering.
Ingredients: 3 cups all-purpose flour, 1¾ cups granulated sugar, 1 cup extra virgin olive oil, 4 large eggs, 1 cup buttermilk, 1½ cups fresh cranberries, 2 teaspoons vanilla extract, 1½ teaspoons baking powder, 1 teaspoon salt, ½ teaspoon baking soda, 2 tablespoons orange zest.
How To Make Festive Cranberry Bundt Cake
1. Preheat oven to 350°F and thoroughly grease a 12-cup Bundt pan with butter, making sure to coat every ridge and crevice. Lightly dust with flour, tapping out excess to prevent sticking.
2. Toss cranberries with 2 tablespoons flour to coat them completely, preventing them from sinking to the bottom during baking. Set aside while preparing the batter.
3. In a large bowl, whisk together remaining flour, baking powder, baking soda, and salt. In another bowl, beat olive oil, sugar, eggs, buttermilk, vanilla, and orange zest until smooth and well combined.
4. Gradually add dry ingredients to wet ingredients, mixing until just combined. Gently fold in floured cranberries, then pour batter into prepared Bundt pan, spreading evenly.
5. Bake for 55-65 minutes until golden brown and a long skewer inserted in center comes out with just a few moist crumbs. Cool in pan for 15 minutes before inverting onto wire rack.
04. Polish Cherry Yogurt Cake
Tangy yogurt and olive oil create an incredibly moist texture in this fruit-studded cake. Sweet cherries provide bursts of flavor in every delightful bite.
Ingredients: 2 cups all-purpose flour, 1¼ cups granulated sugar, ½ cup extra virgin olive oil, 3 large eggs, 1 cup plain Greek yogurt, 1½ cups pitted sweet cherries, 2 teaspoons vanilla extract, 1½ teaspoons baking powder, ½ teaspoon salt, ¼ cup milk.
How To Make Polish Cherry Yogurt Cake
1. Preheat oven to 350°F and grease a 9-inch springform pan. If using frozen cherries, thaw completely and drain on paper towels to remove excess moisture that could make the cake soggy.
2. Whisk flour, baking powder, and salt in a medium bowl. In a large bowl, beat together olive oil, sugar, and eggs until light and fluffy, about 3 minutes with an electric mixer.
3. Add yogurt, vanilla, and milk to the oil mixture, beating until smooth and creamy. Gradually fold in flour mixture until just combined, being careful not to overmix the delicate batter.
4. Gently fold in cherries, then pour batter into prepared pan. Bake for 50-55 minutes until golden brown and a toothpick inserted near center comes out clean with just a few moist crumbs attached.
05. Rich Chocolate Beet Cake
Pureed beets add incredible moisture and subtle earthiness to this decadent chocolate cake. The olive oil enhances the fudgy texture while keeping it surprisingly light.
Ingredients: 1¾ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1½ cups granulated sugar, ½ cup extra virgin olive oil, 3 large eggs, 1 cup pureed cooked beets, ½ cup buttermilk, 2 teaspoons vanilla extract, 1½ teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt.
How To Make Rich Chocolate Beet Cake
1. Preheat oven to 350°F and grease two 9-inch round cake pans. To prepare beets, wrap 3 medium beets in foil and roast at 400°F for 45 minutes until tender, then cool, peel, and puree until smooth.
2. Sift together flour, cocoa powder, baking powder, baking soda, and salt in a large bowl, whisking to eliminate any lumps and ensure even distribution of leavening agents.
3. In another bowl, whisk olive oil, sugar, eggs, beet puree, buttermilk, and vanilla until completely smooth and well combined. The mixture should have a beautiful deep red color.
4. Gradually fold wet ingredients into dry ingredients until just combined, being careful not to overmix. Divide batter between prepared pans and bake for 28-32 minutes until tops spring back when lightly touched.
5. Cool completely in pans for 10 minutes before turning out onto wire racks. Frost with your favorite chocolate frosting once completely cool for the ultimate indulgent dessert experience.
06. Orange Cornmeal Loaf Cake
Cornmeal adds delightful texture while orange zest provides bright citrus notes in this versatile cake. The olive oil creates a tender, moist crumb that’s absolutely irresistible.
Ingredients: 1½ cups all-purpose flour, ½ cup fine cornmeal, 1 cup granulated sugar, ½ cup extra virgin olive oil, 3 large eggs, ¾ cup milk, ¼ cup fresh orange juice, 2 tablespoons orange zest, 2 teaspoons baking powder, ½ teaspoon salt, 1 teaspoon vanilla extract.
How To Make Orange Cornmeal Loaf Cake
1. Preheat oven to 350°F and grease a 9×5-inch loaf pan thoroughly. In a medium bowl, whisk together flour, cornmeal, baking powder, and salt until well combined and no lumps remain.
2. In a large bowl, beat olive oil and sugar until well combined. Add eggs one at a time, beating well after each addition until mixture is light and fluffy.
3. Stir in milk, orange juice, orange zest, and vanilla until smooth. Gradually fold in flour mixture until just combined, being careful not to overmix the batter which could make the cake tough.
4. Pour batter into prepared loaf pan and bake for 50-55 minutes until golden brown and a toothpick inserted in center comes out clean. Cool in pan for 10 minutes before removing to wire rack.
07. Spiced Sweet Potato Cake
Sweet potato puree blends beautifully with warming spices and olive oil in this moist autumnal cake. A simple orange-cinnamon icing provides the perfect finishing touch.
Ingredients: 2 cups all-purpose flour, 1½ cups granulated sugar, ½ cup extra virgin olive oil, 1 cup sweet potato puree, ½ cup strong brewed coffee, 3 large eggs, 2 teaspoons ground cinnamon, ½ teaspoon ground cloves, ½ teaspoon ground nutmeg, 1½ teaspoons baking powder, 1 teaspoon salt, 2 cups powdered sugar, 3 tablespoons orange juice.
How To Make Spiced Sweet Potato Cake
1. Preheat oven to 350°F and grease a 9×13-inch baking pan. To make sweet potato puree, pierce 2 large sweet potatoes and microwave for 8-10 minutes until tender, then scoop out flesh and mash until smooth.
2. Whisk flour, cinnamon, cloves, nutmeg, baking powder, and salt in a large bowl. In another bowl, beat olive oil, granulated sugar, eggs, sweet potato puree, and cooled coffee until smooth and well combined.
3. Gradually fold dry ingredients into wet ingredients until just combined, being careful not to overmix. Pour batter into prepared pan and bake for 35-40 minutes until golden brown and pulling slightly from edges.
4. While cake cools, whisk powdered sugar with orange juice until smooth and spreadable. Pour icing over completely cooled cake, spreading evenly with an offset spatula for beautiful presentation.
08. Blood Orange Yogurt Cake
This stunning cake showcases the gorgeous color and unique flavor of blood oranges. Greek yogurt and olive oil work together to create an incredibly moist, tender crumb.
Ingredients: 2 cups all-purpose flour, 1¼ cups granulated sugar, ½ cup extra virgin olive oil, 3 large eggs, 1 cup plain Greek yogurt, ½ cup fresh blood orange juice, 2 tablespoons blood orange zest, 2 teaspoons vanilla extract, 1½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt.
How To Make Blood Orange Yogurt Cake
1. Preheat oven to 350°F and grease a 9-inch round cake pan. Zest blood oranges before juicing them to get the most flavorful oils from the peel, being careful to avoid the bitter white pith underneath.
2. Whisk flour, baking powder, baking soda, and salt in a medium bowl. In a large bowl, beat olive oil, sugar, and eggs until light and fluffy, about 3 minutes with an electric mixer.
3. Add yogurt, blood orange juice, blood orange zest, and vanilla to the oil mixture, beating until smooth and creamy. The batter should have a beautiful pink hue from the blood orange juice.
4. Gradually fold flour mixture into wet ingredients until just combined. Pour batter into prepared pan and bake for 45-50 minutes until golden brown and a toothpick comes out with just a few moist crumbs.
09. Simple Chocolate Olive Oil Cake
This dairy-free chocolate cake proves that simple ingredients can create extraordinary results. Rich cocoa and olive oil combine for an incredibly decadent yet surprisingly light dessert.
Ingredients: 1¾ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1½ cups granulated sugar, ½ cup extra virgin olive oil, 1½ cups warm water, 2 teaspoons vanilla extract, 1½ teaspoons baking soda, 1 teaspoon salt.
How To Make Simple Chocolate Olive Oil Cake
1. Preheat oven to 350°F and grease a 9-inch round cake pan. Sift cocoa powder, flour, baking soda, and salt together in a large bowl to eliminate lumps and ensure even mixing throughout.
2. In another bowl, whisk olive oil, sugar, warm water, and vanilla until sugar begins to dissolve and mixture is smooth. The warm water helps create a more tender crumb in the finished cake.
3. Pour wet ingredients into dry ingredients and whisk until just combined and smooth. Don’t overmix, but make sure no streaks of flour remain visible in the dark batter.
4. Pour batter into prepared pan and bake for 35-40 minutes until a toothpick inserted in center comes out with just a few moist crumbs. Cool completely before dusting with powdered sugar or serving with fresh berries.
10. Italian Easter Sponge Cake
This traditional one-bowl sponge cake is incredibly light and airy thanks to olive oil’s unique properties. Traditionally served during Easter celebrations but perfect for any special occasion.
Ingredients: 2 cups all-purpose flour, 1¼ cups granulated sugar, ½ cup extra virgin olive oil, 4 large eggs, ¾ cup milk, 2 teaspoons vanilla extract, 2 teaspoons baking powder, ½ teaspoon salt, 1 tablespoon lemon zest, powdered sugar for dusting.
How To Make Italian Easter Sponge Cake
1. Preheat oven to 350°F and grease a 10-inch tube pan or Bundt pan thoroughly. In one large bowl, whisk together flour, baking powder, and salt until well combined and lump-free.
2. Add sugar, olive oil, eggs, milk, vanilla, and lemon zest to the flour mixture. Using an electric mixer, beat on medium speed for 2-3 minutes until batter is smooth and well combined.
3. Pour batter into prepared pan and bake for 45-50 minutes until golden brown and a long skewer inserted in center comes out clean. The cake should spring back when lightly touched.
4. Cool in pan for 15 minutes before inverting onto a wire rack to cool completely. Dust with powdered sugar before serving, or drizzle with warm orange sauce for an authentic Italian finish.
11. Five-Spice Orange Cake
Chinese five-spice powder adds exotic warmth to this subtly sweet olive oil cake. Orange zest brightens every bite while creating an incredibly aromatic and sophisticated dessert experience.
Ingredients: 2 cups all-purpose flour, 1 cup granulated sugar, ½ cup extra virgin olive oil, 3 large eggs, ¾ cup milk, ¼ cup fresh orange juice, 2 tablespoons orange zest, 2 teaspoons Chinese five-spice powder, 1½ teaspoons baking powder, ½ teaspoon salt, 1 teaspoon vanilla extract.
How To Make Five-Spice Orange Cake
1. Preheat oven to 350°F and grease a 9-inch round cake pan. Whisk flour, five-spice powder, baking powder, and salt in a large bowl, making sure the spices are evenly distributed throughout the flour mixture.
2. In another bowl, beat olive oil, sugar, and eggs until light and fluffy. Add milk, orange juice, orange zest, and vanilla, whisking until smooth and well combined with no streaks remaining.
3. Gradually fold wet ingredients into dry ingredients until just combined, being careful not to overmix which could result in a tough cake texture. The batter should be smooth and aromatic.
4. Pour batter into prepared pan and bake for 40-45 minutes until golden brown and a toothpick inserted in center comes out clean. Cool completely before cutting into cubes for layering with whipped cream and orange segments.
12. Greek Apple Upside-Down Cake
This impressive upside-down cake features caramelized apples atop a tender olive oil sponge. Any apple variety works beautifully, but tart Granny Smiths provide the perfect balance to the sweet caramel.
Ingredients: 1¾ cups all-purpose flour, 1 cup granulated sugar, ½ cup extra virgin olive oil, 3 large eggs, ¾ cup milk, 4 large apples (peeled and sliced), ½ cup brown sugar, 4 tablespoons butter, 2 teaspoons vanilla extract, 1½ teaspoons baking powder, 1 teaspoon ground cinnamon, ½ teaspoon salt.
How To Make Greek Apple Upside-Down Cake
1. Preheat oven to 350°F. In a 9-inch round cake pan or cast-iron skillet, melt butter over medium heat. Sprinkle brown sugar evenly over melted butter, then arrange apple slices in overlapping circles over the sugar mixture.
2. Cook apples for 5-7 minutes until they begin to caramelize and soften slightly. Remove from heat and set aside while preparing the cake batter for the perfect caramelized topping.
3. In a large bowl, whisk flour, granulated sugar, baking powder, cinnamon, and salt. In another bowl, beat olive oil, eggs, milk, and vanilla until smooth and well combined.
4. Fold wet ingredients into dry ingredients until just combined. Carefully pour batter over caramelized apples in the pan, spreading gently to avoid disturbing the apple arrangement underneath.
5. Bake for 45-50 minutes until golden brown and a toothpick inserted in cake portion comes out clean. Cool for 10 minutes, then run a knife around edges and invert onto serving plate while still warm for best results.
Final Thoughts
These olive oil cakes prove that this Mediterranean staple creates incredibly moist, flavorful desserts with sophisticated taste profiles. Each recipe offers unique flavors while showcasing olive oil’s versatility in baking.
From simple chocolate indulgences to elegant upside-down creations, these cakes will inspire you to explore olive oil’s amazing potential in your dessert repertoire.
