One-Bowl Orange Olive Oil Cake
This one-bowl orange olive oil cake is the kind of cake you can pull together on a quiet weekday afternoon. It shakes together in a single bowl with a whisk, calls for pantry staples, and fills the kitchen with a fragrance that makes everyone wander in asking what’s baking.
The olive oil keeps the crumb tender for days, and the orange zest gives it a sunny, bright flavor that’s never cloying. Whether you leave it plain or finish it with a quick powdered sugar glaze, it’s one of those cakes you’ll want to bake again before the last slice disappears.
What Makes This Orange Olive Oil Cake So Good
I love that this cake doesn’t pretend to be fussy. The texture is soft and moist without being heavy, and the olive oil adds a subtle fruitiness that plays beautifully with fresh orange. It tastes like a good bakery cake you could make yourself.
The crumb stays tender for three days at room temperature. That makes it perfect for baking ahead when you need a dessert ready before dinner. And the glaze, a simple mix of powdered sugar and orange juice, seals in moisture and adds a thin, crackly sweetness that balances the rich crumb.
It’s the kind of cake that works just as well on a Tuesday as it does on a birthday, and the fact that you only need one bowl and a whisk makes clean-up ridiculously easy.
Ingredients
- 2 cups all-purpose flour: spooned and leveled
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- 3 large eggs, at room temperature
- ¾ cup extra-virgin olive oil: use a good one, its flavor comes through
- ½ cup plain whole-milk yogurt: sour cream works too
- Zest of 2 medium oranges: (about 2 tbsp)
- ¼ cup fresh orange juice
- 1 tsp vanilla extract
- 1 cup powdered sugar: for the glaze
- 2 tbsp fresh orange juice: for the glaze
Variations / Substitutions
- Olive oil: if you want a milder flavor, use a light or pure olive oil; the cake will still be moist but less fruity.
- Citrus swap: try this with lemon, grapefruit, or blood orange zest and juice. Reduce the sugar slightly for very sour citrus.
- Yogurt alternative: buttermilk or sour cream can replace the yogurt in equal amounts; both keep the crumb tender.
- Dairy-free option: use a thick plant-based yogurt; the texture is similar, just avoid watery brands.
- Glaze-free: skip the glaze entirely and dust the cooled cake with powdered sugar for a simpler finish.
If you like simple citrus desserts, you might also enjoy my Lemon Ricotta Cake.
How to Make Orange Olive Oil Cake
Step 1: Whisk the Dry Ingredients
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy release. In a large bowl, whisk together the 2 cups flour, 1 cup sugar, 2 tsp baking powder, ½ tsp baking soda, and ½ tsp salt until evenly combined.
The mixture will look pale and fluffy, with a few small lumps of baking powder. Break those up with your fingertips so they distribute evenly.
Step 2: Stir in the Wet Ingredients
Make a well in the center of the dry ingredients. Crack in the 3 eggs, then pour in the ¾ cup olive oil, ½ cup yogurt, the orange zest, ¼ cup orange juice, and 1 tsp vanilla. Stir with a whisk until the batter is smooth and no streaks of flour remain, about 1 minute.
The batter will be thick and glossy, with little specks of orange zest throughout. Don’t overmix. A few small lumps are okay and will bake out.
Step 3: Bake the Cake
Scrape the batter into the prepared pan and smooth the top with a spatula. Bake for 45 to 50 minutes, until the top is deeply golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
The cake will start to pull away from the sides of the pan, and a light press in the middle will feel springy. Let it cool in the pan on a wire rack for 10 minutes, then turn it out onto the rack to cool completely before glazing.
Step 4: Mix the Glaze
While the cake cools, make the glaze. In a small bowl, whisk together the 1 cup powdered sugar and 2 tbsp orange juice. If the glaze is too thick to drizzle, add another teaspoon of juice.
You want the glaze to fall slowly from the whisk in a ribbon, not be so thin that it soaks right into the cake. Taste it and add a tiny pinch of salt if it’s too sweet, or a bit more sugar if it’s too tangy.
Step 5: Drizzle and Serve
Once the cake is completely cool, place it on a serving plate. Pour the glaze over the top, using a spoon to guide it toward the edges so it drips down the sides. Let the glaze set for about 15 minutes to firm up, then slice.
The glaze will form a thin, crackly shell that shatters when you cut into the soft, golden crumb. Serve at room temperature for the best texture.
Tips for the Best Orange Olive Oil Cake
- Pick a good olive oil.: An extra-virgin with a grassy or peppery note pairs beautifully with orange, but if you prefer a milder taste, use a light olive oil. Avoid anything labeled “pure” or “refined” unless you want to tone the oil flavor way down.
- Cool completely before glazing.: Even a little warmth will melt the glaze and make it soak into the cake instead of sitting on top. The cake can be made a day ahead and glazed just before serving.
- Intensify the orange.: For a double dose of citrus, brush the warm cake (still in the pan) with a mixture of 3 tbsp orange juice and 2 tbsp sugar while it cools. Then glaze once it’s cool.
Bake times vary by pan size. Use a toothpick to check for doneness.
| Pan Size | Material | Bake Time |
|---|---|---|
| 9-inch round | metal (light) | 45-50 minutes |
| 8-inch round | metal (light) | 50-55 minutes |
| 9×5-inch loaf | metal (light) | 55-60 minutes |
Storing Leftover Orange Cake
Store the cake tightly wrapped at room temperature for up to 2 days, or refrigerate for up to 5 days. The glaze stays crisp at room temperature but will soften in the fridge.
If refrigerated, let slices come to room temperature for about 30 minutes before serving for the best texture.
What to Serve with Orange Olive Oil Cake
A dollop of lightly sweetened whipped cream adds a cool, airy contrast to the dense crumb. For a more indulgent dessert, scoop vanilla ice cream on the side and let it melt slightly into the cake. A strong cup of black coffee cuts through the richness and brightens the orange flavor.
Frequently Asked Questions
Can I use a different type of orange?
Yes, any variety works. Navels give a classic sweet flavor, while blood oranges or tangerines add a tangier, more complex taste.
Can I make this cake gluten-free?
Yes, substitute a good 1:1 gluten-free flour blend that contains xanthan gum. The crumb will be slightly denser but still moist and tender.
Can I freeze orange olive oil cake?
Yes, freeze the unglazed cake, tightly wrapped, for up to 3 months. Thaw overnight at room temperature, then glaze just before serving.
Orange Olive Oil Cake Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Make a well in the center and add eggs, olive oil, yogurt, orange zest, orange juice, and vanilla. Stir until smooth, about 1 minute.
- Scrape batter into pan, smooth top. Bake 45-50 minutes until golden and a toothpick comes out clean. Cool in pan 10 minutes, then turn onto a rack to cool completely.
- Whisk powdered sugar and 2 tbsp orange juice until smooth, adding more juice if needed for drizzling consistency.
- Once cake is cool, pour glaze over top, letting it drip down sides. Let set 15 minutes before slicing.
