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I can't wait for you to try this extra tender and moist Orange Olive Oil Cake recipe topped with an orange zested whipped mascarpone frosting.
Orange Olive Oil Cake is the easiest cake, but so elegant.
Orange Olive Oil Cake is the easiest cake, but so elegant.There's a gorgeous simplicity about this cake that I'm obsessed with. It's so easy to make, baked as a single-layer 8-inch cake. The olive oil addition (instead of butter) makes the cake extra moist and tender, and slightly more dense (but still tender). And don't get me started on the simple mascarpone frosting! It's 4 ingredients mixed together, and it makes this cake a TEN!
I love to garnish olive oil cake with fresh rosemary sprigs in the Winter, or fresh mint leaves in the Spring/Summer and I add some candied oranges slices, too (you can make them or buy them from Trader Joes).
If you love yummy cake recipes, try my Lemon Cake, Berry Cake, Dulce de Leche Cake, or Flourless Chocolate Cake.
How to make Orange Olive Oil Cake:
Make Batter: Grease and line 8×2-inch cake pans. Mix flour, baking powder, baking soda and salt. Set aside. In a large bowl mix orange zest and granulated sugar together until well combined. Stir in olive oil. Add eggs, one at a time, mixing well after each addition. Add milk, vanilla and almond extract. Stir in flour mixture and mix until combined.
Bake: Pour batter into prepared pan and bake for 40-50 minutes at 350 degrees, or until a toothpick inserted comes out clean.
Whipped Mascarpone Frosting: Add mascarpone, powdered sugar, whipping cream and zest to a bowl and beat with electric mixers (or use a food processor) until very smooth and fluffy. Spread over orange oil cake. Garnish with candied orange slices and sprigs of fresh mint, or rosemary.
More Orange Flavored Recipes:
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Recipe
Orange Olive Oil Cake
Equipment
Ingredients
- 1 1/3 cups all-purpose flour (167 grams)
- ¾ teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/4 cups granulated sugar (250 grams)
- orange zest from 1 large orange
- 3/4 cup Extra Virgin Olive Oil* (180ml)
- 2 large eggs
- 3/4 cups milk (187ml)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Whipped Mascarpone Frosting:
- 3/4 cup mascarpone cheese (170 grams)
- 1/2 cup + 2 Tablespoons powdered sugar (75 grams)
- 3 Tablespoons heavy whipping cream
- orange zest from 1 orange
Garnish (Optional):
- Candied orange or tangerine slices (I buy them at Trader Joes)
- fresh mint leaves (I use these in the Spring/Summer months)
- Rosemary sprig (I use this in the Winter months)
Instructions
- Prep pan: Grease an 8×2-inch cake pan with cooking spray and line with parchment paper.
- Flour mixture: In a small bowl mix together flour, baking powder, baking soda and salt. Set aside.
- Wet mixture: In a large bowl mix orange zest and granulated sugar together until well combined. Stir in olive oil. Add eggs, one at a time, mixing well after each addition. Add milk, vanilla and almond extract. Stir in flour mixture and mix until combined.
- Bake: Pour batter into prepared pan and bake for 40-50 minutes at 350 degrees, or until a toothpick inserted comes out clean. Allow to cool before frosting.
- Whipped Mascarpone Frosting: Add mascarpone, powdered sugar, whipping cream and zest to a bowl and beat with electric mixers (or use a food processor) until very smooth and fluffy. Spread over cooled cake. Garnish with candied orange slices and sprigs of fresh mint, or rosemary.
Notes
Nutrition
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Love this cake, it’s so moist and the flavor is bright and refreshing. The baking time takes longer than recommended but it could be because I live near sea level.
Good morning, I’m just putting this cake in the oven and looking forward to trying it, I’m sure it will be delightful. Just wanted to make you and readers aware of glitch that could cause some tears. I use a scale for my flour and I doubled the batch using the 2x button at the top of the recipe. I thought it seemed odd that a double batch used 167 g flour. When I got to the end of the mixing, I realized there was no way a batter that liquid would cook in 50 minutes so I double checked the recipe. The 2x button changed the measuring cups needed but not the grams needed. I added the additional flour and I’m sure all is well now. thanks for a beautiful variety of recipes and happy baking!
I keep making this cake over and over again because everyone is obsessed with it, it has so much flavor and is so moist and delicious, my favorite part about making it is how easy it is!
I would like to make this a little larger. Would you suggest increasing by a 4th? What size pan would you suggest?
Increasing by 1/4 should work! I’d use a 10-inch round or similar-sized bundt pan and keep an eye on the bake time, as it may need a bit longer.
Had to make it before I saw the response. I used a 10 inch springform pan and additional one half amounts to the recipe. It was fantastic! Everyone raved about it!
This was delicious. For some reason my whipped frosting came out lumpy. What did do wrong?
Sounds like your mascarpone or cream might have been too cold or over-mixed. Mascarpone can get lumpy if it’s not room temp, and if you beat it too long, it can break and look curdled. Next time, let everything warm up a bit before mixing and beat just until smooth!
-Stacy
I made this cake for a small dinner party and it was a hit! The cake was flavourful and moist.
I made my own candied oranges, they were very easy to make.
Will definitely be making this during the summer for parties.
Thoughts on omitting the frosting?
We love the whipped mascarpone frosting, but if you prefer cake without frosting you can still eat it without!
This was absolutely delicious and really pleased everyone in my family! I will definitely be making this one again as it would be a great dessert to take to someone’s house for a dinner.
What a fantastic cake! Thanks so much, Lauren. I’m always looking for ways to make my desserts a little healthier, so olive oil caught my eye. I served this after an Italian meal and was delighted with the response: everyone loved it. Thanks again! 🙂
Can I sub part orange juice or all orange juice for the milk to incorporate the entire orange?