Published 5/11/2024 If you loved our orange loaf cake that went absolutely bonkers on social, this orange olive oil cake is for you! Like clockwork, my craving for citrus everything comes around every year when winter turns to spring. After months of heavy, rich flavors like pumpkin spice and peppermint, I find myself craving something bright and refreshing. And this orange olive oil cake sure delivers — it’s what I served my family on Easter, and everyone from my mom to my toddler enjoyed it 👏🏻👏🏻 Best of all, this is a really simple cake recipe. You make the batter, pour it into your cake pan, and top with orange zest sugar for a little extra texture and zing, which btw comes out of the oven tasting like slivers of candied oranges. It’s vibrant, light, and perfect for spring!
What’s In Orange Olive Oil Cake
All-purpose flour: This staple cake flour works great in this olive oil cake recipe. Ground star anise (optional): The star anise adds a delicious hint of flavor to this cake. If you don’t have it, no worries, but it is delish! Brown sugar: A little brown sugar adds a nice depth of flavor to this olive oil cake recipe. Plus, it pairs well with the orange! Olive oil: The use of extra-virgin olive oil in this recipe adds a unique depth of flavor and richness to the cake. It also gives it a moistness that is hard to achieve with butter alone. Don’t skip the olive oil — this is an olive oil cake after all. Vanilla extract: A little touch of vanilla extract adds the perfect finishing touch to this cake. Orange: Fresh oranges are best! We used fresh orange zest and orange juice in this recipe. Almond milk: Adds a bit more moisture to the batter. Feel free to substitute for any other milk of your choice. Granulated sugar: To make the orange zest sugar that goes on top of the cake. It’s simple and so freaking good!
Top Tips From Our Recipe Testers
Don’t use orange slices: We tested this recipe with orange slices on top, with and without the peel. Both the orange peels and the pieces of the orange segment left a bitter taste in the cake. So we don’t recommend placing slices of oranges on the top regardless if it has the peel. Juice your oranges: for the most vibrant orange-forward flavor, we recommend juicing your oranges fresh rather than using store-bought orange juice. Choosing milk: You can also swap almond milk for regular or any other non-dairy milk of your choice! Just make sure it’s unsweetened. What the heck is star anise: If you don’t have star anise (sometimes it can be hard to find!), feel free to omit it or substitute it with a pinch of cinnamon. It won’t have the same flavor profile, but it will still be delicious!
How to Store
Have leftover cake? This olive oil orange cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. You can also freeze the cake by wrapping it tightly in plastic wrap and placing it in a freezer-safe bag for up to 3 months.
What to Serve with Orange Olive Oil Cake
The orange flavors in this cake offer a multitude of delicious pairing options! It would taste heavenly with a hot cup of Pour Over Coffee or this Vanilla Sweet Cream Cold Brew. Orange Loaf Cake If you’re feeling adventurous, try making this Orange Creamsicle Smoothie! Or cap off the evening with this Frothy Orange Creamsicle Cocktail.
