Olive Oil Cake

Yield: 1 9×13 cake, 1 bundt cake, or several small cakes

One night at book club, our hostess (thanks, Kirsten!) served this cake and I about fell out of my chair. I’ve also made it with almond oil instead of olive oil – equally delightful!


  • 2 cups all purpose flour
  • 2 cups sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 3 each large eggs
  • 10 fluid ounces milk
  • 12 fluid ounces extra virgin olive oil
  • 3 tablespoons grated orange (or lemon) zest


  1. Heat your oven to 350 degrees. Spray a 9×13 pan (or other pan/s of choice) with non-stick cooking spray. Dust the inside of the pan with flour. Spray it with non-stick cooking spray again.
  2. In a large mixing bowl, combine dry ingredients.
  3. In another large mixing bowl, whisk together wet ingredients until combined.
  4. Add the wet ingredients to the dry ingredients and mix well, smoothing  the batter completely. Pour batter into prepared pan. Bake for about 30 minutes (for 9×13 pan), about 45 minutes (for a bundt pan), or until a toothpick inserted in the center comes out with a few moist crumbs attached. If you choose small pans, you will need to adjust the baking time down, accordingly.
  5. If using a bundt pan, allow cake to cool for 10 minutes before inverting cake onto a baking rack to cool. Allow to cool before slicing. Serve at room temperature.

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