This delightful olive oil cake is a fantastic means to highlight a premium bottle of extra-virgin olive oil. If you haven't tried an olive oil cake, it brings a unique taste and a moistness that butter can't match. Always choose fresh, high-quality olive oil, as it's the star ingredient.

This version of olive oil cake draws inspiration from a classic recipe, resulting in a dense, sponge-like texture, perfectly complemented by hints of cinnamon and cloves. While it's enjoyable year-round, the combination of orange and cloves truly makes it a festive treat. The cake's subtle sweetness is perfect after a large meal, ensuring it doesn't overwhelm your palate. This recipe, shared as a go-to dessert for entertaining, is sure to impress.

Join the celebration at Elle's holiday party and find the olive oil cake recipe below.

olive oil cake
Print Print Recipe

Ingredients

Units Scale
  • 3 large eggs
  • 1 1/2 cups extra-virgin olive oil
  • 1 1/2 cups granulated sugar, plus an extra tablespoon for topping
  • 1 1/4 cup milk
  • 1/4 cup cognac (optional)
  • 1/4 cup fresh orange juice
  • zest from one orange
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 teaspoon salt

Instructions

  1. Heat the oven to 350°F. Lightly grease a 10-inch round cake pan and coat it with flour.
  2. In a bowl, whisk together the eggs and olive oil until blended. Add the sugar and mix well. Incorporate the milk, cognac (if using), orange juice, and zest, whisking again.
  3. In a separate bowl, combine the dry ingredients (flour, baking soda, baking powder, cinnamon, cloves, and salt) and create a well in the center.
  4. Pour the olive oil mixture into the well of dry ingredients, whisking from the center outward until the batter is smooth.
  5. Transfer the batter into the prepared pan and sprinkle the remaining sugar on top. Bake until the top is golden and a tester comes out clean, about 50 minutes. Allow the cake to cool in the pan before removing it.

Comments (5)

  1. Marion says: December 16, 2021 at 7:16 am

    I can't wait to make this amazing cake. A splash of orange blossom water would add a lovely fragrance.

    Reply
  2. Georgiegal says: December 23, 2021 at 12:08 pm

    I whipped this up as a quick dessert. The recipe was straightforward, and it was a hit. Guests loved the flavor and texture.

    Reply
  3. Shabir Ramji says: January 16, 2022 at 5:37 pm

    This cake is fantastic! I made it yesterday using 1 1/2 cups of almond flour and 1/2 cup of gluten-free baking powder. I experimented with different high-quality olive oils and fresh Cara Cara oranges. Using coconut sugar made it delightful with a crispy crust. It felt like Christmas again. Thanks for this wonderful recipe.

    Reply
  4. Sandra coye says: February 10, 2026 at 10:51 am

    Why isn't there a print option? You share recipes but don't provide a way to save them!

    Reply
    1. Casey McKee says: February 10, 2026 at 1:37 pm

      Hello! This recipe has been updated, and you can now print it (look for the Print icon at the bottom of the recipe).

      Reply
30 Simple Delights to Add to Your June Calendar