When you think of cake, you might picture butter as the go-to fat—but olive oil is an incredible alternative that’s healthier, easier to mix, and brings a rich, moist texture with a subtle fruity note.
In this article, you’ll learn how to make a delicious olive oil cake, why it works so well in baking, and how to use it to create a soft, elegant treat with a Mediterranean vibe.
Why Use Olive Oil in Cake?
- Moisture-rich and heart-healthy
- Adds a unique, slightly fruity flavor
- No need to melt or soften—just mix and go
- Keeps cake fresh longer
- Works beautifully in citrus, vanilla, or spice cakes
What Kind of Olive Oil Should You Use?
- Extra virgin olive oil – Best for bold flavor (peppery or fruity)
- Light olive oil – More neutral, great for subtle flavor
- Avoid flavored or overly bitter oils for delicate cakes
Tip: If you’re unsure, blend half olive oil with a neutral oil (like canola) for balance.
Simple Olive Oil Vanilla Cake Recipe
Ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup sugar
- ½ tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup extra virgin olive oil
- 2 eggs
- ¾ cup milk (or almond milk)
- 1 tbsp lemon juice or vinegar
- 1 tsp vanilla extract
- Optional: 1 tbsp lemon zest
Instructions:
- Preheat oven to 350°F (175°C). Grease an 8-inch round or loaf pan.
- In a large bowl, whisk together eggs, sugar, oil, milk, lemon juice, and vanilla.
- Sift in flour, baking soda, baking powder, and salt. Mix until smooth.
- Pour into pan and bake for 30–35 minutes, or until golden and springy.
- Cool in the pan for 10 minutes, then transfer to a rack.
Why Olive Oil Makes a Difference
- Produces a softer crumb than butter
- Helps cake stay moist for 3–4 days
- Enhances other flavors (especially citrus, spices, and herbs)
- Easy to mix—no need for creaming or melting
Flavor Variations
- Lemon Olive Oil Cake – Add extra zest and top with lemon glaze
- Orange Spice Cake – Use orange juice and cinnamon
- Chocolate Olive Oil Cake – Replace ¼ cup flour with cocoa powder
- Coconut Olive Oil Cake – Use half coconut milk + shredded coconut
- Rosemary Olive Oil Cake – Add a pinch of fresh chopped rosemary
Light Glaze or Topping Ideas
- Powdered sugar and lemon glaze
- Whipped yogurt and honey
- Berries with a drizzle of syrup
- Toasted almonds and orange zest
- Olive oil + vanilla bean icing
Storage
- Room temperature: 2–3 days (covered)
- Refrigerator: up to 5 days
- Freeze: up to 1 month
A Softer, Healthier Take on Cake
Olive oil isn’t just for savory dishes—it’s a beautiful baking ingredient that adds richness, moisture, and depth. Whether you’re baking for a special occasion or just want something different, this olive oil cake is a must-try. Give it a go, and you might never go back to butter!
