Olive Oil Cake — A Moist, Rich, Mediterranean Twist
I used to think cake fat came only from butter until I tried olive oil and had a tiny, delicious identity crisis. Olive oil can replace butter to make a moist, rich, and gently fruity cake with a sunny Mediterranean vibe. Below you’ll find a simple recipe, why olive oil works, which oil to pick, flavor variations, glaze and storage ideas, and one handy tip: if you’re unsure, use equal parts olive oil and a neutral oil to balance the flavor. It’s an easy, healthier, elegant twist that still tastes like cake — not salad.
- Olive oil can replace butter in cakes
- Makes cakes rich, moist, and lightly fruity
- Choose a mild EVOO or blend with a neutral oil for softer flavor
- Great for elegant, Mediterranean-style cakes and special occasions
- Easy to mix and a healthier alternative to butter
Can You Make Cake with Olive Oil? Try This Recipe for a Moist, Flavorful Twist
I love to tinker in the kitchen. I once swapped butter for olive oil just to see what would happen. Spoiler: magic. When you think of cake, you might picture butter as the go-to fat — but olive oil is an incredible alternative. It’s healthier, easier to mix, and gives a rich, moist crumb with a subtle fruity note. Below you’ll learn how to make a delicious olive oil cake, why it works, and how to make it your own.
Why Use Olive Oil in Cake?
| Benefit | What it means |
|---|---|
| Moisture | Oil stays liquid at room temp — cakes stay soft longer. |
| Simplicity | Skip creaming butter; batter mixes fast. |
| Flavor | A mild fruity note can lift the cake. |
| Health | More monounsaturated fats than butter. |
| Texture | Tender, silky crumb — see tips for achieving a soft crumb in Fluffy Cakes: Secrets to Soft and Tasty. |
Olive oil makes cake feel like a hug from the inside — short, sweet, and true.
What Kind of Olive Oil Should You Use?
| Type | Use it when | Notes |
|---|---|---|
| Extra Virgin Olive Oil (EVOO) | You want a fruity, slightly peppery lift | Use a mild EVOO if you don’t want a strong olive flavor. |
| Light / Refined Olive Oil | You want neutral flavor and olive oil benefits | Good for picky eaters. |
| Mix (half EVOO half neutral oil) | Tip for balance | Blend half EVOO with a neutral oil (like canola) for a milder result. |
I usually pick a mild EVOO — if the bottle smells like olives did a tango, that’s too bold for cake.
Simple Olive Oil Vanilla Cake Recipe
Ingredients
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 cups (240 g) |
| Sugar | 1 cup (200 g) |
| Baking powder | 2 tsp |
| Salt | 1/2 tsp |
| Eggs | 3 large |
| Vanilla extract | 2 tsp |
| Milk | 3/4 cup (180 ml) |
| Olive oil (mild EVOO or blend) | 3/4 cup (180 ml) |
| Lemon zest (optional) | 1 tbsp |
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch pan.
- Whisk flour, sugar, baking powder, and salt in a bowl.
- In another bowl, beat eggs, vanilla, milk, and olive oil.
- Add wet to dry. Stir until just combined — don’t overmix.
- Fold in lemon zest if you like bright flavor.
- Pour into pan and bake 30–35 minutes. A toothpick should come out clean.
- Cool in pan 10 minutes, then move to a rack to finish cooling.
This recipe is forgiving — I once forgot my mixer and whisked by hand. Cake still danced. For a brighter citrus-forward version, try techniques from our guide on making a lemon cake with real lemon juice.
Why Olive Oil Makes a Difference
| Reason | Plain talk |
|---|---|
| Stays liquid | Oil keeps cake soft longer. |
| Coats flour better | Helps create a tender crumb — learn more in Fluffy Cakes: Secrets to Soft and Tasty. |
| Gives flavor | A mild fruity note can make the cake feel grown-up. |
| No chilling needed | No softening-butter drama — handy when you want to bake without a mixer, see how to make a soft cake without a mixer. |
If butter is a stuffy suit, olive oil is a comfy sweater — you’ll feel better wearing it.
Flavor Variations
| Flavor idea | What to add |
|---|---|
| Citrus | Lemon or orange zest a little juice |
| Almond | 1/2 tsp almond extract sliced almonds on top |
| Spice | 1 tsp cinnamon, pinch nutmeg |
| Chocolate swirl | Mix 1/4 cup cocoa with 2 tbsp milk, swirl in batter — inspired by techniques from fluffy butterless chocolate cakes. |
| Herb | Fresh rosemary or thyme, finely chopped — pairs with lemon |
I like lemon and rosemary — Mediterranean and fancy, but still perfect in sweatpants.
Light Glaze or Topping Ideas
| Topping | How to make |
|---|---|
| Simple lemon glaze | 1 cup powdered sugar 2 tbsp lemon juice. Drizzle. See how to make a simple glaze for any cake. |
| Olive oil glaze | 1 cup powdered sugar 1–2 tbsp olive oil splash milk. |
| Yogurt and honey | Dollop plain yogurt, drizzle honey, sprinkle nuts — tips for using yogurt in cakes at How to Make a Soft Cake Using Yogurt. |
| Fresh fruit | Berries or sliced stone fruit on top. |
I sometimes pretend I’m on a cooking show when I drizzle glaze. My cat judges.
Storage
| Place | How long | Tip |
|---|---|---|
| Room temp, covered | 2 days | Keep in a tight cake box or dome. |
| Fridge, wrapped | 5–7 days | Wrap well to prevent drying. Bring to room temp before serving. |
| Freezer, sliced | Up to 2 months | Wrap slices in foil and bag. Thaw at room temp. |
I store cake like I store secrets: wrapped and safe.
A Softer, Healthier Take on Cake
| Thought | Plain talk |
|---|---|
| Health | Olive oil has more good fats than butter. |
| Texture | The crumb is soft and silky — kids love it; for more kid-friendly moist cakes, see I Bake Moist Cakes Without Milk. |
| Ease | No butter drama. Mix and go. |
Olive oil cake is a kinder, softer version of cake that still tastes like a party. Bring it to potlucks — people are suspicious at first, then they ask for the recipe.
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Conclusion
I ditched my butter badge and embraced olive oil — and I haven’t looked back. It keeps cakes moist, rich, and just fruity enough to feel grown-up without overpowering the flavor. Use a mild EVOO or a half-and-half blend if you’re shy — that little tip eases anyone into the habit. The recipe is forgiving and faster (no butter drama), so you’ll have cake on the table before you can say potluck hero. Trust me — it’s a softer, healthier, Mediterranean-tinged twist that still tastes like cake. Fancy more kitchen mischief? Read more at https://xendrie.com.
Frequently Asked Questions
- Can you make cake with olive oil?
Yes. Olive oil can replace butter. It makes cakes rich, moist, and a bit fruity with a Mediterranean vibe.
- What kind of olive oil should you use?
Use a mild extra‑virgin for flavor or a refined/light olive oil for subtlety. For a neutral taste, blend half olive oil and half neutral oil.
- Will olive oil make my cake greasy or dense?
No. Measured right, it makes the cake tender and moist, not greasy. Follow the recipe for best texture.
- How do I ease into using olive oil if I’m unsure?
Blend half olive oil with a neutral oil (canola). Add vanilla or citrus to balance the olive note. Start with a small batch to test.
- Is there a recipe and how should I store the cake?
Yes — see the Simple Olive Oil Vanilla Cake recipe above. Store at room temp for 2–3 days, refrigerate up to a week, or freeze slices for longer.
