This olive oil cake recipe is a classic. You won't need much more than a few pantry staples, a bowl and a whisk! It's moist and perfect as a dessert or an afternoon snack.
When it comes to cakes, I like mine fluffy, light and moist. Luckily, this classic olive oil cake checks all the boxes for us. Like my popular date cake and tahini cake, this cake is mildly sweet and has a very nice flavor that would go perfect with a cup of freshly brewed tea.
Table Of Contents:
Why you'll love this recipe
- Great flavor: This cake is fragrant thanks to the olive oil and not too sweet.
- Perfect texture: It's perfectly moist and tender, so there is no need for frosting.
- No butter: Since this recipe calls for olive oil and not butter, which usually needs time to come to room temperature, the preparation is quicker.
🗒️Ingredients and substitutions
- Olive oil: You can use pure (regular) or light olive oil for this recipe. It keeps the cake very moist and adds a nice flavor. Using extra virgin olive oil will result in the cake having a bolder olive oil flavor.
- Yogurt: Use plain (not flavored) yogurt to make olive oil cake. For a non-dairy option, try using soy or almond milk yogurt.
- Eggs: You need 2 large eggs, there is no need to take them out of the fridge in advance. If looking for an egg-free alternative, use flax eggs.
- Sugar: Regular granulated sugar works best for this recipe.
- Flour: You can use all purpose flour or cake flour to make this cake.
- Leavening agents: We are going to use both baking powder and baking soda.
🥣How to make olive oil cake
- Preheat the oven to 350 degrees F and coat a 9-inch baking pan with nonstick spray. Cut a piece of parchment paper to fit the bottom of the pan and line the pan with it.
- Place the olive oil, yogurt, eggs, vanilla and sugar in a large bowl and start mixing using a whisk or an electric mixer.
- Whisk in the all purpose flour, baking powder, baking soda and salt.
- Pour the batter into the pan and bake for 35 minutes. Let the cake cool for 10 minutes, then remove it from the pan and let it cool completely before slicing.
💭Tips for best results
- Don't overmix: Whisk in the dry ingredients into the wet ingredients just enough to make sure there are no dry flour lumps. Overmixing will prevent your cake from rising.
- Stick to the recipe: Baking is practically a science and altering measurements can mess up the results.
- Measure the flour properly: For correct measuring, spoon the flour into the measuring cup without packing it. Use a knife to scrape across the top to level the flour.
This recipe makes a nice basic cake that's just perfect on its own. However, if you're looking for other variations, here are a couple of suggestions:
- Add the zest of one lemon plus 2 tablespoons of lemon juice alongside the wet ingredients for some bright lemon flavor.
- Use the zest of one navel orange and add 2 tablespoons orange juice to the wet ingredients if you'd like a hint of orange in the cake.
Storing the leftovers
Since this cake doesn't contain frosting, you can store it in an airtight container and keep it at room temperature for up to 3 days. You can also refrigerate olive oil cake for up to one week.
❔Frequently asked questions
Yes, use plain almond or soy milk yogurt instead of regular yogurt and flax eggs instead of regular eggs.
This cake freezes beautifully. Once the olive oil cake has cooled completely, wrap it in two layers of plastic wrap and freeze for up to 4 months. To serve, thaw the cake in the fridge overnight.
There is a wide range of olive oils available these days. You can use regular or pure olive oil or light (also known as smooth) olive oil. Extra virgin olive oil gives the cake a stronger flavor.
Did you make this recipe? I'd love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!
Olive Oil Cake Recipe
- ½ cup olive oil pure
- ½ cup plain yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup granulated sugar
- 1 ¼ cup all purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp kosher salt
- Preheat the oven to 350°F and coat a 9-inch pan with cooking spray. Line the pan with a piece of parchment paper.
- In a large bowl whisk the olive oil, yogurt, eggs, vanilla and granulated sugar for about 5 minutes until fully combined.
- Add the flour, baking powder, baking soda and salt, Whisk until all is combined and there are no flour lumps left.
- Pour the batter into the pan and bake in the oven for 35 minutes. You'll know the cake is ready once a toothpick inserted in the middle comes out with little to no crumbs.
- Let the cake cool for 10 minutes and then take it out of the pan. Cool the cake completely before slicing.
- You can use pure (regular) or light olive oil, using extra virgin olive oil will give the cake a bolder flavor.
- You can use dairy-free plain yogurt such as soy or almond milk yogurt.
- For an egg-free option try flax eggs instead of regular ones.
- Either all purpose or cake flour would work for this recipe.
- To mix the ingredients, you can use either a whisk or an electric mixer.
- Store the leftovers in an airtight container and keep at room temperature for up to 3 days. To freeze this cake, let it cool completely then wrap in in two layers of plastic wrap and freeze for up to 4 months. To serve, thaw the cake in the fridge overnight.