20 Decadent Olive Oil Cake Recipes for Every Occasion

Good news for all you home bakers out there: olive oil cakes are about to become your new obsession. Whether you’re craving something light and citrusy for a summer picnic or a rich, chocolatey treat to cozy up with in winter, we’ve rounded up 20 decadent recipes that prove olive oil isn’t just for salads. Get ready to be inspired—your next showstopping dessert is just a scroll away!

Classic Lemon Olive Oil Cake

Under the soft glow of the kitchen light, there’s something deeply comforting about the process of baking a lemon olive oil cake. It’s a recipe that feels like a gentle embrace, with its bright citrus notes and the rich, fruity undertones of olive oil creating a harmony that’s both simple and profound.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup extra-virgin olive oil
• 1/2 cup whole milk
• 2 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F. Lightly grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 tsp baking powder, 1/4 tsp baking soda, and 1/4 tsp salt until well combined.
3. In a large bowl, beat 3/4 cup granulated sugar and 2 large eggs on medium speed until pale and fluffy, about 3 minutes.
4. Gradually add 1/2 cup extra-virgin olive oil to the egg mixture, beating continuously until fully incorporated.
5. Mix in 1/2 cup whole milk, 2 tbsp lemon zest, 1/4 cup fresh lemon juice, and 1 tsp vanilla extract until smooth.
6. Fold the dry ingredients into the wet ingredients in two additions, mixing just until no flour streaks remain. Tip: Overmixing can lead to a dense cake.
7. Pour the batter into the prepared pan and smooth the top with a spatula. Tip: Gently tap the pan on the counter to release any air bubbles.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: The cake should be golden and pull away slightly from the edges of the pan.
9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Rich with the aroma of lemon and olive oil, this cake boasts a tender crumb and a moist texture that’s perfectly balanced between sweet and tart. Serve it with a dusting of powdered sugar or a dollop of whipped cream for an extra touch of indulgence.

Orange and Almond Olive Oil Cake

Amidst the quiet of the morning, the thought of baking something that carries the warmth of the sun and the earth comes to mind. This orange and almond olive oil cake is just that—a tender, fragrant embrace of citrus and nuttiness, perfect for those moments when you crave a slice of comfort.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup almond flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 3/4 cup granulated sugar
• 1/2 cup extra virgin olive oil
• 1/2 cup fresh orange juice
• 1 tbsp orange zest
• 1/2 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
2. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt until well combined.
3. In a large bowl, beat the eggs and granulated sugar with an electric mixer on medium speed until pale and fluffy, about 3 minutes.
4. Gradually add the olive oil to the egg mixture, beating continuously to emulsify.
5. Mix in the orange juice, orange zest, and vanilla extract until just combined.
6. Fold the dry ingredients into the wet ingredients with a spatula, being careful not to overmix.
7. Pour the batter into the prepared cake pan and smooth the top with the spatula.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Delicately moist with a crumb that speaks of almonds and the bright notes of orange, this cake is a delight on its own or adorned with a dusting of powdered sugar. Serve it with a cup of tea in the afternoon, or as a sweet end to a meal shared with loved ones.

Chocolate Olive Oil Cake with Sea Salt

Remembering the first time I encountered this cake, its rich aroma filled the kitchen, a promise of the decadent yet surprisingly light dessert to come. It’s a recipe that feels like a secret shared between friends, perfect for those moments when you crave something indulgent but not overly sweet.

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 cups granulated sugar
• 1 1/2 tsp baking soda
• 3/4 tsp baking powder
• 3/4 tsp sea salt
• 2 large eggs
• 3/4 cup extra virgin olive oil
• 1 1/2 cups warm water
• 1 1/2 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and sea salt until well combined.
3. Add the eggs, olive oil, warm water, and vanilla extract to the dry ingredients. Mix until the batter is smooth and free of lumps.
4. Pour the batter into the prepared cake pan, smoothing the top with a spatula.
5. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door too early to prevent the cake from sinking.
6. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: This cake is delicate when warm, so patience is key.
7. Sprinkle the top with a pinch of sea salt before serving. Tip: The salt enhances the chocolate flavor, creating a perfect balance.

Moist and rich, this cake carries the deep flavor of chocolate, elevated by the fruity notes of olive oil. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence.

Olive Oil Pound Cake with Fresh Berries

Kneading the memories of summer into every slice, this olive oil pound cake is a tender embrace of simplicity and flavor. Paired with the vibrant burst of fresh berries, it’s a humble dessert that speaks volumes in texture and taste.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 3/4 cup granulated sugar
• 1/2 cup extra virgin olive oil
• 2 large eggs
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1 cup mixed fresh berries

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×5 inch loaf pan.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt until well combined.
3. In a large bowl, beat 3/4 cup granulated sugar and 1/2 cup extra virgin olive oil together until the mixture is light and fluffy, about 3 minutes.
4. Add 2 large eggs one at a time, beating well after each addition, to ensure a smooth batter.
5. Gradually mix in the dry ingredients alternating with 1/2 cup whole milk, starting and ending with the dry ingredients. Stir in 1 tsp vanilla extract.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Top the cooled cake with 1 cup mixed fresh berries before serving.

Unassuming yet unforgettable, this cake boasts a moist crumb and a delicate olive oil aroma that complements the fresh berries beautifully. Serve it with a dollop of whipped cream or a drizzle of honey for an extra touch of sweetness.

Vanilla Bean Olive Oil Cake

Perhaps there’s no simpler joy than the subtle, aromatic embrace of a vanilla bean olive oil cake, a dessert that whispers of warmth and comfort with every bite. This cake, with its tender crumb and delicate fragrance, is a testament to the beauty of simplicity in baking.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup extra-virgin olive oil
• 1/2 cup whole milk
• 1 vanilla bean, split and seeds scraped
• 1 tbsp powdered sugar, for dusting

Instructions

1. Preheat the oven to 350°F. Lightly grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 tsp baking soda, 1/2 tsp baking powder, and 1/4 tsp salt until well combined.
3. In a large bowl, beat 3/4 cup granulated sugar and 2 large eggs on medium speed until pale and fluffy, about 3 minutes. Tip: Ensure the eggs are at room temperature for better volume.
4. Gradually add 1/2 cup extra-virgin olive oil to the egg mixture, beating until fully incorporated.
5. Alternately add the dry ingredients and 1/2 cup whole milk to the egg mixture, beginning and ending with the dry ingredients. Mix until just combined.
6. Fold in the seeds from 1 vanilla bean, being careful not to overmix. Tip: To easily scrape vanilla seeds, run the back of a knife along the split bean.
7. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with 1 tbsp powdered sugar before serving.

Rich in flavor yet light in texture, this vanilla bean olive oil cake is a delightful paradox. Serve it with a dollop of whipped cream or a drizzle of honey for an extra touch of indulgence.

Rosemary and Olive Oil Cake

Beneath the golden light of a lazy afternoon, the Rosemary and Olive Oil Cake emerges as a humble yet sophisticated treat, its aroma weaving through the kitchen like a gentle whisper of the Mediterranean.

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup extra-virgin olive oil
• 1/2 cup whole milk
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 3/4 cup granulated sugar, 1/2 tsp baking powder, 1/4 tsp baking soda, and 1/4 tsp salt until well combined.
3. In another bowl, beat 2 large eggs lightly, then mix in 1/2 cup extra-virgin olive oil, 1/2 cup whole milk, 1 tbsp fresh rosemary, and 1 tsp vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring just until the batter comes together. Tip: Overmixing can lead to a dense cake, so fold gently.
5. Pour the batter into the prepared pan, smoothing the top with a spatula. Tip: Tap the pan lightly on the counter to remove any air bubbles.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Tip: The cake should be golden and pull away slightly from the edges of the pan.
7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Light and moist, this cake carries the subtle fragrance of rosemary, balanced by the richness of olive oil. Serve it with a dollop of whipped cream or a drizzle of honey for an extra touch of sweetness.

Cinnamon Spiced Olive Oil Cake

There’s something undeniably comforting about the aroma of cinnamon wafting through the kitchen, especially when it’s mingling with the rich, fruity notes of olive oil in a cake that’s as nourishing to the soul as it is to the body.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup olive oil
• 2 large eggs
• 1/2 cup whole milk
• 1 tsp ground cinnamon
• 1/2 tsp baking powder
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F and lightly grease a 9-inch round cake pan.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tsp ground cinnamon, 1/2 tsp baking powder, and 1/4 tsp salt until well combined.
3. In a separate bowl, beat 2 large eggs until frothy, then gradually mix in 1/4 cup olive oil and 1/2 cup whole milk.
4. Pour the wet ingredients into the dry ingredients, stirring gently until just combined to avoid overmixing, which can lead to a dense cake.
5. Transfer the batter to the prepared pan, smoothing the top with a spatula for an even bake.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is perfectly done.
7. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely, ensuring it sets properly for slicing.

Olive oil lends this cake a moist, tender crumb, while cinnamon adds a warm spice that’s not overpowering. Serve it with a dusting of powdered sugar or a dollop of whipped cream for an extra touch of indulgence.

Olive Oil Cake with Honey and Walnuts

Under the soft glow of the kitchen light, there’s something deeply comforting about the process of baking this olive oil cake. It’s a recipe that feels like a quiet morning, simple yet full of warmth, with the earthy notes of walnuts and the sweet whisper of honey.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup extra virgin olive oil
• 1/4 cup honey
• 3 large eggs
• 1/2 cup chopped walnuts
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup whole milk

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round cake pan.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tsp baking powder, and 1/2 tsp salt until well combined.
3. In another bowl, beat 3 large eggs until frothy, then slowly drizzle in 1/2 cup extra virgin olive oil and 1/4 cup honey, whisking continuously to emulsify.
4. Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup whole milk, mixing just until the batter comes together.
5. Fold in 1/2 cup chopped walnuts gently, ensuring they’re evenly distributed throughout the batter.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula for an even bake.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Now, the cake reveals a moist crumb, subtly sweet with the richness of olive oil and the crunch of walnuts. Serve it with a drizzle of honey or a dollop of whipped cream for an extra touch of indulgence.

Citrus Glazed Olive Oil Cake

Whispering the essence of summer into every bite, this cake marries the bright zest of citrus with the earthy depth of olive oil, creating a symphony of flavors that dance lightly on the palate.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup extra virgin olive oil
• 1/2 cup whole milk
• 1/4 cup fresh orange juice
• 1 tbsp orange zest
• 1/2 cup powdered sugar
• 2 tbsp fresh lemon juice

Instructions

1. Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt. Set aside.
3. In a large bowl, beat 3/4 cup granulated sugar and 2 large eggs on medium speed until pale and fluffy, about 3 minutes.
4. Gradually add 1/2 cup extra virgin olive oil to the egg mixture, beating continuously until fully incorporated.
5. Alternately add the flour mixture and 1/2 cup whole milk to the wet ingredients, beginning and ending with the flour mixture. Mix until just combined.
6. Fold in 1/4 cup fresh orange juice and 1 tbsp orange zest until evenly distributed throughout the batter.
7. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. While the cake cools, whisk together 1/2 cup powdered sugar and 2 tbsp fresh lemon juice to create the glaze.
9. Once the cake has cooled for 10 minutes, drizzle the glaze over the top, allowing it to seep into the cake and down the sides.

As the cake settles, the glaze forms a delicate crust, contrasting beautifully with the moist, tender crumb beneath. Serve it with a dollop of whipped cream or a sprinkle of citrus zest for an extra burst of flavor.

Olive Oil Cake with Pistachios and Cardamom

Gently, the aroma of cardamom and the subtle crunch of pistachios invite you into a moment of quiet indulgence. This olive oil cake, with its moist crumb and fragrant spices, is a testament to the beauty of simple ingredients coming together.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup extra-virgin olive oil
• 3 large eggs
• 1/2 cup whole milk
• 1 tbsp lemon zest
• 1/4 cup lemon juice
• 1 tsp ground cardamom
• 1/2 cup shelled pistachios, roughly chopped

Instructions

1. Preheat your oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt until well combined.
3. In another bowl, beat 3 large eggs lightly, then mix in 3/4 cup extra-virgin olive oil, 1/2 cup whole milk, 1 tbsp lemon zest, 1/4 cup lemon juice, and 1 tsp ground cardamom until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring just until the batter comes together. Overmixing can lead to a dense cake.
5. Fold in 1/2 cup shelled pistachios, roughly chopped, reserving a small handful for garnishing the top of the cake.
6. Pour the batter into the prepared pan and sprinkle the reserved pistachios over the top.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The edges should be golden and slightly pulled away from the pan.
8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Just as the cake cools, the flavors deepen, offering a perfect balance of citrus and spice. Serve it with a dollop of whipped cream or a drizzle of honey for an extra touch of sweetness.

Olive Oil Cake with Poached Pears

Venturing into the realm of simple yet elegant desserts, this olive oil cake paired with poached pears offers a harmonious blend of flavors that speak to the soul. It’s a recipe that invites patience and rewards with every bite, a testament to the beauty of baking with intention.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup extra-virgin olive oil
• 3 large eggs
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 2 ripe pears, peeled and cored
• 2 cups water
• 1 cup granulated sugar
• 1 cinnamon stick
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F. Grease a 9-inch round cake pan with olive oil and line the bottom with parchment paper.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt until well combined.
3. In another bowl, beat 3 large eggs until frothy. Gradually add 3/4 cup extra-virgin olive oil, 1/2 cup whole milk, and 1 tsp vanilla extract, mixing until smooth.
4. Combine the wet ingredients with the dry ingredients, stirring gently until just incorporated. Pour the batter into the prepared cake pan.
5. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
6. While the cake cools, prepare the poached pears. In a medium saucepan, combine 2 cups water, 1 cup granulated sugar, 1 cinnamon stick, and 1 tsp vanilla extract. Bring to a simmer over medium heat.
7. Add 2 peeled and cored pears to the simmering liquid. Cook for 15-20 minutes, turning occasionally, until the pears are tender but still hold their shape.
8. Remove the pears from the liquid and set aside to cool. Optionally, reduce the poaching liquid over medium heat until slightly thickened to create a syrup.
9. Serve slices of the olive oil cake with a poached pear on top, drizzled with the reduced syrup if desired.

Moist and rich, the cake’s crumb is perfectly balanced by the delicate sweetness of the pears. For an extra touch of elegance, garnish with a sprinkle of powdered sugar or a few fresh mint leaves before serving.

Gluten-Free Olive Oil Cake

How quietly the morning sun filters through the kitchen window, casting a warm glow on the counter where today, we’ll gently fold together the simple, wholesome ingredients of a gluten-free olive oil cake. It’s a recipe that speaks of comfort and simplicity, inviting us to slow down and savor the process as much as the result.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 3/4 cup granulated sugar
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/3 cup extra virgin olive oil
• 2 large eggs
• 1/2 cup almond milk
• 1 tbsp lemon zest
• 1 tbsp fresh lemon juice

Instructions

1. Preheat your oven to 350°F and lightly grease a 9-inch round cake pan.
2. In a large bowl, whisk together the gluten-free all-purpose flour, granulated sugar, baking soda, and salt until well combined.
3. In a separate bowl, beat the eggs lightly, then add the extra virgin olive oil, almond milk, lemon zest, and lemon juice, mixing until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Tip: Overmixing can lead to a dense cake, so fold until no flour streaks remain.
5. Pour the batter into the prepared cake pan, smoothing the top with a spatula.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Tip: The cake should be golden and spring back when lightly touched.
7. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Tip: This resting period helps the cake set and makes it easier to remove from the pan.

You’ll find this cake wonderfully moist, with a delicate crumb and a bright hint of lemon that makes it perfect for afternoon tea. For an extra touch, serve it with a drizzle of honey or a sprinkle of powdered sugar just before serving.

Olive Oil Cake with Fresh Figs and Thyme

Sometimes, the simplest ingredients come together to create something unexpectedly magical, like this olive oil cake adorned with fresh figs and thyme. It’s a humble dessert that whispers of Mediterranean breezes and late summer afternoons, perfect for savoring slowly.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup extra-virgin olive oil
• 3 large eggs
• 1/2 cup whole milk
• 1 tbsp fresh thyme leaves
• 6 fresh figs, halved

Instructions

1. Preheat your oven to 350°F and lightly grease a 9-inch round cake pan.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1/2 tsp baking soda, 1/2 tsp baking powder, and 1/4 tsp salt until well combined.
3. In another bowl, beat 3 large eggs, then mix in 3/4 cup extra-virgin olive oil and 1/2 cup whole milk until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
5. Stir in 1 tbsp fresh thyme leaves, then pour the batter into the prepared cake pan.
6. Arrange 6 halved fresh figs cut side up on top of the batter.
7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Olive oil lends this cake a moist, tender crumb, while the figs caramelize slightly, offering a sweet contrast to the earthy thyme. Serve it with a dollop of whipped cream or a drizzle of honey for an extra touch of indulgence.

Olive Oil Cake with Dark Chocolate Ganache

Nestled in the quiet of the kitchen, the Olive Oil Cake with Dark Chocolate Ganache emerges as a humble yet sophisticated dessert, its simplicity belying the depth of flavor that awaits. This recipe, a tender crumb paired with the rich embrace of ganache, invites a moment of pause, a sweet interlude in the rush of days.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup olive oil
• 3 large eggs
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup dark chocolate chips
• 1/4 cup heavy cream

Instructions

1. Preheat the oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tsp baking powder, and 1/2 tsp salt.
3. In another bowl, beat 3 large eggs until light and frothy, then slowly drizzle in 1/4 cup olive oil while continuing to beat.
4. Add 1/2 cup whole milk and 1 tsp vanilla extract to the egg mixture, stirring until just combined.
5. Gently fold the wet ingredients into the dry ingredients until no flour pockets remain.
6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake cools, make the ganache by heating 1/4 cup heavy cream until just simmering, then pouring it over 1/2 cup dark chocolate chips. Let sit for 2 minutes before stirring until smooth.
8. Once the cake is completely cool, spread the ganache evenly over the top.

Unassuming yet unforgettable, this cake boasts a moist, dense texture that contrasts beautifully with the silky ganache. Serve it with a dusting of cocoa powder or alongside a scoop of vanilla ice cream for an extra touch of indulgence.

Olive Oil Cake with Caramelized Apples

Today feels like the perfect day to share something warm and comforting, a recipe that feels like a hug in the form of dessert. Olive oil cake with caramelized apples is a humble yet elegant dish that speaks to the soul, especially on a quiet afternoon like this.

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 3/4 cup extra virgin olive oil
• 3/4 cup whole milk
• 1 tsp vanilla extract
• 2 medium apples, peeled and thinly sliced
• 2 tbsp unsalted butter
• 1/4 cup brown sugar
• 1/2 tsp ground cinnamon

Instructions

1. Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
2. In a large bowl, whisk together the flour, granulated sugar, baking soda, baking powder, and salt until well combined.
3. In another bowl, beat the eggs lightly, then add the olive oil, milk, and vanilla extract, whisking until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Tip: Overmixing can lead to a dense cake, so mix until the flour is just incorporated.
5. Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cake bakes, melt the butter in a skillet over medium heat. Add the apple slices, brown sugar, and cinnamon, cooking for about 10 minutes until the apples are soft and caramelized. Tip: Stir occasionally to ensure even caramelization.
7. Once the cake is done, let it cool in the pan for 10 minutes before transferring to a wire rack.
8. Top the cooled cake with the caramelized apples. Tip: For an extra touch, drizzle with a little extra olive oil before serving.

You’ll love the moist, tender crumb of the cake paired with the sweet, spiced apples. It’s delightful on its own, but a scoop of vanilla ice cream turns it into a decadent treat.

Olive Oil Cake with Raspberry Swirl

Just like the quiet moments of a Sunday morning, this Olive Oil Cake with Raspberry Swirl is a gentle reminder of the beauty in simplicity. Its tender crumb and the bright swirl of raspberry offer a dance of flavors that’s both comforting and slightly adventurous.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup extra-virgin olive oil
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1/2 cup raspberry jam

Instructions

1. Preheat the oven to 350°F. Lightly grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt until well combined.
3. In a large bowl, beat 3/4 cup granulated sugar and 2 large eggs on medium speed until pale and fluffy, about 3 minutes.
4. Gradually add 1/2 cup extra-virgin olive oil to the egg mixture, beating continuously until fully incorporated.
5. Alternately add the flour mixture and 1/2 cup whole milk to the wet ingredients, beginning and ending with the flour mixture. Stir in 1 tsp vanilla extract.
6. Pour the batter into the prepared pan. Dollop 1/2 cup raspberry jam on top and use a knife to swirl it into the batter.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Kindly savor the cake’s moist texture, a testament to the olive oil’s richness, paired with the tart raspberry swirl. Serve it with a dusting of powdered sugar or a dollop of whipped cream for an extra touch of indulgence.

Olive Oil Cake with Coconut and Lime

Under the soft glow of the kitchen light, there’s something deeply comforting about the process of baking, especially when it involves the subtle, fruity notes of olive oil paired with the tropical hints of coconut and lime. This cake is a testament to the beauty of simple ingredients coming together to create something unexpectedly delightful.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup shredded coconut
• 1 tsp baking powder
• 1/2 tsp salt
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup extra virgin olive oil
• 1/2 cup whole milk
• 1 tbsp lime zest
• 2 tbsp lime juice

Instructions

1. Preheat the oven to 350°F and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup shredded coconut, 1 tsp baking powder, and 1/2 tsp salt.
3. In a large bowl, beat 3/4 cup granulated sugar and 2 large eggs until pale and fluffy, about 3 minutes.
4. Gradually add 1/2 cup extra virgin olive oil to the egg mixture, beating continuously to emulsify.
5. Stir in 1/2 cup whole milk, 1 tbsp lime zest, and 2 tbsp lime juice until just combined.
6. Fold the dry ingredients into the wet ingredients until no flour streaks remain, being careful not to overmix.
7. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Kindly note, the cake’s crumb is tender and moist, with the olive oil lending a richness that’s perfectly balanced by the bright lime and sweet coconut. Serve it with a dollop of whipped cream and a sprinkle of lime zest for an extra touch of elegance.

Olive Oil Cake with Mascarpone Frosting

Sometimes, the simplest ingredients come together to create something unexpectedly sublime. This olive oil cake, with its moist crumb and delicate aroma, topped with a cloud-like mascarpone frosting, is a testament to that truth.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup extra virgin olive oil
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1 cup mascarpone cheese
• 1/4 cup powdered sugar
• 1 tsp lemon zest

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt.
3. In a large bowl, beat 3/4 cup granulated sugar and 2 large eggs until pale and fluffy, about 3 minutes.
4. Gradually add 1/2 cup extra virgin olive oil to the egg mixture, beating continuously to emulsify.
5. Alternately add the dry ingredients and 1/2 cup whole milk to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined.
6. Stir in 1 tsp vanilla extract, then pour the batter into the prepared pan.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. While the cake cools, beat 1 cup mascarpone cheese, 1/4 cup powdered sugar, and 1 tsp lemon zest until smooth and spreadable.
10. Once the cake is cool, spread the mascarpone frosting evenly over the top.

Unassuming yet elegant, this cake boasts a tender texture and a balance of rich and bright flavors. Serve it with a drizzle of honey or a scatter of fresh berries for an extra touch of sweetness.

Olive Oil Cake with Hazelnut Crumble

Amidst the quiet hum of the kitchen, there’s something profoundly comforting about the simplicity of an olive oil cake, especially when it’s crowned with a hazelnut crumble that whispers of autumn.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup hazelnuts, finely chopped
• 3/4 cup granulated sugar
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 3/4 cup extra-virgin olive oil
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1 tbsp lemon zest

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round cake pan.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup finely chopped hazelnuts, 3/4 cup granulated sugar, 1/2 tsp baking powder, 1/4 tsp baking soda, and 1/4 tsp salt until well combined.
3. In another bowl, beat 2 large eggs until frothy, then gradually mix in 3/4 cup extra-virgin olive oil, 1/2 cup whole milk, 1 tsp vanilla extract, and 1 tbsp lemon zest.
4. Pour the wet ingredients into the dry ingredients, stirring just until the batter comes together—overmixing can lead to a dense cake.
5. Transfer the batter to the prepared pan, smoothing the top with a spatula for an even bake.
6. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
7. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

The cake emerges with a tender crumb, subtly fragrant with olive oil and bright lemon, while the hazelnut crumble adds a delightful crunch. Serve it with a dollop of whipped cream or a drizzle of honey for an extra touch of indulgence.

Olive Oil Cake with Espresso Glaze

Just imagine the subtle aroma of olive oil mingling with the rich, bold notes of espresso, creating a cake that’s as comforting as it is sophisticated. This Olive Oil Cake with Espresso Glaze is a testament to the beauty of simple ingredients coming together to form something truly special.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup extra virgin olive oil
• 1/2 cup whole milk
• 1 tbsp finely grated orange zest
• 1/4 cup freshly brewed espresso, cooled
• 1 cup powdered sugar

Instructions

1. Preheat your oven to 350°F. Lightly grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt until well combined.
3. In a large bowl, beat 3/4 cup granulated sugar and 2 large eggs on medium speed until pale and fluffy, about 3 minutes.
4. Gradually add 1/2 cup extra virgin olive oil to the egg mixture, beating continuously to emulsify.
5. Alternately add the dry ingredients and 1/2 cup whole milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
6. Fold in 1 tbsp finely grated orange zest for a subtle citrus note.
7. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. While the cake cools, whisk together 1/4 cup freshly brewed espresso and 1 cup powdered sugar until smooth to create the glaze.
9. Once the cake is completely cool, drizzle the espresso glaze over the top, allowing it to drip down the sides.

A slice of this cake reveals a moist, tender crumb with a delicate balance of fruity olive oil and zesty orange, all crowned by the deep, aromatic espresso glaze. Serve it with a dollop of whipped cream or a side of fresh berries for an extra touch of elegance.

Summary

Now that you’ve explored these 20 decadent olive oil cake recipes, there’s a perfect one for every occasion waiting to be baked. Whether you’re celebrating or simply treating yourself, these cakes promise to delight. We’d love to hear which recipe becomes your favorite—leave a comment below! And don’t forget to share the love by pinning this article on Pinterest for fellow home cooks to discover. Happy baking!