Okay, let’s talk about olive oil cake. Forget everything you *think* you know about cakes made with oil, because this isn’t just any cake. This is an olive oil cake that’s ridiculously moist, tender, and has this subtle, almost fruity flavor that just whispers Mediterranean sunshine. Honestly, my first bite of a truly good olive oil cake made me rethink what a simple cake could be. It’s like my kitchen suddenly got a vacation! It’s my go-to when I need something delicious with minimal fuss, and I think it’ll be yours too.
Why You’ll Love This Simple Olive Oil Cake
Seriously, this olive oil cake is a game-changer! Here’s why you’ll be making it again and again:
- Super Easy: We’re talking dump-and-mix easy, with minimal cleanup. Perfect for busy days!
- Incredibly Moist: Thanks to the olive oil, this cake stays wonderfully moist for days. No dry crumbs here!
- Delicate Flavor: It’s got this unique, lovely flavor that’s not too sweet and works with everything.
- Versatile Treat: It’s fancy enough for guests but simple enough for a Tuesday afternoon.
- Surprisingly Simple Ingredients: You probably have most of what you need right in your pantry!
Ingredients for Your Perfect Olive Oil Cake
Here’s what you’ll need to whip up this lovely cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1/2 cup olive oil
- 1/2 cup milk
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional, but oh-so-good!)
Expert Tips for Making the Best Olive Oil Cake
Alright, let’s talk about taking your olive oil cake from good to absolutely *wow*! It’s really not complicated, but a few little secrets make all the difference for that perfect, moist crumb. Trust me, these tips will make your olive oil cake shine every single time. If you’re looking for more inspiration, check out this amazing olive oil cake recipe!
Choosing the Right Olive Oil for Your Olive Oil Cake
So, you might be wondering, does the type of olive oil really matter? YES! For the best flavor and texture in your olive oil cake, grab a good quality extra virgin olive oil. It adds this lovely, subtle fruitiness that you just can’t get from other oils. Think of it as the star ingredient! Avoid anything too harsh or peppery, unless that’s a flavor you’re really going for. A smooth, medium-bodied extra virgin olive oil is your best bet for a wonderfully balanced cake.
Achieving the Perfect Olive Oil Cake Texture
Okay, the secret weapon for a super moist and tender olive oil cake is actually pretty simple: don’t overmix! Once you add the wet ingredients to the dry, just mix until *barely* combined. A few little streaks of flour are totally fine – they’ll disappear as the cake bakes. Overmixing develops the gluten too much, which can make your cake tough. Also, be sure not to overbake it! That toothpick test is your friend; pull it out when it has just a few moist crumbs clinging to it, not when it’s bone dry.
Step-by-Step Instructions for Your Olive Oil Cake
Alright, let’s get baking! This part is super straightforward, I promise. You’ll be amazed at how simple it is to get this gorgeous olive oil cake ready for the oven.
Preparing the Cake Pan and Oven
First things first, let’s get that oven preheated to 350°F (that’s 175°C for my international bakers!). While it’s heating up, grab your 9-inch round cake pan. Give it a good coating of butter or cooking spray, then dust it generously with flour. Tap out any extra flour – this little bit of prep work is key to making sure your beautiful cake slides out without any drama.
Combining Dry and Wet Ingredients for Olive Oil Cake Batter
Now for the mixing! In a big bowl, I like to give the flour, sugar, baking powder, and salt a good whisk together. This just makes sure everything is nicely distributed. In a separate, slightly smaller bowl, whisk up your eggs, that lovely olive oil, milk, and vanilla extract. If you’re using lemon zest (and you totally should!), toss it in here with the wet ingredients. Now, pour all that wet goodness right into the dry stuff. Here’s the most important part: mix it until *just* combined. Seriously, don’t go crazy here! A few little lumps are totally fine; overmixing is what can make your olive oil cake tough, and we don’t want that!
Baking Your Olive Oil Cake to Perfection
Pour that wonderfully smooth batter into your prepared pan. Smooth the top a little with your spatula so it bakes evenly. Pop it into your preheated oven. It’ll need about 30 to 35 minutes in there. How do you know when it’s ready? The easiest way is the toothpick test! Stick a wooden toothpick right into the center of the cake. If it comes out clean, or with just a few moist crumbs attached, it’s perfect. If there’s wet batter, give it a few more minutes and check again.
Cooling and Serving Your Olive Oil Cake
Once your olive oil cake is baked, let it hang out in the pan for about 10 minutes. This helps it firm up a bit. Then, carefully flip it out onto a wire rack to cool all the way down. Resist the urge to cut into it while it’s piping hot – it’s worth the wait for those perfect slices!
Serving Suggestions for Your Olive Oil Cake
This olive oil cake is such a joy because it’s lovely just as it is! Try serving it plain for a simple, elegant treat. I also love dusting mine with a little powdered sugar for a touch of sweetness, or piling on some fresh berries – they just pop with color and flavor against the cake. For something a bit extra, a drizzle of honey or a dollop of Greek yogurt is divine! Oh, and if you’re looking for more sweet ideas, definitely check out the snacks and treats section!
Frequently Asked Questions About Olive Oil Cake
Got a question brewing about this amazing olive oil cake? I’ve whipped up answers to some common ones!
Can I Substitute the Olive Oil in This Cake?
While this is an *olive oil* cake for a reason, you can swap it out if you’re in a pinch. Just know it will change the flavor! A neutral oil like canola or vegetable oil will work for texture, but you’ll lose that lovely fruity note. Melted butter could also work, but it might make the cake a bit less moist.
How to Store Leftover Olive Oil Cake
This olive oil cake actually stays yummy for a few days! If it’s not too hot where you are, just pop it into an airtight container at room temperature. If it’s warm or you want it to last longer, the fridge is your friend. It’ll keep well for about 3-4 days. Just let it warm up a bit before serving if you’ve refrigerated it.
Nutritional Information
Just a heads-up, the nutritional info for this olive oil cake is an estimate, as it can change depending on the exact ingredients and brands you use. But generally, one slice packs around 300 calories, with about 15g of fat (mostly good unsaturated fats!), 35g of carbs, and 4g of protein. You’ll also get about 25g of sugar per slice. It’s a pretty balanced treat!
Share Your Olive Oil Cake Creations!
I just KNOW you’re going to love this olive oil cake as much as I do! Once you’ve baked up your masterpiece, I’d absolutely adore hearing all about it. Leave a comment below, let me know how it turned out, or even share a pic on social media! If you try it, I’d love to know. And if you have any questions, don’t hesitate to reach out via my contact page!
Print
Simple Olive Oil Cake
- Total Time: 50 min
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A moist and tender olive oil cake, perfect for any occasion.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1/2 cup olive oil
- 1/2 cup milk
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the eggs, olive oil, milk, and vanilla extract. Add lemon zest if using.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Pour the batter into the prepared cake pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
- Serve plain, dusted with powdered sugar, or with fresh berries.
- For a richer flavor, use a good quality extra virgin olive oil.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: olive oil cake, simple cake, moist cake, lemon cake, easy dessert