Savor the simple magic of olive oil cakes—moist, versatile, and effortlessly elegant. From citrus-infused delights to rich chocolate marvels, these 21 recipes transform pantry staples into show-stopping desserts perfect for any occasion. Whether you’re a baking novice or a seasoned pro, get ready to discover your new favorite treat. Let’s dive into these delicious creations that promise to impress with every slice!
Classic Lemon Olive Oil Cake
Even the simplest desserts can shine with bright, zesty flavors. This classic lemon olive oil cake is a moist, tender treat that comes together quickly. It’s perfect for any occasion, from brunch to an afternoon snack.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 1/2 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 3 large eggs
– 1 cup granulated sugar
– 1/2 cup extra-virgin olive oil
– 1/2 cup whole milk
– Zest of 2 lemons
– 1/4 cup 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 until combined.
3. In a large bowl, beat 3 large eggs and 1 cup granulated sugar with an electric mixer on medium speed for 3 minutes, until pale and fluffy.
4. Gradually add 1/2 cup extra-virgin olive oil to the egg mixture while mixing on low speed, then add 1/2 cup whole milk, mixing until just incorporated.
5. Tip: Use room-temperature eggs for better volume and a lighter cake texture.
6. Add the zest of 2 lemons and 1/4 cup fresh lemon juice to the wet ingredients, stirring gently to combine.
7. Gradually fold the dry ingredients into the wet mixture with a spatula until no flour streaks remain, being careful not to overmix.
8. Tip: Fold gently to avoid deflating the batter and ensure a tender crumb.
9. Pour the batter into the prepared pan and smooth the top with the spatula.
10. Bake at 350°F for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
11. Tip: Check for doneness at 40 minutes to prevent overbaking, as ovens may vary.
12. Let the cake cool in the pan on a wire rack for 10 minutes, then invert it onto the rack to cool completely.
Light and moist, this cake boasts a subtle olive oil richness balanced by tangy lemon notes. Serve it plain for a simple treat or dusted with powdered sugar for extra sweetness. It pairs beautifully with fresh berries or a dollop of whipped cream for a refreshing twist.
Orange and Rosemary Olive Oil Cake
Vividly aromatic and subtly sweet, this olive oil cake gets its unique character from fresh orange zest and fragrant rosemary. It’s a simple, one-bowl dessert that’s perfect for any occasion, from afternoon tea to elegant dinners. The olive oil ensures a moist, tender crumb that stays fresh for days.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup extra-virgin olive oil
– 3 large eggs
– 1/2 cup whole milk
– 1 tablespoon fresh rosemary, finely chopped
– 2 tablespoons orange zest
– 2 teaspoons baking powder
– 1/2 teaspoon salt
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, then line it with parchment paper for easy removal.
2. In a large mixing bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt until well combined.
3. Add 3 large eggs, 1/2 cup extra-virgin olive oil, and 1/2 cup whole milk to the dry ingredients, and mix just until smooth—avoid overmixing to keep the cake tender.
4. Fold in 2 tablespoons orange zest and 1 tablespoon finely chopped fresh rosemary until evenly distributed throughout the batter.
5. Pour the batter into the prepared pan and smooth the top with a spatula to ensure even baking.
6. Bake at 350°F for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
7. Let the cake cool in the pan on a wire rack for 10 minutes, then carefully invert it onto the rack to cool completely—this prevents sogginess.
8. Dust the cooled cake with powdered sugar or drizzle with a simple orange glaze if desired before serving.
Dense yet moist, this cake boasts a delicate crumb infused with bright citrus and earthy herbal notes. Serve it slightly warm with a dollop of whipped cream or alongside a cup of strong coffee for a balanced treat. Its robust flavor deepens over time, making it an ideal make-ahead dessert for gatherings.
Chocolate Chip Olive Oil Cake
Mixing olive oil into a chocolate chip cake creates a uniquely moist crumb with a subtle fruity note. This simple one-bowl recipe yields a tender dessert that’s perfect for any occasion. You’ll appreciate how easily it comes together.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– ½ cup unsweetened cocoa powder
– 1 tsp baking soda
– ½ tsp salt
– ¾ cup extra-virgin olive oil
– 2 large eggs
– 1 cup buttermilk
– 1 tsp vanilla extract
– 1 cup semisweet chocolate chips
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 cup granulated sugar, ½ cup unsweetened cocoa powder, 1 tsp baking soda, and ½ tsp salt until no lumps remain.
3. Add ¾ cup extra-virgin olive oil, 2 large eggs, 1 cup buttermilk, and 1 tsp vanilla extract to the dry ingredients.
4. Use a spatula to fold the wet and dry ingredients together until just combined; do not overmix to keep the cake tender.
5. Gently fold in 1 cup semisweet chocolate chips until evenly distributed.
6. Pour the batter into the prepared pan and smooth the top with the spatula.
7. Bake at 350°F for 40–45 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
8. Let the cake cool in the pan on a wire rack for 15 minutes to set properly.
9. Run a knife around the edges and invert the cake onto the rack to cool completely.
10. Slice and serve at room temperature. For best results, store leftovers in an airtight container at room temperature for up to 3 days.
Perfectly moist and rich, this cake boasts a deep chocolate flavor balanced by the olive oil’s fruity undertones. Serve it warm with a scoop of vanilla ice cream or dust it with powdered sugar for an elegant touch.
Almond Olive Oil Cake with Honey
A moist, nutty cake that’s simple to whip up and perfect for any occasion. Almond flour and olive oil give it a tender crumb, while honey adds a subtle sweetness. It’s a versatile dessert that pairs well with coffee or fresh fruit.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 ½ cups almond flour
– ½ cup all-purpose flour
– 1 tsp baking powder
– ¼ tsp salt
– 3 large eggs
– ¾ cup granulated sugar
– ½ cup extra-virgin olive oil
– ¼ cup honey
– 1 tsp vanilla extract
– ½ tsp almond extract
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan, then line the bottom with parchment paper for easy removal.
2. In a medium bowl, whisk together 1 ½ cups almond flour, ½ cup all-purpose flour, 1 tsp baking powder, and ¼ tsp salt until well combined.
3. In a large bowl, beat 3 large eggs with ¾ cup granulated sugar using an electric mixer on medium speed for 3 minutes until pale and fluffy.
4. Slowly drizzle in ½ cup extra-virgin olive oil while continuing to mix on low speed until fully incorporated.
5. Add ¼ cup honey, 1 tsp vanilla extract, and ½ tsp almond extract to the egg mixture, mixing on low for 1 minute until smooth.
6. Gently fold the dry ingredients into the wet mixture with a spatula until just combined, being careful not to overmix to avoid a dense cake.
7. Pour the batter into the prepared pan and smooth the top with the spatula.
8. Bake at 350°F for 40–45 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
9. Let the cake cool in the pan on a wire rack for 15 minutes, then run a knife around the edges and invert it onto the rack to cool completely.
10. For best flavor, wrap the cooled cake in plastic wrap and let it sit at room temperature for 1 hour before serving to allow the honey to meld.
Golden and fragrant, this cake has a moist, tender crumb with a subtle nutty flavor from the almonds. Serve it warm with a drizzle of extra honey or alongside fresh berries for a bright contrast. It’s also delicious toasted the next day for breakfast.
Vanilla Bean Olive Oil Cake
Whip up this sophisticated yet simple dessert that combines floral vanilla with fruity olive oil for a uniquely moist crumb. It’s an elegant, one-bowl cake perfect for any occasion, from afternoon tea to dinner parties. The subtle richness will surprise and delight even the pickiest eaters.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup extra-virgin olive oil
– 2 large eggs
– 1/2 cup whole milk
– 1 vanilla bean, seeds scraped
– 1 1/2 tsp baking powder
– 1/2 tsp salt
Instructions
1. Preheat your oven to 350°F and grease an 8-inch round cake pan, lining 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 1/2 tsp baking powder, and 1/2 tsp salt until fully combined.
3. Add 1/2 cup extra-virgin olive oil, 2 large eggs, 1/2 cup whole milk, and the scraped seeds from 1 vanilla bean to the dry ingredients.
4. Whisk the mixture vigorously for about 2 minutes until the batter is smooth and glossy, ensuring no lumps remain.
5. Pour the batter into the prepared pan and tap it gently on the counter to release any air bubbles.
6. Bake at 350°F for 40-45 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
7. Let the cake cool in the pan on a wire rack for 15 minutes, then invert it onto the rack to cool completely to prevent sogginess.
Here’s a cake with a tender, moist crumb and a delicate vanilla aroma that pairs beautifully with fresh berries or a dusting of powdered sugar. For a creative twist, drizzle it with honey or serve alongside a scoop of vanilla ice cream to enhance its subtle olive oil notes.
Blueberry Lemon Olive Oil Cake
Whip up a bright, moist cake that balances sweet blueberries with zesty lemon, all enriched by fruity olive oil. This simple one-bowl recipe yields a tender crumb perfect for any occasion, from brunch to dessert. It’s a fuss-free bake that comes together quickly with pantry staples.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 50 minutes
Ingredients
– 1 1/2 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp baking soda
– 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 lemon zest
– 1/4 cup fresh lemon juice
– 1 tsp vanilla extract
– 1 cup fresh blueberries
Instructions
1. Preheat oven to 350°F and grease a 9-inch round cake pan, then line the bottom with parchment paper.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt until fully combined.
3. Add 3/4 cup granulated sugar to the dry ingredients and whisk again to incorporate evenly.
4. In a separate medium bowl, beat 2 large eggs with a whisk until light and frothy, about 30 seconds.
5. Pour 1/2 cup extra-virgin olive oil into the eggs and whisk vigorously until emulsified and smooth.
6. Stir in 1/2 cup whole milk, 1 tbsp lemon zest, 1/4 cup fresh lemon juice, and 1 tsp vanilla extract until the wet mixture is uniform.
7. Tip: Use fresh lemon juice for the brightest flavor, and zest the lemon before juicing to avoid waste.
8. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined, with no dry streaks remaining.
9. Gently fold in 1 cup fresh blueberries, being careful not to overmix to prevent a tough cake.
10. Tip: Toss blueberries in a tablespoon of flour from the measured amount to help them distribute evenly and prevent sinking.
11. Transfer the batter to the prepared pan and smooth the top with the spatula.
12. Bake at 350°F for 45-50 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
13. Tip: Check the cake at 45 minutes; if it browns too quickly, tent loosely with aluminum foil to prevent over-browning.
14. Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes.
15. Run a knife around the edges, then invert the cake onto the rack, remove the parchment, and let cool completely for about 1 hour.
16. Just slice and serve this cake as is, or dust with powdered sugar for a simple finish. Its moist, tender crumb bursts with juicy blueberries and a bright lemon tang, while the olive oil adds a subtle richness. For a creative twist, top with a dollop of whipped cream or a drizzle of honey to enhance the fruity notes.
Carrot and Walnut Olive Oil Cake
Perfect for any occasion, this Carrot and Walnut Olive Oil Cake is moist, flavorful, and simple to make. Packed with wholesome ingredients, it’s a satisfying treat that comes together quickly. You’ll love the subtle sweetness and rich texture.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 1/2 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 3/4 cup granulated sugar
– 2 large eggs
– 3/4 cup extra-virgin olive oil
– 1 tsp vanilla extract
– 1 1/2 cups grated carrots
– 1/2 cup chopped walnuts
Instructions
1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line it with parchment paper.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, and 1/2 tsp ground nutmeg until well combined.
3. In a large bowl, beat 3/4 cup granulated sugar and 2 large eggs with an electric mixer on medium speed for 2 minutes until pale and fluffy.
4. Gradually pour in 3/4 cup extra-virgin olive oil while mixing on low speed until fully incorporated.
5. Mix in 1 tsp vanilla extract until just combined.
6. Tip: Scrape down the sides of the bowl with a spatula to ensure even mixing.
7. Add the dry flour mixture to the wet ingredients in two additions, folding gently with a spatula after each until no streaks of flour remain.
8. Fold in 1 1/2 cups grated carrots and 1/2 cup chopped walnuts until evenly distributed throughout the batter.
9. Tip: Grate the carrots finely for a smoother texture in the cake.
10. Pour the batter into the prepared cake pan and smooth the top with the spatula.
11. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
12. Tip: Rotate the pan halfway through baking for even browning.
13. Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes.
14. Carefully invert the cake onto the wire rack, remove the parchment paper, and let it cool completely for about 1 hour.
Slightly dense yet tender, this cake boasts a moist crumb from the carrots and olive oil, with a nutty crunch from the walnuts. Serve it plain for a rustic feel, or top with a dollop of whipped cream or a dusting of powdered sugar for extra flair. It pairs wonderfully with a cup of coffee or tea as an afternoon snack.
Spiced Chai Olive Oil Cake
Mixing warm chai spices into a moist olive oil cake creates a sophisticated yet comforting dessert. This recipe yields a tender crumb with aromatic notes of cardamom, cinnamon, and ginger. It’s perfect for afternoon tea or a cozy evening treat.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 1/2 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1 tsp ground cardamom
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground cloves
– 3 large eggs
– 1 cup granulated sugar
– 3/4 cup extra-virgin olive oil
– 1/2 cup whole milk
– 1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line with parchment paper.
2. Whisk flour, baking powder, baking soda, salt, cardamom, cinnamon, ginger, and cloves in a medium bowl until fully combined.
3. In a large bowl, beat eggs and sugar with an electric mixer on medium-high speed for 3 minutes until pale and fluffy.
4. Gradually pour olive oil into the egg mixture while mixing on low speed until fully incorporated.
5. Add milk and vanilla extract to the wet ingredients, mixing on low until just blended.
6. Tip: Scrape down the bowl sides to ensure even mixing without overworking the batter.
7. Gently fold the dry ingredients into the wet mixture using a spatula until no flour streaks remain.
8. Pour batter into the prepared pan and smooth the top with the spatula.
9. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
10. Tip: Rotate the pan halfway through baking for even browning if your oven has hot spots.
11. Cool cake in the pan on a wire rack for 15 minutes, then invert onto the rack to cool completely.
12. Tip: For best texture, let the cake cool fully before slicing to prevent crumbling.
Zesty with spice yet subtly sweet, this cake boasts a moist, dense crumb that pairs beautifully with a dollop of whipped cream or a drizzle of honey. Serve it warm for a comforting dessert or at room temperature as an elegant snack with coffee.
Lemon Thyme Olive Oil Bundt Cake
Savor a moist, aromatic cake that blends bright lemon with earthy thyme in a tender olive oil base. This bundt cake is perfect for afternoon tea or a light dessert, requiring minimal fuss for maximum flavor. Its golden crust and delicate crumb make it a standout any day of the week.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
– 2 cups all-purpose flour
– 1 1/2 cups granulated sugar
– 1/2 cup extra-virgin olive oil
– 3 large eggs
– 1 cup whole milk
– 2 tbsp fresh lemon juice
– 1 tbsp lemon zest
– 2 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1 tbsp fresh thyme leaves
Instructions
1. Preheat the oven to 350°F and generously grease a 10-cup bundt pan with olive oil, ensuring all crevices are coated to prevent sticking.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt until fully combined.
3. In a separate bowl, beat 3 large eggs with a hand mixer on medium speed for 2 minutes until pale and slightly thickened.
4. Slowly pour 1/2 cup extra-virgin olive oil into the eggs while mixing on low speed to emulsify the mixture smoothly.
5. Add 1 cup whole milk, 2 tbsp fresh lemon juice, and 1 tbsp lemon zest to the wet ingredients, mixing just until incorporated.
6. Gently fold the dry ingredients into the wet mixture with a spatula until no flour streaks remain, being careful not to overmix to keep the cake tender.
7. Stir in 1 tbsp fresh thyme leaves evenly throughout the batter for a fragrant herbal note.
8. Pour the batter into the prepared bundt pan and tap it lightly on the counter to remove air bubbles.
9. Bake at 350°F for 50–55 minutes, or until a toothpick inserted into the center comes out clean with no wet crumbs.
10. Let the cake cool in the pan on a wire rack for 15 minutes, then invert it onto the rack to cool completely to maintain its shape.
11. Dust the cooled cake with powdered sugar or drizzle with a lemon glaze if desired before serving.
The cake boasts a fine, moist crumb with a subtle herbal aroma from the thyme. Its bright lemon flavor pairs beautifully with a cup of coffee or as a base for fresh berries and whipped cream.
Apple Cinnamon Olive Oil Cake
Venturing beyond the typical dessert, this cake marries fruity sweetness with warm spice. Olive oil ensures a moist crumb while keeping things simple. Expect a comforting treat that’s perfect for any occasion.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 ½ cups all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– 1 teaspoon ground cinnamon
– ¼ teaspoon salt
– ¾ cup granulated sugar
– ½ cup olive oil
– 2 large eggs
– 1 teaspoon vanilla extract
– ½ cup unsweetened applesauce
– 1 medium apple, peeled and diced
Instructions
1. Preheat the oven to 350°F. Grease a 9-inch round cake pan and line it with parchment paper.
2. In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon ground cinnamon, and ¼ teaspoon salt until fully combined.
3. In a large bowl, whisk ¾ cup granulated sugar and ½ cup olive oil until smooth and slightly thickened, about 1 minute.
4. Add 2 large eggs one at a time to the sugar mixture, whisking well after each addition until fully incorporated.
5. Stir in 1 teaspoon vanilla extract and ½ cup unsweetened applesauce until the mixture is uniform.
6. Tip: Use a spatula to gently fold the dry ingredients into the wet ingredients until just combined to avoid overmixing, which can toughen the cake.
7. Fold in 1 medium apple, peeled and diced, distributing it evenly throughout the batter.
8. Pour the batter into the prepared pan and smooth the top with a spatula.
9. Bake at 350°F for 40–45 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
10. Tip: Check the cake at 40 minutes; if it browns too quickly, tent it loosely with aluminum foil to prevent burning.
11. Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes.
12. Run a knife around the edges of the pan, then invert the cake onto the rack to cool completely.
13. Tip: For best texture, allow the cake to cool fully before slicing to ensure it sets properly and doesn’t crumble.
14. This cake boasts a tender, moist crumb with bursts of apple and a hint of cinnamon warmth. The olive oil adds a subtle richness without overpowering the flavors. Serve it warm with a dollop of whipped cream or enjoy it plain as a satisfying snack.
Gluten-Free Olive Oil Cake with Almond Flour
Unbelievably moist and tender, this gluten-free olive oil cake uses almond flour for a rich, nutty flavor that’s naturally sweet and satisfying. It’s simple to make with pantry staples, requiring just one bowl and no special equipment. Perfect for any occasion, from breakfast to dessert.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups almond flour
– 1/2 cup granulated sugar
– 1/4 cup extra virgin olive oil
– 3 large eggs
– 1 tsp baking powder
– 1/2 tsp salt
– 1 tsp vanilla extract
– 1/4 cup whole milk
– 1 tbsp lemon zest
Instructions
1. Preheat the oven to 350°F and grease an 8-inch round cake pan, lining the bottom with parchment paper for easy removal.
2. In a large mixing bowl, whisk together the almond flour, sugar, baking powder, and salt until fully combined.
3. Add the eggs, olive oil, vanilla extract, and milk to the dry ingredients, mixing with a spatula until the batter is smooth and no lumps remain.
4. Fold in the lemon zest gently to distribute it evenly throughout the batter without overmixing.
5. Pour the batter into the prepared pan, using the spatula to spread it into an even layer.
6. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
7. Remove the cake from the oven and let it cool in the pan for 10 minutes to set before transferring to a wire rack.
8. Allow the cake to cool completely on the wire rack for at least 1 hour to prevent crumbling when sliced.
Hearty and aromatic, this cake boasts a dense yet tender crumb with a subtle citrus note from the lemon zest. Serve it warm with a dollop of whipped cream or fresh berries for a delightful contrast, or enjoy it plain as a satisfying snack any time of day.
Lavender and Honey Olive Oil Cake
Rustic yet elegant, this lavender and honey olive oil cake brings floral sweetness to a simple dessert. Using olive oil creates a tender crumb that stays moist for days. It’s perfect for afternoon tea or a light dessert.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 ½ cups all-purpose flour
– 1 tsp baking powder
– ½ tsp salt
– ¾ cup granulated sugar
– ¾ cup extra virgin olive oil
– 3 large eggs
– ½ cup honey
– ½ cup whole milk
– 1 tbsp dried culinary lavender
– 1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F and grease a 9-inch round cake pan.
2. Whisk flour, baking powder, and salt in a medium bowl.
3. In a large bowl, beat sugar and olive oil with a mixer on medium speed for 2 minutes until pale.
4. Add eggs one at a time, beating well after each addition.
5. Mix in honey, milk, lavender, and vanilla until combined.
6. Gradually add dry ingredients to wet ingredients, mixing just until no flour streaks remain.
7. Pour batter into prepared pan and smooth the top.
8. Bake at 350°F for 40-45 minutes until a toothpick inserted in center comes out clean.
9. Cool cake in pan on a wire rack for 15 minutes.
10. Run a knife around edges and invert cake onto rack to cool completely.
Warm from the oven, this cake has a delicate crumb with subtle lavender fragrance balanced by honey’s richness. Serve slices with a drizzle of extra honey or fresh berries for contrast. It pairs beautifully with herbal tea or as a not-too-sweet breakfast treat.
Mango and Coconut Olive Oil Cake
Kick off your baking with this tropical twist on a classic olive oil cake. Mango and coconut bring a sunny sweetness that pairs perfectly with the rich, moist crumb. It’s an easy, impressive dessert that feels like a vacation in every slice.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 50 minutes
Ingredients
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– ½ cup extra virgin olive oil
– ½ cup unsweetened coconut milk
– 2 large eggs
– 1 tsp baking powder
– ½ tsp baking soda
– ¼ tsp salt
– 1 cup diced ripe mango
– ½ cup shredded coconut
– 1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until fully combined.
3. In a separate bowl, whisk olive oil, coconut milk, eggs, and vanilla extract until smooth and emulsified.
4. Pour wet ingredients into dry ingredients. Gently fold with a spatula just until no dry streaks remain; avoid overmixing to keep the cake tender.
5. Fold in diced mango and shredded coconut until evenly distributed throughout the batter.
6. Pour batter into prepared pan. Tap pan lightly on counter to remove air bubbles.
7. Bake at 350°F for 45–50 minutes, or until a toothpick inserted into center comes out clean and edges are golden brown.
8. Let cake cool in pan on a wire rack for 15 minutes. Then, run a knife around edges and invert onto rack to cool completely.
9. Serve cake at room temperature. For best texture, store covered at room temperature for up to 2 days.
Yield a cake with a moist, dense crumb and bursts of fruity mango. Its subtle coconut flavor complements the olive oil’s richness without overpowering. Try serving it with a dollop of whipped cream or a drizzle of honey for extra indulgence.
Zucchini Olive Oil Cake with Pecans
Ready for a moist, nutty cake that uses up summer zucchini? This olive oil cake gets its tender crumb from shredded zucchini and rich flavor from toasted pecans. It’s a simple, one-bowl dessert perfect for any occasion.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 50 minutes
Ingredients
– 1 ½ cups all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– ¾ cup granulated sugar
– 2 large eggs
– ½ cup extra-virgin olive oil
– 1 teaspoon vanilla extract
– 1 ½ cups shredded zucchini (about 1 medium zucchini)
– ½ cup chopped pecans
Instructions
1. Preheat 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 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt until well combined.
3. Add ¾ cup granulated sugar, 2 large eggs, ½ cup extra-virgin olive oil, and 1 teaspoon vanilla extract to the dry ingredients. Mix with a spatula until just combined—do not overmix.
4. Fold in 1 ½ cups shredded zucchini and ½ cup chopped pecans until evenly distributed. Tip: Squeeze excess moisture from the shredded zucchini with a clean towel to prevent a soggy cake.
5. Pour the batter into the prepared pan and smooth the top with the spatula.
6. Bake at 350°F for 45–50 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
7. Let the cake cool in the pan on a wire rack for 15 minutes, then invert it onto the rack to cool completely. Tip: Cool fully before slicing to maintain structure.
You’ll love the cake’s moist, dense texture and subtle sweetness, balanced by the earthy pecans. Serve it plain for breakfast or dusted with powdered sugar as a dessert—it keeps well for days, making it ideal for meal prep.
Strawberry Basil Olive Oil Cake
Hear me out: this isn’t your average cake. It’s a moist, fragrant dessert where sweet strawberries and aromatic basil play perfectly with rich olive oil. You’ll want a second slice.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 55 minutes
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 fresh strawberries, hulled and diced
– 1/4 cup fresh basil leaves, finely chopped
Instructions
1. Preheat your oven to 350°F (175°C).
2. Grease a 9-inch round cake pan and line the bottom with parchment paper.
3. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt until fully combined.
4. In a large bowl, whisk 3/4 cup granulated sugar and 2 large eggs for 2 minutes until pale and slightly thickened.
5. Gradually whisk in 1/2 cup extra virgin olive oil until the mixture is smooth and emulsified.
6. Whisk in 1/2 cup whole milk and 1 tsp vanilla extract until just incorporated.
7. Tip: Fold in the dry ingredients gently to avoid overmixing, which can make the cake tough.
8. Gently fold the flour mixture into the wet ingredients using a spatula until no dry streaks remain.
9. Fold in 1 cup diced strawberries and 1/4 cup chopped basil until evenly distributed.
10. Pour the batter into the prepared pan and smooth the top with the spatula.
11. Bake at 350°F for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
12. Tip: Check for doneness at 50 minutes to prevent overbaking, as oven temperatures can vary.
13. Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes.
14. Run a knife around the edges to loosen the cake, then invert it onto the rack to cool completely.
15. Tip: For best flavor, let the cake cool fully before serving to allow the olive oil and basil notes to develop.
Gorgeously tender with a subtle herbal aroma, this cake boasts a crumb that’s moist from the olive oil and studded with juicy strawberry bits. Serve it slightly warm with a dollop of whipped cream or a drizzle of honey for an extra touch of sweetness. It’s a sophisticated yet simple treat that shines for brunch or dessert.
Raspberry Almond Olive Oil Cake
Never underestimate the power of a simple cake to impress. This raspberry almond olive oil cake delivers moist texture and bright flavor with minimal fuss. It’s a versatile dessert that works for any occasion.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 50 minutes
Ingredients
– 1 1/2 cups all-purpose flour
– 1/2 cup almond flour
– 1 1/2 tsp baking powder
– 1/2 tsp salt
– 3 large eggs
– 1 cup granulated sugar
– 3/4 cup extra-virgin olive oil
– 1/2 cup whole milk
– 1 tsp vanilla extract
– 1/2 tsp almond extract
– 1 1/2 cups fresh raspberries
Instructions
1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line with parchment paper.
2. Whisk all-purpose flour, almond flour, baking powder, and salt in a medium bowl until fully combined.
3. In a large bowl, beat eggs and sugar with an electric mixer on medium-high speed for 3 minutes until pale and thickened.
4. Gradually pour olive oil into egg mixture while mixing on low speed until fully incorporated.
5. Add milk, vanilla extract, and almond extract to the wet ingredients, mixing just until blended.
6. Tip: Fold dry ingredients into wet ingredients by hand to avoid overmixing, which can toughen the cake.
7. Gently fold in 1 cup of raspberries, being careful not to break them.
8. Pour batter into prepared pan and smooth the top with a spatula.
9. Scatter remaining 1/2 cup raspberries evenly over the batter.
10. Bake for 45-50 minutes until a toothpick inserted into the center comes out clean.
11. Tip: Check cake at 40 minutes; if top browns too quickly, tent loosely with foil.
12. Cool cake in pan on a wire rack for 15 minutes.
13. Run a knife around edges, invert cake onto rack, remove parchment, and cool completely.
14. Tip: For best texture, let cake cool fully before slicing to prevent crumbling.
Unmistakably moist and tender, this cake boasts a delicate crumb from the olive oil and almond flour. The raspberries add bursts of tartness that balance the sweetness perfectly. Serve it slightly warm with a dollop of whipped cream or enjoy it plain with afternoon coffee.
Conclusion
Delightful! These 21 olive oil cakes prove how versatile and delicious this ingredient can be. I hope you find a new favorite to bake and share. Try one this weekend, leave a comment telling me which recipe you loved, and if you enjoyed this roundup, please share it on Pinterest to inspire other bakers. Happy baking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
