Classic Olive Oil Cake

Discover how to make the best classic olive oil cake that’s moist, fluffy, and bursting with flavor! This simple recipe uses extra-virgin olive oil, giving the cake a rich texture and a unique, slightly fruity taste. Perfect for beginners, this versatile dessert can be served plain, topped with powdered sugar, or paired with fresh fruits and cream. Whether you’re looking for an easy cake recipe for breakfast, a quick dessert, or a light snack, this olive oil cake is a must-try. Great for special occasions or everyday treats!

Ingredients

• 3 large eggs (150 grams)
• ¾ cup (150 grams) granulated sugar
• ½ cup (112 grams) extra-virgin olive oil
• ½ cup (120 grams) whole milk
• ½ teaspoon (2 grams) vanilla extract
• ¼ teaspoon (1 gram) almond extract
• 1½ cups (188 grams) all-purpose flour
• 1½ teaspoons (7.5 grams) baking powder
• ½ teaspoon (1.5 grams) kosher salt

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a round cake pan with olive oil and line it with parchment paper.
2. In a large mixing bowl, beat the eggs and granulated sugar at high speed until the mixture is pale and fluffy.
3. Reduce the speed to low and gradually add the olive oil, followed by the milk, vanilla extract, and almond extract. Mix until well combined.
4. In a separate bowl, whisk together the flour, baking powder, and kosher salt. Sift this dry mixture into the wet ingredients, mixing gently. Scrape down the sides of the bowl as needed to ensure a smooth batter.
5. Pour the batter into the prepared cake pan. Bake for 30-40 minutes, or until a bamboo skewer inserted into the center comes out clean.
6. Let the cake cool completely in the pan. Once cooled, remove it from the pan, brush lightly with olive oil for a glossy finish, transfer to a serving dish, and enjoy!

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Tips

• For a lighter texture, make sure the eggs and sugar are well-aerated during the beating process.
• Use high-quality extra-virgin olive oil for the best flavor.
• Avoid overmixing the batter to prevent a dense cake.

Variations and Substitutions

• Flour: Substitute all-purpose flour with a gluten-free blend for a gluten-free option.
• Extracts: Swap almond extract with lemon zest or orange zest for a citrusy twist.
• Sweetener: Replace granulated sugar with coconut sugar or honey for a different sweetness profile.

FAQs

Q: Can I use another type of oil?
A: Yes, but the distinctive flavor of extra-virgin olive oil is what makes this cake unique. Neutral oils like vegetable or canola oil can work as substitutes.

Q: How do I store olive oil cake?
A: Store it in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Serving Suggestions

• Serve plain with a dusting of powdered sugar for a simple treat.
• Pair with whipped cream, fresh berries, or a drizzle of honey.
• Enjoy alongside a cup of coffee or tea for a delightful snack.

Why You’ll Love This Recipe

• Easy to Make: Simple ingredients and straightforward steps.
• Rich and Flavorful: The olive oil adds a moist, tender texture and unique taste.
• Versatile: Perfect for breakfast, dessert, or as a midday snack.