orange and olive oil cake

Orange and Olive Oil Cake

I first came across this olive oil cake recipe on Food 52 in February and I knew immediately that I’d be making it for my man for Valentine’s day.  Between the two of us and my roommate, there was not a drop of glaze left on that cake stand.  The olive oil keeps the cake moist and gives it the most glorious, velvety texture.  The orange adds subtle notes of citrus that are amplified with the addition of the orange glaze.

The first time I made this, I followed the recipe exactly and baked it in a 9 inch round cake pan – the edges were gorgeously brown and the center of the cake had a pudding-like texture that made it impossible to stop eating.  I decided that I wanted a higher crusty-edge-to-pudding-center ratio, which I knew I could get by baking the batter in a muffin tin.

I’m eager to try making the same recipe using different types of oils and different types of citrus!  I think next up, I’ll try using fresh squeezed lemon juice and top the cakelets with candied lemon and ginger.

Orange and Olive Oil Cake

Orange and Olive Oil Cake

Orange and Olive Oil Cake

Orange and Olive Oil Cake


olive oil cakelets


    For the Cake
  • 2 C all purpose flour
  • 1 3/4 C granulated sugar
  • 1 1/2 tsp kosher salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/3 C extra virgin olive oil
  • 3 eggs
  • 1 1/4 C whole milk
  • 1/2 C freshly squeezed orange juice
  • zest of 2 oranges
  • For the Glaze
  • 2 TBSP freshly squeezed orange juice
  • 3/4 C powdered sugar


  1. Mise en place, and read this recipe all the way through.
  2. For the Cake
  3. Whisk together the flour, sugar, salt, baking powder, and baking soda. Set aside.
  4. In a large bowl, beat the eggs until one cohesive mixture forms. Stream in the olive oil, whisking to form an emulsion.
  5. Whisk in the milk, orange juice, and zest. Continue whisking until all ingredients are fully combined.
  6. Whisk the dry ingredients into the wet in 3 equal additions, beating until just barely combined before moving on to the next addition.
  7. Grease 2 muffin tins with cooking spray and distribute the batter evenly among the 24 wells.
  8. Bake one tray at a time at 350 for 16-18 minutes.
  9. Remove and let cool in pans for 15 minutes.
  10. Run a small offset spatula around the edges of each muffin well to loosen. If the bottom of the cake feels stuck to the bottom, gently push the edges of the cake away from the walls of the well to try to loosen the tension between the cake and the bottom of the pan.
  11. Invert all cakes to a wire rack and cool completely (puffed side down, flat side up).
  12. For the Glaze
  13. Whisk together the powdered sugar and the orange juice until a smooth glaze forms.
  14. Distribute the glaze over all of the cakes and use an offset spatula to push it to the edge of the cakes so that is drips down the sides.


Adapted ever so slightly from Food52

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