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–+ servings
Zesty Orange Olive Oil Cake

Zesty Orange Olive Oil Cake

joymakersandco
I'm not much of a fancy cake baker. Though I have a love for all things homemade and 9 times out of 10 there will be a cake of some sort on my dinner table for a special occasion, it will almost always be a Bundt cake or some other type of single layer treat. Olive oil cakes are one of my favorites at the moment and this Zesty Orange Olive Oil Cake is high on the list of things I can't resist.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American, Italian
Servings 12 slices
Calories 376 kcal

Equipment

  • 1 9" Round Cake Pan or Springform Pan with a baking tray underneath
  • Baker's Joy or Pam Spray with flour
  • Parchment
  • Large Sieve, for sifting the dry ingredients
  • Hand Mixer or Stand Mixer
  • Digital Gram Scale optional
  • Digital Thermometer optional
  • Medium Mixing Bowl
  • 1 Large Baking Tray, for preventing spills, optional.

Ingredients
 
 

Zesty Orange Olive Oil Cake:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 cups white sugar
  • 3 large eggs, room temperature
  • 1 cup extra-virgin olive oil
  • 1 cup whole milk, room temperature
  • 1/3 cup fresh orange juice, strained of pulp & seeds
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract or paste

Optional Topping: Sprinkle on just before baking.

  • 2-3 tablespoons white sugar

Sweet Whipped Cream:

  • 1 cup heavy whipping cream
  • 3 tablespoons powdered sugar, or coconut powdered sugar (SEE ARTICLE ABOVE)
  • 1 teaspoon vanilla extract, or vanilla paste

Instructions
 

  • Carefully measure and sift together the flour, baking powder, baking soda, and salt with the sieve into a medium mixing bowl.
    Measure out the milk (in either a small bowl or a small measuring jug), if it is cold from the fridge, microwave it for about 20-25 seconds to get the chill off. Add the vanilla extract or paste to the milk and set aside.
  • Zest 1-2 oranges for 1 tablespoon of zest. Juice the orange(s) to get 1/3 cup, strain and set aside.
  • Pre-heat the oven to 350 F (if using a dark coated non-stick pan, lower the temperature to 325 F and adjust the baking time as needed).
    Grease a 9" round cake pan (you can also use a 9" springform pan and a baking sheet underneath) with a non-stick spray with flour. If you do not have this type of spray, then butter your pan well and dust it with flour to prevent sticking.
    Line the bottom with a round of parchment paper. Set the prepared pan aside.
  • Mix the eggs and sugar in the bowl of a stand mixer with the whisk attachment on medium speed until light and well incorporated, about 1-2 minutes.
  • Switch the mixer down to low (2 on a Kitchen-Aid) and pour the olive oil in a steady stream. Do this gradually, allowing the oil to fully incorporate into the mixture. This will take a few minutes as it mixes in and slowly emulsifies.
  • Remove the bowl from the mixer and stir in the milk, vanilla extract, orange juice and zest.
  • Add the dry ingredients, mix on low only until you can't see anymore flour.
  • Pour the batter into the prepared pan. Sprinkle with 2-3 tablespoons of white sugar for a sweet crust topping or leave plain for a dusting of powdered sugar when serving.
  • Bake on the middle rack for 40-45, the cooked internal temperature is 210 F or until a toothpick in the center comes out clean.
  • Let the cooked cake cool in the pan for 20 minutes. Loosen the sides with a butter knife and release the cake by inverting onto a plate or other pan. Continue to cool completely before decorating, serving, and garnishing. Storage tips are provided in the notes below.

Sweet Whipped Cream:

  • Place the cold whipped cream, powdered sugar and vanilla extract into a medium mixing bowl.
  • Whisk by hand or use an electric mixer until light and fluffy. When it stiffens and holds it's shape, stop whipping.
  • Refrigerate for up to one week.

Notes

Nutritional values and servings are estimates only. 
Storage: Pop it into an airtight container and keep at room temperature for up to 2-3 days, and it'll still taste awesome. If you want to keep it longer, freeze it for up to 2-3 months. Just be sure to let it cool completely before freezing. And when you're ready to dig in again, thaw it at room temperature for a few hours. 
 

Nutrition

Calories: 376kcalCarbohydrates: 30gProtein: 5gFat: 27gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 0.004gCholesterol: 66mgSodium: 185mgPotassium: 103mgFiber: 1gSugar: 13gVitamin A: 400IUVitamin C: 4mgCalcium: 69mgIron: 1mg
Keyword birthday cake, easy cake, olive oil cake, orange olive oil, orange olive oil cake, single layer cake
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