Blood Orange Olive Oil Cake

This blood orange olive oil cake is perfectly moist and fluffy with hints of savory olive oil and bright citrus. It has just the right amount of sweetness.

Featured with this recipe

1. Ingredients for Homemade Blood Orange Olive Oil Cake
2. How to Make Easy Blood Orange Olive Oil Cake
3. Blood Orange Olive Oil Cake Variations
4. Recipe Tip
5. Prepping the Pan
6. FAQ
7. More Popular Cake Recipes
8. How to Make Blood Orange Olive Oil Cake
9. Blood Orange Olive Oil Cake Recipe

This blood orange olive oil cake is a light, fluffy, slightly sweet dessert that is perfect for summer. You might not believe that olive oil belongs in cake, but the taste is very subtle. It adds a slightly fruity flavor and it makes the cake so moist. It has a similar consistency to a pound cake!

Blood orange olive oil cake is perfect by itself or dressed up with whipped cream and fresh fruit. Blood orange olive oil cake is most commonly made with citrus flavors, especially lemon. I have made it with lemon many times, but when blood oranges are in season I just can’t resist their gorgeous color and unique taste. This is a cake that you will want to make over and over again!

Ingredients for Homemade Blood Orange Olive Oil Cake

If you are a dessert person you are going to love making this blood orange olive oil cake! Blood oranges are a darker reddish-orange color that has a deep coloring to them. They create a beautiful garnish as well as flavor to this olive oil cake. You will love the blood orange slices in this homemade cake!

• Flour – For this blood orange olive oil cake I used all-purpose white flour.
• Kosher salt – Just a bit of salt brings out all the other delicious flavors.
• Baking powder and baking soda – These are the leavening agents for the cake. The olive oil increases the reaction to make an even fluffier texture.
• Sugar – I used white granulated sugar for this recipe.
• Eggs – You will need large eggs for this recipe. Pro tip: Bring eggs to room temperature before adding to the mixing bowl for a smoother cake.
• Citrus zest and juice – When blood oranges are in season, I like to use them for my olive oil cake. Blood oranges have a dark red interior and they have a bit of a raspberry taste to them. If you don’t have blood oranges, you can use regular navel orange segments, lemons, or limes.
• Extra virgin olive oil – Olive oil takes the place of butter in this cake recipe. Because this recipe calls for an entire cup of olive oil, you need to use a high-quality oil. If you wouldn’t eat it on a salad, then don’t add it to this recipe. The fresher the better! I usually use the Organic Trader Joe’s Olive Oil imported from Italy.
• Whole milk – The whole milk in this recipe adds a creaminess and a moist crumb to the cake.
• Toppings – Top your cake with whipped cream and citrus slices, as pictured, or with any fruit that suits your fancy. Set aside some blood orange reserve slices for a colorful round of fruit decoration on top!

How to Make Easy Blood Orange Olive Oil Cake

Mixing the dry and wet ingredients together makes an incredible combination! The blood oranges make the best flavor in this cake. Bake and top with your favorite zesty toppings with any remaining fruit. Have a cake tester nearby for the raves from this delicious blood orange olive oil cake recipe!

1. Dry ingredients – Mix the flour, salt, baking powder, and baking soda in a small bowl.
2. Mix – In the bowl of an electric mixer, mix sugar, eggs, and zest with the whisk attachment on a stand mixer or use hand mixer beaters. Mix on high mixer speed for about 5 minutes. The mixture should be thick and fluffy.
3. Combine – Keep the mixer running and add olive oil a little at a time. Reduce the speed and add milk and juice. Then add the dry flour mixture and fold until just combined.
4. Prepare pans – Grease the bottom of the prepared pan and the sides of a springform pan. Then pour the mixture into the prepared pan.
5. Bake cake – Bake at 375 for 40-45 minutes in the middle of the oven rack. Once a skewer is inserted into the middle of the cake comes out clean or the bottom of the cake is golden brown. If the top starts to brown too fast, lower the temperature to 325 and cover it with tin foil. Let the cake cool upright for about 10 minutes in the pan. Then, move the cake to a wire rack.
6. Frost and garnish – Let the cake cool completely. Then, top with whipped cream and sliced citrus.

Blood Orange Olive Oil Cake Variations

This olive oil cake is a great canvas for lots of different toppings and flavors. My favorite flavor pairing is citrus, but you can also flavor the cake with vanilla extract or almond extract. For this recipe, I used blood orange zest and juice, but you can also use lemon zest and lemon juice. I have even tried it with orange, lime, or a combination of a few fruits.

You can top the cake with whipped cream and citrus slices as I did in this recipe. Or, you can just dust it with a bit of powdered sugar. I have also topped it with a little bit of lemon glaze. Next to the blood orange, lemon olive oil cake is my second favorite combo. If citrus isn’t your thing, you can also top your cake with berries. Add a little more sweetness to the cake itself by sprinkling a little sugar over the cake batter before placing it in the oven.

Recipe Tip

Prepping the Pan

In my kitchen, there are three options for prepping a baking pan. First, just a generous coating of cooking spray on the bottom of the pan. Second, a smear of butter or oil and a dusting of flour. Third, a layer of parchment paper was sprayed with cooking spray AND dusted with flour.

Which option you choose depends on the nonstick-ness of your pan. Some of my pans just slide right off and others take some coaxing. My springform pan has a great nonstick coating so I usually just go for a coat of cooking spray when I make blood orange olive oil cake. If you are worried about the edges of the cake sticking, just go straight for the parchment paper option.

FAQ

How to Make Blood Orange Olive Oil Cake