18 Delicious Olive Oil Cake Recipes Perfect for Any Occasion

Dive into the world of baking with a twist! Olive oil cakes are the unsung heroes of the dessert world, offering a moist, rich texture and a subtly fruity flavor that’s simply irresistible. Whether you’re hosting a dinner party or craving a cozy treat, our roundup of 18 Delicious Olive Oil Cake Recipes has something for every occasion. Let’s get baking—your next favorite dessert awaits!

Classic Olive Oil Cake with Lemon Glaze

This Classic Olive Oil Cake with Lemon Glaze is a delightful treat that brings a touch of Mediterranean sunshine to your table, perfect for any occasion.

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 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 1 cup powdered sugar

Instructions

1. Preheat your 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.
3. In a large bowl, beat 3/4 cup granulated sugar and eggs until light and fluffy. Gradually mix in 1/2 cup olive oil, 1/2 cup whole milk, and 1 tbsp lemon zest.
4. Add the dry ingredients to the wet ingredients, stirring just until combined. Pour the batter into the prepared pan.
5. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
6. While the cake cools, whisk together 1/4 cup fresh lemon juice and 1 cup powdered sugar until smooth. Drizzle the glaze over the warm cake.

The olive oil ensures a moist, tender crumb, while the lemon glaze adds a bright, zesty finish that’s irresistibly refreshing.

Tip: For an extra pop of flavor, sprinkle a little lemon zest on top of the glaze before it sets.

Orange and Almond Olive Oil Cake

This Orange and Almond Olive Oil Cake is a delightful twist on the classic, offering a moist texture and a bright citrus flavor that’s perfectly balanced with the nuttiness of almonds.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup almond flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 3/4 cup granulated sugar
• 1/2 cup extra-virgin olive oil
• 1/4 cup fresh orange juice
• 1 tbsp orange zest
• 1/2 tsp vanilla extract
• 1/4 cup sliced almonds, for topping

Instructions

1. Preheat your 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, 1/2 cup almond flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
3. In a large bowl, beat 3 large eggs and 3/4 cup granulated sugar until light and fluffy. Gradually mix in 1/2 cup extra-virgin olive oil, followed by 1/4 cup fresh orange juice, 1 tbsp orange zest, and 1/2 tsp vanilla extract.
4. Fold the dry ingredients into the wet ingredients until just combined. Pour the batter into the prepared pan and sprinkle 1/4 cup sliced almonds evenly over the top.
5. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

The olive oil ensures a supremely moist crumb, while the orange zest and juice give it a fresh, vibrant flavor that’s irresistible.

Tip: For an extra citrusy punch, drizzle the cooled cake with a simple glaze made from powdered sugar and orange juice.

Chocolate Olive Oil Cake with Sea Salt

This Chocolate Olive Oil Cake with a hint of sea salt is a game-changer for your dessert repertoire, offering a moist, rich texture with a sophisticated edge.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon sea salt, plus extra for sprinkling
• 3/4 cup granulated sugar
• 1/2 cup extra-virgin olive oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup warm water

Instructions

1. Preheat your 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 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon sea salt.
3. In a large bowl, beat 3/4 cup granulated sugar with 1/2 cup extra-virgin olive oil until well combined. Add 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
4. Alternately add the dry ingredients and 1/2 cup warm water to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
5. Pour the batter into the prepared pan and sprinkle lightly with additional sea salt. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The sea salt not only enhances the chocolate’s depth but also adds a delightful crunch that contrasts beautifully with the cake’s velvety texture.

Tip: For an extra decadent touch, serve with a dollop of whipped cream or a scoop of vanilla ice cream.

Olive Oil Cake with Fresh Berries and Whipped Cream

This Olive Oil Cake with Fresh Berries and Whipped Cream is a delightful treat that combines the richness of olive oil with the freshness of berries, topped with light whipped cream for a perfect finish.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 3/4 cup sugar
• 2 large eggs
• 1/2 cup extra virgin olive oil
• 1/2 cup whole milk
• 1 tsp vanilla extract
• Zest of 1 lemon
• 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
• 1 cup heavy cream
• 2 tbsp powdered sugar

Instructions

1. Preheat your 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.
3. In a large bowl, beat 3/4 cup sugar and 2 large eggs until pale and fluffy. Gradually add 1/2 cup extra virgin olive oil, 1/2 cup whole milk, 1 tsp vanilla extract, and the zest of 1 lemon, mixing until combined.
4. Fold the dry ingredients into the wet ingredients until just combined. Pour the batter into the prepared pan.
5. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
6. While the cake cools, whip 1 cup heavy cream with 2 tbsp powdered sugar until soft peaks form.
7. Serve the cake slices topped with fresh berries and a dollop of whipped cream.

The olive oil gives this cake a moist, tender crumb that pairs beautifully with the tartness of fresh berries and the sweetness of whipped cream.

Tip: For an extra flavor boost, drizzle the cake with a little honey before adding the berries and cream.

Lavender Honey Olive Oil Cake

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup lavender honey
• 1/2 cup extra virgin olive oil
• 2 large eggs
• 1/2 cup whole milk
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tbsp dried culinary lavender

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1 1/2 tsp baking powder, and 1/4 tsp salt.
3. In another bowl, mix 1/4 cup lavender honey, 1/2 cup extra virgin olive oil, 2 large eggs, and 1/2 cup whole milk until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in 1 tbsp dried culinary lavender.
5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The subtle floral notes of lavender paired with the richness of olive oil create a cake that’s uniquely aromatic and moist. Perfect for afternoon tea or as a sophisticated dessert.

Tip: For an extra touch of elegance, drizzle the cooled cake with a little more lavender honey before serving.

Olive Oil Cake with Rosemary and Pine Nuts

This Olive Oil Cake with Rosemary and Pine Nuts is a rustic, aromatic delight that brings a touch of the Mediterranean to your kitchen. Perfect for those who love a dessert that’s not too sweet but full of flavor.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup pine nuts, lightly toasted
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp baking powder
• 1/2 tsp salt
• 3/4 cup sugar
• 2 large eggs
• 3/4 cup extra-virgin olive oil
• 1/2 cup whole milk
• Zest of 1 lemon

Instructions

1. Preheat your 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 the flour, baking powder, salt, and rosemary.
3. In a large bowl, beat the sugar and eggs until pale and fluffy, about 2 minutes. Gradually add the olive oil, milk, and lemon zest, mixing until combined.
4. Fold the dry ingredients into the wet ingredients until just combined. Gently stir in the pine nuts.
5. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The cake’s moist crumb and the fragrant combination of rosemary and pine nuts make it a standout dessert that’s as beautiful as it is delicious.

Tip: For an extra flavor boost, drizzle the cooled cake with a little honey before serving.

Spiced Olive Oil Cake with Cinnamon and Nutmeg

This Spiced Olive Oil Cake is a delightful twist on the classic, infused with warm cinnamon and nutmeg for a cozy, aromatic treat.

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
• 1/2 cup whole milk
• 1 tsp vanilla extract

Instructions

1. Preheat your 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, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, and 1/2 tsp ground nutmeg.
3. In a large bowl, beat 3/4 cup granulated sugar and 2 large eggs until pale and fluffy. Gradually mix in 3/4 cup extra virgin olive oil, followed by 1/2 cup whole milk and 1 tsp vanilla extract.
4. Add the dry ingredients to the wet ingredients in three additions, mixing just until combined after each.
5. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The olive oil ensures a moist, tender crumb, while the cinnamon and nutmeg add a warm, spiced depth that makes this cake irresistibly fragrant.

Tip: For an extra touch of elegance, dust the cooled cake with powdered sugar or serve with a dollop of whipped cream.

Olive Oil Cake with Figs and Walnuts

This Olive Oil Cake with Figs and Walnuts is a rustic, moist dessert that brings a touch of Mediterranean elegance to your table with minimal fuss.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup extra-virgin olive oil
• 2 large eggs
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1 cup fresh figs, quartered
• 1/2 cup walnuts, roughly chopped

Instructions

1. Preheat your 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 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/4 cup brown sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
3. In another bowl, beat together 3/4 cup extra-virgin olive oil, 2 large eggs, 1/2 cup whole milk, and 1 tsp vanilla extract until smooth.
4. Gradually mix the wet ingredients into the dry ingredients until just combined. Fold in 1 cup fresh figs and 1/2 cup walnuts.
5. Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The olive oil ensures a tender crumb, while the figs and walnuts add a delightful texture and depth of flavor that’s unexpectedly sophisticated.

Tip: For an extra touch of sweetness, drizzle the cooled cake with a little honey before serving.

Lemon Olive Oil Cake with Thyme

This Lemon Olive Oil Cake with Thyme is a delightful twist on the classic, offering a moist texture and a refreshing citrus aroma that’s perfectly balanced with the earthy notes of thyme.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup extra-virgin olive oil
• 2 large eggs
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 tablespoon fresh thyme leaves
• 1/2 cup whole milk

Instructions

1. Preheat your 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 1/2 cups all-purpose flour, 1 cup granulated sugar, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt.
3. In another bowl, beat 3/4 cup extra-virgin olive oil, 2 large eggs, 1/4 cup fresh lemon juice, and 1 tablespoon lemon zest until smooth.
4. Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup whole milk, starting and ending with the dry ingredients. Stir in 1 tablespoon fresh thyme leaves.
5. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The cake’s unique combination of lemon and thyme creates a sophisticated flavor profile that’s surprisingly simple to achieve, making it a standout dessert for any occasion.

Tip: For an extra burst of lemon flavor, drizzle the cooled cake with a simple glaze made from powdered sugar and lemon juice.

Olive Oil Cake with Dark Chocolate and Espresso

This Olive Oil Cake with Dark Chocolate and Espresso is a decadent treat that combines the rich flavors of dark chocolate and espresso with the subtle fruitiness of olive oil, creating a moist and flavorful dessert.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup granulated sugar
• 1/2 cup extra virgin olive oil
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup strong brewed espresso, cooled
• 1/2 cup dark chocolate chips

Instructions

1. Preheat your 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, 1/2 cup unsweetened cocoa powder, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
3. In a large bowl, beat 3/4 cup granulated sugar, 1/2 cup extra virgin olive oil, 2 large eggs, and 1 tsp vanilla extract until smooth.
4. Alternately add the dry ingredients and 1/2 cup strong brewed espresso to the wet ingredients, beginning and ending with the dry ingredients. Fold in 1/2 cup dark chocolate chips.
5. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The espresso not only deepens the chocolate flavor but also ensures the cake stays incredibly moist. It’s a sophisticated twist on the classic olive oil cake that’s sure to impress.

Tip: For an extra chocolatey experience, drizzle the cooled cake with melted dark chocolate before serving.

Olive Oil Cake with Caramelized Apples

There’s something undeniably comforting about the combination of olive oil cake and caramelized apples—a duo that brings a rustic elegance to any table.

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
• 2 medium apples, peeled and thinly sliced
• 2 tbsp unsalted butter
• 1/4 cup brown sugar
• 1/2 tsp ground cinnamon

Instructions

1. Preheat your oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt.
3. In another bowl, beat 3/4 cup granulated sugar and eggs until light and fluffy. Gradually mix in 1/2 cup olive oil, 1/2 cup whole milk, and 1 tsp vanilla extract.
4. Fold the dry ingredients into the wet mixture until just combined. Pour the batter into the prepared pan.
5. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
6. While the cake cools, melt 2 tbsp butter in a skillet over medium heat. Add the apples, 1/4 cup brown sugar, and 1/2 tsp cinnamon. Cook, stirring occasionally, until the apples are tender and the sugar has caramelized, about 10 minutes.
7. Serve the cake warm or at room temperature, topped with the caramelized apples.

The olive oil lends a subtle fruitiness to the cake, perfectly complementing the sweet, spiced apples for a dessert that’s as sophisticated as it is simple.

Tip: For an extra touch of luxury, drizzle the finished cake with a little extra olive oil before serving.

Olive Oil Cake with Ricotta and Lemon Zest

This Olive Oil Cake with Ricotta and Lemon Zest is a delightful twist on the classic, offering a moist texture and a bright, citrusy flavor that’s perfect for any occasion.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup ricotta cheese
• 3/4 cup granulated sugar
• 3 large eggs
• 1/2 cup extra-virgin olive oil
• 2 tablespoons lemon zest
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract

Instructions

1. Preheat your 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, 2 teaspoons baking powder, and 1/2 teaspoon salt.
3. In a large bowl, beat 1 cup ricotta cheese and 3/4 cup granulated sugar until smooth. Add 3 large eggs, one at a time, beating well after each addition.
4. Gradually mix in 1/2 cup extra-virgin olive oil, 2 tablespoons lemon zest, 1/4 cup fresh lemon juice, and 1 teaspoon vanilla extract.
5. Fold the dry ingredients into the wet ingredients until just combined. Pour the batter into the prepared pan.
6. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The ricotta adds a subtle richness and moisture to the cake, while the lemon zest and juice provide a refreshing tang that balances the olive oil’s fruitiness.

Tip: For an extra lemony kick, drizzle the cooled cake with a simple glaze made of powdered sugar and lemon juice.

Olive Oil Cake with Blood Orange and Cardamom

This Olive Oil Cake with Blood Orange and Cardamom is a delightful twist on the classic, offering a moist texture and a vibrant flavor that’s sure to impress.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup sugar
• 3 eggs
• 1/2 cup extra-virgin olive oil
• 1/2 cup blood orange juice
• 1 tbsp blood orange zest
• 1 tsp ground cardamom

Instructions

1. Preheat your 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, 1/2 tsp baking soda, and 1/2 tsp salt.
3. In a large bowl, beat 1 cup sugar and 3 eggs until pale and fluffy, about 3 minutes. Gradually add 1/2 cup extra-virgin olive oil, 1/2 cup blood orange juice, 1 tbsp blood orange zest, and 1 tsp ground cardamom, mixing until combined.
4. Fold the dry ingredients into the wet ingredients until just combined. Pour the batter into the prepared pan.
5. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The cardamom adds a warm, aromatic depth to the bright citrus notes, making this cake a standout at any brunch or afternoon tea.

Tip: For an extra citrusy punch, drizzle the cooled cake with a simple glaze made from blood orange juice and powdered sugar.

Olive Oil Cake with Pistachios and Rose Water

This Olive Oil Cake with Pistachios and Rose Water is a fragrant, moist dessert that brings a touch of elegance to any table, perfect for those who adore Middle Eastern flavors.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup shelled pistachios, finely chopped
• 1 tsp baking powder
• 1/2 tsp salt
• 3/4 cup sugar
• 2 large eggs
• 1/2 cup extra-virgin olive oil
• 1/2 cup whole milk
• 1 tbsp rose water
• 1 tsp vanilla extract

Instructions

1. Preheat your 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, 1/2 cup finely chopped pistachios, 1 tsp baking powder, and 1/2 tsp salt.
3. In a large bowl, beat 3/4 cup sugar and 2 large eggs until pale and fluffy, about 2 minutes. Gradually mix in 1/2 cup extra-virgin olive oil, then 1/2 cup whole milk, 1 tbsp rose water, and 1 tsp vanilla extract.
4. Fold the dry ingredients into the wet ingredients until just combined. Pour the batter into the prepared pan.
5. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The rose water and pistachios give this cake a uniquely floral and nutty flavor profile, making it a standout dessert for any occasion.

Tip: For an extra touch of luxury, drizzle the cooled cake with a simple glaze made from powdered sugar and a little more rose water.

Olive Oil Cake with Pear and Ginger

This Olive Oil Cake with Pear and Ginger is a delightful twist on the classic, offering a moist, fragrant dessert that’s as easy to make as it is impressive to serve.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground ginger
• 2 eggs
• 3/4 cup extra-virgin olive oil
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1 ripe pear, peeled and diced
• 1 tbsp fresh ginger, grated

Instructions

1. Preheat your 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 the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and ground ginger.
3. In another bowl, beat the eggs, then whisk in the olive oil, milk, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the diced pear and grated ginger.
5. Pour the batter into the prepared pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The combination of juicy pear and spicy ginger nestled in a tender, olive oil-infused cake creates a harmony of flavors that’s unexpectedly delightful.

Tip: For an extra touch of elegance, dust the cooled cake with powdered sugar or serve with a dollop of whipped cream.

Olive Oil Cake with Almonds and Cherry Compote

This Olive Oil Cake with Almonds and Cherry Compote is a delightful twist on the classic, offering a moist texture and a burst of fruity flavor that’s perfect for any gathering.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup almond flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup extra-virgin olive oil
• 3/4 cup granulated sugar
• 3 large eggs
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 1 cup fresh cherries, pitted and halved
• 2 tbsp granulated sugar (for compote)
• 1 tbsp lemon juice

Instructions

1. Preheat your 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, 1/2 cup almond flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
3. In a large bowl, beat 3/4 cup olive oil and 3/4 cup granulated sugar until combined. Add 3 eggs one at a time, beating well after each addition. Stir in 1/2 tsp vanilla extract and 1/2 tsp almond extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pour the batter into the prepared pan.
5. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
6. While the cake cools, make the cherry compote: In a small saucepan over medium heat, combine 1 cup cherries, 2 tbsp granulated sugar, and 1 tbsp lemon juice. Cook for 5-7 minutes, stirring occasionally, until the cherries soften and the mixture thickens slightly.
7. Serve the cake with a generous spoonful of cherry compote on top.

The almond flour and olive oil give this cake an incredibly tender crumb, while the cherry compote adds a bright, tangy contrast that’s simply irresistible.

Tip: For an extra nutty flavor, toast the almond flour in a dry skillet over medium heat for 2-3 minutes before using.

Olive Oil Cake with Honey and Yogurt

This Olive Oil Cake with Honey and Yogurt is a delightful twist on the classic, offering a moist texture and a subtly sweet flavor that’s perfect for any occasion.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup honey
• 1/2 cup plain yogurt
• 1/2 cup extra virgin olive oil
• 3 large eggs
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• Zest of 1 lemon

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
3. In another bowl, mix 1/2 cup plain yogurt, 1/2 cup extra virgin olive oil, 1/4 cup honey, 3 large eggs, and the zest of 1 lemon until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The combination of olive oil and yogurt ensures this cake stays incredibly moist, while the honey adds a natural sweetness that’s not overpowering.

Tip: For an extra touch of elegance, drizzle the cooled cake with a little more honey and sprinkle with lemon zest before serving.

Olive Oil Cake with Zucchini and Lemon

This Olive Oil Cake with Zucchini and Lemon is a delightful twist on the classic, offering a moist texture and a bright, citrusy flavor that’s perfect for any season.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup sugar
• 2 large eggs
• 1/2 cup extra-virgin olive oil
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 cup grated zucchini

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
3. In a large bowl, beat 3/4 cup sugar and 2 large eggs until light and fluffy. Gradually mix in 1/2 cup extra-virgin olive oil, 1 teaspoon vanilla extract, 1 tablespoon lemon zest, and 2 tablespoons lemon juice.
4. Fold the dry ingredients into the wet mixture until just combined, then gently stir in 1 cup grated zucchini.
5. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

The zucchini keeps this cake incredibly moist, while the lemon adds a refreshing zing that balances the richness of the olive oil.

Tip: For an extra lemony kick, drizzle the cooled cake with a simple glaze made of powdered sugar and lemon juice.

Conclusion

We hope this roundup of 18 delicious olive oil cake recipes inspires your next baking adventure! Perfect for any occasion, these cakes are sure to impress. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest for later. Happy baking!