I can’t wait for you to try this extra tender and moist Orange Olive Oil Cake recipe topped with an orange zested whipped mascarpone frosting.
Orange Olive Oil Cake is the easiest cake, but so elegant.
There’s a gorgeous simplicity about this cake that I’m obsessed with. It’s so easy to make, baked as a single-layer 8-inch cake. The olive oil addition (instead of butter) makes the cake extra moist and tender, and slightly more dense (but still tender). And don’t get me started on the simple mascarpone frosting! It’s 4 ingredients mixed together, and it makes this cake a TEN!
I love to garnish olive oil cake with fresh rosemary sprigs in the Winter, or fresh mint leaves in the Spring/Summer and I add some candied oranges slices, too (you can make them or buy them from Trader Joes).
If you love yummy cake recipes, try my Lemon Cake, Berry Cake, Dulce de Leche Cake, or Flourless Chocolate Cake.
How to make Orange Olive Oil Cake:
Make Batter: Grease and line 8×2-inch cake pans. Mix flour, baking powder, baking soda and salt. Set aside. In a large bowl mix orange zest and granulated sugar together until well combined. Stir in olive oil. Add eggs, one at a time, mixing well after each addition. Add milk, vanilla and almond extract. Stir in flour mixture and mix until combined.
Bake: Pour batter into prepared pan and bake for 40-50 minutes at 350 degrees, or until a toothpick inserted comes out clean.
Whipped Mascarpone Frosting: Add mascarpone, powdered sugar, whipping cream and zest to a bowl and beat with electric mixers (or use a food processor) until very smooth and fluffy. Spread over orange oil cake. Garnish with candied orange slices and sprigs of fresh mint, or rosemary.
More Orange Flavored Recipes:
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Orange Olive Oil Cake
Equipment
Ingredients
- 1 1/3 cups all-purpose flour (167 grams)
- ¾ teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/4 cups granulated sugar (250 grams)
- orange zest from 1 large orange
- 3/4 cup olive oil (180ml)
- 2 large eggs
- 3/4 cups milk (187ml)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Whipped Mascarpone Frosting:
- 3/4 cup mascarpone cheese (170 grams)
- 1/2 cup + 2 Tablespoons powdered sugar (75 grams)
- 3 Tablespoons heavy whipping cream
- orange zest from 1 orange
Garnish (Optional):
- Candied orange or tangerine slices (I buy them at Trader Joes)
- fresh mint leaves (I use these in the Spring/Summer months)
- Rosemary sprig (I use this in the Winter months)
Instructions
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Prep pan: Grease an 8×2-inch cake pan with cooking spray and line with parchment paper.
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Flour mixture: In a small bowl mix together flour, baking powder, baking soda and salt. Set aside.
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Wet mixture: In a large bowl mix orange zest and granulated sugar together until well combined. Stir in olive oil. Add eggs, one at a time, mixing well after each addition. Add milk, vanilla and almond extract. Stir in flour mixture and mix until combined.
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Bake: Pour batter into prepared pan and bake for 40-50 minutes at 350 degrees, or until a toothpick inserted comes out clean. Allow to cool before frosting.
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Whipped Mascarpone Frosting: Add mascarpone, powdered sugar, whipping cream and zest to a bowl and beat with electric mixers (or use a food processor) until very smooth and fluffy. Spread over cooled cake. Garnish with candied orange slices and sprigs of fresh mint, or rosemary.
Notes
Nutrition
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