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–+ servings
A slice of olive oil cake on a plate with slices of blood oranges
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5 from 6 votes

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.
Prep Time15 minutes
Cook Time45 minutes
Cooling Time1 hour
Total Time2 hours
Course: Dessert
Cuisine: Italian
Keyword: olive oil cake
Servings: 12
Calories: 363kcal
Author: Kelsey Crist

Equipment

  • 9 inch springform pan
  • Mixing Bowls
  • Hand Mixer
  • Whisk

Ingredients

  • 2 cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 cup sugar
  • 3 eggs
  • 1 tablespoon citrus zest I used blood orange in this recipe
  • 2 tablespoons fresh citrus juice Again, I used blood orange
  • 1 cup extra virgin olive oil use the highest quality olive oil you can
  • 1 1/4 cup whole milk
  • whipped cream for topping
  • citrus slices and mint for decoration

Instructions

  • Mix the flour, salt, baking powder, and baking soda in a small bowl. Set aside.
    A measuring cup full of flour, baking soda, baking powder, and salt
  • In the bowl of an electric mixer, mix sugar, eggs, and zest with the whisk attachment. Mix on high speed for about 5 minutes. The mixture should be thick and fluffy.
    Sugar, eggs, and lemon zest mixed together in a large metal mixing bowl
  • 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 ingredients and mix until just combined.
    Olive oil cake batter in a metal mixing bowl
  • Grease the bottom and sides of a springform pan and then pour the batter into the pan.
    Olive Oil Cake batter in a springform pan
  • Bake at 375 for 40-45 minutes, or until a skewer inserted into the middle of the cake comes out clean. If the top starts to brown too fast, lower the temperature to 325 and cover it with tin foil. Let the cake cool for about 10 minutes in the pan. Then, move the cake to a wire rack.
    Olive oil cake cooling on a wire rack
  • Let the cake cool completely. Then, top with whipped cream and sliced citrus.
    Olive oil cake decorated with whipped cream, blood orange slices, lemon slices, and mint leaves

Video

Nutrition

Calories: 363kcal | Carbohydrates: 42g | Protein: 4g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 243mg | Potassium: 113mg | Fiber: 1g | Sugar: 26g | Vitamin A: 101IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg