Olive Oil Cake

How To Make Olive Oil Cake

Using Betty Crocker™ Super Moist™ Yellow Cake Mix as a jumpstart in this ultra-easy olive oil cake recipe means the batter comes together in just minutes. The specific steps and ingredients are laid out in the recipe below, but here is the basic method.

Make the Batter

In a large bowl, mix together all the cake ingredients and pour into a 9-inch springform pan.

Bake

Bake the cake in a 350°F oven for 40 to 45 minutes. Because this is a cake baked all in one pan vs. divided into layers it is important to test for doneness.  Insert a toothpick or wooden skewer deep into the center of the cake, when it comes out clean the cake is done. Cool in the pan on a cooling rack  for about 20 minutes. Then remove from pan and cool completely.

Decorate

The beauty of this cake is in its simplicity. Transfer cooled cake to a serving plate or cake stand, and sprinkle with powdered sugar. Serve, if desired, with whipped cream, and mixed berries. It’s that simple!

Flavor Variations for Olive Oil Cake

What does olive oil cake taste like? Well, that depends on what olive oil you use and what other flavorings are added to the mix. Here are a few things we think you should consider before making this uniquely delicious dessert. 

Olive Oil Flavors: Olive oil has a wide variety of flavor profiles. Some are fruity or grassy, others have a slight bitterness or peppery flavor to them. Since olive oil is an important ingredient in the cake, the cake will reflect the flavor of the oil. Of course, there are other ingredients in the cake, besides the oil which will give it flavor like the lemon, but the oil is an important element to consider when thinking about how you want your cake to taste. For this cake we chose the extra-virgin olive oil. If you would rather the flavor of the oil was milder, choose a light or classic olive oil.

Fruit and Other Flavors: Traditional olive oil cake can come in many different flavors. We’ve chosen lemon, because it goes well with olive oil. There’s a saying that things that “grow together, go together” and citrus is often grown in the same areas of the Mediterranean as olives, so it’s no surprise that lemon tastes great. But, other flavors like chocolate, almond, orange, or even apple can also be found in cakes made with olive oil. For an interesting, fresh flavor variation, try adding a spoonful of chopped fresh thyme, rosemary, or lavender to the cake batter.

Serving Olive Oil Cake

Olive oil cake is a simple sweet treat, which is part of its charm. It’s best served with a sprinkling of powdered sugar, a dollop of lightly sweetened whipped cream (see Kitchen Tips at the bottom of the recipe for instructions), and a handful of fresh berries. It’s enjoyed year-round, as it can be made quickly, with ingredients a home baker is likely to already have on hand. One of the best ways to enjoy this cake is with a relaxing afternoon cup of tea or coffee, but it would be welcome as a light dessert after dinner or even as a mid-morning snack. There’s no bad time for a slice of this easy olive oil cake. 

Storing, Freezing, and Thawing Olive Oil Cake

While this olive oil cake is best eaten the day it is made, leftover cake can be stored, loosely covered, at room temperature for up to 2 days. If you’d like to make this cake in advance, it can be frozen in an airtight container for up to 2 months. Thaw the cake at room temperature before serving it. If freezing, do not sprinkle with powdered sugar before placing it in the freezer. Wait until the olive oil cake is fully thawed and you are ready to serve.