Olive Oil Cake Recipe

Name: Olive Oil Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large eggs; 1 cup granulated sugar; 1 1/2 cups whole milk; 1 cup good-quality extra virgin olive oil; 1/4 cup amaretto liqueur, such as Disaronno; 1 tablespoon finely grated orange zest; 1 1/2 cups all-purpose flour; 1/2 cup coarse-ground cornmeal; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/8 teaspoon kosher salt; powdered sugar, for garnishing cake

Servings: persons

3 large eggs
1 cup granulated sugar
1 1/2 cups whole milk
1 cup good-quality extra virgin olive oil
1/4 cup amaretto liqueur, such as Disaronno
1 tablespoon finely grated orange zest
1 1/2 cups all-purpose flour
1/2 cup coarse-ground cornmeal
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon kosher salt
powdered sugar, for garnishing cake

1
Heat oven to 350u00b0F and arrange rack in middle.
2
Coat 13-by-9-inch baking dish or 9-inch round cake pan with olive oil and flour; tap out excess.
3
In a large bowl, whisk together eggs and granulated sugar until well blended and light in color.
4
Add milk, olive oil, amaretto, and orange zest and mix well.
5
In another bowl, stir together flour, cornmeal, baking powder, baking soda, and salt.
6
Add egg mixture to the dry ingredients, stirring until just blended. Batter will be slightly lumpy; do not overmix.
7
Pour batter into the prepared baking dish or pan.
8
Bake until a toothpick inserted into the center of the cake comes out with only a few crumbs remaining, about 40 to 50 minutes.
9
Remove from oven and place on a wire rack to cool completely.
10
Run a knife around perimeter of the pan and invert cake onto a serving plate.
11
Dust with powdered sugar.

1079

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 large eggs, 1 cup granulated sugar, 1 1/2 cups whole milk, 1 cup good-quality extra virgin olive oil, and more.

Yes, Olive Oil Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Olive Oil Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions