This orange olive oil cake is super easy to make, very forgiving, and super tasty. The best part? It tastes even better the second and even to the third day! So you can totally make it ahead of time and bring it to your next family get together!
The first time I've ever heard of or made an olive oil cake was back in culinary school, and to be exact, it was an orange olive oil cake, similar to this one. I loved the cake, and it's been on my mind for the longest time. Now that it's summer and the peak of citrus season, I've been itching to bake an orange olive oil cake with all the beautiful oranges we have!
Here's a video tutorial on how this citrusy, orange olive oil cake is made:
Let's check out some tips and FAQs to make your Orange Olive Oil Cake amazing!
How does olive oil cake taste?
Olive oil gives cakes a fruity flavor that goes really well with citrus. In this recipe, we recommend extra virgin olive oil (EVOO) because EVOO has more of a pronounced fruity flavor. EVOO will also keep the cake moist and rich, and the crumbs tender and light.
Can I substitute other oil for olive oil?
Yes. You can totally substitute olive oil for other oils, however, do note that the flavor will be a little different. Olive oil can be substituted in equal amounts of any other oil. I recommend sticking to oils that won't overpower the wonderful citrus flavors...so avoid sesame oil!
Adjust the amount of sugar used if necessary.
Currently, we are in the peak of citrus season, so our oranges are super sweet and fragrant. When fall or winter comes, oranges may be more acidic. To adjust for the extra tartness, you can add more sugar or other sweeteners as needed.
Can I convert cake from bundt pan to other cake pans?
Yes! Absolutely. This recipe comfortably accommodated a 10 cup bundt pan, so it can easily fill two 8-inch cake pans. Do note that the bake time will differ and should take around 20-25 minutes. Just insert a toothpick into the center of the cake, and if it comes out with just a few crumbs, the cake is done!
How do I ensure that my bundt pan releases my cake?
It came out perfectly! 🙌
It is a real bummer when your cake tastes so good and is baked well but doesn't come out of the bundt pan flawlessly. To ensure that the bundt cake tragedy stays at bay, evenly grease every nook and cranny of the pan with either butter or oil. After greasing, dust the pan with flour or sugar. Then, tap out all excess flour or sugar.
After baking, let the cake cool in the pan for about 5 minutes to create a layer of steam in between the cake and the pan to help with easy releasing. However, make sure to not let the cake cool for too long or the sugar on the crust of the cake will cool and your cake will be forever stuck to the pan.
Find yourself a good quality bundt pan.
Look at that edge!
Just like investing in a good cooking pan, buying a good quality bundt pan makes a HUGE difference. I am in love with our recently purchased Nordic Ware's Heritage Bundt Pan! I only have to lightly brush the pan with some oil to make sure my bundt cake comes out clean. It is soooo satisfying how sharp and crisp the edges of the bundt cakes look. They're always. on. point. 👌 Another thing I love about Nordic Ware bundt pans is that they hold heat super well so all of my bundt cakes are always evenly cooked and have those perfectly crispy crusts.
So yes, go get yourself one of those bundt pans. I promise you'll fall in love with them.
How to candy oranges?
It looks like an orange crystal!
There are many methods to candy orange slices, but we found this oven method the easiest.
- Thinly slice your oranges. I highly recommend keeping the slices no thicker than ⅛ inch, about the thickness of 2 quarters, stacked.
- Arrange the orange slices on a parchment lined sheet pan in a single layer, no overlapping.
- Sprinkle each slice of orange with a generous amount of granulated sugar, about 2 teaspoon each.
- Bake the orange slices in a 250F oven for about 45 minutes to 1 hour until the orange slices looks kind of dehydrated and see through.
- Let the orange slices cool, and they should harden and become candy-like.
Can you make simple icing and glazes with an acidic liquid?
Yes! You'd be surprised, but simple powdered sugar icings and glazes can be made with acidic juices like orange or lemon juice. The citrus juice actually helps balance out the straight sweetness of the powdered sugar and the glaze or icing still dries like normal.
If you're looking for another easy cake recipe, check out our:
Now let me snack on one of these yummy candied oranges!
Bake with love,
Mei ❤️
If you made this recipe or any recipe from our blog, please tag us on Instagram @twoplaidparons! We would love to see your creations! It absolutely makes our day! 🥰
Orange Olive Oil Bundt Cake with Candied Orange
Ingredients
For the candied orange (optional):
- 1 large orange, thinly sliced (about ⅛ inch thick)
- ½ cup granulated sugar
For the cake:
- 1½ cup granulated sugar
- 2 Tablespoon orange zest (about 2 large oranges)
- 4 large eggs
- 1¼ cup orange juice (about 3-4 large oranges)
- ¾ cup extra virgin olive oil (or regular)
- 3 cup all-purpose flour
- 1 Tablespoon baking powder
- ¾ teaspoon salt
For the orange icing (optional):
- 2 cup powdered sugar
- 1-2 Tablespoon orange juice
Instructions
For the candied orange (optional):
- Place the thinly sliced oranges on a parchment lined sheet pan without overlapping. Generously sprinkle each slice of orange with even amounts of sugar, roughly 2 teaspoons per slice.Bake the orange slices for about 45 minutes to 1 hours at 250°F, until the sugars are caramelized and the oranges looks dehydrated. Let the candied oranges cool, and they'll harden and become candy-like.*The candied oranges should be made earlier.*
For the cake:
- Preheat the oven to 350°F.
- In a large mixing bowl, add orange zests and sugar. Whisk until the zest is evenly distributed. Add the eggs and beat until emulsified and slightly pale and fluffy.
- While whisking, drizzle in the orange juice and olive oil. Whisk each addition until emulsified before adding the next.
- Add the flour, baking powder, and salt to the wet batter and whisk vigorously until the batter is smooth and no more dry flour is visible.
- Pour the batter into a well oiled bundt pan* and bake for about 35-40 minutes or until an inserted toothpick comes out with just a few crumbs. *Different bundt pans perform differently. I love my Nordic Ware Heritage bundt pan because I only have to oil it and it'll release easily. Plus, it holds heat really well, creating an even bake and crispy crust.*
- Let the bundt cake cool in the pan for 5-10 minutes then let it cool completely on a wire cooling rack.
For the orange icing:
- Whisk together the powdered sugar and orange juice until smooth. Drizzle it to your cake once the cake is cooled or at least room temperature.* I highly recommend making the glaze last minute to prevent it from hardening and forming an unwanted skin. Also, start with 1 tablespoon of juice, then add ½ tablespoon more at a time to prevent making your glaze too thin.*
- Enjoy your cake with the icing and candied orange! If you're patient, save the cake for day 2; it'll taste even better, even more moist!
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