Blood Orange Olive Oil Cake

Name: Blood Orange Olive Oil Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 3 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp salt; 1 cup sugar; 3 large eggs; 1 cup olive oil; 1/2 cup fresh blood orange juice; Zest of 2 blood oranges; 1 tsp vanilla extract; Powdered sugar; Blood orange slices (optional)

Highlighted under: Baking & Desserts

I am excited to share my Blood Orange Olive Oil Cake recipe with you! This cake beautifully balances the rich, fruity notes of blood oranges with the silky texture of high-quality olive oil. As I baked it for a family gathering, the citrus aroma infused the kitchen, making it hard for everyone to resist a slice. I learned that using olive oil instead of butter not only enhances the flavor but also keeps the cake moist. It’s a delightful twist on traditional cakes that I’m sure you’ll love.

Created by

Perrie Lawson

Last updated on 2026-01-10T01:49:09.879Z

I remember the first time I made Blood Orange Olive Oil Cake; the vibrant colors and enticing scent immediately drew me in. As I mixed the ingredients, I noticed how the olive oil created a velvety batter, promising a moist cake. Using fresh blood oranges was key, as their unique flavor truly made the difference. One crucial tip is to let the cake cool in the pan before transferring it to a wire rack, ensuring it holds its shape perfectly.

Every bite of this cake transports me to a sunny Italian villa, filled with laughter and joy. I love that the cake is simple yet elegant, making it ideal for any occasion—from afternoon tea to a festive dessert at dinner. When I serve it, I often sprinkle powdered sugar on top for added sweetness and an eye-catching finish. I hope you find it as delightful as I do!

        Why You'll Love This Recipe
        The unique flavor of blood oranges adds a bright twist to a classic olive oil cake.
It's incredibly moist and tender, thanks to the olive oil.
Perfect for sharing at gatherings or enjoying with a cup of tea.

      

Understanding Olive Oil in Baking

Using high-quality olive oil in this Blood Orange Olive Oil Cake not only enhances its flavor but also gives the cake a moist, tender crumb. Extra virgin olive oil, with its fruitiness and depth, contributes a unique character that can’t be matched by butter. When choosing your olive oil, look for one that has a pleasant aroma and a slight peppery finish, as this will elevate the overall flavor profile of your cake.

One key advantage of olive oil is its ability to create a tender texture. The fat in olive oil coats flour proteins differently than butter, which helps to prevent gluten development. This results in a cake that is light and fluffy while still being rich and flavorful. It’s also a great option for those who are dairy-free or looking to reduce saturated fats in their baking.

Zesting Blood Oranges

Zesting blood oranges is crucial for maximizing the cake's citrusy flavor. Use a microplane or a fine grater to carefully remove only the colored outer layer of the peel, avoiding the bitter white pith beneath. The zest adds vibrant flavor and a beautiful aroma to the cake batter. I recommend zesting the oranges before juicing them to make the process easier.

If fresh blood oranges are not available, feel free to substitute them with regular oranges, although the flavor won’t be quite as striking. For a deeper twist, consider using a combination of blood orange zest and another citrus, like lemon or grapefruit. This could create an interesting layer of flavor that will surprise your guests.

Serving Suggestions and Storage

This cake is perfect for various occasions, whether served at a family gathering or enjoyed with a quiet cup of tea. Serve slices with a light dusting of powdered sugar for a simple presentation or pair it with whipped cream and additional blood orange slices for an elegant dessert. I also love serving it warmed with a scoop of vanilla ice cream for a delightful contrast.

To store leftover cake, wrap it tightly in plastic wrap and keep it at room temperature for up to three days. If you need to keep it for longer, consider freezing slices. To freeze, wrap each piece in plastic wrap followed by foil. It can last up to three months in the freezer. When ready to enjoy, thaw slices at room temperature or warm them up gently in the microwave.

Ingredients

For the Cake

3 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup sugar
3 large eggs
1 cup olive oil
1/2 cup fresh blood orange juice
Zest of 2 blood oranges
1 tsp vanilla extract

For Garnish

Powdered sugar
Blood orange slices (optional)

Ensure all ingredients are at room temperature for the best results.

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

Prepare Dry Ingredients

In a large bowl, whisk together the flour, baking powder, and salt.

Mix Wet Ingredients

In another bowl, beat the sugar and eggs until light and fluffy. Gradually add the olive oil, blood orange juice, zest, and vanilla, mixing well.

Combine Mixtures

Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.

Bake the Cake

Pour the batter into the prepared cake pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar before serving.

Serve with sliced blood oranges for an extra burst of flavor.

Pro Tips

For an extra special touch, consider adding a simple glaze made with blood orange juice and powdered sugar.

Troubleshooting Common Issues

If your cake domes excessively in the center, it may be due to an overly hot oven or too much leavening agent. To prevent this, always ensure your oven is correctly calibrated, and check the baking powder's expiration date. It’s also helpful to rotate your cake halfway through baking to allow for even heat distribution.

On the other hand, if your cake turns out too dense or heavy, this could be a result of overmixing the batter, which develops gluten. Always mix until the dry ingredients are just incorporated, as it’s better to have a few lumps than a smooth batter.

Scaling the Recipe

Scaling this Blood Orange Olive Oil Cake up or down is manageable, thanks to its simple ratios. If you want to double the recipe for a larger crowd, use two 9-inch cake pans, or bake it in a bundt pan for a beautiful presentation. Be sure to adjust the baking time accordingly; a bundt cake will generally take a bit longer to bake through.

For smaller gatherings, you can easily halve the recipe. If you do so, use a smaller pan, such as an 8-inch round or a 6-inch round. Keep an eye on the baking time; start checking for doneness around 25-30 minutes, as smaller cakes will bake faster.

Questions About Recipes

→ Can I use another type of citrus?

Yes, you can substitute blood oranges with regular oranges or even lemons, but adjust sugar levels to taste.

→ How do I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

→ Can I freeze the cake?

Yes, you can freeze the cake. Wrap it well in plastic wrap and aluminum foil to avoid freezer burn.

→ What can I pair with this cake?

This cake pairs beautifully with a scoop of vanilla ice cream or whipped cream.