Italian Orange Olive Oil Cake

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Last Updated on March 4, 2026 by Kiersten James

This orange olive oil cake recipe is a moist Italian-style olive oil sponge cake made with fresh orange zest, olive oil, and a simple citrus glaze.

Some cakes are meant for frosting and layers. This isn’t one of them.

This orange olive oil cake is the kind of cake you bake when you want something simple that still feels special.

It’s mixed in one bowl, baked in a 10-inch bundt pan, and finished with a quick orange glaze that settles right into the ridges of the cake.

Olive oil gives the cake a soft, moist crumb that stays tender for days. Fresh orange juice plus zest adds real citrus flavor without making the cake heavy or overly sweet.

Why You’ll Love This Orange Olive Oil Cake

• Moist olive oil sponge cake texture
• Fresh orange zest + juice for real citrus flavor
• Batter comes together in one bowl
• Bakes beautifully in a bundt or tube pan
• Keeps moist for several days

Ingredients You’ll Be Using:

Extra Virgin Olive Oil: Olive oil replaces butter in this cake and gives it a soft, moist texture. Use a mild olive oil so the flavor stays balanced.

Fresh Orange Zest: Orange zest carries the strongest citrus flavor in the cake. Always zest the oranges before juicing them.

Orange Juice: Fresh juice adds brightness to the glaze and balances the richness of the olive oil.

Ground Almonds: Freshly ground almonds (almond meal) add texture, structure, and a subtle nutty flavor that works beautifully with orange.

Eggs: The eggs are beaten first to create a light, sponge-style texture before the other ingredients are added.

Milk: Milk softens the crumb and helps the batter mix smoothly once the ground almonds go in. It’s part of what keeps this olive oil sponge cake tender instead of dry.

Vanilla Extract: Vanilla doesn’t make the cake taste “vanilla.” It rounds out the citrus and keeps the olive oil flavor balanced so the orange stays front and center.

Baking Powder: This provides lift so the cake stays light rather than dense.

Tips for the Best Orange Olive Oil Cake Ever

Use Room Temperature Eggs

Room temperature eggs will whip much better and help create a lighter batter.

Don’t Overmix

Once the flour goes in, mix just until combined so the cake stays tender.

Grease the Bundt Pan Well

Bundt cakes have lots of ridges. Thoroughly grease and flour the pan so the cake releases cleanly.

A pastry brush with solid vegetable shortening works best to get into all of the grooves. Avoid non-stick cooking spray, if possible.

Let the Cake Cool Slightly Before Removing

Allow the cake to cool in the pan for about 15 minutes before loosening and turning it out.

How to Make an Italian Orange Olive Oil Cake

This orange olive oil cake is made by first beating the eggs and sugar until light, then mixing in olive oil, freshly ground almonds, milk, and citrus.

The dry ingredients are folded in last before baking the batter in a bundt or tube pan. Last, the finished cake is lightly glazed with fresh orange icing.

Equipment:

• Electric chopper
• Stand Mixer
• Paddle Attachment
• LIFE CHANGING flour funnel my husband got for me
• 10″ fluted bundt pan

Ingredients:

• 3 large eggs, room temperature
• 1 1/2 cups sugar
• 3/4 cup extra virgin olive oil
• 3/4 cup ground whole almonds
• 1/2 cup milk
• 1 1/2 teaspoons vanilla extract
• Zest of two oranges
• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt

Orange Glaze:

• 1 cup confectioners’ sugar
• 3 tablespoons fresh orange juice

Instructions:

Preheat oven to 350°F. Grease and flour a 10″ tube pan or bundt pan.

In a stand mixer bowl, using the paddle attachment, beat the eggs on high speed until light and frothy – about 4 minutes.

Meanwhile, grind whole almonds in a food processor or mini chopper until finely chopped, but some chunks remain.

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

Add the sugar and continue beating until the mixture thickens and becomes a pale yellow.

Reduce the speed to low and add the olive oil.

Mix in the ground almonds, milk, orange zest, and vanilla extract.

Fold the flour blend into the egg mixture until just combined.

Pour the batter into the prepared pan and spread evenly.

Bake for 45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Cool the cake in the pan for 15 minutes, then remove to a wire rack and cool completely. You can leave the pan sitting upside down on the cooling rack for a few seconds, and it should release on its own.

Make the Orange Glaze:

In a small bowl, whisk together the cup of confectioners’ sugar and 3 tablespoons of freshly squeezed orange juice. Pour the juice through a fine mesh sieve to remove any pulp before whisking it into the glaze.

Adjust the juice until the glaze reaches a pourable consistency. Liberally drizzle over the cooled cake. Allow to set for 15 minutes before slicing and serving.

Storage & Freezing Instructions

Store the glazed cake in a cake saver with a lid for up to 3 days at room temperature.

This cake also freezes very well. To freeze, allow the cake to cool completely. Wrap tightly in plastic wrap and store in the freezer for up to 2 months.

To serve, thaw at room temperature and add glaze, if desired.

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