If you’re like me and prefer easy recipes that yield impressive results, then this simple olive oil cake is perfect for you. It’s a foolproof recipe that you can confidently bake without needing any assistance. The cake turns out light, moist, and incredibly versatile, allowing you to customize the toppings or accompaniments based on your menu or the season.

For a minimalist approach, a dusting of icing sugar on top is all you need. It adds a touch of sweetness and elegance without overpowering the delicate flavors of the cake. If you’re craving a burst of freshness, topping the cake with berries and serving it with a dollop of fresh whipped cream is simply divine. During the cooler months, a side of fruit compote brings an extra layer of comfort and warmth to each bite.

One of the best parts of this recipe is its convenience. Most, if not all of the ingredients required are pantry staples, saving you a trip to the grocery store when you need to whip up something quickly. It’s a lifesaver for those last-minute sweet cravings or unexpected guests.

I hope you enjoy this recipe as much as my family does. Don’t forget to tag @roxiecappell in your creations so I can see your delicious renditions and discover what toppings you’ve chosen for your olive oil cake. Whether you prefer the simplicity of a dusting of icing sugar or decide to add a decadent topping, I’m eager to hear your thoughts and see your mouth watering results. Happy baking!

Effortless Olive Oil Cake

Servings: 8

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

• ▢ 3 large eggs
• ▢ ¾ cup granulated sugar
• ▢ ½ cup extra-virgin olive oil
• ▢ ½ cup whole milk
• ▢ ½ teaspoon vanilla extract
• ▢ ¼ teaspoon almond extract
• ▢ 1½ cups all-purpose flour
• ▢ 1½ teaspoons baking powder
• ▢ ½ teaspoon kosher salt

Instructions:

• Preheat the oven to 350°F. Grease an 8-inch round cake pan with a thin layer of olive oil or you can use a preferred cooking spray. Alternatively, you can line the bottom of the pan with foil for easier removal.
• In a large bowl, combine the eggs and granulated sugar. Using a whisk, beat them together at high speed for 1 minute until well combined.
• Reduce the mixer speed to the lowest setting and slowly pour in the olive oil. Once the olive oil is well mixed with the egg mixture, add the milk while continuing to mix on low speed.
• Stir in the vanilla extract and almond extract.
• In a separate bowl, whisk together the flour, baking powder, and salt. Sift the flour mixture through a sieve into the bowl with the batter.
• Mix the batter at low speed until smooth, making sure to scrape down the sides of the bowl to incorporate all the ingredients evenly. Give it a final mix to ensure everything is well combined.
• Pour the batter into the prepared cake pan and place it in the preheated oven. Bake for 30-40 minutes, or until a toothpick or bamboo skewer inserted into the center of the cake comes out clean. Check after 30 minutes, as baking times may vary.
• Once baked, remove the cake from the oven and allow it to cool completely in the pan. Once cooled, carefully remove the cake from the pan and transfer it to a serving dish.
• To add a touch of fresh olive oil, lightly brush the top of the cake with a small amount using a basting brush. Add toppings if desired and serve.