Valencia Orange Olive Oil Cake

Name: Valencia Orange Olive Oil Cake
Prep time: 15 min
Total time: 15 min
Yield: Serves 8
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1 teaspoon baking powder; 1/4 teaspoon salt; 2 large eggs; 1/3 cup Valencia Orange Olive Oil; 1/2 cup milk; 1 teaspoon vanilla extract; 1 tablespoon orange zest; Powdered sugar, for dusting

April 1, 2026

Valencia Orange Olive Oil Cake Recipe at The Little Shop of Olive Oils

This is one of those cakes that feels simple the minute you slice into it—but somehow still looks like it belongs in the center of your table.

This Valencia Orange Olive Oil Cake is soft, tender, and full of bright citrus flavor, with just the right amount of sweetness. It’s the kind of cake that doesn’t need much dressing up, but still feels special enough for a holiday or a quiet afternoon with coffee.

The Valencia Orange Olive Oil is what really makes this cake stand out. It brings a fresh, natural orange flavor that’s light and clean, not overly sweet or artificial. It blends beautifully into the batter, creating a moist crumb with a gentle citrus finish in every bite.

I love recipes like this because they’re easy to make but still feel thoughtful. A simple dusting of powdered sugar, a few slices of fresh orange, and maybe a sprig of rosemary if you’re feeling a little festive—and suddenly you have something that feels just right for spring or Easter.

This is the kind of cake that works for so many moments. Brunch, dessert, or even a little something to share when friends stop by.

It’s bright, fresh, and just a little bit special without being complicated.

— Tracey

Why You’ll Love This Orange Olive Oil Cake

Moist, tender crumb with fresh citrus flavor
Made with Valencia Orange Olive Oil for natural orange notes
Simple ingredients with beautiful results
Perfect for Easter, brunch, or everyday baking
Lightly sweet and easy to serve

Serving Ideas

Serve this cake with a dusting of powdered sugar, fresh orange slices, or a dollop of whipped cream. It’s also lovely with berries or a light glaze for an extra touch of sweetness.

Helpful Tips

Do not overmix the batter to keep the cake light and tender.
Use fresh orange zest to enhance the citrus flavor.
Let the cake cool before slicing for the best texture.
A light dusting of powdered sugar adds a simple, elegant finish.

Valencia Orange Olive Oil Cake

Tracey Wilkinson

Servings

Serves 8

Prep Time

15 minutes

Calories

214

Ingredients

1 cup all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1/3 cup Valencia Orange Olive Oil
1/2 cup milk
1 teaspoon vanilla extract
1 tablespoon orange zest
Powdered sugar, for dusting

Directions

Preheat oven to 350°F. Lightly grease an 8- or 9-inch round cake pan.
In a bowl, whisk together the flour, sugar, baking powder, and salt.
In another bowl, whisk together the eggs, Valencia Orange Olive Oil, milk, vanilla, and orange zest.
Add the wet ingredients to the dry ingredients and stir until just combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Dust with powdered sugar before serving.