Ina Garten’s Olive Oil Cake is a moist and flavorful dessert that beautifully highlights the fruity, rich taste of olive oil. With a touch of citrus and a tender crumb, this cake is perfect for any occasion, whether it’s a casual gathering or a sophisticated dinner party.

What is Ina Garten Olive Oil Cake?

Ina Garten’s Olive Oil Cake is a simple yet elegant cake made with high-quality olive oil, citrus zest, and a few pantry staples. The olive oil gives the cake a rich, moist texture and a unique flavor profile, making it a standout dessert or snack.

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Reasons to Try Ina Garten Olive Oil Cake

Moist and tender texture: Thanks to the olive oil, this cake stays soft and fresh for days.
Sophisticated flavor: The fruity olive oil pairs beautifully with citrus.
Versatile: Enjoy as a dessert, snack, or breakfast treat.
Easy to make: Uses simple ingredients and requires minimal effort.
Customizable: Add herbs, spices, or toppings for variety.

Ingredients Needed to Make Ina Garten Olive Oil Cake

All-purpose flour: 2 cups.
Baking powder: 1 teaspoon.
Baking soda: 1/2 teaspoon.
Salt: 1/2 teaspoon.
Granulated sugar: 1 cup.
Eggs: 3 large.
Olive oil: 3/4 cup (high-quality extra virgin recommended).
Whole milk or buttermilk: 3/4 cup.
Lemon or orange zest: 1 tablespoon.
Fresh lemon or orange juice: 2 tablespoons.
Vanilla extract: 1 teaspoon.
Powdered sugar: For dusting (optional).

Instructions to Prepare Ina Garten Olive Oil Cake

Step 1: Preheat the oven

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.

Step 2: Mix the dry ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: Prepare the wet ingredients

In a large mixing bowl, whisk together the sugar and eggs until light and fluffy, about 2–3 minutes.
Gradually add the olive oil while whisking continuously to create a smooth emulsion.

Step 4: Combine wet and dry ingredients

Add the milk (or buttermilk), citrus zest, citrus juice, and vanilla extract to the wet mixture. Stir until well combined.
Gradually fold in the dry ingredients, mixing just until no lumps remain. Be careful not to overmix.

Step 5: Pour and bake

Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Cool and serve

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Dust with powdered sugar before serving, if desired.

What Goes Well With Ina Garten Olive Oil Cake

Whipped cream: A dollop of lightly sweetened cream enhances the cake’s simplicity.
Fresh fruit: Pair with berries, oranges, or a citrus salad.
Honey drizzle: Adds a touch of natural sweetness.
Espresso or tea: Complements the cake’s rich flavor.

Key Tips for Making Ina Garten Olive Oil Cake

Use high-quality olive oil: The flavor of the oil directly impacts the taste of the cake.
Don’t overmix: Overmixing can make the cake dense. Mix just until combined.
Check for doneness: Use a toothpick to ensure the center is fully baked.
Cool completely before slicing: This helps the cake set and enhances its flavor.
Store properly: Keep the cake in an airtight container to retain its moisture.

Creative Variations of Ina Garten Olive Oil Cake

Herb-infused: Add a teaspoon of chopped rosemary or thyme for a savory twist.
Chocolate version: Mix in 1/2 cup of mini chocolate chips for a sweet addition.
Nutty topping: Sprinkle chopped almonds or pistachios over the batter before baking.
Glazed finish: Drizzle with a lemon or orange glaze for extra citrus flavor.

Storage Guidelines for Ina Garten Olive Oil Cake

Room temperature: Store in an airtight container for up to 3 days.
Refrigeration: Extend freshness by refrigerating for up to 5 days. Bring to room temperature before serving.
Freezing: Freeze tightly wrapped slices for up to 3 months. Thaw at room temperature.

FAQs

Can I use a different oil instead of olive oil for olive oil cake?

Yes, you can substitute olive oil with vegetable oil or canola oil, but the unique fruity flavor of the cake will be less pronounced.

How do I make olive oil cake more moist?

To make the cake extra moist, ensure you use full-fat milk or buttermilk and do not overmix the batter. Adding a tablespoon of Greek yogurt can also enhance the moisture.

Can olive oil cake be made ahead of time?

Yes, olive oil cake can be made ahead. It stays moist for up to 3 days at room temperature and tastes even better the next day as the flavors develop.

What is the best olive oil to use for olive oil cake?

Use a high-quality extra virgin olive oil with a fruity and mild flavor. Strong or bitter oils may overpower the cake’s delicate taste.

Wrapping Up

Ina Garten’s Olive Oil Cake is a simple yet elegant dessert that’s perfect for any occasion. With its moist texture, citrusy notes, and rich olive oil flavor, this cake is a versatile treat that’s sure to impress.

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