Blood Orange Olive Oil Cake


Blood Orange Olive Oil Cake


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup sugar
  • 3 large eggs
  • ¾ cup buttermilk
  • 1 fresh blood orange or orange, zested
  • ¼ cup fresh blood orange juice or orange juice, about 1 large fresh blood orange or orange
  • 1 teaspoon vanilla extract
  • ¾ cup good-quality extra virgin olive oil
  • powdered sugar, for topping
  • 2 fresh blood oranges or oranges, sliced for topping (optional)


  • Preheat the oven to 325˚ F. Spray a 9-inch cake pan or a 9-inch springform pan with baking spray. Line the pan with a circle of parchment paper.
  • In a large bowl, sift flour, baking powder, and salt; set aside.
  • In a separate large bowl or the bowl of a stand mixer, combine the sugar and eggs. Whisk for 1 minute, until light and fluffy. Add the buttermilk, zest, juice, vanilla extract, and continue to whisk until fully combined. Slowly add the dry ingredients and combine with the egg mixture, making sure not to overmix, some lumps are okay. Add the olive oil and mix until smooth.
  • Transfer to oven and bake for 35-45 minutes or until done (test doneness by inserting a toothpick in the center of cake, if toothpick comes out clean- cake is ready). Cover the cake loosely with foil if it starts to get too dark.
  • Remove from the oven and leave it for 10 minutes before flipping over on a rack to cool completely.
  • Transfer cake to a serving plate or cake stand. Dust with powdered sugar and garnish with blood orange or orange slices (optional). Enjoy!