Italian Blood Orange and Olive Oil Cake
If you’ve never baked a blood orange and olive oil cake, you’re in for something truly special. This cake is bright, moist, and just the right mix of sweet and citrusy. The deep ruby tones from the blood oranges and the smooth richness from the olive oil make each bite feel like sunshine on a plate.
This recipe is rooted in Italian inspiration, where olive oil cakes have been a dessert tradition for generations. What makes this one stand out is how the olive oil keeps every crumb soft and tender while letting the citrus flavor shine. Blood oranges add both a gentle tang and natural sweetness that’s different from any other orange you’ll find.
And because I love baking for a crowd, this one makes plenty it’s as easy to whip up for a dinner party as it is for a cozy afternoon slice with tea. Just be sure to use good quality extra virgin olive oil; it makes all the difference in both flavor and texture.
Before You Get Started
- Blood oranges bring a unique balance of tangy, floral sweetness and vibrant color.
- A fruity, high quality olive oil keeps the crumb ultra-moist and adds aromatic flavor.
- The upside to this recipe makes a large pan—ideal for gatherings, holidays, or sharing with friends.
- The combination of Greek yogurt and maple syrup adds lasting moisture and a subtle tang.
What you’ll need for this Olive Oil Orange Cake (exact amounts below):
- All purpose flour- builds structure for a light yet sturdy cake.
- Baking powder and baking soda- help the batter rise evenly.
- Fine sea salt- enhances all the citrus and sweet flavors.
- Cane sugar (or coconut sugar)- adds sweetness and depth of flavor.
- Blood orange zest- infuses the batter with aromatic citrus oils.
- Eggs- provide richness and help the cake bind together.
- Extra virgin olive oil- the key ingredient adding moisture and subtle fruit flavor.
- Greek yogurt- keeps the texture tender and balances the sweetness.
- Fresh blood orange juice- highlights the citrusy character and adds brightness.
- Maple syrup- deepens the flavor and ensures a soft, moist cake taste.
- Vanilla Paste- adds warmth that complements the citrus.
All ingredient measurements and full recipe details can be found in the recipe card at the bottom of the page.
How to make Italian Blood Orange and Olive Oil Cake
In a large bowl, rub the sugar and blood orange zest together with your fingers until fragrant.
Whisk in the eggs, olive oil, Greek yogurt, blood orange juice, honey or maple syrup, and vanilla until smooth.
Add the dry ingredients to the wet and whisk or fold gently just until no dry streaks remain.
Toss the cranberries with 1–2 tablespoons of flour to lightly coat them
Then fold them gently into the batter.
Spread the batter evenly in the prepared pan.
Blood Orange Olive Oil Cake Recipe Variations
- Skip the cranberries. Keep it all about the citrus if you want a classic take.
- Use regular oranges. Navel or Cara Cara oranges work beautifully when blood oranges are out of season.
- Mini cakes or muffins. Fill your main pan two-thirds full, then bake extra batter into smaller portions.
Frequently Asked Questions
Can I use regular oranges instead of blood oranges?
Yes! Regular oranges like Cara Cara or navel work great and still give the cake that lovely citrusy aroma.
Which olive oil is best for baking?
Choose a high quality extra virgin olive oil with a fruity, balanced taste. Avoid anything overly bitter or peppery.
Can this cake be made ahead?
Definitely. In fact, it tastes even better the next day as the flavors meld.
Does the cake need frosting or glaze?
Not at all, it’s moist and flavorful as is but a light citrus glaze or dusting of powdered sugar can make it extra special.
Blood Orange Olive Oil Sheet Cake
Ingredients
Equipment
Instructions
- Preheat the oven to 350°F (175°C). Grease a rectangular baking dish that’s about 12×8 inches (or 11×7 inches) and line the bottom with parchment if you can.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, rub the sugar and blood orange zest together with your fingers until fragrant.
- Whisk in the eggs, olive oil, Greek yogurt, blood orange juice, honey or maple syrup, and vanilla until smooth.
- Add the dry ingredients to the wet and whisk or fold gently just until no dry streaks remain.
- Toss the cranberries with 1–2 tablespoons of flour to lightly coat them, then fold them gently into the batter.
- Spread the batter evenly in the prepared pan.
- Bake for about 30–40 minutes, rotating once, until the top is golden, the edges pull slightly from the sides, and a tester in the center comes out clean or with a few moist crumbs. Start checking around 28–30 minutes.
- Cool in the pan on a rack. You can serve straight from the pan, or once cool, loosen the edges and lift out if you used parchment.
