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Stack of blood orange cranberry olive oil cake squares on a white plate with fresh blood orange slices around the dessert.

Blood Orange Olive Oil Sheet Cake

A moist, citrusy blood orange olive oil cake made with extra-virgin olive oil, Greek yogurt, and fresh blood orange juice for incredible flavor and tenderness. Baked as a sheet cake, it’s easy to slice and serve for large gatherings, holidays, or potlucks. Optional cranberries add a pretty pop of color and tartness to balance the sweet, fragrant crumb.
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Prep Time 25 minutes
Cook Time 45 minutes
cooling time 1 hour
Total Time 2 hours

Ingredients
  

  • 3 ½ cups All purpose flour  
  • 3 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon fine sea salt
  • ? cup cane sugar or coconut sugar
  • 5 teaspoons finely grated blood orange zest from about 2–3 oranges
  • 4 large eggs room temperature
  • 1 ? cups extra-virgin olive oil
  • 1 cup plain whole-milk Greek yogurt
  • ? cup freshly squeezed blood orange juice
  • 1 cup maple syrup
  • 2 teaspoons vanilla paste
  • 2 cups fresh or frozen cranberries no need to thaw if frozen, halved if large
  • 2 tablespoons flour for tossing with cranberries

Equipment

  • 1 Whisk.
  • 2 mixing bowls
  • 1 Rectangular baking pan (around 12×8 inches).
  • I also like to line mine with parchment paper for easy removal once the cake cools

Instructions
 

  1. 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.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, rub the sugar and blood orange zest together with your fingers until fragrant.
  4. Whisk in the eggs, olive oil, Greek yogurt, blood orange juice, honey or maple syrup, and vanilla until smooth.
  5. Add the dry ingredients to the wet and whisk or fold gently just until no dry streaks remain.
  6. Toss the cranberries with 1–2 tablespoons of flour to lightly coat them, then fold them gently into the batter.
  7. Spread the batter evenly in the prepared pan.
  8. 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.
  9. 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.

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