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.
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
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
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.