olive oil cake

[+ friendofsheila]

has anyone ever made one?

[Becket]

Well, I used Olive Oil once because I was out of regular vegetable oil. Surprisingly, it tasted just fine.

[+ sync]

I've never before been aware of olive-oil-cake.  Sounds interesting, I think I might give it a go.

https://inagarteneats.com/ina-garten-olive-oil-cake/ 

[samhexum]

I've seen them make one on America's test kitchen.

 

[samhexum]

On 7/12/2025 at 5:56 PM, friendofsheila said:

has anyone ever made one?

 

On 7/12/2025 at 7:30 PM, Becket said:

Well, I used Olive Oil once because I was out of regular vegetable oil. Surprisingly, it tasted just fine.

 

On 7/13/2025 at 5:39 AM, sync said:

I've never before been aware of olive-oil-cake.  Sounds interesting, I think I might give it a go.

 

On 7/13/2025 at 7:26 AM, samhexum said:

I've seen them make one on America's test kitchen.

ATK has recipes for a plain version, plus one for small batches, as well as chocolate and cranberry-orange versions.

[Jim_n_NYC]

I only use olive oil at home but have never made a cake with it.  I have been served it before, and while I don't remember the exact taste (it's been a while), I know I was fine with the taste compared to other cakes.

[+ Gar1eth]

On 7/13/2025 at 4:39 AM, sync said:

I've never before been aware of olive-oil-cake.  Sounds interesting, I think I might give it a go.

https://inagarteneats.com/ina-garten-olive-oil-cake/ 

But do you use 'regular' olive oil or EVOO?  The recipe doesn't say. 

[+ sync]

I'm going with regular because I believe EVOO would have been specified.

Hope I'm right.  🤞

[+ sync]

17 hours ago, Gar1eth said:

But do you use 'regular' olive oil or EVOO?  The recipe doesn't say. 

I've come across another version of the Ina Garten Olive Oil Cake that does specify EVOO.  Now I'm wondering just how many Ina Gartens are out there.?.

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.

 

[BSR]

I think the rule of thumb is that if you’re making an olive oil cake with a milder flavor, like orange or lemon, better to use EVOO because its fruity, slightly bitter flavor will complement the citrus note.  But if you’re making a chocolate version, might as well use less expensive regular olive oil because the chocolate will overpower whatever subtle flavors of EVOO.

[+ Gar1eth]

10 hours ago, BSR said:

I think the rule of thumb is that if you’re making an olive oil cake with a milder flavor, like orange or lemon, better to use EVOO because its fruity, slightly bitter flavor will complement the citrus note.  But if you’re making a chocolate version, might as well use less expensive regular olive oil because the chocolate will overpower whatever subtle flavors of EVOO.

And then I wonder if you would be using regular olive oil, is there any virtue of it over canola oil?