Welcome to my kitchen! Today, we are going to bake something truly special and bursting with flavor: Blood Orange Olive Oil Cake. If you’re looking for a cake that’s both incredibly moist and refreshingly citrusy, you’ve come to the right place. Trust me, this Blood Orange Olive Oil Cake recipe is a winner!
Why You Will Love This Recipe
This Blood Orange Olive Oil Cake is not just any cake; it’s a slice of sunshine in every bite. What makes this recipe so special? First off, the olive oil keeps the cake unbelievably moist – like, seriously, melt-in-your-mouth moist. Then comes the star of the show: blood oranges. Their unique flavor, a little bit sweet and a little bit tart with hints of raspberry, makes this citrus olive oil cake absolutely irresistible. Plus, the vibrant color of blood oranges adds a beautiful touch. This homemade olive oil cake is surprisingly easy to make, meaning you don’t need to be a pro baker to impress your friends and family. It’s perfect for any occasion, from a simple afternoon treat to a special celebration. Get ready to fall in love with this flavorful and easy Blood Orange Olive Oil Cake!
Ingredients
Here’s everything you’ll need to bake this delicious Blood Orange Olive Oil Cake. Make sure to gather all your ingredients before you start, so the baking process is smooth and enjoyable.
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- 3 large eggs
- ¾ cup olive oil (good quality, mild flavor)
- ¾ cup fresh blood orange juice
- Zest of 2 blood oranges
Step-by-Step Instructions
Let’s get baking! Follow these simple steps, and you’ll have a beautiful and tasty Blood Orange Olive Oil Cake in no time. Don’t worry, I’ll guide you through each step.
- Get Ready to Bake: First things first, let’s preheat your oven to 350°F (175°C). Grab a 9-inch round cake pan and grease it well with butter or cooking spray. Then, lightly dust it with flour. This will make sure your cake comes out of the pan easily after baking.
- Mix the Dry Stuff: In a medium-sized bowl, whisk together the flour, baking powder, and salt. Whisking helps to evenly distribute the baking powder and salt throughout the flour. Set this bowl aside for now.
- Combine the Wet Ingredients: In a separate large bowl, crack in the eggs and add the sugar. Whisk them together until they are light and pale yellow. This usually takes about 2-3 minutes of whisking. Next, slowly pour in the olive oil while whisking continuously until it’s fully combined. Add the blood orange zest and blood orange juice to the wet ingredients. Stir everything together until it’s nicely mixed. Your kitchen will already be smelling amazing from the citrus zest!
- Bring Wet and Dry Together: Now, it’s time to combine the wet and dry ingredients. Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or wooden spoon until just combined. Be careful not to overmix. Overmixing can make the cake tough. You want to mix just until you don’t see any more streaks of flour. The batter will be smooth and a bit thin, which is perfect for a moist olive oil cake.
- Bake to Golden Perfection: Pour the batter into your prepared cake pan and spread it evenly. Pop it into the preheated oven and bake for 35-40 minutes. To check if it’s done, insert a toothpick into the center of the cake. If it comes out clean, the cake is ready! If there’s batter on the toothpick, bake for a few more minutes and check again. The cake should be golden brown on top and spring back slightly when you gently press the center.
- Cool Down and Enjoy: Once baked, take the cake out of the oven and let it cool in the pan for about 10-15 minutes. This helps the cake set a bit before you remove it. After it has cooled slightly, carefully invert the cake onto a wire rack to cool completely. Letting it cool completely on a rack prevents the bottom from getting soggy. Now comes the hardest part – waiting for it to cool before you slice and enjoy!
Serving Suggestions
This Blood Orange Olive Oil Cake is delicious all on its own, but here are a few ideas to make it even more special! For a simple touch, dust the cooled cake with powdered sugar just before serving. The white sugar against the vibrant cake looks beautiful. If you want to add a little extra something, serve slices of this moist olive oil cake with a dollop of fresh whipped cream or a scoop of vanilla ice cream. Fresh berries like raspberries or strawberries also pair wonderfully with the citrus flavor. For a more dressed-up presentation, you could make a simple blood orange glaze by mixing powdered sugar with a bit more blood orange juice and drizzling it over the cake.
This Blood Orange Olive Oil Cake is perfect for so many occasions. It’s lovely for a weekend brunch, a delightful dessert after dinner, or even as a special treat for afternoon tea. Its bright flavor and moist texture make it a crowd-pleaser every time!
Storage and Reheating
If you have any leftover Blood Orange Olive Oil Cake (though it’s so good, leftovers might be rare!), don’t worry, it stores beautifully. To keep your cake fresh, store it in an airtight container at room temperature for up to 3-4 days. For longer storage, you can keep it in the refrigerator for up to a week. Just make sure it’s well-sealed so it doesn’t dry out.
When you’re ready to enjoy a slice again, the best way to “reheat” it is simply to let it come to room temperature. If you want to warm it slightly, you can gently warm a slice in the microwave for about 10-15 seconds, but be careful not to overheat it, or it might become dry. Honestly, this cake is so moist, it’s fantastic at room temperature!
Key Details
Prep time: 20 minutes
Cook time: 35-40 minutes
Total time: About 1 hour
Servings: 8-10 slices
Equipment you’ll need:
- Mixing bowls
- Whisk
- Measuring cups and spoons
- 9-inch round cake pan
- Oven
- Wire rack
I hope you love making and eating this Blood Orange Olive Oil Cake as much as I do! It’s a recipe that’s sure to brighten up any day. Happy baking!
Blood Orange Olive Oil Cake
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- 3 large eggs
- ¾ cup olive oil good quality, mild flavor
- ¾ cup fresh blood orange juice
- Zest of 2 blood oranges
Instructions
- Get Ready to Bake: First things first, let’s preheat your oven to 350°F (175°C). Grab a 9-inch round cake pan and grease it well with butter or cooking spray. Then, lightly dust it with flour. This will make sure your cake comes out of the pan easily after baking.
- Mix the Dry Stuff: In a medium-sized bowl, whisk together the flour, baking powder, and salt. Whisking helps to evenly distribute the baking powder and salt throughout the flour. Set this bowl aside for now.
- Combine the Wet Ingredients: In a separate large bowl, crack in the eggs and add the sugar. Whisk them together until they are light and pale yellow. This usually takes about 2-3 minutes of whisking. Next, slowly pour in the olive oil while whisking continuously until it’s fully combined. Add the blood orange zest and blood orange juice to the wet ingredients. Stir everything together until it’s nicely mixed.
- Bring Wet and Dry Together: Now, it’s time to combine the wet and dry ingredients. Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or wooden spoon until just combined. Be careful not to overmix. Overmixing can make the cake tough. You want to mix just until you don’t see any more streaks of flour. The batter will be smooth and a bit thin, which is perfect for a moist olive oil cake.
- Bake to Golden Perfection: Pour the batter into your prepared cake pan and spread it evenly. Pop it into the preheated oven and bake for 35-40 minutes. To check if it's done, insert a toothpick into the center of the cake. If it comes out clean, the cake is ready! If there’s batter on the toothpick, bake for a few more minutes and check again. The cake should be golden brown on top and spring back slightly when you gently press the center.
- Cool Down and Enjoy: Once baked, take the cake out of the oven and let it cool in the pan for about 10-15 minutes. This helps the cake set a bit before you remove it. After it has cooled slightly, carefully invert the cake onto a wire rack to cool completely. Letting it cool completely on a rack prevents the bottom from getting soggy.
