Orange Cardamom Olive Oil Cake

tender and moist
Tender and moist
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2 cups All-purpose flour plus more for the pan
1 tsp Kosher Salt
1 tsp Baking powder
¼ tsp Baking soda
¾ to 1 tsp Ground cardamom
1 ½ cups + 2 tbsp Granulated sugar
3 Large eggs
1 cup Olive oil extra-virgin, fruity, more neutral-tasting, plus extra for the pan
Orange zest grated of 2 oranges
2 tbsp Orange juice fresh
1 ¼ cups Whole milk or plant-based alternative
2 tbsp Confectioners' sugar sifted, for garnish

Nutritional information


Orange Cardamom Olive Oil Cake


Bring the warming flavors of cardamom and oranges into your kitchen with this amazing Orange Cardamom Olive Oil Cake recipe. This flavorful and delicious cake relies on pantry staples such as extra-virgin olive oil, flour, sugar, eggs, and milk. Freshly grated orange zest and fresh orange juice add a bright, citrusy note that works beautifully with the olive oil flavor and fragrant cardamom. This simple cake can be served as is or decorated with confectioners’ sugar and a sprinkle of orange zest.

I personally like to use olive oil instead of butter as I’ve found it creates a perfectly tender and moist cake. Plus, olive oil will keep the cake moist for up to two days after baking. So, you could certainly make the cake in advance. When using olive oil for baking, make sure it’s extra-virgin, mild, fruity, and tastes delicious. 

To make the Orange Cardamom Olive Oil Cake, you will need the following ingredients:

Ingridiens for Orange Cardamom Olive Oil Cake

Steps to make Orange Cardamom Olive Oil Cake


Preheat oven and prepare baking pan


Preheat the oven to 350 °F and brush the bottom and sides of a 9-inch cake pan with a little olive oil. Line the bottom of the pan with a round of parchment paper and dust with some flour. Shake out the excess flour.


Combine dry ingredients


In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon kosher salt, 1 teaspoon baking powder, and ¼ teaspoon baking soda.


Beat eggs and sugar


Use a hand mixer set on high to beat together 1 ½ cups granulated sugar, ¾ to 1 teaspoon ground cardamom, and 3 large eggs until thick and fluffy, about 5 minutes (alternatively use a stand mixer on high speed).


Add olive oil


While the mixer is running, slowly drizzle in 1 cup extra-virgin olive oil and beat until incorporated.


Add zest, juice, and milk


Reduce the speed to low and add half the orange zest, 2 tablespoons orange juice, and 1 ¼ cups whole milk. Beat until well combined and smooth.


Combine wet and dry ingredients


Add the dry ingredients to wet ingredients and mix on low just until you have a smooth batter.


Transfer batter into cake pan


Pour the batter into the prepared cake pan and sprinkle the top with the remaining 2 tablespoons granulated sugar.




Bake the cake for 40 to 45 minutes or until the center is set and a skewer inserted into the center comes out clean (start checking your cake at 30 minutes).



Let the cake cool for 30 minutes in the pan, run a small knife around the edge, invert the cake onto a large plate, then invert again onto a wire rack to cool completely.



Dust the cake with powdered sugar and sprinkle it with orange zest. Slice and serve!

This Orange Cardamom Olive Oil Cake is tender, moist and so flavorful. It’s absolutely delicious as well as easy to make. Give this recipe a go soon, and share a photo with us on Instagram by tagging @cookmerecipes and using the hashtag #cookmerecipes!

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

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Total Reviews: 1

This amazing orange cake is perfect for any occasion. Thanks for sharing the recipe!

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