Spoon Simple
Classic Olive Oil Cake
A tender, moist olive oil cake with delicate vanilla and almond notes. Simple pantry ingredients baked in an 8-inch pan — brush with fresh olive oil just before serving.
Prep 15 min
Cook 32 min
Total 47 min
Serves 8
Ingredients
Step 1 — Prepare the pan
- Baking spray with flour
- Parchment paper (for lining pan bottom)
Step 2 — Wet ingredients
- 3 large eggs (150 grams)
- ¾ cup (150 grams) granulated sugar
- ½ cup (112 grams) extra-virgin olive oil
- ½ cup (120 grams) whole milk
- ½ teaspoon (2 grams) vanilla extract
- ¼ teaspoon (1 gram) almond extract
Step 3 — Dry ingredients
- 1½ cups (188 grams) all-purpose flour
- 1½ teaspoons (7.5 grams) baking powder
- ½ teaspoon (1.5 grams) kosher salt
Step 4 — Finish and serve
- Fresh olive oil (for brushing before serving)
Instructions
- 1
Prepare the pan
Preheat oven to 350°F (180°C). Spray an 8-inch round cake pan with baking spray with flour; line bottom of pan with parchment paper.
- 2
Mix the wet ingredients
In the bowl of a stand mixer fitted with the whisk attachment, beat eggs and sugar at high speed for 30 seconds. Add oil in a slow, steady stream, beating until combined. Add milk, beating until combined. Reduce mixer speed to low. Beat in extracts.
- 3
Combine wet and dry ingredients
In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to egg mixture, beating until combined, stopping to scrape sides of bowl. Pour batter into prepared pan.
- 4
Bake and cool
Bake until a wooden pick inserted in center comes out clean, 30 to 33 minutes. Let cool in pan for 5 minutes. Remove from pan, and let cool completely on a wire rack. Brush with fresh olive oil just before serving. Store at room temperature wrapped loosely in foil or plastic wrap.
Nutrition per serving: 295 cal · 5g protein · 36g carbs · 15g fat · 1g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
