Name: Orange Olive Oil Cake with Orange Curd and Whipped Cream Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 1/2 cups Flour; 1 1/2 cups Sugar; 3/4 teaspoon Baking Powder; 1/4 teaspoon Baking Soda; 3/4 teaspoon Salt; 3/4 cup Olive Oil; 2 large Eggs; 1 cup Whole Milk (or buttermilk); 1 1/2 to 2 Tablespoons Orange Zest; 2 teaspoons Orange Juice (freshly squeezed); 1 Tablespoon Orange Zest; 1/2 cup Fresh Orange Juice (about 1-2 oranges); 1/2 cup Sugar; 3 large Egg Yolks; 1/2 teaspoon Cornstarch; 3 Tablespoons Butter; 8 ounces Heavy Cream; 1/3 cup Powdered Sugar; 1 teaspoon Vanilla Bean Paste or Extract

Jump to Recipe· 4.3 from 81 reviews

There is something truly magical about the combination of citrus and olive oil, and that magic shines brilliantly in this Orange Olive Oil Cake with Orange Curd and Whipped Cream Recipe. This cake is a moist, tender, and flavorful masterpiece, bursting with bright, fresh orange notes from zest and juice, perfectly complemented by the rich, fruity undertones of olive oil. The tangy orange curd adds a velvety, luscious layer, and a cloud of sweet whipped cream rounds everything out, making it an irresistible treat that feels both elegant and comforting. If you love desserts that feel vibrant yet homey, this recipe will quickly become one of your favorites too.

Ingredients You’ll Need

The image shows a slice of cake on a white plate with a blue and white spoon in front of it. The cake has three layers: a moist yellow sponge base, a thick white creamy middle layer, and a glossy light yellow topping. On top of the cake slice, there are two thin orange slices and a small pink flower. In the background, there is another similar slice of cake on a white plate, orange slices scattered on a white marbled surface, and a yellow jar along with a brass measuring spoon, all softly out of focus. The whole scene is bright and clear. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Orange Olive Oil Cake with Orange Curd and Whipped Cream Recipe lies in how simple, everyday ingredients come together to create something extraordinary. Each component plays a special role, from the olive oil’s moistening properties to the orange zest’s powerful aroma, all combining to create a perfectly balanced cake.

Flour: Provides the structure and body for the cake, ensuring a tender crumb.
Sugar: Sweetens the cake and enhances the orange flavors throughout.
Baking Powder and Baking Soda: Leavening agents that help the cake rise and become light.
Salt: Balances the sweetness and enhances all the flavors.
Olive Oil: Adds moistness and a subtle fruity richness that makes this cake unique.
Eggs: Bind the ingredients together and give the cake stability and richness.
Whole Milk (or Buttermilk): Adds tenderness and a slight tang that complements the orange notes.
Fresh Orange Zest and Juice: Infuses the cake and curd with vibrant citrus flavor and aroma.
Egg Yolks (for curd): Create that creamy, luscious orange curd texture.
Cornstarch: Helps thicken the orange curd for that perfect spreadable consistency.
Butter: Enriches the curd with a silky finish and deep flavor.
Heavy Cream, Powdered Sugar, Vanilla: Whipped together, they form the light, sweet whipped cream topping.
Optional Dried Oranges: For a pretty, natural garnish that adds an extra touch of charm.

How to Make Orange Olive Oil Cake with Orange Curd and Whipped Cream Recipe

Step 1: Prepare the Dry Ingredients

Start by whisking together the flour, sugar, baking powder, baking soda, and salt in a large bowl. This mix ensures your cake will have just the right texture and lift, creating the perfect base for the citrus flavors to shine.

Step 2: Combine the Wet Ingredients

In a separate bowl, beat the eggs until well blended. Slowly add the olive oil, fresh orange juice, orange zest, and milk, stirring until the mixture is silky smooth. This step is crucial for infusing that bright orange essence deeply into your batter.

Step 3: Bring Wet and Dry Ingredients Together

Pour the wet ingredients into the dry mixture and gently fold just until combined. Be careful not to overmix, or the cake might turn dense instead of light and airy. Once just blended, pour the batter into your prepared baking pan and smooth the top with a spatula.

Step 4: Bake the Cake

Bake your cake in a preheated oven for 35 to 40 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean. The aroma at this point is simply irresistible, promising a tender, citrus-kissed confection inside.

Step 5: Cool the Cake

Allow the cake to cool in the pan for about 10 minutes. Then, carefully run a knife around the edges and remove the cake from the pan. Transfer it to a wire rack to cool completely – this helps the flavors to settle and prevents sogginess.

Step 6: Make the Orange Curd

Whisk together the orange juice, zest, sugar, cornstarch, and egg yolks in a saucepan. Cook over medium heat, stirring steadily until the mixture thickens, about 5 to 7 minutes. Remove from the heat, then whisk in butter pieces one at a time until smooth. Cover the curd with plastic wrap pressed directly onto the surface and chill until fully cold and set.

Step 7: Whip the Cream

In a chilled mixing bowl, beat the heavy cream with powdered sugar and vanilla until soft peaks form. Whipped cream adds a sweet, airy touch that perfectly balances the rich cake and tangy curd.

Step 8: Assemble Your Masterpiece

When the cake is cool, slice it up and serve with a generous spoonful of orange curd and a fluffy dollop of whipped cream. The layers of flavor and texture create a dessert experience you won’t forget.

How to Serve Orange Olive Oil Cake with Orange Curd and Whipped Cream Recipe

A small clear glass jar filled with smooth, yellow lemon curd sits in the center, with a silver spoon resting inside the jar on the right side. The jar is surrounded by three groups of orange slices arranged on a white marbled surface: fresh orange halves on the upper left, dried orange slices fanned out on the upper right, and dried orange slices fanned out along the bottom. Each orange slice shows detailed texture and vibrant orange color with visible segments and peel, contrasting with the creamy yellow lemon curd. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing your cake with thin slices of dried oranges or fresh orange zest adds a beautiful, fragrant pop of color and citrus brightness. These garnishes not only make the cake look stunning but also give a little extra zing with every bite.

Side Dishes

This cake pairs brilliantly with a light, refreshing salad featuring arugula and fennel or a simple scoop of vanilla ice cream. Both bring complementary textures and either a peppery bite or creamy coolness to accompany the citrus-rich cake.

Creative Ways to Present

For an elegant twist, serve individual slices with a drizzle of honey or a sprinkle of finely chopped pistachios on top of the whipped cream. You can also layer slices with extra curd and cream between to create a show-stopping cake parfait in clear glasses.

Make Ahead and Storage

Storing Leftovers

Once baked, this Orange Olive Oil Cake with Orange Curd and Whipped Cream Recipe keeps well in an airtight container at room temperature for up to three days. If you’ve added the curd and whipped cream topping, store it in the refrigerator to maintain freshness for up to five days.

Freezing

You can freeze the plain cake layers before assembling to save time later. Wrap them tightly in plastic and foil, then freeze for up to two months. Thaw overnight in the refrigerator before adding the fresh curd and whipped cream.

Reheating

If you prefer to enjoy the cake slightly warm, gently reheat slices in a low oven or microwave for just a few seconds. Avoid reheating with cream or curd on top to preserve their texture and freshness.

FAQs

Can I use a different type of oil instead of olive oil?

Olive oil gives this cake its characteristic fruity, rich, and moist texture. While you can substitute with mild vegetable or canola oil, the flavor won’t be quite as distinctive or complex.

Is there a gluten-free version of this cake?

Absolutely! You can replace the flour with a gluten-free all-purpose blend. Be sure to pick one that includes xanthan gum for structure and expect a slightly different crumb but still delicious results.

How do I prevent the orange curd from curdling?

Constantly whisking the curd while it cooks over medium heat and removing it promptly once thickened will help prevent curdling. Also, temper your eggs properly by slowly heating them to avoid scrambling.

Can I make the whipped cream ahead of time?

Yes, whip the cream just before serving for best texture. However, you can make whipped cream a few hours ahead, store it chilled, and briefly re-whip if it begins to lose volume.

What’s the best way to zest oranges?

Use a microplane or fine grater to zest the oranges carefully, avoiding the white pith underneath as it can add bitterness. Fresh zest maximizes the bright, fresh citrus flavor for this recipe.

Final Thoughts

There is a special joy in baking a cake that feels both luxurious and effortlessly homemade, and this Orange Olive Oil Cake with Orange Curd and Whipped Cream Recipe fits the bill perfectly. Bursting with sunshine flavor and silky textures, it’s the kind of dessert that brings people together around the table. Give it a try the next time you want to impress with a cake that tastes as beautiful as it looks—you won’t be disappointed!