The Fluffiest Olive Oil Cake Recipe – Ina Garten’s Sweet Secret
Rich, moist olive oil cake emerges as a delightful surprise in Ina Garten’s beloved Mediterranean-inspired dessert.
Creamy textures blend seamlessly with subtle citrus notes that dance across your palate.
The simplicity of this cake belies its elegant flavor profile and tender crumb.
Each slice promises a delicate balance of sweetness and Mediterranean warmth.
Bakers seeking a sophisticated yet uncomplicated dessert will fall in love with this golden-hued treat.
Its versatility makes it perfect for afternoon tea or an elegant dinner finale.
Grab your mixing bowl and let this delectable cake transport you to sun-drenched Italian coastlines.
Quick Recipe Overview
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Calories: 360 kcal
Servings: 8
What Goes into Ina Garten Olive Oil Cake
For Dry Ingredients:
All-Purpose Flour: The foundation of the cake, providing structure and soft texture.
Granulated Sugar: Sweetens the cake and helps create a golden, tender crumb.
Baking Powder: Ensures the cake rises beautifully and stays light.
Baking Soda: Helps neutralize the acidity and contributes to the cake's delicate texture.
Salt: Enhances all the flavors and balances the sweetness.
For Wet Ingredients:
Eggs: Bind the ingredients and add richness to the cake's texture.
Greek Yogurt: Adds moisture, tanginess, and creates a wonderfully tender crumb.
Olive Oil: Provides a silky, smooth texture and a subtle, sophisticated flavor profile.
For Flavor Boosters:
Lemon Juice: Brings bright, zesty acidity that awakens the cake's taste.
Lemon Zest: Infuses intense citrus aroma and adds depth to the overall flavor.
Optional Serving Companions:
Blueberries: Fresh, juicy berries that complement the cake's lemony notes.
Extra Greek Yogurt: Creamy topping that adds a cool, tangy finish.
Baking Tools for Ina Garten Olive Oil Cake
9-inch round cake pan: Essential for baking the cake with perfect shape and size.
Large mixing bowl: Ideal for combining dry and wet ingredients smoothly.
Whisk: Perfect for blending ingredients without creating lumps.
Measuring cups and spoons: Critical for accurate ingredient quantities.
Microplane or zester: Great for creating fine lemon zest.
Wire rack: Helps cake cool evenly and prevents soggy bottom.
Toothpick: Used to test cake doneness by checking for clean insertion.
Simple Instructions for Ina Garten Olive Oil Cake
Mediterranean Sunshine Cake
Oven Warmth Setting Prepare your kitchen space by warming the oven to a cozy temperature perfect for baking.
Dry Ingredient Symphony Blend the powdery components in a spacious mixing bowl, creating a soft, fluffy foundation for your cake.
Liquid Magic Transformation Gently introduce the creamy and slick elements into the dry mixture, whisking with a gentle hand until everything becomes a harmonious batter.
Zesty Brightness Fold in the citrus notes that will awaken the cake's delicate flavor profile.
Baking Adventure Pour the silky mixture into a waiting pan, then slide it into the heated oven, allowing the magic of transformation to begin.
Cooling Moment Let the cake rest and settle, taking in its golden beauty before releasing it from the pan to cool completely.
Serving Elegance Present your masterpiece with a sprinkle of fresh berries and a cloud of creamy yogurt, celebrating the simple joy of homemade deliciousness.
Flavor Changes to Try in Ina Garten Olive Oil Cake
Swap Greek yogurt with sour cream or buttermilk for a different moisture profile and subtle tang.
Add chopped rosemary or thyme into the batter for an herbal Mediterranean twist that complements the olive oil's richness.
Create individual olive oil cake muffins by dividing batter into a lined cupcake tin, reducing baking time to 15-18 minutes for quick single servings.
Dust the cooled cake with powdered sugar, drizzle with honey, or top with fresh berries and a lavender-infused whipped cream for elegant presentation.
Replace all-purpose flour with a gluten-free blend, ensuring you maintain the same measured quantity for consistent cake texture and crumb.
Plating and Serving Ina Garten Olive Oil Cake
Pair with Fresh Berries: Top the olive oil cake with a vibrant mix of seasonal berries like blueberries, raspberries, or strawberries for a burst of color and tangy freshness.
Drizzle with Honey Glaze: Create a simple honey glaze by mixing powdered sugar with local honey and drizzling it elegantly over each slice for added sweetness and shine.
Serve with Creamy Accompaniment: Complement the cake's rich texture by adding a generous dollop of Greek yogurt or whipped mascarpone cream, enhancing its Mediterranean-inspired profile and providing a cool, smooth contrast.
Enjoy as Afternoon Tea Treat: Slice the cake into elegant wedges and serve alongside a warm cup of Earl Grey or chamomile tea for a delightful mid-afternoon indulgence.
Saving and Storing Ina Garten Olive Oil Cake
Store Smartly: Transfer the cake to an airtight container to maintain its moisture and prevent drying out. Keep it at room temperature for up to 3 days.
Refrigerate Right: When stored in the refrigerator, wrap the cake tightly in plastic wrap to extend its freshness for 5-7 days. Let it sit at room temperature for 30 minutes before serving to restore its soft texture.
Freeze for Later: Slice the cake into individual portions, wrap each piece in plastic wrap, then place in a freezer-safe bag. Frozen olive oil cake stays delicious for up to 2 months. Thaw overnight in the refrigerator before enjoying.
Serving Suggestion: Enhance the cake's flavor by adding fresh berries, a sprinkle of powdered sugar, or a light drizzle of honey just before serving. Pair with a cup of coffee or tea for a delightful treat.
Ina Garten’s olive oil cake combines Mediterranean flavors with elegant simplicity. Moist crumb and delicate citrus notes create a memorable dessert that transports palates to sunny coastal landscapes.
Ingredients
Scale
2 large eggs
3 tbsps (45 mL) lemon juice
⅔ cup (160 mL) olive oil
½ cup (120 mL) Greek yogurt
1 ¼ cups (156 g) all-purpose flour
⅔ cup (133 g) granulated sugar
½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
Zest of 1 lemon (about 1 tablespoon)
Instructions
Preparation: Generously coat a 9-inch round cake pan with olive oil, ensuring complete surface coverage.
Dry Mixture: Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl, sifting together to create a uniform powdery blend.
Wet Integration: Form a central well in the dry ingredients and add whole eggs, Greek yogurt, extra virgin olive oil, lemon juice, and lemon zest, whisking with sweeping motions until the batter becomes silky and homogeneous.
Baking Process: Pour the batter into the prepared pan, smoothing the surface with a spatula to eliminate air bubbles, then place in a preheated oven at 350°F (175°C) for 30-35 minutes.
Doneness Check: Test cake’s readiness by inserting a toothpick into the center – it should come out clean; let the cake rest in the pan for 10 minutes before transferring to a wire cooling rack.
Finishing Touch: Once cooled to room temperature, optionally garnish with fresh blueberries and a dollop of Greek yogurt before serving.
Notes
Olive Oil Selection: Choose a high-quality, extra virgin olive oil with a mild flavor to enhance the cake’s delicate taste without overpowering other ingredients.
Whisking Technique: Mix ingredients gently but thoroughly, avoiding overmixing to prevent a dense, tough cake texture.
Temperature Precision: Allow eggs and yogurt to reach room temperature before mixing to ensure smoother batter and more even baking.
Zest and Juice Tip: Grate lemon zest before juicing to maximize flavor extraction and prevent dry citrus segments.
Pastry Arts and Dessert Innovation, French and European Baking Techniques, Food Writing and Blogging, Culinary Event Planning
Education
Le Cordon Bleu Paris
Diploma: Grand Diplôme®
Focus: Intensive training in classic French cuisine and pastry techniques, combining the Diplôme de Cuisine and Diplôme de Pâtisserie.
Isabella Rodriguez is the co-founder and pastry chef at wd-50.com. She studied at Le Cordon Bleu in Paris, where she earned the Grand Diplôme®, a top award in both cooking and baking. After working in fancy bakeries and as a personal pastry chef, Isabella now shares her love for desserts in an easy way for home bakers to enjoy.
At wd-50.com, Isabella creates recipes for cookies, cakes, tarts, and more, always with clear steps and helpful tips. She believes baking should be fun, not stressful, and she hopes her recipes bring joy to your kitchen and smiles to your table.
Isabella Rodriguez
Co-Founder & Content Creator
Expertise
Pastry Arts and Dessert Innovation, French and European Baking Techniques, Food Writing and Blogging, Culinary Event Planning
Education
Le Cordon Bleu Paris
Isabella Rodriguez is the co-founder and pastry chef at wd-50.com. She studied at Le Cordon Bleu in Paris, where she earned the Grand Diplôme®, a top award in both cooking and baking. After working in fancy bakeries and as a personal pastry chef, Isabella now shares her love for desserts in an easy way for home bakers to enjoy.
At wd-50.com, Isabella creates recipes for cookies, cakes, tarts, and more, always with clear steps and helpful tips. She believes baking should be fun, not stressful, and she hopes her recipes bring joy to your kitchen and smiles to your table.