Blood Orange Olive Oil Cake Recipe – Easy Moist Citrus Dessert

Introduction

Let me tell you, the scent of freshly zested blood oranges mingling with golden olive oil and a whisper of vanilla wafting from my oven is enough to make anyone’s knees buckle. The first time I baked this Blood Orange Olive Oil Cake, I remember standing in my kitchen, sunlight streaming in, just watching the batter transform into a fluffy, fragrant masterpiece—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. This recipe isn’t just a cake; it’s a memory wrapped in a citrus-scented hug.

I stumbled upon the idea for this cake years ago when blood oranges started popping up at my local market. My grandma used to bake a lemon olive oil loaf every winter, and I always loved how moist and tender it was. But one rainy afternoon, craving something brighter, I reached for those ruby-red oranges instead. The color alone looked like a sunset in a bowl (seriously, how gorgeous are blood oranges?), and the flavor—oh, it’s sweet-tart and floral, honestly a little bit magical.

The first time I brought this cake to a Sunday family brunch, it disappeared before the coffee even cooled. My sister begged for the recipe. My kids couldn’t stop sneaking slivers off the cooling rack (and, honestly, neither could I). It’s the kind of cake that’s dangerously easy to whip up—no fancy mixers, no fuss—just pure, nostalgic comfort. Perfect for potlucks, sweet treats for your kids, or when you want to brighten up your Pinterest dessert board with something that looks as good as it tastes.

I’ve tested this cake more times than I can count (in the name of research, of course). It’s become a staple for family gatherings, gifting, and, let’s face it, those days you just want a slice of sunshine with your tea. It feels like a warm hug from home, and you’re going to want to bookmark this one.

Why You’ll Love This Blood Orange Olive Oil Cake

Baking this cake feels a bit like bringing a little sunshine to your kitchen—honestly, it’s one of those recipes I just keep coming back to, year after year. I’ve tested so many olive oil cakes in my time as a recipe developer and food blogger, but this one? It truly stands out for so many reasons:

• Quick & Easy: Comes together in about an hour, so it’s perfect for busy weeknights, lazy Sunday mornings, or last-minute dessert cravings.
• Simple Ingredients: No need for an epic grocery run—just a handful of pantry staples, plus those beautiful blood oranges. In fact, you probably have most of the ingredients already.
• Perfect for Any Occasion: It works equally well for brunch, afternoon coffee, holiday breakfasts, or as a show-stopping dessert at your next dinner party.
• Crowd-Pleaser: This cake gets rave reviews from everyone—my kids ask for seconds, my friends request it for birthdays, and even my “not a dessert person” husband sneaks a slice.
• Unbelievably Moist & Tender: The combination of olive oil and buttermilk makes each crumb soft and flavorful, while the citrus glaze adds just the right amount of zing.

So, what sets this Blood Orange Olive Oil Cake apart from all the rest? I’ll tell you: blending that blood orange zest right into the sugar intensifies the citrus aroma, making every bite burst with flavor. The olive oil adds a subtle fruitiness and keeps things ultra-moist (even days later!). And that luminous pink glaze? It’s like edible art—totally Instagram- and Pinterest-worthy.

This isn’t just another olive oil cake—it’s the version I wish I’d known about years ago. It’s comfort food, but with a pop of vibrant flavor that’ll make you close your eyes after the first bite. It’s the kind of dessert that turns an ordinary day into a little celebration and makes guests think you fussed way more than you did. You can serve it as-is, dress it up with fresh berries, or just eat it by the forkful over the sink (I won’t judge).

Trust me—if you love citrus, crave a moist cake that doesn’t dry out by day two, and want a recipe that’s as easy as it is impressive, this Blood Orange Olive Oil Cake needs a spot in your kitchen.

What Ingredients You Will Need

This Blood Orange Olive Oil Cake recipe uses simple, wholesome ingredients to deliver bold flavor and a melt-in-your-mouth texture—without the fuss. You’ll find most of these in your pantry already, and if not, there are easy swaps to make this cake work for you. Here’s what you’ll need:

• For the Cake:
  • Blood Oranges (2 large, zest and juice): The star ingredient—look for oranges that feel heavy for their size and have deep red flesh. If you can’t find blood oranges, Cara Cara or regular oranges work in a pinch (but that color won’t be as dramatic).
  • Granulated Sugar (1 cup / 200g): Sweetens and helps rub the zest to release citrus oils.
  • Large Eggs (3, room temperature): For structure and richness. Cold eggs can make your batter split, so let them sit out a bit.
  • Extra Virgin Olive Oil (1 cup / 240ml): Use a fruity, mild olive oil. Strong, peppery oils will overpower the cake. I like California Olive Ranch or Bertolli for baking.
  • All-Purpose Flour (2 cups / 250g): Regular unbleached flour gives the cake its structure. For gluten-free, swap with a 1:1 gluten-free baking blend.
  • Baking Powder (2 tsp / 8g): For a gentle rise.
  • Baking Soda (1/2 tsp / 2g): Balances the acidity from the orange juice and buttermilk.
  • Fine Sea Salt (1/2 tsp / 3g): Essential for balancing sweetness.
  • Buttermilk (1/2 cup / 120ml): Adds tang and tenderness. Greek yogurt thinned with a little milk works if you don’t have buttermilk.
  • Pure Vanilla Extract (1 1/2 tsp / 7ml): Adds warmth and aroma.
• For the Luminous Blood Orange Glaze:
  • Powdered Sugar (1 cup / 120g): For that smooth, sweet finish.
  • Fresh Blood Orange Juice (2-3 tbsp / 30-45ml): The glaze’s pink hue is pure magic. Strain for a smooth finish.
  • Pinch of Salt: Just a smidge to cut the sweetness.

Optional: Garnish with thin blood orange slices, candied citrus peel, or a sprinkle of poppy seeds (totally up to you!).

Ingredient tips from experience: If your blood oranges are extra tart, add an extra tablespoon of sugar to the batter. For a dairy-free version, use almond milk with a teaspoon of lemon juice instead of buttermilk. If you want a stronger citrus hit, up the zest—but don’t overdo it, or it can get bitter.

Honestly, the ingredients are forgiving and the recipe is flexible, so don’t stress if you need to tweak something. The real magic comes from that blood orange flavor and the rich, moist crumb the olive oil brings.

Equipment Needed

You don’t need fancy gadgets to make this Blood Orange Olive Oil Cake—just a few kitchen basics and maybe a couple of “nice-to-haves” if you’re feeling extra.

• 9-inch (23cm) Round Cake Pan or Springform Pan: I use a springform for easy release, but a regular pan lined with parchment works great too.
• Mixing Bowls (2): One for wet, one for dry ingredients.
• Whisk and Silicone Spatula: A whisk is perfect for combining the batter, and a spatula helps you scrape down every last bit.
• Microplane or Zester: For getting all that fragrant zest off the blood oranges (seriously, don’t skip this). If you don’t have one, the smallest side of a box grater will do.
• Measuring Cups and Spoons (US and metric): Precision matters, but I’ll be honest—sometimes I eyeball the vanilla.
• Parchment Paper: Lining your cake pan makes removal (and cleanup) a breeze.
• Wire Cooling Rack: Helps cool the cake evenly. If you don’t have one, just use a clean dish towel.
• Small Bowl and Spoon (for glaze): Nothing fancy here—just something to mix and drizzle.

If you’re tight on budget, skip the springform and use a well-greased regular pan—just be careful when turning out the cake. For specialty tools, I wipe my microplane clean with a soft brush to keep the zest from clogging up. Oh, and those silicone spatulas? They’re a game changer for scraping every last drop of batter.

Preparation Method

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) round cake pan or springform pan and line the bottom with parchment paper. This helps with easy release and prevents sticking.
2. Mix the Sugar & Zest: In a large mixing bowl, combine 1 cup (200g) granulated sugar and the finely grated zest from 2 blood oranges. Use your fingers to rub the zest into the sugar until the mixture is fragrant and slightly moist (about 1 minute). This brings out the citrus oils for max flavor.
3. Combine Wet Ingredients: Add 3 large eggs to the sugar mixture. Whisk until pale and slightly thickened (about 2 minutes). Slowly drizzle in 1 cup (240ml) extra virgin olive oil, whisking constantly. The mixture should look glossy and well combined (if it splits a little, don’t panic—it’ll come together).
4. Add Citrus & Dairy: Pour in the juice from your zested blood oranges (about 1/4 cup or 60ml) and 1 1/2 tsp (7ml) vanilla extract. Whisk in 1/2 cup (120ml) buttermilk. The mixture should smell incredible at this point!
5. Sift Dry Ingredients: In a separate bowl, sift together 2 cups (250g) all-purpose flour, 2 tsp (8g) baking powder, 1/2 tsp (2g) baking soda, and 1/2 tsp (3g) fine sea salt. Sifting gives you a lighter crumb.
6. Combine Wet & Dry: Add the dry ingredients to the wet in two batches, gently folding with a spatula after each addition. Don’t overmix—just until you see no more flour streaks. The batter should be thick but pourable.
7. Bake: Pour the batter into the prepared pan. Smooth the top with a spatula. Bake for 40–45 minutes, or until the top is golden and a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter). If the top browns too quickly, tent loosely with foil.
8. Cool: Set the pan on a wire rack and let the cake cool for 10–15 minutes before running a knife around the edge and releasing from the pan. Let cool completely before glazing—this prevents the glaze from melting right off.
9. Make the Glaze: In a small bowl, whisk 1 cup (120g) powdered sugar with 2–3 tbsp (30–45ml) fresh blood orange juice and a pinch of salt until smooth and pourable. For a thicker glaze, add more sugar; for a thinner glaze, add more juice.
10. Glaze & Decorate: Drizzle the glaze over the cooled cake, letting it drip down the sides. Garnish with thinly sliced blood oranges or a sprinkle of zest if you’re feeling fancy.

Troubleshooting tips: If your cake is sinking, it may be underbaked—give it a few more minutes. If the glaze is too thin, just add more sugar. And don’t worry if your batter looks a little lumpy before baking; it smooths out in the oven. For efficiency, zest and juice your oranges before you start mixing, and measure out all ingredients ahead of time (it makes the process smoother, trust me).

Cooking Tips & Techniques

After making this Blood Orange Olive Oil Cake more times than I care to admit (all in the name of “testing”), I’ve picked up a handful of little tricks that make a huge difference. Here’s what I’ve learned:

• Use Room Temperature Ingredients: Eggs and buttermilk blend much better when not cold. If you forget, just set them in a bowl of warm water for a few minutes.
• Rub the Zest Into the Sugar: This step might seem fussy, but it makes the citrus flavor pop. Skipping it? You’ll miss out on loads of aroma.
• Don’t Overmix: As soon as the flour disappears, stop stirring. Overmixing = tough cake (learned this the hard way).
• Check for Doneness Early: Ovens vary, so start checking at 38 minutes. The top should spring back, and a toothpick should come out mostly clean.
• Let the Cake Cool Completely Before Glazing: Warm cake melts the glaze right off. If you’re impatient (like me), cool it in the fridge for 15 minutes.
• For a Brighter Glaze: A little squeeze of lemon juice intensifies the pink color. Straining the juice ensures no pulp lumps.
• Double the Zest for Extra Citrus: If you’re a citrus fiend, add another orange’s worth of zest.

Common mistakes? Using a strong, peppery olive oil can make the cake too assertive. Also, not greasing the pan enough—trust me, I’ve left a chunk behind before. To multitask, I zest and juice all my oranges before I even preheat the oven. For consistent results, always weigh your flour if you can (spooning into the cup works in a pinch).

And if you’re making this for a crowd, it doubles beautifully—just bake in a 9×13-inch (23x33cm) pan and add a few minutes to the baking time. This cake is forgiving, and the more you make it, the better it gets.

Variations & Adaptations

One of the best things about this Blood Orange Olive Oil Cake is how easy it is to tweak to your liking—or your pantry’s. Here are some of my favorite variations:

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free blend. I’ve used King Arthur’s and Bob’s Red Mill with great results.
• Dairy-Free: Replace buttermilk with unsweetened almond milk plus a teaspoon of lemon juice or cider vinegar. The cake stays super moist!
• Lemon or Grapefruit Twist: Use Meyer lemons or pink grapefruit instead of blood oranges for a different (but equally lovely) citrus spin.
• Poppyseed Addition: Stir in 1–2 tablespoons of poppy seeds to the batter for crunch and a pretty look.
• Bundt Cake Option: Bake in a well-greased 6-cup Bundt pan—just watch the bake time (about 35–40 minutes).
• Nut Allergies: This recipe is naturally nut-free, but if you want a little texture, a sprinkle of toasted pistachios on top is lovely.
• Lower Sugar: Reduce the sugar by 2–3 tablespoons for a less-sweet cake—still delicious, just a bit tangier.

Personal favorite? I once swapped half the flour for almond flour—it made the cake extra tender and gave it a nutty depth. And for spring, I topped the glaze with edible flowers for a cake that looked straight out of a garden party. Don’t be afraid to play around with what you have—or what you crave!

Serving & Storage Suggestions

This Blood Orange Olive Oil Cake is best served at room temperature, where the citrus aroma and moist crumb really shine. I love slicing it thick and serving with a mug of coffee or a cup of Earl Grey tea. For a special occasion, try topping each slice with a dollop of whipped cream or a scoop of vanilla ice cream.

If you’re hosting brunch, pair the cake with a fresh fruit salad and a sparkling citrus spritz. For dessert, a dusting of powdered sugar and a few blood orange segments look beautiful and add a little extra zing.

Storage is a breeze: Just wrap leftover cake tightly in plastic or foil and keep at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days (the olive oil keeps it moist!). The cake also freezes well—slice and wrap individual pieces, then thaw at room temp or gently warm in the microwave. The flavor even improves after a day, as the citrus soaks in.

If your glaze hardens in the fridge, just let the cake sit out for 20 minutes before serving. I’ve even enjoyed a cold slice straight from the fridge—so refreshing on a hot day!

Nutritional Information & Benefits

Each slice of Blood Orange Olive Oil Cake (based on 12 servings) is approximately 300 calories, with 14g fat, 40g carbs, and 4g protein. Olive oil provides heart-healthy monounsaturated fats, while blood oranges pack vitamin C and antioxidants. The cake is naturally nut-free and can be adapted for gluten-free or dairy-free diets.

If you’re watching sugars, reduce the glaze or skip it—honestly, the cake is still plenty flavorful. For those with egg allergies, a flax egg substitute works (though the texture’s slightly denser). As always, check ingredient labels if you’re baking for anyone with allergies.

From a wellness perspective, I love that this cake uses real fruit and wholesome fats. It’s a treat, yes, but one you can feel good about sharing with family and friends.

Conclusion

If you’re searching for a dessert that’s easy, stunning, and bursting with citrus flavor, this Blood Orange Olive Oil Cake absolutely delivers. It’s the kind of recipe I find myself making again and again—whether for a cozy winter brunch or a sunny picnic treat. It’s endlessly flexible, and that luminous pink glaze always brings a smile (and lots of “oohs” and “aahs”).

I hope you’ll make this cake your own—swap in your favorite citrus, add a handful of berries, or tweak the glaze to your taste. That’s the beauty of home baking: every batch is a chance to make something special.

Personally, I love this cake because it feels like a little celebration in every slice—bright, moist, and just the right amount of sweet. If you try it, please leave a comment below, share your photos, or tell me about your favorite twist. I can’t wait to hear how it turns out in your kitchen!

Here’s to cakes that feel like sunshine and recipes that become family traditions. Happy baking!

FAQs About Blood Orange Olive Oil Cake

Can I use regular oranges instead of blood oranges?

Absolutely! Regular oranges or Cara Cara oranges work well if blood oranges aren’t in season. The flavor will be a little less floral and the glaze won’t be as pink, but it’ll still be delicious.

How do I know when the cake is done?

The cake should be golden and a toothpick inserted in the center comes out with just a few moist crumbs. Start checking at 38 minutes, as ovens vary.

Can I make this cake gluten-free?

Yes! Use a 1:1 gluten-free flour blend. I’ve had great results with King Arthur and Bob’s Red Mill gluten-free baking flours.

What type of olive oil should I use?

Choose a mild, fruity extra virgin olive oil. Avoid strong or peppery oils, as they can overwhelm the cake’s flavor.

How should I store leftover cake?

Wrap leftovers in plastic wrap or foil. Store at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze slices for up to 2 months. The cake stays moist thanks to the olive oil!

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