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Kathy's Italian Olive Oil Cake


2010 Kathy's Italian Olive Oil Cake Photo (c) by Carroll Pellegrinelli

Kathy's Italian Olive Oil Cake

2010 Kathy's Italian Olive Oil Cake Photo (c) by Carroll Pellegrinelli
When Kathy told me her cake was made with olive oil, I thought "yuk". Don't get me wrong, hardly a day goes by that I don't consumed olive oil. Just look at my last name, it's so Italian. Plus add to that, my chef husband is also half-Greek. There's just no avoiding the olive oil. But, olive oil in a cake? I was pleasantly amazed that you don't even taste it. Try this cake recipe and you'll see.

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes

Yield: One Single 10-inch Cake Layer


  • 18 ounce white or yellow cake mix
  • 1-1/4 cups water
  • 1/3 cup light olive oil
  • 1/4 cup plus 1 tablespoon sherry*, divided
  • zest from 2 oranges (about 1/4 cup), divided
  • 3 eggs
  • 1 pint heavy cream
  • 1/2 cup powdered sugar, sifted


Preheat oven to 325 degrees F. Grease and flour 10-inch springform pan. Set aside. Combine cake mix, water, olive oil, 1/4 cup sherry, zest from 1 orange and eggs. With an electric mixer, continue to beat for 2 minutes. Pour batter in pan. Bake for 45-50 minutes. Remove from oven and completely cool in pan on wire rack.

Make frosting by beating heavy cream until light peaks form. Gradually add sugar and remaining 1 tablespoon sherry. Hand stir in 1 tablespoon orange zest. Continue beating until stiff peaks form. Remove cake from pan. Place on serving platter. Frost top and sides of cake. Sprinkle remaining orange zest over top. Serve immediately. Store remaining cake in refrigerator.

Notes in the Margin -

* - Kathy used sherry, but if you want to keep with the Italian theme, try Marsala wine instead.

Also, if you'd prefer to make this an alcohol-fee cake, substitute the same amount of orange juice for the sherry or Marsala.
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