How to Make Olive Oil Cake Step-by-Step Video with Recipe

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One of my favorite baking recipes is olive oil cake with fresh strawberries and cream. This easy olive oil cake recipe yields a fluffy, flavorful cake–made without butter–using Jordan Extra Virgin Olive Oil as a substitute for the traditional dairy fat. In this baking video, I’ll show you how to bake an olive oil cake from scratch step by step while sharing several baking secrets for achieving a super moist cake that is beautiful and light, yet rich and tasty. These cake making tips include using vanilla bean as a vanilla extract substitute, using cake flour instead of all-purpose, sifting your flour and not mixing your flour too much, adding a meringue recipe to your cake batter and always keeping egg whites at room temperature for the meringue. Why use meringue in a cake batter? Adding a meringue to the batter brings air into the cake recipe and makes it fluffy and light. You can use all-purpose flour, but the cake will be more dense. (Scroll down for the complete Jordan Olive Oil Cake recipe.)

I also recommend topping this cake with a creamy, homemade ice cream recipe like the one featured in my last summer desserts video, How to Make Olive Oil Ice Cream.

Jordan Winery Olive Oil Cake with Strawberries and Cream, How to Make Olive Oil Cake Video Recipe

Jordan Olive Oil Cake Recipe


2 egg yolks
1 tsp salt
Half a lemon, juiced
3 vanilla beans, scraped (1½ tsp vanilla extract may be substituted)
7 ounces Jordan Extra Virgin Olive Oil
¾ cup sugar, divided in half
⅞ cup cake flour, sifted
3 egg whites, room temperature


Preheat oven to 350℉ (325℉ for convection).
Prepare 9” springform pan with nonstick spray and a round parchment liner on the bottom.
Whisk together egg yolks, salt, lemon zest, lemon juice, vanilla beans, olive oil and half of the sugar. Sift the flour into the mixture in three stages. Set aside.
Using a standing mixer, whisk egg whites on high. Once egg whites begin to foam, slowly stream in the remaining half of the sugar, adding up to one tablespoon at a time. Whip the meringue until white, thick and shiny.
Fold one third of the meringue into the batter. Repeat until all the meringue is incorporated evenly, then pour cake batter into the prepared springform pan.
Bake for 30-35 minutes, until the top is golden brown.
Remove from the oven and allow to cool for 15 minutes. Run a knife around the edge and remove the side of the springform pan. Allow to cool for an hour, then remove the bottom of the pan and peel off parchment.
Cut into eight slices, dust with powdered sugar, top with fresh cut strawberries, whipped cream or Jordan Olive Oil Ice Cream, drizzle with Jordan Extra Virgin Olive Oil and serve.

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A native Sonoma County resident, Cristina grew up with a large family in Healdsburg. She developed a love for baking as a young girl and graduated from the Culinary Institute of America's baking and pastry arts program. Cristina works part-time in the Jordan Winery kitchen, making desserts and prepping for culinary events. She’s become known for her recipe tutorial videos, which have a few million views on YouTube. During breaks from baking in Healdsburg, she and her husband spent several years volunteering on non-profit construction projects in the U.S. and Africa.

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