This post is sponsored by Colavita I love holiday desserts (and any dessert, really!); especially ones that are seriously yummy but don’t require me to haul out any special or fussy tools. This easy cake stirs together in one bowl and has the loveliest vanilla-orange flavor. The inclusion of olive oil ensures that it’s insanely moist and stores well for days. And gives the cake a tender sponge texture and floral flavor. It tastes like a cake I once had at an Italian bakery—but is so easy to make at home! I love this for Christmas or as an easy option to share with a family signed up for a Meal Train. You can also easily swap in lemon for the orange if that sounds good to you, too! (You may like my other festive holiday cakes and breads including my Breakfast Cake, Blueberry Yogurt Cake, Healthy Pumpkin Bread, and Cranberry Orange Bread.) This post is my latest collaboration with Colavita, my favorite source for Italian pantry staples. The company is family-owned and operated and makes pasta, olive oil, beans, sauces, and so much more. Use my exclusive code YUMMY25 in their online store for 25% off. Sign up for our email updates to get tips and ideas sent to your inbox. You might like the other recipes we did together, too. Try my Red Pepper Pasta Sauce, Meatball Soup, and Morning Glory Muffins.
Ingredients You Need
Below is a look at the ingredients you need to make this cake recipe so you know what to have on hand and ready to go.
Olive oil: I love using the extra virgin olive oil from Colavita in this recipe since the flavor is mellow enough to work with the other ingredients. Greek yogurt: Look for full-fat, whole-milk yogurt to use here. It adds moisture and richness to the cake. Eggs: I use large eggs in my baking, so plan to use that size here. Orange juice and zest: I love the flavor of fresh orange in this easy cake, so I use the zest and juice from an orange or clementine. Honey: The flavor of honey pairs so nicely with that of fresh orange and olive oil, so it’s a great sweetener to use. Alternatively, you can use granulated sugar. Vanilla extract: Combined with the flavors from the olive oil, orange, and honey, vanilla adds an extra undertone of flavor that works so well. All-purpose flour: Using this type of light flour ensures that the cake is light and tender. You can use a cup-for-cup style of gluten-free flour mix to make the cake gluten-free. Baking powder and baking soda: A combination of these ensures that the cake bakes through properly and rises nicely.
Step-by-Step Instructions
Below is an overview of how to make this recipe so you know what to expect. For the full amounts, timing, and information, scroll to the end of the post.
How to Store
Once cooled, store the cake in an airtight container in the refrigerator for up to 5 days. You can warm slightly to serve, though we like it chilled and at room temperature, too.
Best Tips for Success
Use fresh orange zest and juice for the best flavor. Let cool completely before slicing and serving. Use a cup-for-cup gluten-free flour in place of the all-purpose flour if desired. Top with candied orange, whipped cream, berries, or vanilla ice cream. Substitute lemon zest and lemon juice for the orange zest and orange juice.
I’d love to hear your feedback on this post, so please rate and comment below!
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