Orange cardamom olive oil cake is made with fresh orange zest, warm spice, and extra-virgin olive oil for a soft, moist crumb. It's an easy, unfussy cake that's perfect for everyday baking or casual entertaining.

This orange cardamom olive oil cake is a simple, fragrant bake made with fresh orange zest, warm cardamom, and extra-virgin olive oil for a soft, tender crumb. The olive oil keeps the cake moist without feeling heavy, while the citrus and spice give it a bright, aromatic flavor that works just as well for everyday baking as it does for entertaining.

If you gravitate toward citrus-forward desserts that let the ingredients shine, this cake fits right in with favorites like my Meyer lemon pound cake and classic lemon cheesecake bars. The batter comes together easily, bakes into a golden, gently domed cake, and needs nothing more than a dusting of confectioners' sugar and a little extra zest to finish. 

Ingredients for Orange Cardamom Cake

• All-purpose flour, salt, baking powder and baking soda:  Pantry basics forming the structure of the cake.
• Ground cardamom: Adds warm, aromatic spice that pairs naturally with orange. Feel free to use more if you really love cardamom.
• Extra-virgin olive oil:  Keeps the cake moist for days and adds subtle fruitiness; choose a mild, non-bitter oil.
• Vanilla extract:  Flavor booster. Be sure to use pure vanilla extract.
• Granulated sugar: Sweetens the cake and helps create a soft, moist texture.
• Eggs:  Bind the batter and give the cake structure and richness.
• Fresh orange zest: The primary source of orange flavor; essential for a fragrant cake.
• Fresh orange juice: Adds brightness and acidity to balance the olive oil. Reacts with baking soda to give the cake a lift. 
• Whole milk: Contributes moisture and creates a smooth, cohesive batter.
• Confectioners' sugar:  Used for a simple, elegant finish without overpowering the cake.

How to Make Orange Cardamom Olive Oil Cake

Begin by preparing a deep 9-inch cake pan (2 inch deep) or a springform pan. Butter the bottom and sides, line the base with parchment paper, and lightly flour the pan. Because this is a thin batter, you should wrap the bottom of a springform pan with foil or place it on a baking tray. It may leak a little and this will keep the mess contained. Set a rack in the center of the oven and preheat to 350°F.

In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and ground cardamom until evenly combined. This ensures the leavening and spice are distributed throughout the cake batter.

In a large bowl, beat the eggs, sugar, and vanilla extract until smooth and well blended. With the mixer running on low speed, slowly drizzle in the extra-virgin olive oil, allowing it to fully incorporate before adding more. The mixture should look glossy and cohesive.

Stir in the orange zest, fresh orange juice, and whole milk just until combined. Add the dry ingredients and gently fold until no visible streaks of flour remain, taking care not to overmix.

Pour the batter into the prepared pan and smooth the top. Bake for 45 to 50 minutes, until the cake is golden and a toothpick inserted into the center comes out clean.

Oven temperatures can vary by a lot so your cake may take more time than this to bake. Have patience and if the tops seems to be browning faster than the inside cooking, loosely tent the pan with aluminum foil. 

Let the cake cool in the pan for about 20 minutes, then run a knife around the edge if needed and invert it onto a cooling rack to cool completely. Once cooled, dust the top with confectioners' sugar and finish with reserved orange zest or fresh orange slices before serving.

Storing Olive Oil Cakes

This orange cardamom olive oil cake keeps exceptionally well. Once completely cooled, store the cake covered at room temperature for up to 3 days. The olive oil helps the crumb stay soft and moist, even after the first day.

For longer storage, the cake can be refrigerated for up to 5 days. Bring it back to room temperature before serving for the best texture and flavor.

This cake is also an excellent make-ahead option. Bake it a day in advance and store it covered at room temperature. Dust with confectioners' sugar and add any garnishes just before serving for the cleanest finish.

If needed, the unfrosted cake can be frozen for up to 2 months. Wrap it tightly in plastic wrap and foil, then thaw overnight at room temperature before decorating.