Moist Thanksgiving Olive Oil Cake Recipe

There’s something magical about a Thanksgiving olive oil cake that makes it the perfect ending to your holiday feast. This incredibly moist, citrus-kissed cake with its tender crumb and subtle fruity notes from quality olive oil creates a dessert that’s both sophisticated and comforting.

I’ll never forget the first time I served this at Thanksgiving – my aunt, who usually skips dessert, went back for seconds! Unlike traditional butter-heavy cakes, this one stays fresh for days and actually tastes better the next morning with your coffee.

What is Thanksgiving Olive Oil Cake?

Ever wondered why olive oil in a cake sounds fancy but feels so rustic? This Thanksgiving olive oil cake is essentially a Mediterranean-inspired celebration cake that swaps butter for fruity olive oil, creating an incredibly moist texture that lasts for days.

The Italians have been baking with olive oil for centuries, and honestly, they were onto something special! As the saying goes, “the way to a man’s heart is through his stomach,” and this cake has won over even the most skeptical guests at my table. Trust me, once you try this elegant yet easy dessert, you’ll wonder why you ever stressed over complicated Thanksgiving pies.

Why You’ll Love This Thanksgiving Olive Oil Cake

The star of this cake is its incredible moisture. Unlike butter cakes that can dry out within a day, olive oil creates a tender, almost custardy texture that actually improves overnight. The fruity notes from good olive oil add a subtle complexity that makes people ask, “What makes this taste so special?”

Making this at home saves you serious money compared to bakery prices. A quality olive oil cake from a specialty bakery can cost $40 or more, but you can make this show-stopping dessert for under $10. Plus, you control the ingredients – no preservatives, just wholesome, real food.

The flavoring possibilities are endless! I love adding orange zest and a splash of Grand Marnier for Thanksgiving, but you can customize it with lemon, rosemary, or even cranberries. The subtle sweetness pairs beautifully with a dusting of powdered sugar or a dollop of whipped cream. If you enjoyed my [pumpkin spice bundt cake], you’ll absolutely adore this Mediterranean twist on holiday baking. The best part? It’s naturally dairy-free, making it perfect for guests with dietary restrictions.

How to Make Thanksgiving Olive Oil Cake

Quick Overview

This Thanksgiving olive oil cake comes together in just one bowl, making cleanup a breeze. You’ll love how the olive oil creates an incredibly tender crumb without any butter creaming required. The cake bakes up golden and fragrant, filling your kitchen with notes of citrus and warm spices.

Preparation Details:

• Prep Time: 15 minutes
• Bake Time: 45-50 minutes
• Cooling Time: 30 minutes
• Total Time: 1 hour 35 minutes
• Servings: 10-12 slices
• Difficulty Level: Easy

Key Ingredients for Thanksgiving Olive Oil Cake

Dry Ingredients:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg

Wet Ingredients:

• 1 cup extra virgin olive oil (use a mild, fruity one)
• 3 large eggs, room temperature
• 1 ¼ cups whole milk (or any milk alternative)
• Zest of 2 oranges
• ¼ cup fresh orange juice
• 2 teaspoons vanilla extract
• 2 tablespoons Grand Marnier or orange liqueur (optional)

For Topping:

• Powdered sugar for dusting
• Fresh cranberries and orange slices for garnish (optional)

Pro tip: Don’t use your expensive finishing olive oil here. A medium-quality extra virgin with fruity notes works perfectly and won’t break the bank.

Step-by-Step Instructions

Prepare Your Pan and Preheat

Start by positioning your oven rack in the center and preheating to 350°F (175°C). Generously grease a 9-inch springform pan or round cake pan with olive oil, then dust it lightly with flour, tapping out any excess. You can also line the bottom with parchment paper for extra insurance against sticking. This step is crucial because olive oil cakes can be delicate when warm.

Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Make sure there are no lumps and everything is evenly distributed. I like to sift my baking powder and baking soda to ensure there are no clumps that could create dense spots in the cake.

Combine the Wet Ingredients

In a separate medium bowl or large measuring cup, whisk together the olive oil, eggs, milk, orange zest, orange juice, vanilla extract, and Grand Marnier if using. Whisk vigorously until the mixture is smooth and well emulsified. The eggs should be fully incorporated, and you shouldn’t see any oil separation floating on top.

Bring It All Together

Create a well in the center of your dry ingredients and pour in the wet mixture all at once. Using a rubber spatula or wooden spoon, gently fold the ingredients together. Start from the center and work your way outward, scraping the bottom and sides of the bowl. Mix just until no dry flour streaks remain – the batter will be slightly thin and pourable, which is exactly what you want. Don’t overmix, or you’ll develop too much gluten and end up with a tough cake.

Bake to Golden Perfection

Pour the batter into your prepared pan, smoothing the top with a spatula. Give the pan a gentle tap on the counter to release any air bubbles. Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with just a few moist crumbs. The cake should spring back lightly when touched, and the edges will start pulling away from the pan slightly.

Cool and Serve

This is the hardest part – letting it cool! Allow the cake to cool in the pan for 15 minutes, then carefully run a knife around the edges if using a regular pan. If using a springform, release the sides and let it cool on the base. Transfer to a wire rack to cool completely, about 30 minutes more. The cake is delicious warm, but it actually tastes even better after resting for a few hours or overnight as the flavors meld. Dust generously with powdered sugar before serving, and garnish with fresh cranberries and orange slices for a festive Thanksgiving presentation.

What to Serve Thanksgiving Olive Oil Cake With

This elegant cake pairs beautifully with lightly sweetened whipped cream or mascarpone cream. I love folding a bit of orange zest into fresh whipped cream for an extra citrus kick.

For a truly Mediterranean experience, serve it alongside a small glass of dessert wine like Vin Santo or a late-harvest Riesling. The wine’s sweetness complements the cake’s subtle flavors perfectly.

Coffee lovers will appreciate how well this cake pairs with espresso or a strong French press coffee. The olive oil’s richness stands up beautifully to bold coffee flavors.

Try serving it with vanilla gelato or a scoop of cinnamon ice cream for a temperature contrast that’s absolutely divine. The cold, creamy ice cream melting into the tender cake is pure heaven.

For a lighter option, fresh berries like raspberries or blackberries add a tart contrast to the cake’s sweetness. A simple berry compote made with cranberries fits the Thanksgiving theme perfectly.

Top Tips for Perfecting Thanksgiving Olive Oil Cake

Use Quality Olive Oil

The olive oil is the star here, so quality matters. Choose a mild, fruity extra virgin olive oil rather than a peppery or bitter one. I love using a Spanish or California olive oil with notes of grass and almond. Avoid anything labeled “light” olive oil – you want the flavor!

Room Temperature Ingredients Matter

Bring your eggs and milk to room temperature before mixing. Cold ingredients don’t emulsify as well with the olive oil, which can result in a denser cake. I usually set mine out 30 minutes before baking.

Don’t Overbake

Olive oil cakes can go from perfectly moist to dry quickly. Start checking at 42 minutes, and remember that the cake will continue cooking slightly as it cools. A few moist crumbs on your toothpick are perfect – you don’t want it to come out completely clean.

Let It Rest

This cake truly tastes better the next day. The flavors develop and deepen, and the texture becomes even more tender. If you can resist cutting into it immediately, wrap it well and let it sit overnight.

Citrus Zest is Key

Don’t skip the orange zest! It’s where all the aromatic oils live. Use a microplane to zest directly over your wet ingredients so you capture all those fragrant oils. The zest adds so much more flavor than juice alone.

Customize Your Spices

While cinnamon and nutmeg are perfect for Thanksgiving, feel free to experiment. Try adding cardamom for an exotic twist, or rosemary for a savory-sweet combination that’s surprisingly delicious.

Storing and Reheating Tips

This Thanksgiving olive oil cake is a dream when it comes to storage. Thanks to the olive oil, it stays incredibly moist for days.

Room Temperature Storage: Wrap the completely cooled cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 4 days. Keep it away from direct sunlight or heat sources. The cake actually improves after a day as the flavors meld together.

Refrigerator Storage: If your kitchen is warm or you want to extend its life, refrigerate the wrapped cake for up to 1 week. Let it come to room temperature before serving, or warm individual slices briefly. Note that refrigeration can slightly firm up the texture, but it will soften again once it warms up.

Freezing Instructions: This cake freezes beautifully! Wrap individual slices or the whole cake (unfrosted) in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours. The texture remains remarkably close to fresh.

Reheating Tips: While this cake is delicious at room temperature, warming it slightly enhances the olive oil’s aroma. Microwave individual slices for 10-15 seconds, or wrap in foil and warm in a 300°F oven for 10 minutes. Don’t overheat, or you’ll dry it out.

Common Baking Mistakes to Avoid

Using the Wrong Olive Oil

The biggest mistake is using low-quality or overly peppery olive oil. A harsh or bitter oil will make your cake taste off. Stick with a mild, fruity extra virgin olive oil. If it tastes good on salad, it’ll taste good in your cake.

Overmixing the Batter

Once you combine wet and dry ingredients, mix just until combined. Overmixing develops gluten, resulting in a tough, dense cake instead of a tender one. A few small lumps are fine – they’ll bake out.

Incorrect Oven Temperature

Every oven is different, and an oven that’s too hot will brown the outside before the inside cooks through. Invest in an oven thermometer to ensure your oven is truly at 350°F. If your cake browns too quickly, tent it with foil.

Skipping the Pan Preparation

Don’t skimp on greasing your pan! Olive oil cakes can stick stubbornly. Use plenty of oil or butter, dust with flour, and consider parchment paper for the bottom. A stuck cake is a heartbreaking cake.

Opening the Oven Door Too Often

I know it’s tempting to check on your beautiful creation, but opening the oven door releases heat and can cause your cake to sink. Wait until at least 40 minutes before checking, and work quickly when you do.

Not Testing for Doneness Properly

The toothpick test is reliable, but remember that a few moist crumbs are perfect for olive oil cake. If your toothpick comes out completely clean, you’ve likely overbaked it slightly. Also, check the center, not near the edges.

Frequently Asked Questions

Can I taste the olive oil in the cake?

You’ll detect a subtle, pleasant fruitiness rather than an overwhelming olive flavor. Good quality, mild olive oil adds richness and a unique depth without tasting “olivey.” Many people can’t identify it as olive oil – they just know it tastes amazing!

Can I use regular vegetable oil instead?

You technically can, but you’ll lose the special flavor and some health benefits that make this cake unique. If you must substitute, try using a mild avocado oil or a very light coconut oil for a more neutral flavor.

Is olive oil cake healthier than butter cake?

Olive oil contains heart-healthy monounsaturated fats and antioxidants, making it a slightly healthier choice than butter. It’s also naturally dairy-free. However, it’s still cake with sugar, so enjoy it as an occasional treat!

Why is my olive oil cake dense?

Dense texture usually comes from overmixing the batter or using too much flour. Make sure you’re measuring flour correctly (spoon and level, don’t scoop), and mix the batter just until combined. Also ensure your baking powder is fresh.

Can I make this cake gluten-free?

Yes! Use a 1:1 gluten-free baking flour blend that contains xanthan gum. The texture may be slightly different, but olive oil cakes adapt well to gluten-free flour. You may need to add an extra 2-3 minutes to the baking time.

How do I know when my cake is done?

Look for a golden-brown top that springs back when lightly touched. A toothpick inserted in the center should come out with a few moist crumbs (not wet batter). The edges will also start to pull away slightly from the pan.

Can I make this cake ahead for Thanksgiving?

Absolutely! This is actually one of the best make-ahead desserts. Bake it 1-2 days before Thanksgiving, wrap well, and store at room temperature. The flavors develop beautifully, and you’ll have one less thing to worry about on the big day.

What’s the best pan to use?

A 9-inch springform pan is ideal because it makes removal easy and creates an attractive presentation. However, a regular 9-inch round cake pan works perfectly too. Just line the bottom with parchment for easier removal.

Nutrition Information

Nutrient	Per Slice (1/12 of cake)
Calories	285
Total Fat	14g
Saturated Fat	2g
Cholesterol	45mg
Sodium	180mg
Total Carbohydrates	37g
Dietary Fiber	1g
Sugars	22g
Protein	4g

Note: Nutrition information is approximate and based on standard ingredients. Values may vary depending on specific brands used.

Final Thoughts

This Thanksgiving olive oil cake has become my go-to holiday dessert, and I think it’ll become yours too. There’s something wonderfully unfussy about it – no frosting to fuss with, no complicated techniques, just pure, simple deliciousness.

The beauty of this cake is its versatility. Serve it for Thanksgiving dessert, enjoy it with your morning coffee the next day, or gift it to friends and family. It travels well, looks elegant dusted with powdered sugar, and satisfies without being overly heavy after a big meal.

I love that this recipe introduces people to the magic of baking with olive oil. Once you experience how moist and flavorful it is, you’ll start looking for other ways to use this technique. It’s also a wonderful option for guests who are dairy-free or looking for something a little different from traditional holiday desserts.

So this Thanksgiving, give your oven a break from pies and try something that feels both special and effortless. Your guests will be impressed, and you’ll love how easy it is to pull together. Happy baking, and happy Thanksgiving!

Did you make this Thanksgiving olive oil cake? I’d love to hear how it turned out! Leave a comment below and let me know what you thought. Don’t forget to rate the recipe and share your photos on social media – tag me so I can see your beautiful creations!