Maialino’s Olive Oil Cake

Why You’ll Love This Recipe

• Foolproof, even for beginner bakers.

• Exceptionally moist and flavorful.

• Customizable with citrus, spices, or mix-ins.

• Great as a breakfast treat, dessert, or party cake.

Ingredients

Dry:

• 2 cups (250g) all-purpose flour

• 1 ¾ cups (350g) sugar

• 1 ½ tsp kosher salt

• ½ tsp baking soda

• ½ tsp baking powder

Wet:

• 1 ⅓ cups (285g) extra-virgin olive oil

• 1 ¼ cups (305g) whole milk

• 3 large eggs

• 1 ½ tbsp grated orange zest

• ¼ cup (60g) fresh orange juice

• ¼ cup (55g) Grand Marnier

Directions

1. Preheat oven to 350°F. Grease a 9-inch cake pan at least 2 inches deep, line with parchment.

2. Mix dry ingredients in one bowl: flour, sugar, salt, baking soda, baking powder.

3. Mix wet ingredients in another bowl: olive oil, milk, eggs, orange zest, orange juice, Grand Marnier.

4. Combine wet and dry, whisking just until smooth.

5. Bake in prepared pan for about 1 hour, until golden and a tester comes out clean.

6. Cool 30 minutes in the pan, then run a knife around the edge, invert, and cool completely (about 2 more hours).

Servings and Timing

• Serves: 8–10

• Prep time: 15 minutes

• Bake time: 1 hour

• Cooling time: 2.5 hours total

Variations

• Nutty: Replace up to ½ cup flour with almond meal or cornmeal.

• Infused oil: Use lemon- or rosemary-infused olive oil for extra flavor.

• Liquor swap: Try amaretto, limoncello, or other liqueurs instead of Grand Marnier.

• Chocolate twist: Add cocoa powder or chocolate chunks.

• Fruity: Fold in freeze-dried berries or top with roasted strawberries.

Storage/Reheating

• Store wrapped at room temperature up to 3 days, or refrigerate up to 1 week.

• Serve at room temperature for best flavor and texture.

FAQs

Can I use another citrus?

Yes—lemon or grapefruit works well, just adjust the zest/juice amounts to taste.

What olive oil works best?

Choose one you’d enjoy in a salad dressing—fruity for sweetness, peppery for contrast.

Can I make cupcakes or muffins?

Yes—bake at 350°F for 25–30 minutes.

Can it be frozen?

Yes, wrap tightly and freeze up to 2 months. Thaw overnight before serving.

Will gluten-free flour work?

A 1:1 gluten-free blend should work, though texture may vary slightly.

Conclusion

Maialino’s Olive Oil Cake is a shining example of how simple ingredients can produce an extraordinary dessert. With its lush crumb, bright citrus notes, and endless adaptability, it’s no wonder it’s one of the most beloved recipes on the internet—and in home kitchens everywhere.

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