Cranberry Olive Oil Cake recipe

Cranberry Olive Oil Cake recipe

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  • Cake
  • Sponge cake
  • Olive oil cake

A light and moist cake that is a nice change of pace round Christmas. Fresh cranberries and buttermilk make this a treat!

23 people made this

IngredientsServes: 12

  • 6 egg whites
  • 400g caster sugar
  • 250ml olive oil
  • 250g plain flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground cloves
  • 225ml buttermilk
  • 120g chopped fresh cranberries

MethodPrep:15min ›Cook:1hr ›Ready in:1hr15min

  1. Preheat oven to 180 C / Gas 4. Spray a 23cm Bundt cake tin with cooking spray, and dust with flour.
  2. In a bowl, beat the egg whites until stiff. Beat in the sugar until fluffy. Mix in the olive oil.
  3. In a separate bowl, mix the flour, bicarb, salt, cinnamon and cloves. Alternately mix the egg white mixture and the buttermilk into the flour mixture until smooth. Fold in the cranberries. Transfer the mixture to the prepared cake tin.
  4. Bake 1 hour in the preheated oven, until a knife inserted in the cake comes out clean.

For a blueberry cake

This cake is also good with blueberries, if cranberries are out of season. If using blueberries, omit cinnamon and cloves.

Cake tins

Instead of the Bundt tin, you can use 2 (23cm) round cake tins or 2 (20cm) round cake tins. Adjust baking time as needed.

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Reviews & ratingsAverage global rating:(26)

Reviews in English (23)


This is a fantastic bundt cake recipe. It's possibly the most moist cake I've ever made and it got raves at a party I made it for. The only problem with it is the cranberries are overpowered by the spices. If I make it again I'll leave out either the cranberries or the spices. The base cake itself is really great and I recommend this recipe.-10 Aug 2004

by RMC2

This cake is really good and light. I would recommend it to anyone. It is also good for you since it is made with olive oil instead of butter, and egg whites only. Yet, you would not know this when you taste the cake. By the way, I used light olive oil (not the extra virgin one) and omitted the cranberry and spices, and instead added 1 teaspoon vanilla, 1/2 teaspoon lemon flavoring, and 1 tbsp grated orange zest. It was delicious. My revised name for this cake is "Mediterranean Orange Cake". I also made a glaze using powdered sugar and some orange juice.-14 Feb 2005


Very moist, mellow flavor. Might add more cranberries next time. A little dark looking. People hesitated because of the words "olive oil", but when encouraged to taste a bite they all liked it.-24 Nov 2005

Citrus Olive Oil Cake with Cranberries

Every cook needs a good, basic olive oil cake up her/his sleeve.

It’s an everyday, simple dessert that doesn’t require anything more than a dusting of powdered sugar, and it seems to magically disappear from the kitchen counter soon after it’s made.

My usual recipe is made without additional fruit, but since fresh citrus is always part of the equation — especially orange — this time I made it with some of the fresh cranberries I’m beginning to stock up on for the holidays because they taste so good together.

I also make this cake in the summer with fresh cherries and it’s to die for!

My otherwise humble-looking cake suddenly looked all dressed up and festive.

Side note: I begin stockpiling bags of cranberries when they start showing up in the market, and before I know it I have more cranberries than I know what to do with.

Then I kind of “forget” to use them or stick them in the freezer before they start to turn into compost. Tell me if this happens to you, too!

Remember how you could always count on a loaf or two of cranberry-orange quick bread appearing on the Thanksgiving menu?

Someone always made it, or a guest brought one over. There might have even been a recipe for it right there on the bag.

For some reason it’s fallen out of my holiday rotation, but this cake made me think of it. Maybe it’s time for an update?

Cranberry-Orange Olive Oil Cake

Use this cake carefully as it will stop any show. It will suck all attention out of the room and command the respect and admiration of all who behold it. And it tastes good.

Make no mistake though: it’s a project.

I made it as part of a multi-course Christmas dinner, all of which I stubbornly and ridiculously insist on making myself, and I don’t know that I recommend that. But if you’re asked to bring a dessert, or if you’re the type who inflicts un-asked-for cakes on people, this could be your jam.

The real show-stoppy part is the easiest. The charming frosted rosemary and cranberry garnish is simple but also so festive and special. And all it takes is a dip in simple syrup and a roll in some sugar. Regular, granulated, sugar, not special “frosting sugar” from Williams-Sonoma that costs $15.99 for an 8-ounce jar or anything.*

The “project” part comes from having to make 1. A three-layer cake, 2. Cranberry curd, 3. Buttercream frosting, 4. Regular simple syrup for garnish-dipping AND 5. Grand Marnier-flavored simple syrup (I used Triple Sec) for brushing on the cake layers. Then assemble, brush on syrup, pipe some frosting, add curd, frost sides and top, bedazzle and then why not make a Cosmo since the Triple Sec is out?

  • It keeps well, I think because of the olive oil. I made it the day before, wrapped each layer in saran wrap and then wrapped all three and left at room temp. I suspect it would keep for even longer.
  • Do not use Whole Foods butter. In case you haven’t noticed their butter, while perfectly fine tasting, is much yellower than Land O Lakes so your frosting will not have that lovely freshly-driven snow finish. Obviously doesn’t affect the taste at all but for those of us who like to be our own harshest critics it’s pretty glaring. (To further demonstrate my capacity for self-criticism it’s driving me bonkers that you can see the outlet behind the cake in the pic above. It’s this kind of thing that’s hurting my chances for a Pulitzer I’m quite certain.)
  • I used fresh cranberries as they’re everywhere this time of year so go ahead and do that if you’re so inclined.
  • The garnish-frosting technique is so easy and fun it’s got me thinking what else can I do it to? Orange slices would be fun and would work well with this cake. Strawberries on top of a cheesecake? Hell yah. My point is: expect a lot of frosted garnishes in 2020.

*As far as I know I am making this up and W-S does not sell this particular product (although they do sell Peppermint Snow — $19 bucks for 5 ounces of crushed up candy canes). But it’s just a matter of time.

Cranberry Olive Oil Cake, Perfect for the Holidays!

It’s the holidays, which in our house means there’s a ton of baking happening, with flour everywhere and a few sugar highs going on!

To keep up with the pace of baking, I’m all about using quality products to give me a culinary advantage. You’ll find a ridiculous collection of gadgets, some of which I rarely use and others that I would panic if they disappeared from my kitchen, one of which – my Silpat silicone cake liners! Oh I don’t want to even imagine my baking life without them!

Holiday-Perfect Olive Oil Cake Recipe From Lifestyle Guru Athena Calderone

Lifestyle expert Athena Calderone shares three of her best holiday party recipes in the December issue of Glamour [download it here!]. We saved one just for our online readers: her delectable olive oil cake! Get the recipe below and be prepared for requests from your holiday guests.

Olive Oil Cake With Citrus Cranberry Compote

3/4 cup extra-virgin olive oil

1/2 cup unsweetened coconut milk from a carton (not can), or use whole milk

1/4 cup vin santo or Madiera

1 1/4 cups all-purpose flour

2 teaspoons orange zest (optional)

For compote:

2 oranges, segmented, and then cut into thirds, plus any extra juice

Preheat oven to 350 degrees. Spray a 9-inch pan with olive oil, then place a sheet of parchment into cake pan. Trace interior rim of pan with your fingernail, then remove parchment and cut a circle about 1 inch beyond indentation. Place finished circle in pan and press parchment up against sides.

In a large bowl, whisk the eggs and sugar together. Add olive oil, milk, and vin santo.

In another bowl, sift or stir together dry ingredients. Slowly add dry ingredients to wet and whisk until smooth. Add orange zest if using.

Pour batter into cake pan. Bake for about 35 minutes or until cake is golden on top and a toothpick inserted into middle comes out clean.

Meanwhile, make compote: Combine all ingredients in a small saucepan and bring to a boil over high heat, smashing orange segments and cranberries with a spoon. Reduce heat to low and simmer for 10 to 12 minutes, or until texture thickens.

To serve, flip cake out of pan and let cool. Slice, and pour compote over each slice.

Cranberry Olive Oil Cake recipe - Recipes

This cake is perfect for holiday entertaining and potlucks. It works well as a brunch item or not-too-sweet dessert. Recipe sponsored by our friends at Lucini Olive Oil.

We Recommend

Brightland Olive Oil (Awake)


For the Cake

3 large eggs, room temperature
1 cup granulated sugar
1 cup sour cream, room temperature
1/2 cup Lucini Italia Everyday Extra Virgin Olive Oil
1 tablespoon orange/tangerine zest
1 ¾ cups + 2 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon sea salt
1/4 cup low-fat milk, room temperature
2 cup fresh or frozen cranberries

For the Citrus Drizzle
1 ½ cups powdered sugar, sifted
1-2 tablespoon (or more) low-fat milk to thin
1 teaspoon fresh orange juice
To Garnish
3 ½ thin, halved orange slices, optional

Preheat the oven to 350 F˚. Grease, flour and line the bottom of a 9-inch cake pan with parchment paper.
In an electric stand mixer fitted with the paddle attachment, mix the eggs and sugar on medium until blended, about 2 minutes. Continue mixing on medium and add in your sour cream, Lucini Italia Everyday Extra Virgin Olive Oil and orange zest. Run the machine for one minute more. Take the bowl out of the mixer stand and set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and sea salt. Add half to the egg mixture stirring to combine, add in half of the milk and stir to combine repeat with the remaining flour mixture and ending with the milk. Fold the cranberries into the batter in as few strokes as possible. Pour the batter into the prepared pan. Gently tap the pan on the counter several times to release any trapped air bubbles.

Bake for 45-50 minutes in the center of the oven or until a toothpick pressed into the center of the cake comes out clean. Let cool for 50 minutes in the pan then remove onto a rack to finish cooling.
While the cake cools, prepare your drizzle. Whisk together the powdered sugar, milk and fresh orange juice. Add more milk as necessary to get desired consistency. You want it thick enough to stay in place and thin enough to drizzle down the sides. Drizzle over the top of the cooled cake, arrange orange slices around the edges of the cake and serve immediately. Don&rsquot put the drizzle or the orange slices on until ready to serve.

Blood Orange and Olive Oil Upside-Down Cake

Notes on the recipe:
• You can substitute other citrus for the blood orange, such as tangerines or honey mandarins. Just make sure that whatever you use has a relatively thin skin, as thicker-skinned fruit can make the whole cake too bitter.
• Try to slice the blood oranges as thinly as possible, or else the white pith will not fully soften during baking, not only leaving a bitter taste but also making the cake hard to cut. You want orange slices that are paper thin if possible.
• Take your time streaming the oil into the egg/sugar mixture to make sure they emulsify, which helps maintain an airy and even texture in the final cake. Too much oil too soon would overwhelm the eggs and cause the mixture to break.

You may have seen a blood orange upside-down olive oil cake before, and for good reason—they’re so pretty, and the bitterness of blood orange marries well with olive oil. This is my version, spiked with a little orange blossom water and Grand Marnier for extra orange flavor, and semolina for texture. Even though I like serving this with a little sweetened yogurt alongside, the cake itself is completely dairy-free. This allows you to safely “age” it on your counter, well wrapped, for several days since olive oil–based cakes improve in taste and texture the longer they sit.


  • Extra-virgin olive oil for the pan
  • 4 medium blood oranges (about 1 1⁄2 lb/680g)
  • 1 1⁄3 cups sugar (9.3 oz/263g)
  • 1 1⁄3 cups cake flour (5.5 oz/156g)
  • 1⁄2 cup semolina flour (2.8 oz/82g)
  • 2 teaspoons baking powder (0.28 oz/8g)
  • 1⁄2 teaspoon Diamond Crystal kosher salt
  • 3 tablespoons Grand Marnier (1.5 oz/43g)
  • 1 tablespoon finely grated orange zest
  • 1 teaspoon orange blossom water or vanilla extract
  • 3 large eggs (5.3 oz/150g)
  • 1 1⁄4 cups extra-virgin olive oil (9.9 oz/280g)
  • Plain whole-milk yogurt, lightly sweetened, for serving


Preheat the oven and prepare the pan: Arrange an oven rack in the center position and preheat the oven to 400°F. Coat the bottom and sides of a 10-inch springform pan with oil. Line the bottom of the pan with a round of parchment paper and smooth it to eliminate air bubbles. Coat the parchment with more oil and set the pan aside.

Prepare the blood oranges: Position a blood orange on the cutting board so the “poles” are to your left and right and the fruit is resting on its side rather than upright. Use a sharp knife to cut off one of the poles, exposing a colorful round of fruit. Then slice the fruit as thinly as possible through the widest part, shaving off rounds that are no thicker than 1⁄8 inch. 3 Reserve the ends for squeezing juice. Remove and discard any seeds from the slices and repeat until all the oranges are sliced (you should have 25 to 30 slices total). Squeeze the reserved ends of the blood oranges into a medium bowl until you have 2 tablespoons of juice (save any remaining fruit for juicing or another use).

Build the upside-down layer in the pan: Add 1⁄3 cup of the sugar (2.3 oz/ 66g) to the bowl with the juice and whisk until you have a smooth slurry. Pour the slurry into the bottom of the prepared pan and tilt in all directions to spread across the parchment. Arrange the orange slices in an overlapping pattern across the bottom of the pan and set aside.

Mix the dry ingredients: In a medium bowl, whisk the cake flour, semolina, baking powder, and salt to combine and eliminate any lumps.

Mix the wet ingredients: In a small bowl, stir together the Grand Marnier, orange zest, and orange blossom water and set aside.

Beat the eggs and sugar: In a stand mixer fitted with the whisk attachment (or in a large bowl if using a hand mixer), beat the eggs and the remaining 1 cup sugar (7 oz / 200g), starting on low to break up the eggs and gradually increasing to high, until the mixture is very light, thick, and pale, and it falls off the whisk or beaters back into the bowl in a slowly dissolving ribbon, about 5 minutes (with a hand mixer, this will take several minutes longer).

Beat in the oil: With the mixer still on high speed, gradually stream in the oil and beat until fully incorporated and the mixture is even thicker (it will be slightly reduced in volume).

Alternate adding wet ingredients and dry: Reduce the mixer speed to low and add the flour mixture in 3 additions, alternating with the Grand Marnier mixture in 2 additions, beginning and ending with the dry ingredients. After the final addition of flour, stop the mixer and use a large flexible spatula to fold the batter several times, scraping the bottom and sides of the bowl to make sure it’s evenly mixed.

Fill the pan and bake: Gently pour the batter over the blood orange slices, making sure not to disturb them, and smooth the top. Transfer the cake to the oven and immediately reduce the temperature to 350°F. Bake until the top is golden brown, the center is firm to the touch, and a cake tester or toothpick inserted into the center comes out clean, 35 to 45 minutes.

Cool and unmold the cake: Transfer the pan to a wire rack and let the cake cool for 15 minutes. Run a thin knife around the edges of the cake and remove the outer ring (be careful, as some of the juices from the cake might run). Invert the cake onto a wire rack and remove the circular base. Carefully peel away the parchment and let the cake cool completely. For the best flavor and texture, wrap the cake in plastic and let it sit at room temperature for at least a day before serving.

Serve: Slice and serve with sweetened yogurt.

Reprinted from Dessert Person. Copyright © 2020 by Claire Saffitz. Photographs copyright © 2020 by Alex Lau. Published by Clarkson Potter/Publishers, an imprint of Random House, a division of Penguin Random House. Buy Dessert Person and sign up for Claire’s class here!

Olive Oil Cranberry Cakes with Candied Oranges

We don’t bake enough with olive oil. (Reminder to self to make our Goat Cheese Raspberry Muffins with Walnuts and Olive Oil ). It not only provides heart-healthy fat, but it is damn delicious. Another surprise is who knew Kelis could cook? That’s right, Kelis of “Milkshake” fame (as in the song, not the dish). She attended Le Cordon Bleu during a music hiatus and now has a book, My Life on a Plate. This recipe uses olive oil as the base for a moist cake, perfect for fall and winter gift giving. Cranberries dot the cake and the candied orange on top makes it a bit special. (Just don’t snack on them or they wont make it onto the cake! Yes, there is a danger of that). Also check out her Donuts with Pomegranate Caramel , also from her book.

Excerpted with permission. My Life on a Plate, by Kelis. Published by Kyle books, 2015. Photos by David Loftus.

This is definitely one of my favourites. I make a lot of breads and desserts, and people ask me to bake quite often. Olive oil keeps the cake moist and gives it a rich texture.

COOK’S TIP: You will need sixteen 2-inch ramekins to make these little cakes.

Orange and cranberry olive oil cake

We love to bake with olive oil. In part this is because growing up, our parents very rarely used butter in their cooking or baked goods. This was not because butter is not delicious, but because of our mom’s dietary restrictions and the underlying philosophy that despite the fact that butter may makes things better, olive oil makes them best. The other reason that we love baking with olive oil is that sometimes we find ourselves out of butter, but we can’t remember a day when we looked around our kitchens and discovered we were all out of olive oil. Lucky, for sure.

This is not the first olive oil cake that we have posted, and it surely won’t be the last. We’ve already shared a lemon olive oil cake with you that is light and scrumptious (and which was baked for a very special event). We find that citrus and olive oil complement each other beautifully, and so here we have combined the zest and juice of oranges with the sharp tang of cranberries. Married together, these flavours bring out the fruity notes of the olive oil and enhance its rich yet subtle flavour profile. Also, we don’t really talk like that but we’ve been watching a lot of cooking shows on The Food Network, so we thought we would give it a try. The truth is, oranges are in season, we’ve got bags of frozen cranberries in the freezer and we like ’em both.

Helpful hints

Cakes made with olive oil are particularly delicious the oil lends a beautiful colour, flavour and texture to these baked goods. Because the olive oil is such a prominent ingredient, it is important to use the best quality olive oil you can find. Because of the controversies surrounding the purity of olive oil, it is a good idea to do your research and try to find local distributors you know you can trust. You may end up paying a little bit more for your oil, but remember, pure olive oil is liquid gold, and you get what you pay for.

You can use either fresh or frozen cranberries for this cake. We tend to use frozen cranberries because we like to stock up when they are readily available in the grocery store and freeze them for future use.

Prior to zesting the oranges for the recipe, be sure to wash them thoroughly, and use organic oranges if possible. We like to use a citrus zester to remove the zest from our oranges. This little gadget is easy to use and ensures that you don’t get any of the white pith, which can be somewhat bitter, removed along with the zest. The problem with the zester is that you can end up with long strips of zest. Use a knife to chop them up more finely. Alternatively you can use a box grater, if yours has a side with very small holes.

Looking for some more sweets you can bake in a bundt pan, try these:
Marble cake
Zucchini bread

Cranberry-Orange Olive Oil Bundt Cake

I started using Abingdon Olive Oil about 6 months ago (June 2019). I learned about their oils, the health benefits of them, and how much different they are than grocery store oils. They told me about how the high phenols were good for your heart and that taking 2-4 tablespoons of their oil a day Continue Reading

Courtney Day Abingdon Olive Oil Co. January 29, 2020

Friendliest and Most Fun Place to Shop!

I have absolutely fallen in love with AOOC, having been a customer for 10 years or more. It's great to have our own store in Kingsport, where the friendly and knowledgable staff always make me feel so welcome. The Recipe Index has been a great help to me in finding new and yummy ways to Continue Reading

The service is exceptional. Their selection of oils and balsamic vinegar is expansive! They have almost any flavor imaginable - savory and sweet. Bread is readily available to taste anything (ask for the ice from the back to try your oil and balsamic on icecream! It's a unique experience). I certainly believe this whole store Continue Reading

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So many olive oils and paired so nicely to vinegar.

Never there would be such a place. The staff is beyond helpful. The are all very knowledgeable about the products and give service that can only be described as amazing. Top quality oils that enhance all food. A must go place.