This citrus olive oil cake is the kind of dessert that feels effortlessly elegant—it's sophisticated without being fussy, and it celebrates winter citrus in the most beautiful way. The olive oil gives it this incredibly moist, tender crumb that stays perfect for days, and the combination of Cara Cara oranges and grapefruit creates layers of bright, sweet-tart flavor that cuts through the richness. It's not overly sweet, which makes it perfect for people who want something lighter after dinner, and the citrus zest throughout means every bite is fragrant and fresh. The glaze on top is just enough to add a little shine and extra citrus punch without making it too sugary. This is the kind of cake you can serve at a dinner party and everyone will ask for the recipe, but it's also simple enough to make on a weeknight when you want something special. It's beautiful on its own, but you could also serve it with a dollop of whipped cream or Greek yogurt if you want. The best part? It actually gets better after sitting for a day, so you can make it ahead and let those flavors meld together.
Cara Cara Orange & Grapefruit Olive Oil Cake
Moist, tender citrus cake made with olive oil and fresh Cara Cara orange and grapefruit juice and zest. Not-too-sweet with a bright citrus glaze.
Ingredients
Method
- Preheat and prep: Preheat oven to 350°F. Grease a 9-inch round cake pan (or 9-inch springform pan) and line the bottom with parchment paper. Grease the parchment as well. This ensures easy removal.
- Zest and juice the citrus: Zest 2 Cara Cara oranges and 1 grapefruit into a small bowl—you want about 2-3 tablespoons total zest. Set aside a pinch of zest for the glaze. Juice the zested oranges and grapefruit into a measuring cup. You should have about ¾ cup total juice (½ cup orange, ¼ cup grapefruit). If you're a bit short, add a squeeze of lemon juice.
- Mix dry ingredients: In a large bowl, whisk together 1¾ cups flour, 1½ cups sugar, 1½ teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Make sure there are no lumps.
- Mix wet ingredients: In a separate medium bowl, whisk together 3 eggs, 1 cup olive oil, ¾ cup milk, the citrus zest (reserving a pinch for glaze), ¾ cup fresh citrus juice, and 1 teaspoon vanilla extract. Whisk until well combined and slightly frothy.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients. Using a whisk or wooden spoon, gently fold together until just combined. Don't overmix—a few small lumps are fine. The batter will be quite liquid and pourable, which is perfect. The olive oil and citrus juice create a very moist batter.
- Bake: Pour batter into the prepared pan. Tap the pan gently on the counter a few times to release any air bubbles. Bake for 40-45 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. The cake should spring back when gently pressed.
- Cool: Let the cake cool in the pan for 15 minutes. Run a knife around the edges to loosen, then invert onto a wire rack. Peel off the parchment paper. Flip the cake right-side up and let cool completely before glazing—about 30 minutes. The cake needs to be completely cool or the glaze will just melt off.
- Make the glaze: In a small bowl, whisk together 1 cup powdered sugar, 2-3 tablespoons fresh citrus juice (start with 2 and add more for a thinner consistency), and the reserved pinch of citrus zest. The glaze should be pourable but not too thin—it should coat the back of a spoon.
- Glaze the cake: Place the cooled cake on a serving plate. Pour the glaze over the top, letting it drip down the sides naturally. You can use an offset spatula to spread it if needed, but the rustic, drippy look is beautiful. Let the glaze set for about 10 minutes before slicing.
- Serve: Slice and serve at room temperature. This cake is wonderful on its own, but you can also serve it with a dollop of lightly sweetened whipped cream, Greek yogurt, or crème fraîche. Garnish with a twist of fresh orange zest or a few citrus segments if you want to be fancy.
Notes
CHEF'S TIPS:
WHY OLIVE OIL:
- Olive oil creates an incredibly moist, tender crumb
- The cake stays fresh for days—it actually gets better!
- Use a mild, fruity extra-virgin olive oil (not a peppery or bitter one)
- The flavor is subtle and adds a lovely complexity CARA CARA ORANGES:
- Sweeter and less acidic than regular navels
- Beautiful pink/red flesh adds color to the juice
- In season in winter (December-April)
- If unavailable, use blood oranges or regular navels GRAPEFRUIT BALANCE:
- The grapefruit adds a subtle bitter-tart note that balances the sweetness
- Don't use all grapefruit—it would be too tart
- The combination of orange and grapefruit is perfect
- Pink or Ruby Red grapefruit work well BAKING TIPS:
- Don't overmix the batter—this creates a tough cake
- The batter will be very liquid—this is normal!
- Test for doneness with a toothpick at 40 minutes
- Every oven is different, so check early COOLING IS CRUCIAL:
- Let cake cool completely before glazing
- Warm cake will make the glaze melt and slide off
- Be patient—it's worth the wait! MAKE AHEAD:
- This cake is actually better the next day
- The flavors meld and the texture becomes even more tender
- Store covered at room temperature for up to 3 days
- You can freeze unglazed cake for up to 1 month SERVING SUGGESTIONS:
- Perfect with afternoon coffee or tea
- Lovely as a light dessert after a heavy meal
- Beautiful for brunch or a spring/winter celebration
- Pairs well with champagne or prosecco VARIATIONS:
- Add a tablespoon of Grand Marnier to the batter for sophistication
- Use all orange or add lemon for different flavor profiles
- Top with candied citrus peel for elegance
- Add a few drops of orange blossom water to the glaze
- Olive oil creates an incredibly moist, tender crumb
- The cake stays fresh for days—it actually gets better!
- Use a mild, fruity extra-virgin olive oil (not a peppery or bitter one)
- The flavor is subtle and adds a lovely complexity CARA CARA ORANGES:
- Sweeter and less acidic than regular navels
- Beautiful pink/red flesh adds color to the juice
- In season in winter (December-April)
- If unavailable, use blood oranges or regular navels GRAPEFRUIT BALANCE:
- The grapefruit adds a subtle bitter-tart note that balances the sweetness
- Don't use all grapefruit—it would be too tart
- The combination of orange and grapefruit is perfect
- Pink or Ruby Red grapefruit work well BAKING TIPS:
- Don't overmix the batter—this creates a tough cake
- The batter will be very liquid—this is normal!
- Test for doneness with a toothpick at 40 minutes
- Every oven is different, so check early COOLING IS CRUCIAL:
- Let cake cool completely before glazing
- Warm cake will make the glaze melt and slide off
- Be patient—it's worth the wait! MAKE AHEAD:
- This cake is actually better the next day
- The flavors meld and the texture becomes even more tender
- Store covered at room temperature for up to 3 days
- You can freeze unglazed cake for up to 1 month SERVING SUGGESTIONS:
- Perfect with afternoon coffee or tea
- Lovely as a light dessert after a heavy meal
- Beautiful for brunch or a spring/winter celebration
- Pairs well with champagne or prosecco VARIATIONS:
- Add a tablespoon of Grand Marnier to the batter for sophistication
- Use all orange or add lemon for different flavor profiles
- Top with candied citrus peel for elegance
- Add a few drops of orange blossom water to the glaze
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