Maialino's Olive Oil Cake

By • February 11, 2014 207 Comments

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Author Notes: Olive oil cake at its best has a crackling crust and an aromatic oil-rich middle, which, if it held any more moisture, would be pudding. Pulling this off should be easy -- there aren't even egg whites to whip and fold, or butter to cream -- but it isn't always. This one, however, is perfect, and will ruin you for all others. Recipe from Maialino Restaurant in New York City. Maialino also serves it at breakfast in muffin form, and they've been known to turn it into a birthday cake, layered with mascarpone buttercream.Genius Recipes

Makes a 9-inch round cake

  • 2 cups all-purpose flour
  • 1 3/4 cups sugar
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/3 cups extra-virgin olive oil
  • 1 1/4 cups whole milk
  • 3 large eggs
  • 1 1/2 tablespoons grated orange zest
  • 1/4 cup fresh orange juice
  • 1/4 cup Grand Marnier
  1. Heat the oven to 350° F. Oil, butter, or spray a 9-inch cake pan that is at least 2 inches deep with cooking spray and line the bottom with parchment paper. (If your cake pan is less than 2 inches deep, divide between 2 pans and start checking for doneness at 30 minutes.)
  2. In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the olive oil, milk, eggs, orange zest and juice and Grand Marnier. Add the dry ingredients; whisk until just combined.
  3. Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes.
  4. Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours.

More Great Recipes: Fruit|Cakes|Desserts|Olive Oil

Topics: Cake

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Comments (207) Questions (10)


12 days ago RB

This was just "earthy" and richly moist! Simply good!


26 days ago Beth Kohl

I've only ever made this the day we want to eat it. Well, we want to eat this cake everyday, but you understand. However, I am heading to a lake cottage with limited kitchen space and would love to bake it today, Tuesday, before leaving my kitchen and well-stocked pantry. Problem is, we wouldn't be eating it until Friday. Three day wait…..thoughts?


26 days ago WinterGal

should be fine; mine has lasted even longer! I know, crazy! the liquor helps keep the cake moist and fresh. just be sure you have a really good air tight container. even storing in the fridge is great if there is room. enjoy!


about 1 month ago Erika Mayo

This was an incredibly easy and yet delightful dessert! Perfect for dinner parties. It also held up beautifully—we ate leftovers for a week and it was nearly perfect each time. I sifted some confectioners sugar on top for serving, and would increase the zest by half next time for a little more sweetness.


about 1 month ago Joseph Hernandez

So easy, quick and painless, this cake makes me think I'm maybe, just maybe, ok at baking. Definitely adding to my weekend recipe rotation.


2 months ago Lynn Wainess

I substituted a scant cup of corn meal for 1 cup flour and it was fabulous. A little crunchy, nice texture. Not too sweet. Definitely will make this again.


3 months ago JJMagic

Simple, moist and excellent! Has anyone seen or tried a chocolate version of this recipe?


3 months ago daisybrain

I did a chocolate one where I added 1 cup of cocoa powder and reduced the flour by 1/2 cup. It was delicious.


3 months ago Ceecee

I love this cake so much I try to find the time to make it once a month. I make it as a layer with the following ingredient (which is from another favorite cake of mine, Pineapple Curd & Cream Cheese Frosting with Coconut Topping). Pineapple Coconut Cake can also be found on food52. I use the original Maialino's Olive Oil Cake receipt dividing the batter into two cakes then use the pineapple filling and the cream cheese frosting finishing off with coconut topping. Its delicious!


4 months ago Anna

I followed the recipe exactly, except for the cooking time - I altered the suggested 60 minutes to 75 minutes. The cake was moist, dense, and delicious. It freezes very well.


4 months ago kimlikestoeat







5 months ago Ticketytwo

You might have gone wrong substituting marmalade for grand marnier. I always use extra orange zest. A bit of mixed essence, a pinch of cardamom powder and extra grand marnier. It makes the cake more flavorful.


5 months ago Geni

This was a big disappointment. In the cake's defense, it was baking as we sat down to a family dinner so it really didn't have time to cool sufficiently before I cut it for desert. Out first impression was a resounding "dense and oily"! Eventually, we got to the flavor which was actually quite good. Today, I tried it again and, again, found it extremely dense and oily with the light orange flavor being it's only redeeming quality. I used a 9" springform pan and subbed orange marmalade for the Grand Marmalade because I was out. I have another olive oil cake recipe that is better so won't make this again.


5 months ago WinterGal

I agree, marmalade is not a good substitute for grand marnier. also, if the cake is oily and your measurements were correct, you might not have baked it long enough. some become frightened of the gorgeous browning while baking and pull out too soon. sorry this didn't work for you.


5 months ago PreyeUboh

I think the problem is from the marmalade instead of Marnier (orange liquor ) the recipe calls for. I made this cake more than ten times and every time it turned out great. I reduced the sugar On some occassions, and once or twice when I was out of orange liquor I subbed with orange juice.


4 months ago sophie

I agree that this olive oil cake is not the best. I don't think it's the marmalade, as it doesn't add any more liquid than GM would. It's just a dense and oily cake relative to other olive oil cake recipes out there, period. The recipe I use and love uses less oil yet still is very moist with a fragrant olive oil flavor.


3 months ago Lew

I'm with Sophie on this one; there's too much oil and too much sugar (GM adds sugar, too!) . Dorie Greenspan has a lovely compact olive oil + yogurt loaf cake recipe that only uses 1/2 cup of oil, but is extremely moist and satisfying.


5 months ago big-andy

I just made this cake for a dinner party this evening and it tastes like nothing.


6 months ago Jodi magee

any way to make this without dairy? can i make it with almond milk for instance? thanks


6 months ago dillybug

Sends me back to my days in Europe when my host family use to make something similar to this. Absolutely divine.


6 months ago petitbleu

I may have already commented on this recipe, but it is amazing. I have made it several times now, and everyone always loves it. I even get rave reviews from people who are self-described dessert haters. I always use yogurt instead of milk because we don't often have milk on hand, but we always have yogurt. I could also imagine using ricotta. This cake is absolutely perfect, though. It goes with pretty much any fruit in season, so I serve it with either fresh, unadulterated fruit or a compote or jam and maybe a little barely sweetened whipped cream. I don't often feel like "genius" really applies to a lot of recipes, but it does here. A million thanks to the chef or pastry chef who created this recipe!


6 months ago Jules Galette

do you just use plain yogurt? and how much?


6 months ago MaryFrancesCooks

Isn't olive oil cake just FANTASTIC!? I made an orange glazed one a while back with Harmonian olive oil that was a big hit ( However as a New Yorker I'll have to do my duty and check out this Maialino place, because this cake looks wonderful!


7 months ago Murielle Banackissa

This cake was absolutely divine! I will be remaking it in the future; everyone loved it! Thank you for sharing!


7 months ago Wen

If I made this as muffins, how long would it need to bake?


7 months ago Ami

I baked this as miniature muffins (about 1.5 inches diameter on the bottom, 2 inches diameter top, and maybe 2 inches high), and it took about 12 minutes. I baked for 8 minutes at 350F at first, and then checked every minute after that. The shape was more even when I baked them at 300F. When the temperature was at 350F, they rose too fast at first and became kind of tilted pointy top. When the temperature was lower, the top rose evenly in a dome shape. They were as delicious as the big cake!


8 months ago Elaine Ho

Literally perfect.


8 months ago radhika

Is there a way I can add a picture in the comments section? This came out so beautiful and like the article quoted, this was so fragile and the moistest cake EVER! Thanks for the lovely recipe!