Make Ahead

Maialino's Olive Oil Cake

by:
July  4, 2021
4.4
222 Ratings
Maialino's Olive Oil Cake
Photo by Erin Alexander
  • Prep time 15 minutes
  • Cook time 1 hour
  • Makes a 9-inch round cake
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, where they also serve it at breakfast in muffin form, and they've been known to turn it into a birthday cake, layered with mascarpone buttercream. The recipe is pictured here with Michelle Polzine's Slow-Roasted Strawberries from Genius Desserts by Kristen Miglore (Ten Speed Press, September 2018).

Helpful tools for this recipe:
- Olipac Stainless Steel Olive Oil Dispenser
- GIR Silicone Grip Whisk
- Mosser Glass Cake Stand

—Genius Recipes

Test Kitchen Notes

Why is this the most beloved Genius dessert of all time? We'll tell you: It's irresistibly moist, rich and flavorful without being cloying, and exceptionally simple. Mix together some wet ingredients in one bowl, dry ingredients in another, tip the combined mixture into a cake pan, and boom. You've got a foolproof, good-no-matter-what cake. No butter softening or egg whipping or mixer wielding necessary. And because of all the moisture in the batter, there's not even the slightest chance of the cake overbaking and drying out.

On the olive oil: Since it's the primary flavor in the cake, use one that you'd be happy featuring in a salad dressing. A fruity type will complement the Grand Marnier and orange zest in the batter, while a peppery, grassy kind will create a wonderful savory contrast. It's really a matter of personal taste.

Of course, because our community loves this cake so much, they've found ways to make it their own: They've swapped out some of the all-purpose flour for almond meal and cornmeal; they've used infused olive oil for an even more pronounced punch of flavor; they've used other liqueurs in place of the Grand Marnier, to give the cake a slightly different personality; they've even added cocoa powder, espresso powder, and matcha powder (separately!) to the batter to give it a whole new groove. Mix-ins, too, aren't part of the original cake's deal, but chopped nuts, chocolate chunks or chips, or freeze-dried strawberries or raspberries would all be spectacular. Choose your own adventure—you can't go wrong any way. —Brinda Ayer
—The Editors

What You'll Need
Watch This Recipe
Maialino's Olive Oil Cake
Ingredients
  • 2 cups (250 grams) all-purpose flour
  • 1 3/4 cups (350 grams) sugar
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/3 cups (285 grams) extra-virgin olive oil
  • 1 1/4 cups (305 grams) whole milk
  • 3 large eggs
  • 1 1/2 tablespoons grated orange zest
  • 1/4 cup (60 grams) fresh orange juice
  • 1/4 cup (55 grams) Grand Marnier
Directions
  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.
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629 Reviews

Bared D.
Bared D. July 6, 2024
This recipe worked out almost masterfully. Another 5-7 minutes in the oven and the center wouldve been done perfectly. As it stands, it was just under baked at 350 for 1 hour. A couple tips for those that had no luck with the recipe or will attempt it. I weighed all of my ingredients. It seems like an insane amount of EVOO but just stay strong. I used a lightly greased 9x3 pan. I used a hand mixer with a whisk for all whisking. Worked far better than a standing mixer with a beater or a whisk attachment. I whisked all of my dry ingredients together really well to ensure homogenization. I beat my eggs slightly before adding to my wet ingredients. I whisked all of my wet really well to ensure olive emulsification. When they say “pour” they mean it. It is basically liquid. Do not be disheartened and DO NOT ADD MORE DRY INGREDIENTS! Just bake it. My wife made 3 olive oil cakes yesterday for a tiered cake and threw them all out because the were rubber disks in the end. I made this one and now she wont talk to me.
 
Sarah
Sarah July 6, 2024
Do you think it can handle added fresh blueberries? I imagine they would just sink! I'm looking to use all the farmers mkt berries I bought today! Thanks for your thoughts.
 
penni_perkins_orlandini
penni_perkins_orlandini June 26, 2024
This recipe is so simple and so good. It’s a bit salty which we love. My son loves this cake so much I am making it as a cutting cake for his wedding. It keeps for days.
 
Mary
Mary June 21, 2024
Do not change a thing this cake is to die for. I served it with fresh strawberries macerated with Grand Marnier and a bit of sugar and a little bit of whipping cream. Wonderful
 
lilvalval
lilvalval May 20, 2024
BEST RECIPE, STOP LOOKING AT OTHERS! lol! This is THE olive oil cake. I have tried multiple popular one, multiple times, including the Cooks Illustrated Test Kitchen one. IF you want very fluffy traditional cake like cake consistency, then this recipe is not for you (go with Cooks Illustrated). I wanted something more dense & oily (in a good way) and that is what this recipe produces...and why some people hate it. I modified nothing and every single person I have served it to (over 20) have all loved it & asked for the recipe (or leftovers to take home with them).
 
Marques
Marques May 20, 2024
Totally agree — have made this about 10x. Never a fail, but always love for it and many requests for the recipe.

A lighter feeling version is possible: I separated the eggs and whipped whites first, then proceeded as normal. Final texture was not as dense, but still very moist and lovely. It disappeared at dessert, so not sure what it was like the next day!
 
Bared D.
Bared D. July 6, 2024
Did you combine the wet and dry then fold the eggs white in?
 
Twila K.
Twila K. March 29, 2024
This is the best olive oil cake I've had!!
Nice texture and very moist without being heavy and dense.
I sometine finely grind polenta and add it in rather than almond flour- nut allergies in the family. It gives it an added, really a nice texture and yummy as well!
 
nancy
nancy March 25, 2024
Please stop sending me the reviews! This is going on now for over a year and i would like to opt out but I don't see an option for that anywhere. thanks N.
 
swry
swry March 25, 2024
Nancy - looks like you can update your notification preferences by clicking the little person icon in the upper right hand corner, selecting Email + Newsletter Preferences towards the bottom of the window, and unchecking "About comments on recipes or articles I've commented on".
 
swry
swry March 25, 2024
I made this for the second time last night, holy moly! I only use about 200g of olive oil. This time I divided amongst two 8" rounds and baked for 35 minutes. Once completely cooled, I layered with a mascarpone whipped cream. Delightful! Oh, I added a splash of vanilla extract too.
 
Mary A.
Mary A. February 27, 2024
This cake is delicious, if you can wait a day or so before eating it! Maybe it's because I'm in Florida and it's very humid here, but I ended up having to bake it for almost 30 mins more than the recipe called for. I was initially disappointed with it because while it was being baked, and even after it was done and I took it out of the oven to cool, there was almost no aroma. I cut into it as soon as the cool down was completed, and there was barely any noticeable taste.. mostly olive oil and faint orange, not very appealing in my opinion. I read all the comments though, and tried another slice the next day... MUCH better, much more flavor! And again, I tried an additional slice on day 3, and wow, even better, & there it was, both the wonderful aroma and taste of orange - perfection. What an interesting cake! It took 3 days to really develop the flavor!
 
Mary A.
Mary A. February 27, 2024
I can't figure out how to add more to my comment above, but wanted to mention that when you pour the batter into your pan, you are LITERALLY pouring it, haha! It was completely liquid, but this is how it's supposed to be! I got scared at first and thought maybe I'd used too much olive oil, until I read a super helpful comment from someone else who said to not be scared, and that the batter is supposed to be extremely liquidy.
 
Bared D.
Bared D. July 6, 2024
This comment save the cake!
 
Rebecca H.
Rebecca H. February 26, 2024
Made this over the weekend. Came out delicious! For those who did not like it, when I tried it a few hours after making it, both my husband and I weren't wowed by it. But when trying it a day later, the flavors had set and it was moist and delicious. I imagine the olive oil used makes a huge difference.
 
Twila K.
Twila K. February 24, 2024
This is one of the best olive oil cakes!!!!
I added ground cornmeal (+ finer grind) cornmeal as my daughter has allergies to nuts. It was amazing!
Will try the other additives they suggested.
My go-to olive oil cake!!
 
Jo
Jo February 23, 2024
This cake was truly awful. All I could taste was the oil and some salt, even with the inclusion of orange zest, juice and Grand Mariner
 
sheila
sheila February 23, 2024
I don't know what went wrong for you but having made this cake in muffin/cupcake form, multiple times, I can say it is one of the most elegant and delicious desserts ever. Make sure to use the best quality olive oil with a neutral taste.
 
JAG
JAG February 23, 2024
I followed the recipe exactly. This is the first cake I’ve thrown away. I found it to be heavy, oily and salty. Yuk!
 
deborah L.
deborah L. February 22, 2024
This was AMAZING. Made per the recipe, using in-season satsuma oranges. Baked in a loaf pan, which took significantly longer. Froze well, and I defrosted/toasted individual pieces for months.
 
Alexa
Alexa January 28, 2024
I didn't have Grand Marnier, so I substituted with a splash of Chambord and 1/2 teaspoon of orange extract, which I think got the job done. Yielded 2 X 9 inch diameter 1 inch depth cakes. 1 hour may have a bit too long, will try 50 minutes next time. Yummy!!
 
Kay
Kay January 27, 2024
Modifications: only 1 cup olive oil, 1 cup whole milk yogurt instead of milk, reduce sugar by half a cup, no liquor but zest of lemon and a dash of lemon extract instead (in addition to orange zest and juice). Incredibly tender and perfectly sweet!
 
jasbneal
jasbneal January 6, 2024
I've always been a bit intimidated by cakes but I thought I'd try this one considering how simple it is. I loved it! The olive oil keeps the cake moist for a long time. (It took us two weeks to finish it but it tasted just as good as when it came out of the oven!) I used a 9x2 inch pan and keeping it in the oven for an hour was a bit too long, as it was slightly browned on the edges. I probably should've started checking at the the 40 min mark. Can't wait to substitute a Japanese whiskey for the Grand Marnier and to make a layer cake version of this with coffee buttercream! :)
 
Jessiev13
Jessiev13 January 1, 2024
I bought a nice Portuguese olive oil (Herdade Do Esporao) to make this cake, it is delicious! I substituted the following out of necessity: King Arthur’s gluten free measure for measure flour, 1/2 cream 1/2 milk (bc I ran out of milk:), and 1/2 tsp of orange extract instead of the grand marnier. Also reduced the sugar to 1 1/2 cups, it was enough for me! Fantastic! I’ll make this again and again! Excited to try it with the Grand Marnier next time!
 
Joy B.
Joy B. September 5, 2023
would it be OK to add peaches?
 
Andrea
Andrea July 20, 2023
As a non baker this is a simple, not overly sweet recipe that I often make for guests and holidays. Leftovers make a great breakfast treat!
 
Redonna
Redonna July 19, 2023
I made this cake for my daughter's birthday. She loved it. My next door neighbor is still raving about it being the best cake he ever had. Easy to make and soon moist.