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Maialino's Olive Oil Cake
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667 Reviews
cocoknox
March 31, 2025
This was an amazing recipe! I've made several other olive oil cake recipes and this one is, by far, my favorite. I didn't have any grande marnier or triple sec so I substituted with Licor 43. After the 1 hr bake, I checked for doneness and it was still a little gooey at the top, so I left it in for en extra 5 min. I used a 9-in springform pan greased as directed, and it came out with little to no sticking. I think the type of olive oil is key to getting good flavor since there is so much oil in it. I used a fruity, extra virgin olive oil from Sicily that does not have an earthy, intense flavor. I will make again and try with a strawberries & cream topping next time.
Sana
March 31, 2025
EXCELLENT recipe! The effort to result ratio is insane with this cake. I made this for a dinner party I hosted and every guest asked to take some home! The cake was such a set it and forget it thing; it had my house smelling divine at the 45 minute mark. Took exactly an hour to bake, and it developed that beautiful hard crust on the top. I splurged on the olive oil for this - found a phenomenal bottle of West Bank olive oil at my local whole foods, with the right peppery, fruity notes. I used Cointreau instead of GM because it was what I had on hand, and juice of three tangelos instead of oranges because I sent my husband to the grocery store and that's what he decided to buy instead of the perfectly lovely oranges sitting right next to the tangelos. I cannot wait to try this with some flavor riffs in the future- some cardamom, some almond flour and slivered almonds on top...
I pored over all of the reviews and made the following changes:
-Reduced olive oil and milk to 200g each
-Used 5g Diamond Crystal kosher salt
-separated the yolks and whites. Thoroughly emulsified the olive oil with the yolks and set aside the whipped whites until after the dry ingredients were mixed in. Gently folded the whites in at the very end, before pouring into prepared pan
-Was very heavy handed with the zest and also added a tbsp of Curio Kozani spice blend (greek mix of dried saffron, thyme, and lemon verbena)- for absolutely no reason other than I felt that they would vibe well in this cake
-made candied orange slices and the mascarpone whip that someone else mentioned in their review
All in all, what a lovely treat this was. I can't wait to dive into a leftover piece with my coffee this afternoon!
I pored over all of the reviews and made the following changes:
-Reduced olive oil and milk to 200g each
-Used 5g Diamond Crystal kosher salt
-separated the yolks and whites. Thoroughly emulsified the olive oil with the yolks and set aside the whipped whites until after the dry ingredients were mixed in. Gently folded the whites in at the very end, before pouring into prepared pan
-Was very heavy handed with the zest and also added a tbsp of Curio Kozani spice blend (greek mix of dried saffron, thyme, and lemon verbena)- for absolutely no reason other than I felt that they would vibe well in this cake
-made candied orange slices and the mascarpone whip that someone else mentioned in their review
All in all, what a lovely treat this was. I can't wait to dive into a leftover piece with my coffee this afternoon!
IE00
January 18, 2025
Absolutely wonderful cake. The only thing I changed was I swapped 1.5 tsp of kosher salt for 3/4 tsp of table salt (as it's more compact than kosher salt) and swapped grand manier for Cointreau - both substitutions were because that's all I had. I didn't adjust the ratios/ quantities of olive oil, milk or sugar like others and the cake didn't come out too oily, liquid and/or too sweet. The % of fat (oil) is 26%, with sugar being 21%, both percentages are less than a classic pound cake (which is 1/3 each). Trust the recipe.
I think the more you fiddle with quantities the more room for error.
It took in an hour, I did 180C (350F) fan, but after 30 minutes I realised as I have a fan oven I should lower the temp so brought it down to 160C and it cooked in 1 hour total.
Just heaven - moist, sweet, slightly salty, with earthy olive oil grassy tones and a warmth from the orange juice and liqueur.
I think the more you fiddle with quantities the more room for error.
It took in an hour, I did 180C (350F) fan, but after 30 minutes I realised as I have a fan oven I should lower the temp so brought it down to 160C and it cooked in 1 hour total.
Just heaven - moist, sweet, slightly salty, with earthy olive oil grassy tones and a warmth from the orange juice and liqueur.
thodgkiss@outlook.com
January 13, 2025
This recipe is not good, please avoid. Ive done it twice and it comes out far too gooey and raw in the middle. The raising agents are wrong quantities and too many wet ingredients. If youd like to waste a load of expensive olive oil go ahead though!
Eunji
January 13, 2025
I agree-I’ve noticed that everyone who loves the recipe has altered it quite a bit. A base recipe should be great as it is-this one is not.
sheila
January 13, 2025
I make these as cupcakes with a mascarpone frosting. I bake for 15-18 minutes. They are amazing. Rich and a great grown up dessert.
daisybrain
January 13, 2025
I have made this cake no fewer that 15 times with no adjustments to the base cake. Sometimes I change the flavors and have even switched out some of the flour for cocoa powder on occasion. It is always excellent. 🤷🏽♀️
erick
February 9, 2025
i've baked for 30 years. this recipe is terrible. absolutely saturated olive oil cake - needs about 1/3 cup less oil.
BBQGuy
January 9, 2025
This Cake is Amazing! I substituted lemon zest and juice for the orange, used Italicus Bergamot liquor instead, and shaped a 1/4 cup of the milk for full fat Greek yogurt. Wow...
JanetK
December 22, 2024
I used the method in this recipe, but adjusted the oil and sugar amounts to one cup oil and 300 g sugar. These proportions actually align to the NYT recipe amounts (I haven’t tried it yet). Please use 5g kosher salt and remember that Morton and Diamond have different crystalline structures so that one will end up saltier than the other for the same volume (1.5 tsp). I separated my eggs, like someone suggested and whipped the olive oil with the egg yolks, which contain lettuce and will emulsify the oil into finer droplets for those who are getting stodgy, oily results. I used what I had on hand, which were lemons and Cointreau, and it tastes absolutely wonderful the next day. I can tell that this is a cake that will taste better with time. This is absolutely deserving of its “genius” designation, especially for the very low amount of effort it took to produce such a fine product.
Monica
December 24, 2024
Did you still use orange juice with the lemons, or something else? I have a lemon olive oil I was planning to use and was curious.
Haleigh J.
November 15, 2024
ahhh, scrumptious. a few substitutions worked well for me—someone who does not like things overly sweet. i cut the sugar down to just one cup. i consequently cut the wet ingredients down by roughly 1/4 cup + 3 tbsp. i used whey instead of milk, and 1 tsp vanilla extract + 1/4 tsp almond extract in place of the marnier. ooo, i even snuck in some a-p einkorn flour in place of 100% white ;) absolutely delicious with a perfectly pleasing texture. i think i’ll have another piece. peace to all!
Stephy
September 20, 2024
This was the best cake I’ve ever made. I cut the sugar down to 1 1/4 cup but otherwise followed the rest of the instructions to the letter. Soooooo good it doesnt need anything. No icing, no topping, just delicious on its own. Thank you for this!
Jamie P.
September 15, 2024
The easiest and most delicious cake! Hands down one of my favorite cakes of all time
Susan D.
September 11, 2024
Just made this last night with what I had on hand. First I went. GF as my daughter is gluten sensitive. the 1:1 's now work fantastic and honestly you can't notice a difference. Also I don't have whole milk on hand, we use Almond milk. I did have small containers of plain greek yogurt in 1/2 cup containers I do use for other recipes I keep in the fridge, so I mixed one of those with 3/4 cup almond milk to get the fatty/thicker effect.
With those changes it still came out fantastic! And it had that crispy sugary crust that read about, but kind of glossed over... but realized when eating really added to the joy of each bite! This was moist in the center with a beautiful crumb.
I did add a few extra minutes because my toothpick didn't come out clean initially, but didnt want to overdo it. All I can say Perfection and well received!
Oh and it's fairly easy to put together, it's a keeper.
With those changes it still came out fantastic! And it had that crispy sugary crust that read about, but kind of glossed over... but realized when eating really added to the joy of each bite! This was moist in the center with a beautiful crumb.
I did add a few extra minutes because my toothpick didn't come out clean initially, but didnt want to overdo it. All I can say Perfection and well received!
Oh and it's fairly easy to put together, it's a keeper.
Bellap
September 10, 2024
Cook for 1 hour and 25 minutes, the middle is not cook. The rest of it is, I follow the recipe exactly.
Arpramstad
December 6, 2024
Two things come to mind that might help 1) I highly recommend getting a thermometer for your oven. 2) Be sure that the oven has had enough time to fully get to temperature before putting the cake in to cook.
Debbie N.
September 5, 2024
I made this cake and love it! Wondering if you store it at room temp or refrigerate?
shesagalaxygirl@yahoo.com
July 13, 2024
Has anyone tried freezing this?
Marques
July 13, 2024
Yes, it freezes beautifully! I have done it several times. Because the recipe is so easy, I’ve taken to making two cakes — one to eat and one to freeze. Best to let it thaw slowly in the fridge overnight, if time allows.
Gini
July 14, 2024
Many times. It freezes beautifully and loses none of its original deliciousness. I freeze individual portions if there are any left, and we have them ready to eat with a short defrosting time for several months after.
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
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.
Gini
July 14, 2024
I don't think so. It's a very moist cake and delicious as is. You could always make a blueberry sauce to pour over.
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
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
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
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!
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!
Arpramstad
December 6, 2024
I see you didn't get an answer, but I would fold the whites in once wet/dry are mixed. To do otherwise risks losing the air and body of the whipped whites.
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!
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
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
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".
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