Olive Oil Cake in a 9x13 Pan

Olive oil cake in a 9×13 pan takes 2 1/2 cups of flour, 1 1/2 cups of sugar, 1 1/4 cups of extra-virgin olive oil, 1 1/4 cups of milk, 3 eggs and the zest of 2 oranges, baked at 350°F for 35 to 45 minutes. The result is a tender, golden sheet cake with a crisp sugary top and a light fruity flavor from the oil.

Most olive oil cakes are baked in a single 9-inch round. This version is scaled up for a 9×13 so it serves a crowd and cuts into neat squares.

Why This Recipe Fits a 9×13 Pan

A 9×13 pan has a little more than twice the area of a 9-inch round, so the batter here is scaled up to keep the same depth of about 1 1/4 inches. That depth matters because an oil-based batter is very loose: deeper, it takes too long to set and sinks in the middle; shallower, it dries out. Lining the pan with parchment helps you lift the cake out, since olive oil cake is delicate when warm.

Ingredients for a 9×13 Olive Oil Cake

2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar, plus 2 tablespoons for the top
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon fine salt
1 1/4 cups extra-virgin olive oil
1 1/4 cups whole milk
3 large eggs
Finely grated zest of 2 oranges (or 3 lemons)
1/4 cup fresh orange juice
1 teaspoon vanilla extract

How to Make Olive Oil Cake in a 9×13 Pan

Heat the oven to 350°F. Oil a 9×13 pan and line it with parchment, leaving an overhang on the long sides.
Whisk the dry ingredients: flour, baking powder, baking soda and salt.

Whisk the wet ingredients. In a large bowl whisk the 1 1/2 cups sugar, eggs and zest for 1 minute, then whisk in the olive oil, milk, orange juice and vanilla until smooth.
Combine. Whisk in the dry ingredients just until no lumps remain. The batter will be thin.
Sugar the top. Pour into the pan and sprinkle the 2 tablespoons of sugar evenly over the surface.

Bake 35 to 45 minutes, until the top is golden, the edges pull away from the pan and a toothpick in the center comes out clean.
Cool in the pan for 20 minutes, then lift out by the parchment and cool completely.

Cook and Prep Times

Prep: 15 minutes
Bake: 35 to 45 minutes at 350°F
Cool: 1 hour
Serves: 15 to 20 squares

Which Olive Oil to Use

Use an extra-virgin olive oil you would happily eat on bread, since its flavor comes through. A mild, fruity oil gives a gentle cake; a peppery, grassy oil gives a bolder one that some people love and others find bitter. If you are unsure, use half olive oil and half a neutral oil.

Changing the Pan Size

9-inch round or 9×9 pan: use a little under half the recipe (1 egg plus 1 yolk is close) and bake 35 to 40 minutes.
Bundt pan: use the full recipe and bake 50 to 60 minutes.

Storage

Olive oil cake keeps better than butter cakes. Wrap it and keep it at room temperature for up to 4 days; the flavor improves on the second day. It freezes for up to 3 months.

Frequently Asked Questions

How do I serve it?

Plain with a dusting of powdered sugar, or with whipped cream and fresh berries or sliced oranges.

Can I use light olive oil?

Yes. “Light” refers to flavor, not fat, so the cake will be just as moist with a much milder taste.

For more bakes sized for the same pan, see our white cake in a 9×13 pan, apple cake in a 9×13 pan and coconut cake in a 9×13 pan.

Olive Oil Cake in a 9×13 Pan