Can you use olive oil in a cake mix?

In this article, we will answer the question “Can you use olive oil in a cake mix?”, and how to bake a cake with olive oil?

Can you use olive oil in a cake mix?

Yes, you can use olive oil in a cake mix. Olive oil is frequently used for sauteeing vegetables or eaten raw in a salad. Contrary to its popular use, it can be easily swapped with vegetable oil in the baking. Olive oil adds a certain fruity flavor to the finished product. Read on if you want to know how to swap olive oil for any vegetable oil or butter in the cake mix.

Can I substitute olive oil for vegetable oil in a cake mix?

Yes, you can substitute olive oil for vegetable oil in a cake mix. It is a healthier option that will also enhance the taste of the cake making it richer. A lighter variety of olive oil in comparison to an extra virgin is preferable. Use the same ratio as mentioned in the recipe for the desirable results.

Baking carefully with olive oil

  • Olive oil can be used in place of butter or vegetable oil to make muffins or quick bread. Some baked products are conventionally made with olive oil including biscotti, Mediterranean-style fruit cakes, and olive bread. It can be used to make cornmeal cake but is not suitable for products like Confetti cake that mostly rely on the butter flavor and aeration properties for taste and texture.
  • Olive oil especially works best for muffins or loaves with a nutty and earthy flavor like the pumpkin bread. Olive oil provides richness in taste and moistens the crumb.
  • To substitute butter in baking, replace each ¼ cup of melted butter with 3Tbsp of olive oil. To replace vegetable oil, substitute an equal amount of olive oil in batter or dough.
  • Do not use olive oil with a more pungent flavor in baking. Moreover, when the butter is supposed to be creamed with the sugar as in cakes, substituting it with olive oil is not a good choice.

How to bake a cake using olive oil?

The following bundt cake recipe is olive oil-based. The olive oil imparts moisture, flavor, and texture to the crumb. Its dentist flavor pairs well with the sugar, vanilla, and toasted almonds. This cake is a must-try especially in winters when oranges are in season. 

The orange glaze along with almonds atop the cake serves as the cherry on top. This citrus cake can be served for breakfast or to satisfy afternoon dessert cravings.


  • 3/4 cup extra virgin olive oil
  • 3 eggs
  • 1-1/2 cups sugar
  • 3/4 cup ground almonds
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • Zest of an orange
  • 1-3/4 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Instead of ground almonds, you can use chopped ones or just swap it with pistachios, peanuts, hazelnuts, or any other nut of your liking. Likewise for zest, you can opt for grapefruit or lemon zest instead of orange if you like. For icing you will need:

3/4 cup confectioners’ sugar

1-2 Tbsp orange juice

Sliced almonds to garnish


  1. Start by beating olive oil, sugar, and eggs using an electric blender. Do not attempt to whisk using your hands because it won’t add the air your batter needs to get foamy and fluffy.
  2. Then add ground almonds, vanilla extract, orange zest, and milk. Mix well.
  3. Using a hand whisk, combine flour, baking powder, and salt in a separate bowl. Fold this dry mixture into the wet ingredients. Use gentle strokes to fold in because you don’t wanna deaerate the batter.
  4. Grease a Bundt pan generously using a cooking spray or olive oil. Pour the batter and put the pan in the middle rack of the preheated oven. Bake at 350°F for about 45 minutes or until a toothpick comes out clean.
  5. Prepare your icing by whisking sugar and orange juice. Drizzle on top of your cake along with chopped toasted almonds.

Other FAQs about Oils which you may be interested in.

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Can I leave coconut oil in my hair overnight?

Other substitutes of olive oil in the cake mix

Coconut Oil

Though rich in saturated fats, consuming coconut oil has been linked with good heart health and lower bad cholesterol. Coconut is a perfect substitute for olive oil in baking, desserts, frying, sauteing.

Avocado oil

Avocado oil is an apt substitute for olive oil in baking and even in pan-frying, roasting, and barbeque. It imparts a light avocado flavor in the end product. Refined avocado oil has a more neutral flavor.

Canola oil

Canola oil is extracted from hybrid canola seeds. Many people avoid using canola because it is pressed from GMO plant seeds. Canola has been found to possess the highest level of monounsaturated fats and the lowest levels of saturated and trans fats.

It can be used as an olive oil substitute in baking, salad dressings stir-frying, and deep-frying.

Other FAQs about Oils that you may be interested in.

Can coconut oil make your hair grow?

Can vegetable oil go bad?

Does MCT oil go bad?


In this article, we answered the question “Can you use olive oil in a cake mix?”, and how to bake a cake with olive oil?