Amazing Cranberry Olive Oil Cake: 15 Min Prep

Name: Amazing Cranberry Olive Oil Cake: 15 Min Prep
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 1/2 cups granulated sugar; 1 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup olive oil; 2 large eggs; 1 cup buttermilk; 1 teaspoon vanilla extract; 1 cup fresh or frozen cranberries; 1 tablespoon lemon zest (optional)

by Jannet Lisa

17 de September de 2025

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Cranberry olive oil cake has a special place in my heart, reminding me of cozy autumn afternoons and the simple joy of baking. I first tried an olive oil cranberry cake years ago, and the incredibly moist crumb and subtle fruity notes completely won me over. It’s so much more flavorful than a traditional butter cake, and the hint of tartness from the cranberries is just heavenly. This recipe is my go-to for an easy cranberry olive oil cake that always impresses, even my pickiest eaters. It smells absolutely divine as it bakes, filling the whole house with warmth. Let’s get cooking!

Why You’ll Love This Cranberry Olive Oil Cake

You’re going to adore this recipe for so many reasons! It’s a delightful bake that hits all the right notes:

The taste is incredible – a perfectly moist texture with that unique, slightly fruity note from the olive oil.
It’s super quick to whip up, with only 15 minutes of prep time.
It’s a healthier option thanks to the good fats from olive oil.

It’s surprisingly budget-friendly, using common pantry staples.
The whole family will adore this olive oil cranberry cake; it’s a guaranteed crowd-pleaser.
The vibrant cranberries add a beautiful pop of color and tartness.

This olive oil cranberry cake is so simple, even beginner bakers can achieve a fantastic result.
It’s versatile enough for a holiday gathering or a simple afternoon treat.

Ingredients for Cranberry Olive Oil Cake

Gathering your ingredients for this delightful cranberry cake with olive oil is a breeze. I love how simple the list is, making it accessible for any baker. Here’s what you’ll need to create that wonderfully moist crumb:

2 cups all-purpose flour – the base for our tender cake
1 1/2 cups granulated sugar – for sweetness without being overpowering
1 teaspoon baking soda – helps the cake rise beautifully

1/2 teaspoon salt – balances the sweetness and enhances flavors
3/4 cup olive oil – the star ingredient for a moist texture and subtle fruity note; choose a good quality extra virgin olive oil for the best taste
2 large eggs – at room temperature, they incorporate better

1 cup buttermilk – adds moisture and a slight tang
1 teaspoon vanilla extract – for that classic warm aroma
1 cup fresh or frozen cranberries – these little gems provide bursts of tartness

1 tablespoon lemon zest (optional) – adds a bright, fresh citrus note that pairs wonderfully

How to Make Cranberry Olive Oil Cake

Follow these simple steps to create your own delicious Cranberry Olive Oil Cake. I find that a good quality olive oil really makes a difference in the final flavor, so don’t skimp there! Making this cake is a joy, and the aroma as it bakes is simply heavenly.

Step 1: Start by preheating your oven to 350°F (175°C). Take a moment to properly grease and flour a 9-inch cake pan. This ensures your beautiful cake won’t stick.

Step 2: In a large mixing bowl, whisk together the 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 teaspoon baking soda, and 1/2 teaspoon salt. Get them all nicely combined before moving on.
Step 3: In a separate, medium-sized bowl, whisk together the 3/4 cup olive oil, 2 large eggs (make sure they’re at room temperature for easier mixing!), 1 cup buttermilk, and 1 teaspoon vanilla extract. Mix until smooth.
Step 4: Now, pour the wet ingredients into the bowl with the dry ingredients. Mix them together with a spatula or wooden spoon until *just* combined. It’s really important not to overmix here; a few streaks of flour are okay. Overmixing can make the cake tough.

Step 5: Gently fold in the 1 cup fresh or frozen cranberries and the 1 tablespoon lemon zest, if you’re using it. Be gentle so you don’t break the cranberries too much, which helps how to make cranberry olive oil cake look beautiful.
Step 6: Pour the batter evenly into your prepared cake pan. Smooth the top with your spatula.
Step 7: Bake for about 35-45 minutes. You’ll know it’s ready when a wooden skewer or toothpick inserted into the center of the cake comes out clean. The kitchen will smell amazing!

Step 8: Once baked, let the cake cool in the pan on a wire rack for about 10 minutes. Then, carefully invert it onto the wire rack to cool completely. This cooling process is key to how to make cranberry olive oil cake perfect.

Amazing Cranberry Olive Oil Cake: 15 Min Prep - Cranberry Olive Oil Cake - additional detail

Pro Tips for the Best Cranberry Olive Oil Cake

I’ve baked this cake countless times, and these little tricks really elevate it from good to absolutely amazing. They ensure you get that perfect texture and flavor every single time.

Always use a good quality, mild-flavored extra virgin olive oil. A robust oil can be too strong.
Don’t overmix the batter once the wet and dry ingredients are combined; this is key to a tender crumb.
If using frozen cranberries, don’t thaw them first! Toss them directly into the batter to prevent bleeding color.

Let the cake cool in the pan for at least 10 minutes before attempting to invert it.

What’s the secret to perfect Cranberry Olive Oil Cake?

The secret to a truly perfect moist cranberry olive oil cake lies in the quality of your olive oil and not overmixing the batter. Using a good, fruity olive oil provides moisture and a unique depth of flavor that butter can’t replicate. For more baking tips, check out these latest recipes.

Can I make Cranberry Olive Oil Cake ahead of time?

Yes, you absolutely can! This cake actually tastes even better the next day. Once completely cooled, store it in an airtight container at room temperature for up to 3 days. It’s perfect for making ahead for parties or busy mornings.

How do I avoid common mistakes with Cranberry Olive Oil Cake?

The biggest mistake is overmixing, which leads to a tough cake. Also, ensure your oven temperature is accurate; too hot and the outside will bake before the inside is done. Finally, don’t skip the cooling step in the pan!

Best Ways to Serve Cranberry Olive Oil Cake

This versatile cake is wonderful on its own, but I love dressing it up a bit! For a simple yet elegant touch, a light dusting of powdered sugar or a drizzle of honey really enhances the flavors. If you’re looking for something a bit more decadent, a dollop of fresh whipped cream or a scoop of vanilla bean ice cream is divine. I also find that enjoying a slice of this cake alongside a warm cup of tea or coffee is pure bliss. For a lovely brunch or dessert pairing, consider serving it with a side of fresh berries or a small fruit salad, especially if you’re leaning towards a cranberry orange olive oil cake flavor profile. You might also enjoy our apple snickerdoodles for a similar comforting flavor.

Nutrition Facts for Cranberry Olive Oil Cake

This delightful cranberry olive oil cake offers a wonderful balance of flavor and texture. Here’s a breakdown of the estimated nutritional information per serving, making it a satisfying treat for any occasion:

Calories: 350
Fat: 18g
Saturated Fat: 3g

Protein: 4g
Carbohydrates: 45g
Fiber: 2g

Sugar: 30g
Sodium: 200mg

Nutritional values are estimates and may vary based on specific ingredients used. For more healthy options, explore our healthy butterfingers recipe.

How to Store and Reheat Cranberry Olive Oil Cake

Properly storing your delicious cranberry olive oil cake ensures it stays wonderfully moist and flavorful. After baking, let the cake cool completely on a wire rack. This is crucial to prevent condensation inside storage containers. Once cooled, you can store slices or the whole cake in an airtight container at room temperature for up to 3-4 days. For longer storage, consider wrapping individual slices of your cranberry olive oil loaf cake tightly in plastic wrap, followed by a layer of aluminum foil, and freezing them for up to 3 months. To reheat, simply bring frozen slices to room temperature for about an hour. If you prefer it warm, a few seconds in the microwave or a gentle warming in a low oven will do the trick.

Frequently Asked Questions About Cranberry Olive Oil Cake

What makes this Cranberry Olive Oil Cake so moist?

The magic behind the moist texture of this cranberry olive oil cake is, you guessed it, olive oil! Unlike butter, olive oil is a liquid fat that stays liquid at room temperature, contributing to a consistently tender and moist crumb. It also imparts a subtle fruity note that complements the cranberries beautifully. Understanding the science behind baking can be helpful, and resources on baking science can provide more insight.

Why use olive oil in cranberry cake instead of butter?

Using olive oil in your cranberry cake offers a distinct advantage for moisture and flavor. It creates a cake that’s incredibly tender and stays moist for longer. Plus, the fruity undertones of a good quality olive oil add a layer of complexity that butter simply can’t match, making this an exceptional olive oil cranberry cake.

Can I substitute the cranberries with other fruits?

Absolutely! While cranberries offer a delightful tartness, you can easily swap them out. Blueberries, raspberries, or even chopped apples or pears work wonderfully in this cake. You might want to adjust the sweetness slightly depending on the fruit you choose for your cranberry and olive oil cake. For a similar fruit-forward dessert, try our blueberry blondies.

Is this Cranberry Olive Oil Cake easy to make gluten-free?

Yes, it’s quite easy to adapt this recipe to be a gluten-free cranberry olive oil cake. Simply substitute the all-purpose flour with a good quality gluten-free all-purpose flour blend that contains xanthan gum. You may need to slightly adjust the baking time, so keep an eye on it!

Variations of Cranberry Olive Oil Cake You Can Try

Once you’ve mastered the basic recipe, don’t be afraid to experiment! This cranberry olive oil cake is wonderfully adaptable. For a fantastic gluten-free cranberry olive oil cake, simply swap the all-purpose flour for a good quality gluten-free baking blend. You can also easily make it a vegan cranberry olive oil cake by using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) and a plant-based milk like almond or soy milk instead of buttermilk and eggs. For a different flavor profile, try adding a cup of chopped apples or a hint of orange zest for a delightful cranberry orange olive oil cake experience. You could even bake it as muffins for a portable treat!

Amazing Cranberry Olive Oil Cake: 15 Min Prep - Cranberry Olive Oil Cake - additional detail