Bake It With Betty - Viral Olive Oil Cake
Bake It With Betty - Viral Olive Oil Cake is a easy American recipe that serves 8. 250 calories per serving. Recipe by Betty Who on YouTube.
Prep: 12 min | Cook: 30 min | Total: 52 min
Cost: $2.57 total, $0.32 per serving
Ingredients
- 3/4 cup Granulated Sugar (sifted to remove lumps)
- 2 Large Eggs (room temperature)
- 1 tsp Vanilla Extract (optional but adds depth)
- 1/3 cup Extra Virgin Olive Oil (light, fruity flavor; replaces butter)
- 1 Orange (zest and juice of whole orange)
- 1 1/4 cup All-Purpose Flour (sifted)
- 1 tsp Baking Powder (double‑acting)
- 0.5 tsp Baking Soda (fine granules)
- 2 tbsp Powdered Sugar (for dusting after baking)
Instructions
Preheat Oven
Set the oven to 350°F (177°C) and let it preheat while you prepare the batter.
Time: PT5M
Temperature: 350°F
Combine Sugar, Eggs, and Vanilla
Sift 3/4 cup granulated sugar into a mixing bowl, add 2 eggs and 1 tsp vanilla extract. Beat on medium speed for about 2 minutes until the mixture is pale, fluffy, and a little airy.
Time: PT2M
Incorporate Olive Oil
Pour 1/3 cup extra‑virgin olive oil into the bowl and mix for 1 minute until fully combined.
Time: PT1M
Add Orange Zest and Juice
Zest the whole orange directly into the batter, then juice the orange and pour the juice in. Mix for another minute.
Time: PT1M
Prepare Dry Ingredients
In a separate bowl sift together 1 ¼ cups all‑purpose flour, 1 tsp baking powder, and ½ tsp baking soda.
Time: PT2M
Combine Wet and Dry Ingredients
Add half of the sifted dry mixture to the wet batter, stir just until incorporated, then add the remaining half and repeat. Stop mixing as soon as the flour disappears to avoid over‑mixing.
Time: PT2M
Prepare the Cake Tin
Lightly coat the 8‑inch round cake tin with a little olive oil. If you have a removable cake insert, place it at the bottom now.
Time: PT1M
Transfer Batter and Release Air
Pour the batter into the prepared tin, smoothing the top with a spatula. Tap the pan gently on the counter or use a skewer to pop any large bubbles.
Time: PT1M
Bake the Cake
Place the tin in the preheated oven and bake for 25‑30 minutes, or until a toothpick inserted in the center comes out clean.
Time: PT30M
Temperature: 350°F
Cool and Finish
Allow the cake to cool in the tin for 5 minutes, then turn it out onto a wire rack to cool completely. Dust with powdered sugar before serving.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 3 g
- Carbohydrates
- 35 g
- Fat
- 10 g
- Fiber
- 1 g
Dietary info: Vegetarian, Can be made vegan by substituting eggs and using plant‑based oil
Allergens: Eggs, Wheat, Citrus
Ingredient Substitutions
- Instead of Granulated Sugar: coconut sugar, light brown sugar
- Instead of Large Eggs: egg replacer, flax egg
- Instead of Vanilla Extract: almond extract, maple extract
- Instead of Extra Virgin Olive Oil: vegetable oil, melted butter
- Instead of Orange: lemon zest and juice
- Instead of All-Purpose Flour: cake flour
- Instead of Baking Powder: baking soda + cream of tartar
- Instead of Baking Soda: baking powder (use 2×)
- Instead of Powdered Sugar: granulated sugar processed in a blender
Equipment Needed
- Mixing Bowl
- Whisk or Electric Mixer
- Zester
- Citrus Juicer
- Fine Mesh Sieve
- Rubber Spatula
- Measuring Cups and Spoons
- 8‑inch Round Cake Tin
- Wire Rack
- Oven
- Oven Mitts
Critical Steps — Do Not Skip
- Cream sugar, eggs, and vanilla until airy (Step 2).
- Do not over‑mix after adding the flour (Step 6).
- Properly coat the cake tin with olive oil to prevent sticking (Step 7).
- Bake until a toothpick comes out clean; avoid over‑baking (Step 9).
Chef Tips from the Video
- Use a high‑quality extra‑virgin olive oil for a subtle, fruity flavor.
- For extra citrus punch, add a teaspoon of orange extract along with the zest.
- If you prefer a smoother texture, sift the flour twice.
Troubleshooting
Cake is dense and heavy.
Make sure to cream the sugar and eggs until airy and stop mixing once the flour is incorporated.
Cake sticks to the pan.
Generously coat the pan with olive oil and consider using a removable cake insert.
Crumb is dry.
Check the oven temperature; lower it by 10‑15°F or reduce bake time slightly.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Wrap tightly in plastic wrap and foil; freeze up to 2 months.
Room temperature: Can sit at room temperature for up to 1 day if covered.
Make-Ahead Tips
- Bake the cake a day ahead and keep it covered; dust with powdered sugar just before serving.
- The cake freezes well; thaw at room temperature and re‑dust before serving.
Frequently Asked Questions
What is the cultural significance and history of the Kardashian Olive Oil Cake in Los Angeles cuisine?
The Kardashian Olive Oil Cake became a viral sensation after the Kardashian family posted about it on social media, turning a simple Los Angeles‑style cake into a pop‑culture phenomenon. It reflects the city's love for trendy, health‑conscious twists on classic desserts, using olive oil instead of butter.
How does the Kardashian Olive Oil Cake differ from traditional butter cakes in American baking?
Traditional American butter cakes rely on butter for richness and structure, while this recipe replaces butter with extra‑virgin olive oil, giving a lighter crumb and a subtle fruity note. The olive oil also makes the cake slightly more moist and lower in saturated fat.
What traditional regional variations of olive oil cake exist in Mediterranean cuisine compared to the Kardashian version?
Mediterranean olive oil cakes often incorporate almond flour, honey, or citrus like lemon, and may be flavored with rosemary or orange blossom water. The Kardashian version keeps it simple with all‑purpose flour, orange zest, and a light dusting of powdered sugar, focusing on a fluffy texture.
What occasions or celebrations is the Kardashian Olive Oil Cake traditionally associated with in Los Angeles culture?
In LA, the cake is popular for brunches, birthday parties, and casual gatherings where a light, Instagram‑ready dessert is desired. Its quick bake time makes it a go‑to for last‑minute celebrations.
What authentic traditional ingredients are used in the Kardashian Olive Oil Cake versus acceptable substitutes?
The authentic recipe uses extra‑virgin olive oil, fresh orange zest and juice, and all‑purpose flour. Acceptable substitutes include vegetable oil for olive oil, lemon zest/juice for orange, and cake flour for a finer crumb.
What other Los Angeles‑style dishes pair well with the Kardashian Olive Oil Cake?
Pair the cake with a cup of freshly brewed coffee, a glass of chilled rosé, or a light fruit compote. It also complements savory brunch items like avocado toast or smoked salmon bagels.
How has the Kardashian Olive Oil Cake evolved over time in social media cooking trends?
Since its debut, home cooks have added variations such as almond flour, yogurt glazes, or topped the cake with fresh berries. The core concept—olive oil and citrus—remains, but creative twists keep the trend alive.
What are the most common mistakes to avoid when making the Kardashian Olive Oil Cake?
Common errors include under‑creaming the sugar and eggs, over‑mixing after adding flour, and over‑baking. Each leads to a dense, dry cake rather than the intended airy crumb.
Why does this Kardashian Olive Oil Cake recipe use olive oil instead of butter?
Olive oil provides moisture without the heaviness of butter and adds a subtle fruity flavor that complements the orange. It also aligns with health‑conscious trends favored by the Kardashian brand.
What does the YouTube channel Betty Who specialize in?
The YouTube channel Betty Who focuses on approachable home baking, featuring quick, trend‑driven recipes like viral cakes and desserts. Betty Who’s style blends casual storytelling with clear, step‑by‑step instructions.
Last updated: September 1, 2026
