Sheet Pan Olive Oil Cake

When I was on Next Level Chef I was waiting for a baking challenge the entire competition because that was the one area where I genuinely felt like I had an edge. My moment came on episode eleven during a team challenge where we had to execute a full three course meal. I volunteered immediately to lead the dessert course which felt like exactly where I was supposed to be. The problem was we were working from the basement level and the chances of getting everything I needed were not great.

So I did what any prepared competitor would do. I quickly memorized Zach Laidlaw’s olive oil cake recipe because I knew whatever ingredients I grabbed I would have most of what I needed for it in the staple pantry. The plan was solid. The execution did not go according to plan. Twenty minutes is genuinely not enough time to fully bake a cake and I ended up having to pull it apart into crumbles on the plate and surround it with macerated blueberries, strawberries, and lemon curd. I cried putting it on the platform because I knew it was not what I had envisioned and I was terrified we were going to elimination. That was not a fun moment.

Today is the redemption. With Zach’s full permission I am sharing his olive oil cake recipe here and showing you that it absolutely does work when you have the twenty minutes it needs plus the additional twenty or so minutes after that. This cake is one of those genuinely elegant and understated desserts that sounds simple and then tastes so much more sophisticated than you expected. Light and fluffy with a beautiful tender crumb, fragrant from the lemon zest, and with this subtle richness from the olive oil that butter-based cakes simply do not have. The olive oil is what makes it so uniquely moist and the flavor is almost imperceptible in the finished cake but immediately noticeable if it were missing.

Serve it sliced with fresh berries, a dollop of whipped cream, and a little extra lemon zest if you want to go all in on the presentation. It is the perfect spring and summer dessert for any gathering that needs something that looks completely beautiful without requiring hours in the kitchen. This is the cake that deserved a proper debut and I am so glad it finally gets one.

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Why You’ll Love This Recipe:

• This is Zach Laidlaw’s recipe shared with his permission and debuted properly for the first time after its less-than-ideal competition debut and it is genuinely as delicious as the story behind it suggests
• Olive oil instead of butter creates a uniquely tender and moist crumb that stays soft for days in a way that butter-based cakes simply cannot match
• The lemon zest and honey together give this cake a bright, slightly floral sweetness that makes it taste light and fresh rather than heavy and rich which makes it the perfect spring and summer dessert
• One bowl for wet and one for dry, poured into a sheet pan, twenty minutes in the oven for a cake that looks completely impressive and comes together with almost no effort

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Key Ingredients:

• Olive oil: One full cup is the ingredient that makes this cake so completely unique. It creates a tender, incredibly moist crumb that stays that way for days and adds a subtle savory depth that you cannot quite identify but would immediately miss if it was not there. Use a good quality extra virgin olive oil for the best flavor
• Brown sugar: Adds a deep caramelized sweetness and moisture that white sugar does not contribute. Combined with the honey it creates a more complex and interesting sweetness that makes this cake taste more layered than a simple sugar
• Honey: Half a cup adds a floral warmth and natural sweetness that pairs beautifully with the lemon zest and makes the whole cake taste gently fragrant and a little bit special
• Fresh lemon zest: Two tablespoons is a generous amount and every bit of it is necessary. The lemon zest adds bright citrusy fragrance and flavor that lifts every other ingredient and makes this taste like spring in every bite
• Milk: Adds moisture and richness to the batter and helps create that light airy crumb that makes this cake so pleasant to eat. The combination of olive oil and milk together creates a batter that bakes up incredibly tender

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Tips for Success:

• Mix the wet and dry ingredients until just combined and not a stir more. Overmixing develops gluten and makes the cake tough rather than tender and light. A few small dry streaks in the batter are completely fine and will bake out
• Line the half sheet pan with parchment paper and give it a light spray of cooking spray so the cake releases cleanly and completely without tearing
• Zest the lemons before juicing them if you are using fresh lemon juice for anything else that day. It is significantly easier to zest a whole lemon than one that has been cut and squeezed
• Let the cake cool for at least ten minutes in the pan before slicing for the cleanest cuts and the best texture. The crumb needs that short rest to set before it can be sliced without tearing

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Storage:

Store olive oil cake covered tightly at room temperature for up to three days or in the refrigerator for up to five days. The olive oil base keeps this cake remarkably moist throughout the entire storage window which is one of its best qualities. Individual slices can be frozen wrapped tightly in plastic wrap and stored in a freezer bag for up to two months. Thaw at room temperature for about thirty minutes before serving. The cake does not need to be warmed before eating and is delicious at room temperature.

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FAQ:

Can I use a 9×13 pan instead of a half sheet pan?
Yes. A 9×13 baking dish works well and gives you a slightly thicker cake than the half sheet pan version. The bake time may need an extra three to five minutes since the batter will be deeper. Check for doneness by inserting a toothpick in the center and pulling when it comes out clean rather than relying solely on time.

Can I use a different oil instead of olive oil?
Technically yes but olive oil is what makes this cake specifically an olive oil cake and the subtle flavor it contributes is part of what makes it so unique and interesting. Avocado oil is the most neutral substitute if you do not have olive oil or prefer a more neutral flavor. Vegetable or canola oil works but you lose the depth of flavor that olive oil adds. The recipe is named after its star ingredient for a reason.

What is the best way to serve this cake?
Fresh sliced strawberries and blueberries alongside a generous dollop of freshly whipped cream is the classic and most beautiful presentation that complements the lemon and honey flavors perfectly. A drizzle of honey over the top of the whipped cream adds a gorgeous finish. Lemon curd served alongside is also a really delicious addition that leans into the citrus notes in the cake.