Italian Olive Oil Cake - How to Make the Easiest Cake Ever - Food Wishes 

"To me, french desserts are more about the actual dessert and the skills of the person making it, whereas an italian dessert like this is just simply another sweet course to extend the meal, so we can have a little more wine and have time to laugh and tell more stories." - Chef John

"Touch of sugar" remains my favorite Food Wishes joke.

"i'm gonna use that depression to my advantage" chef john the inspiring figure as he always is

Missed opportunity... I think the sugar pattern you made isn't just nice, it's grate!

I'm 28 years old, and yet every time chef John says "around the outside", I repeat it 2 more times with him like a kindergartener repeats what their teacher tells them😂

You _never_ fail to make me giggle at your commentary 🤣 I love you so much. I’m not even gonna make this cake anytime soon.. I watch all your videos for entertainment. I have made many recipes of yours over the years tho and they’re *AMAZING!* Best cook on RU-vid 100%.

My nephew’s wedding cake was an orange olive oil cake. It was delicious 😋

That sugar bit has to be one of the greatest moments in food wishes history! 💀💀

Ironically the first time I ever heard of an olive oil cake was from a french pastry chef. I think everyone appreciates a good olive oil cake -- and that blackberry honey!! Just perfect. The French have their rustic side too; they're just a little overly concerned with time and place sometimes. Not exactly rule breakers. Something I would like to see is your attempt on Monet's favorite, vert-vert cake. I've never seen anyone make that without being disappointed but I doubt it would have been his favorite without reason. Perhaps someone of your caliber could make it successfully? It involves pistachios and...um...spinach.

I will literally never get tired of "around the outside, around the outside"

I've made olive oil cake a few times, and it is wonderful. Consider macerating the berries for the topping. This is pretty close, if not the same recipe that I've used.

Oh my god, that presentation on the end was your best so far. Gorgeous!!

Thank you so much for showing that dishes are still good even if they don’t look perfect👏😋.

This looks fantastic -- and I'm with you when it comes to Italian recipes. If you can't make it with a big wooden stick, a wooden spoon, and one bowl, it probably shouldn't be made.

I love this cake with fresh strawberries. It is good just by itself, as well. It freezes very well, too. My old recipe uses a springform pan, which I caulk with butter and flour to keep it from leaking. So, I'm switching to Chef John's recipe and a normal cake pan. Cool trick with the cooling rack.

Really enjoyed all the risk taking and thrills especially the slightly too small bowl. Looks wonderful.

Grazie and great tip with the cooling rack, and the berries!!!

Your recipes are always so appealing and your sense of humor hilarious. Thanks for the excellent content. 😁

3:12 "should I tap that?" Yes I would definitely TAP THAT!

Marvellous simplicity.

I dont think i've ever bust out laughing at a cooking video before, but man when that "little touch of sugar" got added, holy moly my neighbors must have heard me.

I love how you done all your videos with good amount of humor, you are the best chef on the RU-vid platform.

Looks delicious!!! Many thanks for sharing these recipes. Keep safe and stay well, Joe

I have made this several times now; again today. So easy and so delicious! A friend happened to stop by so we enjoyed a piece with conversation. Of course, she had to take a big chunk home! Thanks for such a great recipe.

I'm kind of new to following you, but I think there should be a laughing emoji button on your videos because I just love all your recipe commentaries!! 😊 Keep it up!! Love from the UK x

The funniest and best baking instructions. 👍👍👍

Thumbs up Chef J . And lovely as usual ! Enjoy ❤

That looks so delish!

Thank you so much 😊❤

This looks delicious ! thank you for sharing !!

Thank you for your recipes. I learned to cook with you

Thank you for sharing!

Made this today, came out beautiful 🤗😋❤️

looks amazing!

"a little touch of sugar" backs up a dump truck 😂😂

I laughed at the "Touch of sugar". Great video Chef John!

And as always I enjoy!!!

One of the best cakes I ever had was an olive oil cake from a restaurant in New York. Not sure why I never considered making it myself until now, excited to try this out!

This man hasn't changed in 12 years what a legend

Thanks John

I made my first lemon meringue pie with olive oil crust! It turned out nicely

Sounds healthier, good job chef.

I heard of olive oil cake for the first time last year, its delicious

John you are so entertaining. I love your voice, enthusiasm and humor. You make me laugh and put a smile on my face. Your recipes are not bad either....hahahaha

Legend has it Chef John has tapped many cakes.

Thank you for saying the “around the outside, around the outside” a nanosecond after I thought it. Very satisfying…just like this cake will be, when I make it very soon!

Looks delicious, Chef! Can’t wait to try it out

I think I will have to try this!! Looks yummy!!!

Your jokes about the dangerous bowl mixing made me LOL

Olive oil cake?!?! What!!?! I have never heard of such goodness!

I use olive oil exclusively in my baked goods, and they are always great

Why didn’t chef John raise me with that calm voice, no drama and no perfectionism?

You know it's good when Chef John eats the entire piece at the end instead of just taking a couple of bites!!

YUUUM ONE OF MY FAVOURITE CAKES!

I'ma do that today. Thanks Chef John.

Just made this cake for my husband’s birthday. The recipe I used called for Grand Marnier. Next time I will used candied Orange peel or at the least use a vegetable peeler for the orange ribs and chop up the peel with some sugar. Your video inspired me to make it again-and this time take it out of the oven when it’s a little underdone.

“I like to dump [the dry ingredients] in all at once to make this a little dangerous and thrilling. Plus I try to use a bowl that’s a little too small, which also adds to the excitement” I’ve never laughed so hard at the commentary of a cooking video before. The delivery!

Thanks so much 🫒🎂🥖

Looks delicious!!! 🔥

Awesome!!

Perfection ❤

Yum & so easy!!

This looks similar to my grandma cake, only she used yogurt instead of milk and a bit of cocoa to marble the top. Yum 😊

Chef John, you’re the best, and my favorite chef! I just would love to know what brand of Olive oil you use.

Definitely will try this one! 😋

Chef John is a Saint!

Yum! I always use EVOO when a cake recipe calls for oil.

This is what I am taking about cake that is easy and delicious. Not a cake that is overwhelming with decorations 🤨.

I love your references 👌🏾

That looks so lovely! Can't wait to bake this.

Thank you chef John. I wonder what will happen if I replace part of the olive oil with melted butter. Texture wise and taste wise. I love how butter tastes in deserts.

In the oven now…can’t wait!

Dang, this looks delicious!!

Love it! You're such a thrill seeker!🤣😂

I love olive oil. Great for your insides! I have a polish friend whose family thinks its gross, very strange!

Thank y

Hi Chef John....loooove your videos. So, what is my food wish? Well, I currently live in Cologne Germany and the fresh markets have all these cool looking pumpkins. Since it is fall can you maybe do something pumpkin related? I know there are tons of recopies for butternut squash, or even the common Hokkaido pumpkin (which to me is rather bland), what about a ‘Musquee de Provence’ pumpkin? Something different. That could be fun for fall. Thanks for being awesome!

LOVED this.. Just one problem like yours my center was not done all the way.. How do I get that done w/out over baking the rest of the cake??

So cool.

Awesome 😎

This is just adorable! And I think the Olive Oil Substitutes the Butter here and might be a nice hack for the Vegan enthusiast in you.

Ah yes the old tappa! tappa! it's been a long time since we had a good tappa tappa

Cakes with oil instead of butter or shortening/margarine tends often to be more sticky on the skewer, although the are done.

My, what a pretty cake.

I like this.. I make my own version of an orange olive oil cake.... I used to call it ooo cake... but I use alot less sugar, hehe..

Chef John: Can this work poured into donut mold pans and baked or is the batter too wet for that? Thank you. I enjoy all your videos 🥣🍊🫐🍴

Love it. Proves u r not a perfect cook. U also get holes in cakes

When should you use the convection setting oven? Is it appropriate in this recipe? Obviously, yes it would change the time and possibly oven temp. Just got a new oven with a convection fan.

That was fun.

OO cake🤔? Ur WILD and I L❤VE it. Thanks again.

Could I use lemon zest ,to make it in to a kind of lemon drizzle cake , Cos this recipe looks real good

Always so delightful Chef John! I enjoyed the Starbucks citrus olive oil cakes but I haven't seen them in awhile so fear they didn't sell well which is such a shame because they were refreshing and unique. Finding a recipe like this is so enjoyable and unexpected and now I can replicate the citrus honey cake I loved! Genuinely shocked with how much sugar and oil it contains - definitely not a healthy cake but I'm sure worth it!

"An Italian dessert like this is just simply another sweet course to extend the meal so we can have a little more wine and have time to laugh and tell more stories." Sounds about right.

🙋🏾‍♀️Hey Chef, Can I substitute some almond flour for the AP flour? If so, how much would you use? Also, How about cake flour substitution? Thanks!👊🏿

Imagine what you could add to the basic recipe. Lemon extract, orange zest in the batter. Sky's the limit. Great recipe.

It's called "Pompe à l'huile" in the south-east of France. This Provencal variant (one in the big family of Fougasses.) don't have eggs and milk.

I always use oil in cakes works a treat

If you want to avoid the deflated center, you can drop the sponge cake in the mold several times onto a hard surface (like a hard countertop and not wooden surface) and that would prevent that. It needs to be dropped several inches for several times as soon as it comes out of oven. Professional patisserie and many bakers that make soft bread in a mold do that to prevent deflated top. If you want to reduce the oil (as oils are expensive these days and especially olive oil), you can replace with apple sauce up to half the oil amount. You won’t be able to tell there’s apple in it. But lighter and not as oily as the original. There’re many variations of this cake I’ve seen. Some people add fruits like sliced apples or berries. You also don’t have to use olive oil, whatever the light tasting vegetable oil would work (canola, rice bran (delicious), corn etc).

I had the Great Joy of living in ITALY for 2 years... Our landlord and his wife (Michele and his Wife Maria. Piccolo) served us this one night She never would give me the recipe (she would always say with a grin) Secrete FAMILIA.... SHE was a FABULOUS COOK, and a Very kind person...

It will be difficult to find and will definitely be expensive but if at all possible try to use Ligurian D.O.P. Extra Virgin Olive Oil in a cake like this. The delicate mild flavor of oil from the hills just above the Italian Riviera is, in my opinion, the best in the world. I was fortunate enough to live just to the North of this area in Piemonte for many years. I made a trek to a tiny olive oil company annually to buy a year's worth of this very special oil.