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Make a Delicious Cherry Olive Oil Bundt Cake

An easy olive oil cake you can mix in a bowl (no mixer), filled with fresh cherries. Make this not-too-sweet cake for a simple, elegant dessert.

In the spirit of less is more – especially when it comes to making a homemade cake – We give you a recipe for cherry-studded olive oil cake, baked in a good old-fashioned bundt pan. Compared to butter cakes with fancy layers, a simple olive oil cake is really the most humble of homemade desserts. Olive oil cake is naturally moist and not overly sweet, which makes it highly snackable. Olive oil is a beautiful fat to use in cakes and for baking in general.


A simple, no-mixer needed recipe for moist and fruity Italian olive oil cake, with sweet cherries and creamy glaze.

Prep Time 20 mins Cook Time 55 mins Total Time 1 hr 15 mins


Course Desserts Cuisine Baking Servings 12 servings


  • 12 ounces (345 g) pitted cherries, halved

  • 2 ¾ cups (400 g) plus 2 tablespoons all-purpose flour

  • 1 ⅓ cups (290 g) granulated sugar

  • 1 teaspoon baking powder

  • 1 teaspoon fine sea salt

  • ½ teaspoon baking soda

  • 3 large eggs, at room temperature

  • 1 cup (250 ml) olive oil

  • 1 cup (250 ml) milk, dairy or plant-based

  • 2 teaspoons vanilla extract

  • 1 teaspoon almond extract

  • 1½ cups (180 g) confectioner’s sugar

  • Heavy cream


  • Adjust oven rack to the center position and preheat oven to 350 degrees. Spray or oil a nonstick 12-cup fluted cake pan and lightly dust with flour (make sure to get into the crannies)

  • Toss the cherries in a small bowl with 2 tablespoons flour.

  • Stir together the remaining 2 3/4 cups flour, sugar, baking powder, salt and baking soda in a large bowl until combined.

  • Whisk the eggs in a medium bowl. Drizzle in the oil little by little until emulsified. Stir in the milk and extracts.

  • Pour the egg mixture over the flour mixture, stirring just until the batter is smooth and no flour is visible. Gently fold in the cherries.

  • Scrape the batter into the pan. Bake 50-55 minutes, until the cake is golden brown and a toothpick inserted in the middle comes out dry. Cool the cake in the pan 20 minutes, then invert onto a cooling rack to cool completely.

  • For the Glaze, stir the sugar and 2 tablespoons of heavy cream in a bowl until smooth. Add more cream if needed by the tablespoon until you have a thick but spreadable consistency. Set the cake on a wire rack over a piece of parchment paper and drizzle the glaze over. Let it set slightly before slicing.


Order fresh Italian Extra Virgin Olive Oil with us ON THIS LINK to cook your very own Cherry Olive Oil Bundt Cake in the comfort of your very home. Contact us at or call +91 9811392313 for more information.

By placing an order through this email, you will benefit from a 10% discount on the products' MRP. If you are a member of the IICCI and/or of the IICCI's Italics Wine Clubs in India, you will be eligible for a 25% discount!


Courtesy: familystylefood

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