Sweet Potato Olive Oil Cake Recipe

I love cooking with olive oil…

But how many of y’all decided to make an olive oil cake!?

I had the privilege of having some Colavita Olive Oil sent to me–thank you! It has always been a staple in my pantry. From cooking to marinades or even for finishing drizzles over a nice salad–its just a great everyday olive oil


This cake pairs together warm spices, orange and orange zest, rum and vanilla. Ok, how can this be bad? I would even recommend adding chopped toasted walnuts, because I’m sure it would be a great idea.

Sweet Potato Olive Oil Cake

This cake is finished with just a dollop of whipped cream.

I can’t wait to try it with some yummy vanilla ice cream and plan on making it for my family when I see them!



  • 2 cups pastry flour
  • 1 3/4 cups brown sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon cinnamon, ground
  • 1/2 teaspoon cloves, ground
  • 1/2 teaspoon ginger, ground
  • 1/2 teaspoon allspice, ground
  • 1 1/2 teaspoon salt
  • 1 cup sweet potato puree
  • 1 1/3 cup olive oil
  • 3 large eggs
  • juice from one orange
  • 2 teaspoons vanilla extract
  • 1/4 cup rum or brandy
  • 1 teaspoon orange zest
  • 1 cup heavy whipping cream
  • 3 tablespoons powdered sugar
  • a slash of brandy or rum (optional)
  • 1/2 teaspoon orange zest
  • powder sugar for dusting

Instructions for Baking

  1. Preheat oven to 350 degrees. Combine all the dry ingredients and place aside. In another bowl. Whisk together the sweet potato puree, olive oil, eggs, orange juice, vanilla extract, and rum or brandy. Carefully add the dry ingredients to the wet, making sure everything is combined but not over-mixed. Add in the orange zest. Pour into an oiled 9-inch spring form pan. Place the springform pan onto a baking sheet and into the oven on the middle rack. Cook for 40-45 minutes until a toothpick inserted comes out clean.
  2. To make the whipped cream, add the cold heavy whipping cream to the bowl of a stand mixer with the whisk attachment. Whisk for 3-4 minutes until stiff peaks form. Add in the powdered sugar, brandy (if using), and orange zest. Continue to whisk until cream stiffens a bit more or to your desired consistency. Serve with cake. Dust cake with powdered sugar!