A new refreshing take on a classic Italian olive oil bundt cake, this recipe is not only beautiful but delicious and versatile. You can add fresh berries to this recipe in the summer or add in candied fruit for a fall/wintery dessert. We love this cake simply on its own without any frosting but you can certainly add a simple icing sugar glaze to elevate it's sweetness and for flair. 

For this recipe we used our Nordic Ware Magnolia Bundt Pan but any 9-inch bundt pan will do.


  • 4 cups all-purpose flour
  • ½ tsp baking soda
  • 1 ½ tsp baking powder
  • 1 tsp sea salt
  • 6 eggs
  • 2 cups granulated sugar
  • 1 cup Della Terra Blood Orange Infused Olive Oil
  • 2 cups 2% milk

    • Preheat oven to 3500 F. Prepare Bundt pan by lightly greasing with butter. Sprinkle in flour for a light, even coat.
    • In large bowl whisk flour, baking soda, baking powder & salt.
    • In another bowl, whisk eggs and sugar to create a fluffy, cream-colored mixture. Slowly whisk in Della Terra Blood Orange Olive Oil until fully combined.
    • Add the following to the egg mixture ensuring to mix well after each addition:
    • 1/3 of flour mixture; 1 cup milk; 1/2 remaining flour; last cup of milk; add in remaining flour, then beat until fluffy, creamy and fully combined.
    • Pour batter into pan, tap gently on flat surface to ensure batter is level, removing air pockets.
    • Bake 1 hr., 15 min. until risen & golden on top. Remove from oven and run a knife around inside edges of pan to loosen.
    • Sit pan on cooling rack for 3 min. then invert onto serving plate. 
    • Let cool before drizzling with glaze or icing sugar. 

    Store at room temperature in air-tight container for up to 5 days.