I have memories of orange sponge cakes. My memories are long, crazy fun days spent at my cousins’ house, climbing trees, jumping from their porch into the grass, playing catch, and eating my aunt’s most amazing orange sponge cake. More memories, every family gathering at their house, I’d put in a request for that orange sponge cake and sure enough it was always made with so much love by my Aunty Shalay. Orange sponge cake, just a simple, beautiful, light sponge. I’ve asked for that recipe and it’s still pending hahaha! But I’ll have it soon.

I’m sure my sister’s and my love for all things citrus desserts have stemmed from my Aunty Shalay’s orange sponge. So fast forward to present day, I often get tagged in every and all citrus desserts on instagram, yes it’s from my sister who expects that she has a personal baker 👩‍🍳 (no lies, she does!) Scrolling all manner of confections on social media is where you’ll find me, it’s my happy place. So when she sent me this @OliveandMango recipe for Orange Olive Oil Cake I promptly saved it, made some mental space for my grocery list and counted down the days to making it so I can share with my sis when I saw her for Superbowl Sunday.

This recipe is THE easiest! Dry ingredients all dumped in one bowl, wet ingredients dumped in another, then mixed and married, poured and baked into perfection. In preparation of this cake I dehydrated some orange slices inn advance (I baked them at 150 degrees for about an hour) to garnish the cake.

I didn’t have a 9″ pan that the recipe called for so I made a few small dome molded cakes with the overflow batter, just to be fancy, but cupcakes can absolutely be made with this recipe just shorten the bake time!

I hope you try Olive & Mango’s wonderful recipe, I made the tiniest of tweaks* to the frosting which I added to the recipe below. Share photos and comments with me if you do! It received rave reviews and was the star of our Superbowl night.