Olive oil cakes offer complex, grassy, fruity flavors and typically rely on a simple batter where oil supplies both flavor and moisture. At room temperature, oil-based cakes remain soft and fresh longer than butter-based versions. A plain olive oil cake stored airtight or wrapped tightly in plastic maintains peak quality for about four days before the crumb begins to dry. Refrigeration extends safe consumption to five to seven days but risks drying and odor transfer unless wrapped in multiple cling-wrap layers and placed in a container. Freezing fully cooled cake, wrapped in plastic and foil, best preserves taste and texture.
Whether you're baking a dark chocolate olive oil cake or an olive oil polenta cake, these sweets usually use a simple batter. The oil does most of the work in terms of flavor and moisture. At room temperature, oil-based cakes also stay soft and fresh longer than butter-based ones. Store a plain olive oil cake in an airtight container or wrapped tightly in plastic, and it will retain peak quality for about four days.
Want your cake to last longer? Refrigeration can be tempting and will keep the dessert safe to eat for five to seven days. However, the fridge's dry environment can suck the moisture out of cakes and make them taste stale, and other foods stored inside might transfer their odors to the delicate crumb. If you really want to refrigerate it, wrap the cake in multiple layers of cling wrap in addition to storing it in a container.
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