• Skip to main content
  • Skip to primary sidebar

Rezel Kealoha

menu icon
go to homepage
  • Recipes
  • About
  • My Portfolio
  • Subscribe
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • My Portfolio
    • Subscribe
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Blog » Recipes » Calamansi Recipes

    Published: Mar 20, 2025 by Rezel Kealoha · This post may contain affiliate links · Leave a Comment

    Calamansi Olive Oil Cake

    Jump to Recipe Print Recipe

    This Calamansi Olive Oil Cake is creamy and has a touch of zing from the calamansi juice. The olive oil adds some floral notes and keeps it moist.

    Slices of Calamansi Olive Oil Cake on a gold platter.

    This cake is the type of treat that is nice to have on the kitchen counter. Everyone can just grab a slice for a random snack.

    My recipe for Calamansi Olive Oil Cake is also made with a cake mix, but you will never know it. My Two Ingredient Ispahan Cake with Raspberry, Rose and Lychee and Vegan Mango Cake Made with just two ingredients! are also made with cake mix. All it takes to take it to the next level is to add some additional ingredients to make it a super fab cake.

    One other thing that we add to the recipe is to broil the top of the cake to make a light brown crust. Kinda similar to a Japanese Castella Cake.

    Ingredients

    Here are the ingredients you will need for the Calamansi Olive Oil Cake.

    Eggs - You will need 2 eggs at room temperature.

    Calamansi Juice - Try to get fresh if you can. It does taste different. You will need ¼ cup of juice.

    Honey - The vanilla cake mix that I use already has sugar. The honey adds a different flavor and more moisture to the cake.

    Sour Cream - This give the creamy taste, you can also replace it with your favorite yogurt. A thicker version is better like Greek style yogurt.

    Olive Oil - Use the best that you have! The taste makes a huge difference in your cake.

    Vanilla Cake Mix - I like using Miss Jones always, but use your favorite brand.

    Calamansi in a cup, honey, sour cream, olive oil in cups plus one packet of vanilla cake mix.

    How To Make Calamansi Olive Oil Cake

    8x8 pan lined with parchment paper

    Spray a 8x8 square cake pan with baking spray and then line with parchment paper. Then pre-heat your oven to 350F.

    Whisked Eggs

    In a large bowl crack in the two eggs and whisk until frothy. About 1 minute.

    Adding olive oil, sour cream and honey to whisked eggs.

    Now add in the ¼ cup each of calamansi juice, olive oil, sour cream and honey.

    all combined.

    Mix well.

    Adding vanilla cake mix to the mixture.

    Add in the vanilla cake mix.

    Calamansi Olive Oil Cake batter all done.

    Mix lightly until there are no more lumps. Try to not over mix it.

    Pouring batter into prepared pan.

    Pour it into the prepared pan and bake for 25-30 minutes. To check if it's done use a dry toothpick to poke through the middle of the cake. If it's clean the cake is done. If there is some raw batter still stuck, bake for 2 minutes more until there is no more raw cake batter on the toothpick every time you check the doneness.

    Just broiled Calamansi Olive Oil Cake in pan.

    Once your Calamansi Olive Oil cake is baked. Turn on the broiler and broil the top of the cake until it's a nice dark brown color. About 1 minute. Then take out of the oven.

    Wrapping up Calamansi Olive Oil Cake in plastic wrap.

    Place plastic wrap on top of a cutting board and then invert that over the cake pan. Flip over the cake and remove the parchment paper. Wrap the cake in plastic wrap while it is still warm. This will also help the cake stay nice and moist for several days.

    Cutting Calamansi Olive Oil Cake into 10 pieces.

    Ideally you should wait until the next day to cut, But if you are in a hurry to try the cake make sure it is at least fully cooled down. Probably wait at least 1-2 hours before cutting your cake. To cut slice the cake down the middle and then cut each half into 5 slices.

    How to Serve and Store Your Calamansi Olive Oil Cake

    Calamansi Olive Oil Cake on wooden cutting board.

    These Calamansi Olive Oil are such a good merienda cake. Have them with a cup of Iced Salabat (Iced Ginger Tea) Recipe or any of these Filipino Drinks.

    To store keep any left over slices wrapped up in the plastic wrap to top them from getting dry. I have kept them on the kitchen counter for up to 5 days and they were still nice and fluffy and moist.

    If you have to keep them longer than that wrap each slice in plastic wrap and freeze. Leave on the counter top to defrost for 1 hour. You can lightly toast it after defrosting if you like it warm.

    For more  Filipino inspired goodness in your life follow along on Instagram, Facebook or Pinterest.  Or subscribe to get these recipes in your inbox.  And if you make this recipe.   I would love to see it.  Tag your Instagram snaps with @rezelkealoha and #rezelkealohaeats.

    Calamansi Olive Oil Cake

    This Calamansi Olive Oil Cake is creamy and has a touch of zing from the calamansi juice. The olive oil adds some floral notes and keeps it moist.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Cooling Time: 1 hour hour
    Total Time: 1 hour hour 45 minutes minutes
    Course: Dessert, Merienda
    Cuisine: Filipino
    Servings: 10 Slices
    Author: Rezel Kealoha

    Equipment

    • 8x8 Square Cake Pan
    • Parchment Paper
    • Plastic Wrap
    • Cutting Board

    Ingredients

    • 2 Eggs at room temperature
    • ¼ Cup Calamansi Juice
    • ¼ Cup Honey
    • ¼ Cup Sour Cream
    • ¼ Cup Olive Oil
    • 1 Box Vanilla Cake Mix

    Instructions

    • Spray a 8x8 square cake pan with baking spray and then line with parchment paper. Then pre-heat your oven to 350F.
    • In a large bowl crack in the two eggs and whisk until frothy. About 1 minute. Now add in the ¼ cup each of calamansi juice, olive oil, sour cream and honey. Mix well.
    • Add in the vanilla cake mix. Mix lightly until there are no more lumps. Try to not over mix it.
    • Pour it into the prepared pan and bake for 25-30 minutes. To check if it's done use a dry toothpick to poke through the middle of the cake. If it's clean the cake is done. If there is some raw batter still stuck, bake for 2 minutes more until there is no more raw cake batter on the toothpick every time you check the doneness.
    • Once your Calamansi Olive Oil cake is baked. Turn on the broiler and broil the top of the cake until it's a nice dark brown color. About 1 minute. Then take out of the oven.
    • Place plastic wrap on top of a cutting board and then invert that over the cake pan. Flip over the cake and remove the parchment paper. Wrap the cake in plastic wrap while it is still warm. This will also help the cake stay nice and moist for several days.
    • Ideally you should wait until the next day to cut, But if you are in a hurry to try the cake make sure it is at least fully cooled down. Probably wait at least 1-2 hours before cutting your cake. To cut slice the cake down the middle and then cut each half into 5 slices.
    Did you enjoy making it? I would love to see it! Tag me on Instagram @rezelkealoha with the #rezelkealoha!

    More Calamansi Recipes

    • Calamansi Wine Spritzer
    • Calamansi Yakult Slushie
    • Mushroom Sisig
    • What Is Calamansi And How Do You Cook With It?

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi! I'm Rezel and I am here to guide you on how to use those Filipino ingredients you have in a fresh new way. As a fellow home cook, the focus is easy to make recipes with lots of Filipino flavor. You will find a mix of reimagined Filipino Recipes along side traditional recipes on our site.

    More about me →

    My Current Favorites

    • Sans Rival Candy Bark
    • Bread Dip in an Ube Bread Bowl
    • Afritada Lasagna Recipe
    • Seafood Kare Kare with Udon
      Seafood Kare Kare with Udon Noodles Recipe
    • Kale Laing With Chili Crisp
    • Maruya (Filipino Baked Banana Fritter) Recipe
    • Lumpiang Hubad (Lumpia Salad Bowl)
    • Panzanella with Pandesal
      Panzanella with Pandesal Recipe

    Wear Your Food!

    From Bangus to calamansi, wear our merch featuring your favorite Filipino ingredients! Hindi lang pampakain, pamporma rin!

    Get the stuff!

    Footer

    ↑ back to top

    About

    • Terms and Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2024 Rezel Kealoha

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required