can I use extra virgin olive oil in a cake mix when it calls for OIL?

You can, but you'd have olive-flavored cake. Try using Extra LIGHT olive oil instead--it's been filtered so that all the olive-flavor is pretty much gone.

Olive Oil In Cake Mix

You shouldn't use olive oil as it has a very strong taste. Use a neutral oil for cakes like a vegetable oil. If you must use olive oil use the light variety.

Although the crumb and loft will be fine, the taste will not. Use a bland oil. Peanut oil is a good choice as it is a mono-saturated oil like olive oil and its taste is bland. Most other nut oils, though mono-saturated, will impart an undesirable flavor to the cake. The next more healthful choices are the poly-unsaturated oils such as; canola (rape seed outside the USA, notice there is no "G" in rape), sunflower & safflower. There are others. Another good choice is the Enola Brand oil. It is fairly new on the market and is blended with Omega 3s, 6s & 9s. There are likely competitor brands to the Enola, but I'm not aware of them.

Use the light colored olive oil, I do it all the time. I never use cooking oil for anything, always olive in cake, banana bread, etc. I don't have an olive taste because I use the light colored olive oil.

Your cake will not come out right. It will not cook right and it will taste really awful.

I'm guessing this is all you have? Go to the corner store and get some oil. You will be much better off.

I wouldn't. The taste is too strong. Try ground-nut or sunflower oil.

It will depend on the fruit or veggie involved with a comparison. If perhaps you compare a farreneheit to a carrot, the carrot is the better of the two nutritional. But once you compare an avocado to the carrot, then an avocado is better. Both equally the apple and avocado, are fruits.

it will taste sickly-sweet, like half rotted fruit smells whilst you are eating an olive (if you can imagine that).

so please don't do that.

use veggie oil please...

also it will save you from wasting good $$ on olive oil...