Hey loves! I’ve recently been obsessed with baking for my hubby and the other day I made an absolutely delicious Olive Oil Cake that I wanted to share with you all! It is surprisingly easy to make and really yummy, hope you enjoy!

olive oil cake how to make olive oil cake how to make olive oil cake

Olive Oil Cake Ingredients:

  • 2 cups all-purpose flour
  • 1 ¾ cups sugar
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ cups extra-virgin olive oil
  • 1 ¼ cups whole milk
  • 3 large eggs
  • 1 ½ tablespoons grated orange zest
  • ¼ cup fresh orange juice
  • ¼ cup Grand Marnier (I don’t bake with alcohol, so I substituted this for an extra ¼ cup of the orange juice)

Mascarpone Whipped Frosting Ingredients:

  • 8 ounces mascarpone cheese
  • ½ cup confectioner’s sugar
  • 1 cup whipping cream
  • ½ teaspoon almond extract (I used vanilla extract)

Baking Instructions:

Step 1: Heat the oven to 350 F. Oil, butter, or spray a 9-inch cake pan that is at least 2 inches deep with cooking spray and line the bottom with parchment paper (if you oil it up well enough, you don’t need the parchment paper).

Step 2: In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the olive oil, milk, eggs, orange zest and juice, and Grand Marnier. Add the dry ingredients; whisk until just combined.

Step 3: Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes.

Step 4: Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely (about 2 hours). *Inverting the cake flattens the top, which puffs up during baking.

Step 5: Frost the cake with a knife or rubber spatula.

how to make olive oil cake

Frosting Instructions:

Step 1: Place the mascarpone in a medium mixing bowl and with an electric wire whip or hand mixer, start beating. While beating, add the vanilla or almond extract, followed by the confectioner’s sugar.

Step 2: Slowly add the whipping cream while still beating or whisking until the icing become light and fluffy.

What I found was that this Olive Oil Cake recipe was super simple to make and the cake is light and delicious, and not overly sweet. The sweetness really comes from the frosting. Also, the frosting recipe was way more than I needed, so if you don’t want to go overboard with the frosting, I recommend cutting the recipe in half.

Let me know in the comments if you have made this before, or if you end up trying it!

xo,

B

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Photos by Me

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