Vanilla Olive Oil Cake Recipe
For Vanilla Olive Oil Cake, whisk together 1½ cups flour, 1 cup sugar, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt. In another bowl, mix ¾ cup olive oil, 2 eggs, 1 cup buttermilk, and 2 tsp vanilla. Combine wet and dry ingredients, pour into a greased pan, and bake at 350°F (175°C) for 30-35 minutes. Cool before serving.
Equipment
- 9-inch round cake pan
- Mixing bowls
- Whisk or electric mixer
- Spatula
- Measuring cups and spoons
- Cooling rack
- Parchment paper for lining
Ingredients
- 2 ½ cups all-purpose flour
- 1 ⅓ cups granulated sugar
- 1 ⅛ cups extra virgin olive oil
- 4 large eggs
- 1 ½ tbsp vanilla extract
- 1 ⅓ tsp baking powder
- ⅔ tsp baking soda
- ⅔ tsp salt
- ¾ cup whole milk
- Zest of 1 lemon optional, for added flavor
Instructions
Preheat Oven and Prepare Pan:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 8-inch round pans.
Prepare the Cake Batter:
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, beat the granulated sugar and eggs until light and fluffy.
- Gradually mix in the olive oil and vanilla extract until well combined.
- Alternately add the dry ingredients and whole milk to the sugar-egg mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the lemon zest, if using.
Bake the Cake:
- Pour the batter into the prepared pan(s) and smooth the top with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serve:
- Once cooled, slice and enjoy the Vanilla Olive Oil Cake. It’s delicious on its own or with a light dusting of powdered sugar.