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Vanilla Cake with Olive Oil Recipe

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3.9 from 67 reviews

  • Author: Amina
  • Total Time: 48 minutes
  • Yield: 10 servings

Description

This moist and tender vanilla cake recipe uses olive oil for a delightful texture and subtle richness. Perfectly balanced with vanilla and whole milk, this cake is simple to prepare and ideal for any celebration or casual dessert.

Ingredients

Dry Ingredients

  • 2 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt

Wet Ingredients

  • 1 1/4 cup granulated sugar
  • 1/2 cup extra virgin olive oil
  • 1 1/4 tsp vanilla extract
  • 2/3 cup whole milk
  • 3 large eggs

Instructions

  1. Preheat Oven: Preheat your oven to 350ºF (175ºC) to ensure it’s at the right temperature when you’re ready to bake.
  2. Prepare Pans: Grease two 9-inch round cake pans with non-stick spray, then line the bottoms with parchment paper to prevent sticking and create easy release.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This helps to evenly distribute the leavening agent and salt throughout the flour.
  4. Combine Sugar and Oil: In a large bowl, use a stand or hand mixer to blend the granulated sugar and extra virgin olive oil until the mixture resembles wet sand, ensuring the sugar is well incorporated.
  5. Add Vanilla and Milk: Stir in the vanilla extract and whole milk into the sugar and oil mixture. Scrape down the sides of the bowl and mix again to combine everything evenly.
  6. Add Eggs One at a Time: Slowly add the eggs one by one on low mixer speed, scraping down the sides in between each addition to ensure a smooth batter.
  7. Incorporate Dry Ingredients: Add the dry ingredients in batches to the wet mixture, mixing on low speed until just combined. Avoid over-mixing to keep the cake tender. Scrape the bowl’s sides to combine thoroughly.
  8. Divide Batter and Bake: Evenly divide the batter between the prepared pans. Bake in the preheated oven for 20-23 minutes or until a toothpick inserted in the center comes out clean and edges are golden.
  9. Cool the Cakes: Remove from the oven and place the pans on a wire rack to cool completely before removing the cakes from the pans.
  10. Frost as Desired: Once the cakes are fully cooled, frost with your favorite frosting and serve.

Notes

  • Do not overmix the batter to maintain a light and fluffy texture.
  • You can substitute olive oil with any neutral oil like vegetable or canola oil if preferred.
  • Line the cake pans with parchment paper for easy removal and a smooth bottom layer.
  • If you prefer, use butter instead of oil, but the texture will be slightly different.
  • Allow the cake layers to cool completely before frosting to prevent melting.
  • Prep Time: 25 minutes
  • Cook Time: 23 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/vanilla-cake-with-olive-oil-recipe/