Moist and fluffy, this easy vanilla olive oil cake will be your go-to-cake recipe for every birthday or special occasion that comes your way!
When you have a food blog, it makes you the go-to person for baking birthday cakes and cupcakes. The same goes with anniversary cakes, baby shower cakes and congratulations-on-anything kind of cakes. Needless to say, I make a lot of cakes.
So when it comes my go-to vanilla cake for any of the above mentioned occasions, I have my personal favorite: a very easy vanilla olive oil cake.
You are probably thinking, “But, Laura, butter is better.” Seriously? I didn’t write an olive oil cookbook just because I was bored. I love baking with olive oil.
And everyone who has eaten my cakes, especially my olive oil cakes, have never once told me, “Hey, this needs butter.”
Baking with olive oil is much easier and more healthy than baking with butter. Yes, I just said this cake was healthy. Well, you know what I mean. Save the butter for your butter cream frosting.
Is this olive oil cake moist? Yes, it is.
Is this olive oil cake fluffy? Yes, it is.
Does this olive oil cakes taste like, well, olive oil? If you’ve read my blog before, then you learned your lesson on how to bake with olive oil. Your baked goods are only as good as the ingredients you put into it.
Do not choose a peppery olive oil to bake this olive oil cake. Do not chose a cheap olive oil to bake this olive oil cake.
DO use a late harvest, mild flavored extra virgin olive oil to bake this cake. And it won’t taste like olive oil.
Now despite the hundreds of cakes I have baked, I like to decorate them very simply. You have no idea how happy I am that naked cakes are all the rage. Smear on, smear off.
Other ways I like to cheat when decorating my cakes? Scatter gorgeous fresh fruit all over it. Why not decorate with edible flowers? A few of my favorites: rose petals, marigolds, pansies and peonies.
The list is long for edible flowers, but do your due diligence and double check. And choose flowers that are organic and have NOT been sprayed with pesticides.
I have another go-to cake recipe that uses extra virgin olive oil AND yogurt (pictured above). I typically bake that cake with fresh fruit. But I find that it isn’t cost effective to make the yogurt cake when I am making a big sheet cake for a crowd of 30.
And that is why I developed this fabulous vanilla olive oil cake. Let the party begin!
- 1 1/4 cup granulated sugar
- 2 1/4 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/4 vanilla extract
- 2/3 cup whole milk
- 3 large eggs
- 1/2 cup extra virgin olive oil
- Preheat oven to 350ºF.
- Coat 2 9-inch round cake pans with non-stick spray and line bottom with parchment paper.
- In a medium-sized bowl, whisk together flour, baking powder and salt.
- In a large bowl, using a stand or hand mixer combine sugar and olive oil until combined and mixture resembles wet sand.
- Add vanilla and milk into sugar mixture.
- Scrape the sides of mixing bowl and mix again.
- Mixing on low speed, add eggs one at a time, scraping down sides in between.
- In batches, add dry ingredients and mix into wet ingredients until just combined. Again, scrape down sides of the bowl to combine thoroughly.
- Do not over mix the batter.
- Divide batter into prepared cake pans and bake until edges are golden, approximately 20-23 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Place on rack to cool before removing cakes from pans.
- Frost as desired.
This recipe yields a 2 layer 9-inch cake with layers approximately 1-1/2 inches thick. Pictured above is the same recipe baked in 6-inch pans.
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Serving Size:1 slice
Amount Per Serving:Calories: 328 Total Fat: 13g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 57mg Sodium: 243mg Carbohydrates: 48g Fiber: 1g Sugar: 26g Protein: 5g