Vanilla Olive Oil Cake
Vanilla Olive Oil Cake is a moist, tender dessert that combines the rich, fruity flavor of olive oil with the warm aroma of vanilla. The cake’s texture is light and airy, thanks to the olive oil's unique ability to keep it moist without making it greasy. It's a delightful twist on traditional cakes, offering a subtle, sophisticated flavor.
Equipment
- Mixing bowls
- Whisk
- Rubber spatula
- 9-inch round cake pan
- Parchment paper
- Measuring cups and spoons
- Sifter (optional, but useful for a smooth batter)
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup extra virgin olive oil
- 1 cup whole milk
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- Powdered sugar for dusting optional
- Fresh berries or lemon zest for garnish optional
Instructions
Preheat and Prepare
- Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the leavening agent and prevents clumping.
Combine Wet Ingredients
- In a large mixing bowl, beat the eggs and sugar until the mixture is light and fluffy. Gradually add the olive oil and continue to beat until well combined. Stir in the vanilla extract.
Blend Wet and Dry Mixtures
- Add the dry ingredients to the wet mixture in thirds, alternating with the milk. Start and end with the dry ingredients. Mix until just combined—be careful not to overmix, as this can affect the cake's texture.
Bake
- Pour the batter into the prepared cake pan. Smooth the top with a spatula to ensure even baking. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, dust with powdered sugar if desired and garnish with fresh berries or a touch of lemon zest.