Olive Oil Cake with Vanilla Bean Butter Cream is subtle yet packs a refreshing, delicious flavor. This olive oil cake is made special with lemon zest, citrus liqueur, and a homemade vanilla paste buttercream frosting. The extra-virgin olive oil is the star of this cake. Make sure your olive oil has a production date that is no more than a year old (rancid olive oil will make your cake bitter).

Olive Oil Cake with Vanilla Bean Butter Cream

Makes 1 double layer 9-inch round cake1/2

Serves 12

Prep Time 20 minutes

Cook Time 28-35 minutes

Ingredients:
2 cups all purpose flour
1 cup granulated sugar
1 1/2 teaspoons kosher salt
2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/3 cup extra-virgin olive oil
1 1/4 cup whole milk
3 tablespoons Grand Marnier or Triple Sec
1 tablespoon lemon zest
3 tablespoons fresh lemon juice
2 teaspoon vanilla bean paste
3 large eggs

Vanilla Bean Butter Cream Ingredients:
1 cup salted butter, room temperature
1 lb powdered sugar
1 teaspoon vanilla bean paste
1 tablespoon extra-virgin olive oil
1 tablespoon lemon zest

Instructions:

1. Preheat oven to 350° F/177°C. Line two nine inch round cake pans with parchment paper and spray with cooking spray.

2.  In a medium sized bowl combine all purpose flour, granulated sugar, kosher salt, baking soda, and baking powder.

3. In the bowl of a stand mixer or in a large bowl, combine extra-virgin olive oil, whole milk, Grand Mariner, lemon zest, lemon juice, vanilla bean paste, and eggs. Whisk on medium speed, using stand mixer or hand mixer, until combined (do not over mix).

4. Slowly add dry mixture into wet mixture while mixer is on a low speed. Once fully combined split mixture evenly between prepared cake pans.

5. Bake for 28-35 minutes or until cake is golden and cake tester comes out clean. Cool cake in pan for 30 minutes.* Run a butter knife around the edge of the pan, invert the cake on to a rack to continuing cooling (about 1 1/2 hours until fully cooled).

6. Once cakes are fully cooled, place first cake on your serving tray (cake should still be upside down). Add 1/3 of the icing to the cake and coat the top and spread evenly (this will be the filling of the cake). Place the second cake, upside down, on the first cake. Add the remaining frosting to the top of the cake and spread evenly.

7. Add remaining 1 tablespoon of lemon zest to the top of the cake. Slice and enjoy.

Vanilla Bean Butter Cream Instructions:

1. In the bowl of a stand mixer or in a large bowl beat butter on high speed until whipped and fluffy.

2.  Slowly add in powder sugar on low speed until completely combined.

3. Add vanilla bean paste and extra-virgin olive oil, mixing on medium speed until combined and frosting is light and fluffy.

Pro tip:

*To lock in the moisture let the cake completely cool before frosting it.