Orange-Olive Oil Layer Cake
By Sarah EwaldPublished on October 15, 2019
Time
1¼ hours, plus 1½ hours cooling
Yield
Makes three 9-inch cake layers
Ingredients
Before You Begin
You will need cake pans with at least 2-inch-tall sides for this recipe. For the best results, use a good-quality extra-virgin olive oil.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Grease three 9-inch round cake pans, line with parchment paper, grease parchment, and flour pans. Whisk flour, baking powder, and salt together in bowl.
- Using stand mixer fitted with whisk attachment, whip eggs and yolk on medium speed until foamy, about 1 minute. Add sugar and orange zest, increase speed to high, and whip until mixture is fluffy and pale yellow, about 3 minutes.
- Reduce speed to medium and, with mixer running, slowly pour in oil. Mix until oil is fully incorporated, about 1 minute. Reduce speed to low, add half of flour mixture, and mix until incorporated, about 1 minute, scraping down bowl as needed. Add milk and Grand Marnier and mix until combined, about 30 seconds. Add remaining flour mixture and mix until just incorporated, about 1 minute.
- Divide batter evenly among prepared pans and smooth tops with rubber spatula. Bake until cake is deep golden brown and toothpick inserted in center comes out with few crumbs attached, 25 to 30 minutes. Transfer pans to wire rack and let cool for 15 minutes. Loosen cakes from pans with paring knife, then invert onto greased wire rack and discard parchment. Invert cakes again and let cool completely on rack, about 1½ hours.
Time
1¼ hours, plus 1½ hours coolingYield
Makes three 9-inch cake layersIngredients
Ingredients
Ingredients
Why This Recipe Works
UPDATE: This recipe has been slightly reformulated to be more foolproof since its initial publication. The revision you see here was published in December of 2019.
We wanted our olive oil cake to have a light, fine-textured, and plush crumb, with a subtle but noticeable olive oil flavor. Whipping the sugar with the whole eggs rather than just the whites produced a fine texture that was airy but sturdy enough to support the olive oil—rich batter. To emphasize the defining flavor, we opted for a good-quality extra-virgin olive oil and supplemented its fruitiness with orange zest and Grand Marnier.
Before You Begin
You will need cake pans with at least 2-inch-tall sides for this recipe. For the best results, use a good-quality extra-virgin olive oil.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Grease three 9-inch round cake pans, line with parchment paper, grease parchment, and flour pans. Whisk flour, baking powder, and salt together in bowl.
- Using stand mixer fitted with whisk attachment, whip eggs and yolk on medium speed until foamy, about 1 minute. Add sugar and orange zest, increase speed to high, and whip until mixture is fluffy and pale yellow, about 3 minutes.
- Reduce speed to medium and, with mixer running, slowly pour in oil. Mix until oil is fully incorporated, about 1 minute. Reduce speed to low, add half of flour mixture, and mix until incorporated, about 1 minute, scraping down bowl as needed. Add milk and Grand Marnier and mix until combined, about 30 seconds. Add remaining flour mixture and mix until just incorporated, about 1 minute.
- Divide batter evenly among prepared pans and smooth tops with rubber spatula. Bake until cake is deep golden brown and toothpick inserted in center comes out with few crumbs attached, 25 to 30 minutes. Transfer pans to wire rack and let cool for 15 minutes. Loosen cakes from pans with paring knife, then invert onto greased wire rack and discard parchment. Invert cakes again and let cool completely on rack, about 1½ hours.
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