Butterscotch Olive Oil Cake
Prep
25 mins
Cook
40 mins
Servings
8
Difficulty
Easy
This butterscotch olive oil cake is one of my favorite discoveries because it's genuinely simple to throw together in just 25 minutes of prep. The olive oil keeps everything wonderfully moist while bringing subtle richness that plain butter alone can't match, plus it's full of heart healthy monounsaturated fats. What I love most is how forgiving this recipe is, even for newer bakers, and how those butterscotch chips melt into pockets of gooey sweetness throughout. At less than an hour from start to finish, it's perfect for when you want homemade cake without the fuss.
Ella x
Ingredients
- 150 mlolive oil
- 200 gbrown sugar(mix with butter)
- 100 gcaster sugar
- 4eggs
- 120 gbutter(melted)
- 250 gall-purpose flour
- 5 gbaking powder
- 5 gsalt
- 1 mlvanilla extract
- 2butterflies(chopped almonds)
- 120 gbutterscotch chips
Detail level
Instructions
- 1
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) and grease a 20cm round cake pan.
Tip: Use a non-stick spray for easy cake release.
- 2
In a large mixing bowl, whisk together the flour, baking powder, and salt.
Tip: Make sure to sift the flour to remove any lumps.
- 3
In a separate bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, making sure each egg is fully incorporated before adding the next.
Tip: Use room temperature eggs for best results.
- 4
In a separate saucepan, melt the olive oil over low heat. Remove from heat and stir in the vanilla extract and melted butter.
Tip: Be careful not to burn the butter.
- 5
Add the dry ingredients to the wet ingredients and mix until just combined.
Tip: Don't overmix, or the cake will be tough.
- 6
Stir in the butterscotch chips and chopped almonds.
Tip: Make sure they're evenly distributed throughout the batter.
- 7
Pour the batter into the prepared cake pan and smooth the top.
Tip: Make sure the batter is evenly distributed and there are no air pockets.
- 8
To make the streusel topping, mix the brown sugar, melted butter, and chopped almonds in a small bowl until crumbly.
Tip: Use your fingers or a pastry blender to get the mixture just right.
- 9
Sprinkle the streusel topping evenly over the batter.
Tip: Make sure to cover the entire surface.
- 10
Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
Tip: Don't open the oven door during the baking time, or the cake will sink.
- 11
Remove from the oven and let cool in the pan for 10 minutes.
Tip: Don't skip this step, or the cake will fall apart.
- 12
Transfer the cake to a wire rack to cool completely.
Tip: Let the cake cool completely before serving.
- 13
Once cooled, slice and serve. Enjoy!
Tip: You can dust the cake with powdered sugar for extra indulgence.
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