Salted Caramel Olive Oil Cake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This salted caramel olive oil cake is my go to when I want something impressive but don't want to spend all day in the kitchen. The whole thing comes together in about an hour, and the combination of buttery richness with that sophisticated caramel and flaky sea salt is honestly addictive. What I love most is using olive oil instead of just butter, which keeps the crumb incredibly tender while adding those heart healthy monounsaturated fats. It's simple enough for a weeknight dessert but fancy enough to bring to a dinner party, and I promise everyone will ask for the recipe.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 150 gunsalted butter
- 120 mlolive oil
- 2 nulllarge eggs
- 100 mlsalted caramel sauce
- 10 gbaking powder
- 5 gkosher salt
- 1 mlvanilla extract
- 10 gflaky sea salt
Detail level
Instructions
- 1
Preheat the oven to 180°C. Grease two 6-inch round cake pans and line the bottoms with parchment paper.
Tip: To ensure the cakes release easily, make sure the parchment paper is large enough.
- 2
In a medium bowl, whisk together the flour, baking powder, and kosher salt. Set aside.
Tip: Whisking the dry ingredients together helps to incorporate air and ensures even distribution.
- 3
In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy, about 3 minutes.
Tip: This step is crucial in developing the cake's structure and texture.
- 4
Add the olive oil and beat until well combined.
Tip: Using room temperature ingredients helps the mixture to come together smoothly.
- 5
Beat in the eggs one at a time, followed by the vanilla extract.
Tip: Make sure to scrape down the sides of the bowl after each addition.
- 6
With the mixer on low speed, gradually add the flour mixture and mix until just combined.
Tip: Overmixing can result in a dense cake.
- 7
Pour in the salted caramel sauce and mix until the batter is smooth.
Tip: The caramel adds a deep, rich flavor to the cake.
- 8
Divide the batter evenly between the prepared pans and smooth the tops.
Tip: Make sure the batter is evenly distributed to ensure even baking.
- 9
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Tip: The cake is done when it's golden brown and springs back when touched.
- 10
Remove from the oven and let cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
Tip: This step is crucial in preventing the cake from breaking or cracking.
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