Toffee Olive Oil Cake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This toffee olive oil cake has become my go to dessert because it comes together in just 55 minutes from start to finish. The olive oil keeps the cake incredibly moist while adding a subtle fruity note that makes the toffee bits really shine. I love that olive oil is packed with heart healthy monounsaturated fats, so I feel a bit better indulging in a slice. What makes this recipe so practical is that you probably have most of these ingredients on hand already. There's no fancy equipment needed, just a bowl, a whisk, and your oven. The result is a tender, buttery cake with pockets of sweet toffee that feels like you spent hours in the kitchen but actually takes hardly any time at all.
Ella x
Ingredients
- 250all-purpose flour
- 200 ggranulated sugar
- 150 mlbrowned butter
- 100 mlolive oil
- 4large eggs
- 120 gtoffee bits
- 10 gsalt
- 5 gbaking soda
- 50 mlunsalted butter, melted
- 2 mlvanilla extract
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F). Grease and flour a 20cm (8 inch) round cake pan.
Tip: Use a mixture of all-purpose flour and granulated sugar for a tender crumb.
- 2
In a medium bowl, whisk together flour, sugar, salt, and baking soda.
Tip: Don't overmix the dry ingredients.
- 3
In a large bowl, whisk together browned butter, olive oil, eggs, and vanilla extract.
Tip: Use room temperature ingredients for a light and airy cake.
- 4
Add the dry ingredients to the wet ingredients and mix until just combined.
Tip: Don't overmix the batter.
- 5
Fold in the toffee bits.
Tip: Use a spatula to gently fold in the toffee bits to avoid crushing them.
- 6
Pour the batter into the prepared cake pan and smooth the top.
Tip: Make sure the cake is evenly distributed in the pan.
- 7
Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Tip: Don't overbake the cake.
- 8
Remove from the oven and let cool in the pan for 10 minutes.
Tip: Don't skip this step, as it helps the cake release from the pan.
- 9
Transfer the cake to a wire rack to cool completely.
Tip: Let the cake cool completely before slicing and serving.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.