Toffee Olive Oil Cake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
Moist and rich cake infused with the deep flavor of olive oil and the sweetness of toffee, perfect for a special occasion.
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.
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