Vanilla Olive Oil Cake
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This vanilla olive oil cake is my go to when I want something elegant but don't have much time. The beauty of using olive oil instead of butter is that it keeps the cake incredibly moist while adding heart healthy monounsaturated fats. What I love most is how simple and quick it comes together, ready to bake in just 15 minutes of prep. You probably have most of these ingredients on hand already, which means no special shopping trip needed. The result is a tender, delicate crumb with a subtle vanilla flavor that pairs beautifully with coffee or tea. Trust me, once you make this, it'll become your new favorite weeknight dessert.
Ella x
Ingredients
- 200olive oil
- 250 gsugar
- 2eggs
- 1 tspvanilla extract
- 300 gflour(plain)
- 6 gbaking powder(unsweetened)
- 4 gsalt
- 100 mlmilk
- 50 gunsalted butter, softened
- 50 gconfectioner's sugar
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F).
- 2
In a large mixing bowl, whisk together the flour, baking powder, and salt.
Tip: Make sure to sift the flour before measuring.
- 3
In a separate bowl, cream together the butter and sugar until light and fluffy.
Tip: Use an electric mixer for this step.
- 4
Add the eggs one at a time, beating well after each addition.
- 5
Whisk in the vanilla extract.
- 6
With the mixer on low speed, gradually add the flour mixture to the wet ingredients.
Tip: Be careful not to overmix.
- 7
Add the milk and mix until just combined.
Tip: The batter should still be slightly lumpy.
- 8
Pour the batter into a greased and floured cake pan.
Tip: Use a non-stick pan for best results.
- 9
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Tip: Check the cake every 5 minutes to avoid overbaking.
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