Olive Oil Cake with Brown Butter Frosting
A Moist, Elegant Dessert with a Rich, Nutty Finish
This Olive Oil Cake with Brown Butter Frosting is incredibly moist, deeply aromatic, and surprisingly simple to make. Moreover, the mild fruity flavor of the olive oil creates a smooth, tender crumb that pairs beautifully with the warm nuttiness of brown butter. In fact, as soon as the frosting melts into the cake, it adds an irresistible richness that elevates every bite.
Additionally, the subtle hints of citrus brighten the overall flavor, while the caramel-like notes from the browned butter provide a perfect balance. As a result, the cake becomes both light and indulgent at the same time. Furthermore, it stays soft and flavorful for several days, which means it’s ideal for make-ahead desserts or special gatherings.
Ultimately, this cake offers a unique combination of simplicity, elegance, and unforgettable taste, making it a dessert you will want to bake again and again.
Why You’ll Love This Cake
This cake feels luxurious yet effortless. Replacing butter with olive oil gives the crumb an unmatched moistness and subtle savory edge that elevates the dessert. The brown butter frosting adds a nutty, deep flavor that pairs beautifully with the citrus and olive oil base.
It’s perfect for special occasions or when you want a cake that’s both unique and memorable.
- Ultra-moist texture: Olive oil keeps the crumb soft for days.
- Unique flavor combo: Fruity olive oil + nutty brown butter = bakery perfection.
- No mixer required: Whisk it all by hand.
- Make-ahead friendly: The flavors deepen beautifully overnight.
- Versatile: Great with coffee, tea, or topped with fresh berries.
Ingredients Explained (Without Measurements)
For the Olive Oil Cake
- Olive Oil: The star of the recipe! Choose a mild, fruity extra-virgin olive oil it adds moisture and a subtle, complex flavor without tasting oily.
- Granulated Sugar: Sweetens the batter and helps the cake achieve a light golden crust.
- Lemon and Orange Zest: A mix of zest adds a citrusy aroma that complements the olive oil perfectly.
- Eggs: Provide structure and richness while helping the batter rise.
- Sour Cream or Yogurt: Adds tanginess and keeps the cake velvety soft.
- All-Purpose Flour: Forms the base structure simple and reliable.
- Baking Powder & Baking Soda: Ensure the cake rises evenly and stays fluffy.
- Salt: Balances sweetness and enhances every flavor.
- Vanilla Extract: Brings warmth and depth to the overall taste.
For the Brown Butter Frosting
- Butter: Browned to perfection, giving the frosting a nutty, caramel like flavor.
- Powdered Sugar: Creates a smooth, sweet base for the frosting.
- Vanilla Extract: Adds aromatic richness that complements the brown butter.
- Heavy Cream or Milk: Adjusts the consistency for a silky, spreadable texture.
- Salt (optional): Enhances the nutty notes and cuts the sweetness.
Olive Oil Cake with Brown Butter Frosting
Notes
Ingredient Measurements
For the Cake:- 1 cup granulated sugar
- Zest of 1 lemon and 1 orange
- 5 large eggs
- ¾ cup olive oil
- ¾ cup sour cream or plain yogurt
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 cup unsalted butter (browned)
- 3 cups powdered sugar
- 2 tbsp heavy cream or milk
- 2 tsp vanilla extract
-
Pinch of salt
Step-by-Step Instructions
1. Prepare the Pan and Preheat Preheat your oven to 350°F (175°C). Grease and line a 9-inch round pan with parchment paper. Set aside. 2. Infuse the Sugar In a bowl, combine sugar and citrus zest. Rub them together with your fingertips until the sugar becomes fragrant and slightly golden this step ensures deep citrus flavor throughout the cake. 3. Mix Wet Ingredients In a large mixing bowl, whisk together olive oil, eggs, sour cream, and vanilla extract until smooth and creamy. The batter should look glossy and uniform. 4. Add Dry Ingredients Sift flour, baking powder, baking soda, and salt together. Gradually fold these dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the texture light and tender. 5. Bake the Cake Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting. Make the Brown Butter Frosting -
Step 1: Brown the Butter Melt butter over medium heat in a saucepan. Stir occasionally until you see golden brown flecks at the bottom and a nutty aroma fills the air. Remove from heat and cool completely.
Step 2: Whip the Frosting In a large bowl, beat the cooled brown butter, powdered sugar, vanilla, and cream together. Adjust texture:
- Too thick? Add more cream.
- Too thin? Add a bit more powdered sugar.
Tips for the Best Olive Oil Cake
- Use fresh, high-quality olive oil avoid strong or bitter varieties.
- Zest citrus directly into the sugar for maximum flavor.
- Do not overbake olive oil cakes stay moist but can dry if baked too long.
- Let brown butter cool before mixing into frosting, or it will melt the sugar.
- Chill frosted cake for 15 minutes before slicing for clean cuts. Serving & Storage
- Serve at room temperature for best texture.
- Store in an airtight container in the refrigerator for up to 5 days.
-
Freeze unfrosted cake layers for up to 2 months defrost and frost when ready
Recipe Notes Olive Oil: Use a good-quality extra virgin olive oil like California Olive Ranch or Kirkland Organic for the best flavor. Brown Butter: A few dark specks are fine they add rich, nutty depth to the frosting. Make-Ahead: The cake tastes even better the next day. Store frosting in the fridge and bring to room temperature before using. Nutrition Calories: 1004.25 kcal | Carbohydrates: 126.88 g | Protein: 6.5 g | Fat: 53.75 g | Pinterest
Frequently Asked Questions (FAQs)
Q1. What kind of olive oil is best for this cake?
For the best flavor, choose a fresh, mild extra-virgin olive oil. It should have a fruity, buttery taste without bitterness. Avoid robust or peppery olive oils, as they can overpower the delicate sweetness of the cake.
Q2. Can I substitute the olive oil with another oil or butter?
Yes, but it will change the cake’s flavor and texture. Olive oil gives the cake its signature moist crumb and unique depth. If needed, you can use a neutral oil like canola or grapeseed, but you’ll lose that elegant fruity aroma.
Q3. How do I know when the cake is perfectly baked?
Your Olive Oil Cake is ready when the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. Avoid overbaking the cake should stay tender and slightly springy to the touch.
Q4. What’s the secret to perfect brown butter frosting?
Patience! Melt the butter slowly over medium heat, stirring constantly until golden flecks appear and it smells nutty. Once browned, cool it completely before adding sugar and cream this ensures the frosting is silky, not greasy.
Q5. Can I make this cake ahead of time?
Absolutely. This cake actually tastes better the next day, as the olive oil and citrus flavors deepen over time. You can bake it a day in advance and store it tightly covered at room temperature, then frost before serving.
Q6. How should I store leftovers?
Keep leftovers covered in the refrigerator for up to 5 days. To serve, bring slices to room temperature for the best texture. You can also freeze unfrosted cake layers for up to 2 months just thaw before frosting.
Q7. Can I turn this into cupcakes or a loaf cake?
Yes! The batter works beautifully in both forms. For cupcakes, bake 18–20 minutes; for a loaf, bake 45–50 minutes. Always test for doneness with a toothpick.
Q8. Why does the frosting need to cool before spreading?
If the frosting or cake is warm, it will melt and slide off. Always allow both to cool completely before assembly for that perfect, fluffy finish.
Conclusion
This Olive Oil Cake with Brown Butter Frosting is a true celebration of flavor, balance, and simplicity. The olive oil keeps the cake tender and moist, while a hint of citrus brightens each bite. The brown butter frosting adds a toasty, nutty sweetness that complements the cake’s delicate texture creating a dessert that feels both rustic and refined.
Whether you’re baking it for a cozy weekend treat or a special celebration, this cake delivers every time. It’s easy to make, impressive to serve, and irresistibly delicious.
Each bite reminds you that great desserts don’t need to be complicated just crafted with care, good ingredients, and a little love.
