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Olive Oil Cake with Brown Butter Frosting

If you’ve ever wanted to bake a dessert that’s both sophisticated and comforting, this Olive Oil Cake with Brown Butter Frosting is it.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 8 pople
Course: Dessert
Cuisine: American
Notes

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
For the Brown Butter Frosting:
  • 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.
    Step 3: Frost the Cake Spread frosting generously over the cooled cake. Use a spatula for a rustic swirl or smooth finish. Optionally, sprinkle with sea salt or zest for garnish.

    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 | 
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