Olive Oil Cake with Creamy Chocolate Frosting

·2 min read

When you think cake, you probably don’t think “ready in less than an hour” or “lasts for days,” do you? Let us change your mind with this olive oil cake with creamy chocolate frosting. It’s elegant yet easy to make and it doesn’t require getting out your stand mixer.

We like to think of this dessert as a “snacking cake,” the kind that you can leave on the counter for a few days and sneak a slice as an afternoon treat. And unlike butter, the olive oil will keep it moist for longer—lucky for you.

RELATED: Strawberry Upside-Down Cake

Olive Oil Cake with Creamy Chocolate Frosting

Servings: 10 to 12 servings

Time:

Ingredients:

Cake

¾ cup granulated sugar

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon kosher salt

Zest of 1 orange

¾ cup good-quality extra-virgin olive oil

½ cup buttermilk

1 large egg

1 teaspoon vanilla extract

1¼ cups all-purpose flour

Frosting

1½ cups confectioners’ sugar, sifted

¼ cup cocoa powder, sifted

¼ cup (½ stick) unsalted butter, at room temperature

1 teaspoon vanilla extract

2 to 3 tablespoons milk

Flaky salt, to garnish (optional)

Directions:

1. Preheat the oven to 350°F. Line an 8-inch cake pan with parchment paper and spray lightly with nonstick cooking spray.

2. In a large bowl, whisk together the sugar, baking soda, baking powder and salt. Add the orange zest, olive oil, buttermilk, egg and vanilla and whisk until well combined, about 1 minute.

3. Add the flour and whisk until just combined. Bake until the top is golden brown and springs back when touched (or a cake tester inserted in the center comes out clean), 30 to 35 minutes. Cool in the pan for about 5 minutes, then remove from the pan and cool completely on a rack.

4. While the cake is cooling, make the frosting: Using an electric mixer, in a small bowl, cream together the confectioners’ sugar, cocoa powder, butter, vanilla extract and 2 tablespoons milk. If the mixture is too thick, add 1 tablespoon milk more, until the frosting has a fluffy, spreadable consistency.

5. When the cake is completely cool, top with the frosting and flaky salt, if desired.