Pairs well with Vintage-Inspired Olive Oil Layer Cake
Show only recipes from United States
Vintage-Inspired Olive Oil Layer Cake
(0.5)
5.9K views • 9d ago
97
4
1.6% engagement
A light and bright olive oil cake baked in a half sheet tray to create an even layer, which is then cut into circles for layering with rhubarb rose jam and vanilla buttercream.
00:30:00 total
Serves 8
medium
Cake Dessert
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- all-purpose flour (watch the video to see exact quantity)
- baking powder (watch the video to see exact quantity)
- salt (watch the video to see exact quantity)
- sugar (watch the video to see exact quantity)
- eggs (watch the video to see exact quantity)
- olive oil (watch the video to see exact quantity)
- milk (watch the video to see exact quantity)
- vanilla extract (watch the video to see exact quantity)
- rhubarb rose jam (for layering, watch the video to see quantity)
- vanilla buttercream (for layering, watch the video to see quantity)
Instructions
- Prepare the batter: Follow the original olive oil cake recipe by Nia from Food 52, mixing the dry ingredients separately and wet ingredients separately, then combining them carefully.
- Bake the cake: Pour the batter into a half sheet tray to bake one even layer instead of individual rounds. Bake according to recipe instructions.
- Cool and cut layers: Once baked, let the cake cool completely. Cut circles out of the sheet cake to form three layers.
- Chill layers: Place the cut layers in the fridge overnight to set before decorating.
- Assemble the cake: Layer the cake circles with rhubarb rose jam and vanilla buttercream as desired.
