Olive Oil Cake Brown Butter

This olive oil cake with brown butter frosting transforms humble pantry ingredients into a sophisticated dessert that balances nutty, citrus, and sweet flavors. Every time I make this cake, guests are surprised to learn that olive oil creates such a wonderfully moist crumb with a subtle fruity undertone.

I first baked this cake for my mother's birthday after she returned from a trip to Italy. The bright citrus notes reminded her of the Mediterranean sunshine, and it's now become our special occasion tradition.

Ingredients

• Granulated sugar: Infused with citrus zest creates an aromatic flavor base
• Olive oil: Provides moisture and a subtle fruity note; use a good quality extra virgin for best results
• Sour cream: Adds tenderness and a slight tang that balances the sweetness
• Fresh lemon and orange zest: Brighten the entire cake; look for fruits with unblemished peels for maximum oils
• Butter: For the frosting; must be browned carefully to develop its nutty complexity
• Powdered sugar: Should be sifted to ensure a silky smooth frosting texture

Step-by-Step Instructions

Prepare the Sugar Infusion:

Begin by massaging the citrus zests directly into the sugar with your fingertips. This releases the essential oils and creates an intensely aromatic sugar base that permeates the entire cake. The sugar will become slightly moist and clumpy from the oils which is exactly what you want.

Create the Batter:

Whisk the eggs, sour cream, olive oil, vanilla, and salt into the infused sugar for a full two minutes. This incorporates air and creates emulsion between the fats and liquids. The mixture should become noticeably lighter in color and slightly fluffy. Resist the urge to undermix this stage.

Incorporate Dry Ingredients:

Fold the sifted flour, baking soda, and baking powder into the wet mixture with a gentle touch. Use a rubber spatula and make sweeping motions from bottom to top, turning the bowl as you go. Mix just until no dry pockets remain. Some clumps from air bubbles are normal and desirable.

Bake with Precision:

Pour the batter into your prepared pan and bake initially for 30 minutes before rotating the pan for even browning. This cake develops a beautiful golden crust while staying incredibly moist inside. The rotation is crucial for even heat distribution. Look for a toothpick inserted in the center to come out clean.

Brown the Butter:

Watch the butter carefully as it transforms. It will melt, bubble vigorously, then become eerily quiet before the magic happens. The milk solids separate and begin to toast at the bottom of the pan. Keep stirring gently until you see golden brown specks and smell a nutty aroma. This process takes about 5-8 minutes.

Create Luxurious Frosting:

Wait for the browned butter to cool to a spreadable consistency before combining with sifted powdered sugar and vanilla. The texture should be smooth but substantial. Add cream gradually until you reach a silky consistency that holds its shape when spread but isn't stiff.

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The brown butter frosting is what truly elevates this cake in my opinion. I discovered its magic by accident when I overcooked butter for another recipe and decided to use it anyway. The toasty notes complement the olive oil so perfectly that I now brown butter for everything from cookies to pasta.

The Magic of Citrus Infusion

The technique of rubbing citrus zest directly into sugar before adding other ingredients makes an enormous difference in flavor distribution. The sugar granules act like little sponges, absorbing the volatile oils from the zest. This method allows the citrus essence to permeate every bite of the cake rather than having concentrated pockets. Try varying the citrus combinations based on seasonal availability: bergamot, Meyer lemon, or blood orange all work beautifully.

Storage and Make-Ahead Tips

This cake actually improves with time as the flavors meld together. You can bake the cake up to two days before serving and store it tightly wrapped at room temperature. The frosting can be made a day ahead and stored in the refrigerator; just bring it to room temperature and rewhip before spreading. Once frosted, the cake should be refrigerated but brought to room temperature about 30 minutes before serving for the best texture and flavor.

Serving Suggestions

For a casual brunch, serve thin slices alongside fresh berries and coffee. For more formal occasions, I like to garnish with candied citrus slices, fresh herbs like thyme or rosemary, or a light dusting of powdered sugar. The cake pairs beautifully with dessert wines, particularly Vin Santo from Tuscany or a late harvest Riesling.

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With its incredible flavors and elegant presentation, this olive oil cake is sure to become your go-to dessert for any occasion.

Frequently Asked Questions

→ Can I use a different type of oil instead of olive oil?

While olive oil provides a distinctive fruity flavor that's central to this cake's character, you could substitute a neutral oil like canola or vegetable oil. However, the flavor profile will be significantly different, as the olive oil contributes much of the cake's unique taste.

→ How do I know when my butter is properly browned?

Properly browned butter will have a nutty aroma and a golden to amber color with small brown bits at the bottom (these are the milk solids). Watch carefully as it cooks - it goes from browned to burnt quickly. When the butter quiets down after bubbling and develops a toasty smell with visible brown specks, it's ready.

→ Can I make this cake in advance?

Yes! This cake actually improves with a day of rest as the flavors meld. You can bake the cake up to 2 days ahead and store it well-wrapped at room temperature. The frosting can be made 1 day ahead and refrigerated, then brought to room temperature and re-whipped before using.

→ What's the best olive oil to use for baking?

Use a good quality extra virgin olive oil with a flavor profile you enjoy. A fruity or medium-intensity olive oil works well, as its flavor will come through in the finished cake. Avoid extremely pungent or bitter olive oils as they might overpower the other flavors.

→ How should I store leftover cake?

Store leftover cake in an airtight container in the refrigerator for up to 5 days. Allow slices to come to room temperature before serving for the best flavor and texture. The cake can also be frozen (unfrosted) for up to 3 months.

→ Can I make this cake without the citrus zest?

The citrus zest adds brightness and complexity that balances the richness of the olive oil and brown butter. Without it, the cake would lack dimension. If you must omit the zest, consider adding 1-2 teaspoons of almond extract or a tablespoon of orange blossom water to add complexity.