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CLASSIC OLIVE OIL CAKE

5 from 3 votes
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Course: Breakfast, Brunch, Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 1 1 (8-inch) cake

Ingredients

  • 3 large eggs (150 grams)

  • ¾ cup (150 grams) granulated sugar

  • ½ cup (112 grams) extra-virgin olive oil

  • ½ cup (120 grams) whole milk

  • ½ teaspoon (2 grams) vanilla extract

  • ¼ teaspoon (1 gram) almond extract

  • 1½ cups (188 grams) all-purpose flour

  • 1½ teaspoons (7.5 grams) baking powder

  • ½ teaspoon (1.5 grams) kosher salt

Instructions

  • 1. Preheat the oven to 350 degrees F. and prepare round cake pan with oil.
  • 2. In a large bowl, beat the eggs with sugar at high speeds.
  • 3. Pour olive oil into the mixture at low speed, then add milk, then extracts.
  • 4. In a separate bowl, combine flour, salt and baking powder and sift into a bowl with batter. Mix by periodically cleaning the walls of the bowl from the dough.
  • 5. Pour the dough into a cake pan and bake for 30-40 minutes. Check the readiness of the cake with a bamboo skewer.
  • 6. Cool the cake, remove from the cake pan, grease with oil, put on a dish and serve.

Notes

  • 8-inch round cake pan - perfect size. If the pan is larger, the cake will turn out flat. If less - there is a risk that the cake will not bake inside.

  • Do not neglect the amount of baking powder. Read the instructions and take the required amount. If you take too little, the cake does not rise. If you take too much, the cake will grow sharply, after which the center will fail.

  • To check the cake for readiness, pierce it in the center with a bamboo skewer or a toothpick. If the skewer is wet - the cake is not ready yet.
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