Individual Olive Oil Cakes with Orange Buttercream

Replacing the butter with olive oil in this cake, gives it a light delicate floral flavor and then topped with a bright citrusy orange buttercream, this is a match made in heaven. The key is to use a good olive oil, one that’s nice and fruity.

Olive oil Cake

• 1/4 cup + 2 tbsp extra virgin olive oil
• 1/4 cup whole milk
• 3/4 cup granulated sugar
• 1 egg
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 3/4 tsp baking powder
• 1 tsp salt

Orange Buttercream

• 1 cup (2 sticks) unsalted butter, softened
• 1 orange, zested
• 1 tsp orange blossom water
• 2 tsp vanilla extract
• 3 tbsp. whole milk
• 2 1/2 cups powdered sugar

Directions

Preheat the oven to 350 degrees.

Line a quarter sheet pan with parchment paper and spray it lightly with a nonstick spray.

In a large bowl using either an electric hand mixer or stand mixer with a paddle attachment. Add the olive oil, milk, sugar, and egg. Mix it all together just until smooth. Add in the vanilla and scrape down the sides.

Then add in the flour, baking powder and salt. Mix just for a minute until you have a smooth batter. Pour into prepared baking pan and spread out into an even layer.

Bake for 15 minutes. Until a toothpick is inserted in the center and comes out clean. Let it cool, then place in the freezer for about 15-20 minutes so its easier to cut out.

To make the butter cream, in a stand mixer with whisk attachment. Cream the butter, orange zest, vanilla extract and orange blossom water all together. Then pour in the powdered sugar and whole milk. Mix until the buttercream is light and fluffy and smooth. Scraping down the sides as you go.

When it’s time to assemble, use a 3 1/2 in cookie round and cut out the cake into 6 rounds. Place a little bit of buttercream on a turntable and then place a cake round onto the turntable. Just to hold it in place. Spoon a little bit of buttercream into the center and using a butter knife or offset spatula spread into an even layer. Place another cake round on top. Add a little bit more buttercream to the top and carefully spread it around into a thin even layer on top and the edges. Creating the crumb layer. Continue with the rest of the rounds, making three individual cakes. Place them into the fridge to chill. Then spread another even layer of buttercream over the cakes and decorate as you wish, pipe some cute decorations, orange segments, or edible flowers. Keep wrapped in the fridge for up to 3 days.