Ever since my first bite of olive oil cake with browned butter frosting at Lincoln Restaurant in Pasadena, I haven’t been able to resist trying all of the OO cakes! A couple years back I made my mom one with crème fraîche and lemon curd — the cake itself was just about perfect. I mean so were the toppings, but I was longing for that browned butter goodness. This year was the year I would make that version. I found a cake recipe online, but honestly it was BLEH — too dry and very spongey. Though it did turn out beautiful! I loved the cracked top that I used as decoration on top of the frosting. I knew I had to combine these recipes to make them my own. Three birthday cakes (this month) for my mom later & behold the perfect OO cake with BB frosting!
Prep Time: about 20 – 30 minutes
Cook Time: 45 – 50 minutes
Servings: between 1 – 12, depends what kind of mood you’re in and if you have to share.
2 cups All-Purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 3/4 cups sugar + 2 TBSP for sprinkling on top
1 1/3 cups extra-virgin olive oil
1 cup milk
zest of two small lemons
1/4 cup lemon juice
3 large eggs, room temperature
- Put an oven rack in the middle position, then pre-heat oven to 350°F. Grease & flour a 9-inch pan very well (I use this Avocado cooking spray — it’s a great neutral oil & avocado oil is the ONLY ingredient. Try looking at the back of other cooking sprays; your mind will be blown with all the additives). Note: You can also use a springform pan to make removal of the cake easier! Set aside.
- Whisk together dry ingredients in a large bowl –– 2 cups flour, 1/2 tsp baking powder, 1/2 tsp baking soda, 1 tsp salt & 1 3/4 cups sugar. Set aside.
- In separate bowl whisk together wet ingredients –– 1 1/3 cups olive oil, 1 cup milk, zest of two lemons, 1/4 cup lemon juice & 3 eggs. Set aside.
- Make a well in the middle of the dry ingredients.
- Pour half of the wet ingredients into the well. Whisk together. Add the rest of the wet ingredients & whisk together until incorporated.
- Pour batter into prepared pan; sprinkle (or use a sifter to more evenly disperse) 2 TBSP sugar over surface. Bake until golden brown and toothpick (or skewer; I prefer this since it’s longer) inserted in center comes out with only a few crumbs, about 45 to 50 minutes. The top of the cake should look cracked when done, which is the desired aesthetic.
- While cake bakes, make the frosting (recipe below).
Browned Butter Frosting
6 TBSP butter
2 1/2 cups powdered sugar
1 1/2 tsp vanilla
3 TBSP Half & Half (more if you’d like a thinner consistency)
- Put 2 1/2 cups powdered sugar into a medium bowl.
- Put 6 TBSP butter into a small pot on medium heat –– melt, then simmer until browned. You can pick up the pot by the handle & swirl the butter to check how it is coming along. This takes about 5ish minutes. You will know when it’s browning by the delicious nutty fragrance.
- Pour browned butter in with the powdered sugar. Mix.
- Add 1 1/2 tsp vanilla & 3 TBSP Half & Half. Mix. Add more if you would like a thinner consistency.
- Let cake cool until cool to the touch. You can use a butter knife to loosen the sides of the cake from the pan.
- Place a plate on top of the cake to flip it out of the pan. Grab another plate to flip back over.
- Optional: Break pieces of cracked cake off the top (you can use a spatula to assist) if you’d like to use it to decorate.
- Frost. Decorate with sugary pieces & blueberries or any other decoration you would like.
I hope you love this recipe as much as we did! If you make it, be sure to let me know on instagram!
Corey, Miss Foodie Problems