January 17, 2020

Olive Oil Cake with Browned Butter Frosting perfection.

FILED IN: Recipes, Sweet

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!

The Cake

Ingredients

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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Make a well in the middle of the dry ingredients.
  5. Pour half of the wet ingredients into the well. Whisk together. Add the rest of the wet ingredients & whisk together until incorporated.
  6. 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.
  7. While cake bakes, make the frosting (recipe below).

Browned Butter Frosting

Ingredients

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)

Directions

  1. Put 2 1/2 cups powdered sugar into a medium bowl.
  2. 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.
  3. Pour browned butter in with the powdered sugar. Mix.
  4. Add 1 1/2 tsp vanilla & 3 TBSP Half & Half. Mix. Add more if you would like a thinner consistency.

Assembly

  1. Let cake cool until cool to the touch. You can use a butter knife to loosen the sides of the cake from the pan.
  2. Place a plate on top of the cake to flip it out of the pan. Grab another plate to flip back over.
  3. 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.
  4. 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!

Happy Baking,

Corey, Miss Foodie Problems

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Born and raised in Los Angeles, I love to have a home base in such a food-focused city. Whether I am traveling out of the country, around the US, or exploring the culturally diverse expanse of LA I feel at home while meeting new people, eating new foods, and expanding my outlook!

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