Campari Olive Oil Cake Recipe on Food52 (2024)

FAQs

Why is my olive oil cake so dense? ›

Olive oil tends to make the cake a bit more dense, so adding whipped egg whites will lighten things up to create a beautiful texture.

Yes, it's true! Extra virgin olive oil is a great substitute for butter or other fats when baking cakes. It gives cakes a wonderfully moist texture and a light, subtle flavor that pairs perfectly with other ingredients like fresh fruit and nuts. Plus, it's healthy and packed with antioxidants and healthy fats.

If you want the benefits of an olive oil cake but don't want any noticeable flavor added from the olive oil, use olive oils that have a mild intensity like a Spanish Arbequina or Greek Koroneiki.

Through word-of-mouth, Little House Confections started getting their name out there. Big things didn't really start happening until her friend Simone Harouche, a popular interior designer and stylist friend of Kim Kardashian's, bought a cake for Kim.

USE VEGETABLE OIL

Replacing butter with vegetable oil in your cake recipes typically yields moist results. Unlike butter, vegetable oil remains liquid at room temperature, ensuring your cake maintains a soft texture, whether served fresh or straight from the refrigerator.

Oil cakes tend to bake up loftier with a more even crumb and stay moist and tender far longer than cakes made with butter. So why do most cake recipes start with butter? Flavor. Cakes made with butter often taste better than oil cakes.

On their own, boxed cake mixes have a structure that's loose and airy. But if you add ¼ cup flour or half a box of instant pudding mix, the texture of the cake becomes denser and tighter, ideal for a pound-cake-like consistency that will hold the shape of a Bundt pan.

Are olive oil cakes healthier? Yes, because you are replacing the butter with olive oil which makes it healthier. The monounsaturated fat in olive oil can improve heart health, while the natural polyphenols found in extra virgin olive oil provide many proven health benefits.

Kosterina cake will stay fresh at room temperature for up to 4 days, after which time it should be refrigerated - the cake will remain fresh in the refrigerator for another 5-7 days. Cakes can also be frozen and enjoyed, once thawed, for up to 3 weeks.

What happens if you put olive oil in cake mix? ›

In these recipes, the swap would be a one-to-one ratio. In other words, if the recipe calls for one cup of vegetable oil, you would simply use one cup of extra virgin olive oil. Imagine how the smooth, delicious flavor of gourmet olive oil will enhance the flavor of a chocolate or a carrot cake!

Your olive oil cake will keep well for 4 days in an airtight container at room temperature. If frosted, it needs to be kept refrigerated. Let the cake cool fully before storing.

If cake is consumed within the first 3-4 days, it does not need to be refrigerated, but should be kept at room temperature and covered. If you plan to serve our cake up to a week out, you should keep it covered and in the refrigerator until then.

If your cake was cooked to the proper temperature, chances are it is still edible even if it sunk in the center. Check that it's baked through the middle, then try a small piece of your cake. It might not taste good if the ingredient measurements were off. Notice the texture to make sure it's not too dense or spongy.

"Almond oil or olive oil or jojoba oil," she tells Kardashian of her preferred oils, admitting that, like so many of us, she used to mispronounce jojoba.

Best Olive Oils for Baking

Any olive oil is fine, but we find the best olive oil for baking is made with Aberquina olives ($19, Target). This type of olive oil will come labeled as "mild" olive oil, which allows for a light, mild flavor rather than the more aromatic extra virgin olive oil on the shelves.

Baking a cake with olive oil might seem like an estranged concept, but we highly recommend it. Olive oil leaves your cake sponge incredibly delicate, moist, and spongy and removes the chance of the sponge being heavy or dense.