Classic Olive Oil Cake with Sea Salt is one of those recipes that seems fancy but is surprisingly simple to make. It's a delightful treat that's perfect for any occasion, from a casual brunch to a special dessert. The olive oil gives it a unique moistness and subtle flavor that's perfectly balanced by a sprinkle of sea salt.
Why You Will Love This Recipe
This Classic Olive Oil Cake with Sea Salt is more than just a cake; it’s an experience. The recipe is incredibly easy, using pantry staples and simple techniques that anyone can master. The olive oil keeps the cake incredibly moist, even days after baking, while adding a delicate, fruity note that you won’t find in traditional butter cakes. The touch of sea salt on top enhances the sweetness and adds a delightful textural contrast. It's a one-bowl recipe, which means fewer dishes to wash! This cake is naturally dairy-free and can be easily adapted to gluten-free, making it a crowd-pleasing dessert for everyone.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 cup olive oil (extra virgin or light, depending on preference)
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- Sea salt, for sprinkling on top
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. This ensures the cake doesn't stick and releases easily.
Step 2: Whisk Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Make sure everything is well combined to ensure even rising.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk together the sugar and eggs until light and slightly fluffy. This incorporates air and helps create a tender crumb.
Step 4: Add Olive Oil and Buttermilk
Gradually add the olive oil to the egg mixture, whisking continuously until well combined. Then, add the buttermilk and vanilla extract, and whisk until smooth.
Step 5: Combine Wet and Dry
Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a tough cake.
Step 6: Pour into Pan and Bake
Pour the batter into the prepared cake pan and spread evenly. Sprinkle the top generously with sea salt.
Step 7: Bake
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Step 8: Cool
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking and allows it to cool evenly.
Serving Suggestions
This Classic Olive Oil Cake with Sea Salt is incredibly versatile. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. You can also serve it with fresh berries or a drizzle of honey for an extra touch of sweetness.
For presentation, a simple dusting of powdered sugar adds an elegant touch. Alternatively, garnish with fresh rosemary sprigs for a rustic look that complements the olive oil flavor.
This cake is perfect for a variety of occasions, from casual afternoon teas to more formal dinner parties. Its simple yet sophisticated flavor makes it a crowd-pleaser every time.
Storage and Reheating
To store your Classic Olive Oil Cake with Sea Salt, wrap it tightly in plastic wrap or store it in an airtight container at room temperature. It will stay moist and delicious for up to 3 days.
If you want to keep it longer, you can refrigerate it for up to a week. Just be sure to wrap it well to prevent it from drying out.
Reheating isn't usually necessary, as the cake is delicious at room temperature. However, if you prefer a warm cake, you can heat individual slices in the microwave for 10-15 seconds.
Key Details
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Servings: 8-10 slices
- Equipment: 9-inch round cake pan, mixing bowls, whisk, wooden skewer
Classic Olive Oil Cake with Sea Salt
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 cup olive oil extra virgin or light, depending on preference
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- Sea salt for sprinkling on top
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the sugar and eggs until light and slightly fluffy.
- Gradually add the olive oil to the egg mixture, whisking continuously until well combined. Then, add the buttermilk and vanilla extract, and whisk until smooth.
- Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Pour the batter into the prepared cake pan and spread evenly. Sprinkle the top generously with sea salt.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.