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Styling simple cakes with flowers

Milk and Honey Olive Oil Cake

This Milk and Honey Olive Cake is tender as it is sweet. With a distinct flavor of olive oil paired with condensed milk and subtle caramel notes from honey, this is sure to be a staple during spring months! 
5 from 2 votes
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Category Cakes
Servings 8 servings

Ingredients  

for the cake batter

  • 2 cups (255g) all-purpose flour
  • 1.5 tsp (5g) baking powder
  • ½ tsp (2g) baking soda
  • 1 tsp kosher salt
  • ½ cup (120ml) buttermilk
  • ½ (120ml) condensed milk pre-whisk to be less dense
  • ¾ cup (180ml) honey
  • 2 tbsp (30ml) fresh lemon juice
  • ½ tsp (5ml) vanilla extract
  • 3 large eggs at room temperature
  • ⅓ cup (67g) granulated sugar
  • 1 tbsp freshly grate lemon zest
  • ¾ cup (177ml) extra-virgin olive oil

to decorate

  • 1 cup (250ml) heavy whipping cream
  • 1 cup berries (optional)
  • 1 tbsp (15ml) honey

Instructions 

  • Pre-heat oven to 350°F and grease two 6-inch round cake pans, with olive oil, then line the bottom with parchment paper cut to size.
  • Sift flour, baking powder, baking soda, and salt into a large bowl. Whisk together the buttermilk, condensed milk (This will prevent the cake from being dense due to the thick condensed milk), honey, lemon juice, and vanilla extract in a cup.
  • In the bowl of a stand mixer set to medium speed, beat in the eggs one-by-one until foamy, then add granulated sugar, and lemon zest. Beat until very fluffy, and pale yellow, approximately 2-3 minutes. With the mixer running on low speed, drizzle in the olive oil, and beat until fully incorporated.
  • Lower the stand mixer speed to the slowest setting, and pour in a third of the flour mixture, then a third of the milk mixture, mixing until just combined. Then add flour, then milk, alternating between the two until both are just combined. Make sure you don't over mix the batter or the cake won't be fluffy. Scrape down the bowl as needed.
  • Transfer the batter to the prepared pans, and smooth the tops using an offset spatula. Lightly tap the cake pans onto your work surface to remove air bubbles. Lastly, sprinkle the tops with about 2 tablespoons sugar.
  • Bake the cake until a skewer inserted into the center comes out clean, about 35 to 40 minutes, and is golden brown. Transfer to a rack to cool for 20 minutes, then run a knife around the edge to release the sides of the cake from the pan. Invert the cake onto a plate and then flip it back over onto the rack to cool completely. Store leftovers in an airtight container at room temperature for up to one week.
  • Just before serving, whip the cream with a drizzle or two of honey, to taste (up to 2 tablespoons if you like it sweet). Frost the top of one cake, top with the remaining cake then frost the top of the stacked cake. Drizzle with additional honey and garnish with berries, if you like.

Notes

NOTES: 
  • Store the cake or any leftovers in an airtight container at room temperature for up to one week.
  • The cake can be made up to one day before. Make the whipped cream and assemble right before serving.