Small Batch Olive Oil Cakes and more! Have you had olive oil cake before? It’s so lovely, delicate and beautiful in flavor. I’m teaching a baking class with The Bake Feed and Williams Sonoma on Monday, June 14th at 5pm PST/7pm CST/8pm EST! I hope you can join us!
Nothing brings me more joy than baking in a quiet kitchen. Just me and some classical music with the windows open so I can hear birds chirping. This is my happy place. These days, quiet moments are harder to find but when I do, beautiful things like this olive oil cake happens.
Small Batch Olive Oil Cakes
These mini cakes are the cutest and the perfect size! I love the Williams Sonoma Goldtouch Pro Nonstick 6″ Round Cake Pans. It features their Goldtouch® Pro nonstick coating – Williams Sonoma’s most advanced nonstick finish – for easy release and quick cleanup.
I love topping these cakes with fresh whipped cream and fresh peach slices. You could also add fresh berries on top. I have also added strawberries and balsamic glaze! So good!
Baking Class with The Bake Feed
$15 for Visa Card Holders
Olive Oil Cake With Fresh Whipped Cream and Peaches
Equipment
- 6" round cake pans
Ingredients
For the cakes:
- 2 large eggs
- 1/2 cup granulated sugar
- 1/3 cup good quality olive oil
- 3 tablespoons unsalted butter melted
- zest + juice from ½ lemon
- 1 cup all-purpose flour
- 1/2 tablespoon baking powder
- 1/2 teaspoon kosher salt
For the whipped cream:
- 1 cup cold heavy cream or heavy whipping cream
- 2 tablespoons confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
To serve:
- fresh peaches sliced
- honey
Instructions
For the cakes:
- Preheat your oven to 350 F. Lightly spray and line the bottom of your 6-inch round cake pans. Set aside.
- Using a large mixing bowl, whisk together the eggs and the sugar until combined, for a minute or two. Pour in the olive oil and the melted butter and whisk together again. Fold in the lemon zest and juice. Add the flour, baking powder and salt and whisk together until everything is combined and the cake batter is smooth.
- Pour the cake batter evenly between both round cake pans and bake for about 20 to 25 minutes, or until a tester inserted comes out clean.Cool the cakes completely on a wire rack.
For the whipped cream:
- Using an electric hand mixer, whip the heavy cream, sugar and vanilla on medium-high speed for about 3 to 4 minutes, or until medium peaks form. Use immediately or cover tightly and chill in the refrigerator for up to 24 hours.
To serve:
- Top your cooled olive oil cakes with some fresh whipped cream and arrange some peach slices on top. Lightly drizzle with some honey and serve.
