Olive Oil Cake with Brown Butter Frosting

This Olive Oil Cake with Brown Butter Frosting is a true showstopper that combines bright citrus flavors with the rich, nutty depth of brown butter.

The cake itself is incredibly moist, thanks to the extra virgin olive oil, while the frosting is decadently smooth and just the right balance of sweet and savory.

Perfect for any occasion, this cake is sure to impress your guests with its sophisticated flavors and melt-in-your-mouth texture.

Try it today, and elevate your dessert game to the next level!

For Olive Oil Cake:

Extra Virgin Olive Oil – This is the key to a moist, flavorful cake. Choose a good quality oil for the best results.
Eggs – 3 large eggs at room temperature help to bind the ingredients and add moisture.
Whole Milk – At room temperature for a smooth batter.
Lemon Zest & Juice – Adds a fresh, citrusy note that brightens the cake.
Orange Zest – Complements the lemon with a slightly sweet, aromatic citrus flavor.
Sugar – Provides the sweetness and helps to tenderize the cake.
All-Purpose Flour – The base of the cake.
Salt – Balances the sweetness and enhances the flavors.
Baking Powder & Baking Soda – These leavening agents help the cake rise and stay light and fluffy.

For Brown Butter Frosting:

Unsalted Butter – Brown the butter for a rich, nutty flavor.
Powdered Sugar – Creates a smooth, sweet frosting.
Vanilla Extract – Adds warmth and depth to the frosting.
Kosher Salt – Balances the sweetness of the frosting.
Whole Milk or Heavy Cream – Adjusts the frosting’s consistency to be smooth and spreadable.

Olive Oil Cake with Brown Butter Frosting

Looking for a cake that feels both luxurious and comforting? This Olive Oil Cake with Brown Butter Frosting is a game-changer! The moist, flavorful cake, infused with bright citrus and the deep richness of olive oil, is perfectly complemented by a luscious, nutty brown butter frosting.

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Course: Dessert

Cuisine: American

Keyword: Olive Oil Cake with Brown Butter Frosting

Prep Time: 20

Cook Time: 1 30

Total Time: 1 50

Servings:

Notes

Ingredients

For the Olive Oil Cake:

1 1/2 cups extra virgin olive oil*
3 large eggs, at room temperature
1 1/4 cups whole milk, at room temperature
Zest and juice of 1 large lemon
Zest of 1 medium or large orange
1 1/2 cups sugar
2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda

For the Brown Butter Frosting:

1 cup unsalted butter (2 sticks)
4 cups powdered sugar
1 teaspoon vanilla extract
2 pinches kosher salt
2-3 tablespoons whole milk or heavy cream, more if needed

Instructions

1. Cake Preparation:

Preheat the oven to 325°F (163°C).
Generously grease a 9-inch springform pan, line the bottom with parchment paper, and grease again.
Set aside.

2. Mixing Wet Ingredients:

In a stand mixer with the whisk attachment, blend the olive oil and eggs until smooth.
Add milk, lemon juice, lemon zest, orange zest, and sugar. Mix until combined.

3. Adding Dry Ingredients:

Add flour, salt, baking powder, and baking soda all at once to the wet mixture.
Gently whisk until just incorporated, being careful not to overmix.
Scrape the bottom of the bowl with a spatula to ensure everything is fully mixed.

4. Baking:

Pour the batter into the prepared pan.
Place on a cookie sheet and bake for 70-80 minutes, or until a toothpick comes out clean or with a few moist crumbs.
Allow to cool completely before frosting.

5. Brown Butter Frosting:

Melt butter in a medium saucepan over medium heat, stirring frequently and scraping the bottom.
Once butter foams and brown specks form, remove from heat when it smells nutty. Let cool completely.
Beat the cooled butter with powdered sugar, starting on low and increasing speed.
Add vanilla, salt, and milk, beating until smooth. Adjust consistency with milk if needed.

6. Assembly:

Loosen the cake from the pan with a butter knife, remove the parchment, and transfer to a cake stand.
Spread a thin layer of frosting for the crumb coat and refrigerate for 10-15 minutes.
Apply the remaining frosting, smoothing edges with a bench scraper or spatula.
To create a swirl on top, gently press the spatula into the frosting while rotating the cake.

Notes:

*Use a good-quality extra virgin olive oil for the best flavor. You don’t need to go for the most expensive bottle, but opt for one that is fresh and from a reputable brand.
Browning the butter: Don't be afraid to let it develop some color—just a few darker flecks for that delicious, nutty taste.
The olive oil in this cake makes it wonderfully moist, so it's still delicious even if made a day ahead. You can prepare the frosting a day in advance too—just store it in the fridge and let it come to room temperature before frosting.

Nutrition

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Can I use a different type of oil for the cake?
Absolutely! While extra virgin olive oil gives this cake its signature flavor, you can use a lighter olive oil if you prefer a more neutral taste. You can even try avocado oil for a twist!
Can I make the frosting ahead of time?
Yes, you can! Brown butter frosting actually stores really well. Make it a day ahead, let it cool completely, and store it in the fridge. Just bring it to room temperature before frosting your cake.
Can I skip the citrus zest in the cake?
You can, but it adds a lovely brightness! If you’re not a fan of citrus, you can swap the lemon and orange zest with a teaspoon of vanilla extract or just leave it out altogether.
How can I make this cake gluten-free?
Great question! Simply substitute the all-purpose flour with a gluten-free 1:1 baking flour. It’s an easy swap that doesn’t affect the taste or texture much, but make sure you check the frosting ingredients to ensure they’re also gluten-free!
Can I use a regular cake pan instead of a springform pan?
Definitely! If you don’t have a springform pan, use a 9-inch round cake pan. Just be sure to line the bottom with parchment paper to make removing the cake easier!