Orange-Olive Oil Layer Cake
Olive oil helps create the perfect texture and balanced flavor.
WHY THIS RECIPE WORKS
UPDATE: This recipe has been slightly reformulated to be more foolproof since its initial publication. The revision you see here was published in December of 2019.
We wanted our olive oil cake to have a light, fine-textured, and plush crumb,... Read More
GATHER YOUR INGREDIENTS
BEFORE YOU BEGIN
You will need cake pans with at least 2-inch-tall sides for this recipe. For the best results, use a good-quality extra-virgin olive oil.
Adjust oven rack to middle position and heat oven to 350 degrees. Grease three 9-inch round cake pans, line with parchment paper, grease parchment, and flour pans. Whisk flour, baking powder, and salt together in bowl.
Using stand mixer fitted with whisk attachment, whip eggs and yolk on medium speed until foamy, about 1 minute. Add sugar and orange zest, increase speed to high, and whip until mixture is fluffy and pale yellow, about 3 minutes.
Reduce speed to medium and, with mixer running, slowly pour in oil. Mix until oil is fully incorporated, about 1 minute. Reduce speed to low, add half of flour mixture, and mix until incorporated, about 1 minute, scraping down bowl as needed. Add milk and Grand Marnier and mix until combined, about 30 seconds. Add remaining flour mixture and mix until just incorporated, about 1 minute.
Divide batter evenly among prepared pans and smooth tops with rubber spatula. Bake until cake is deep golden brown and toothpick inserted in center comes out with few crumbs attached, 25 to 30 minutes. Transfer pans to wire rack and let cool for 15 minutes. Loosen cakes from pans with paring knife, then invert onto greased wire rack and discard parchment. Invert cakes again and let cool completely on rack, about 1½ hours.