Cinnamon Olive Oil Cake with Salted Vanilla Glaze
I know that a lot of people love an olive oil cake. My theory is, the use of olive oil over butter or shortening makes people feel a little better after a slice. For me, as long as it’s a good cake, it’s a good time. Enter this cinnamon olive oil cake.
I have a borderline unhealthy obsession with cinnamon rolls. If I walk by a pastry case and it has any of these three things, I’m stopping: cinnamon roll, fruit tart, and/or chocolate croissant (pain au chocolat). Since it’s fall, and I’m always in the mood for something cinnamon, I thought, why not make a cake that reminds me of a cinnamon roll?
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CINNAMON OLIVE OIL CAKE
So, back to the cinnamon roll conversation. A cinnamon roll is a type of sweet, enriched dough with a cinnamon-sugar paste spread over it. It’s then rolled, baked, and covered in some type of frosting.
I didn’t want to do a swirl in the cake, so I went the route of a full cinnamon cake (which sounds heavy-handed, but it’s not, I promise). The beauty of it is that it’s not wildly sweet. It’s nicely sweet, but not WILD. Topped with a salted vanilla glaze, because I’ve become somewhat obsessed with salted sweet vibes, especially after visiting Hole Doughnuts in Asheville, NC.
Cool your cake completely before glazing! If you pour your salted vanilla glaze over a cake that is too warm, it will slide right off and not set on top.
INGREDIENTS
- Flour: provides the structure of the cake
- Baking powder: helps the cake rise evenly
- Baking soda: works with the buttermilk for lift and tenderness
- Salt: balances sweetness and enhances flavor
- Cinnamon: adds warm, spiced flavor
- Sugar: sweetens the cake and contributes to moisture
- Eggs: bind the batter and add richness
- Olive oil: keeps the cake moist with a subtle flavor
- Buttermilk: adds tenderness
- Sour cream: deepens flavor and creates a soft crumb
- Vanilla extract: adds warmth and enhances overall flavor
- Powdered sugar: sweetens and thickens the glaze
- Milk: thins the glaze to a pourable consistency
- Butter: gives the glaze richness and smooth texture
- Sea salt: balances sweetness and makes the vanilla glaze pop
Allow your glaze to set. This will give it time to make that crackly layer on top while staying in place with every slice you cut.
HOW TO MAKE A CINNAMON OLIVE OIL CAKE
Preheat the oven to 350°F and grease a 9-inch round cake pan, lining the bottom with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon, then set aside. In a large mixing bowl, whisk the sugar and eggs for about two minutes, until pale and fluffy. Add the olive oil, buttermilk, sour cream, and vanilla extract, whisking until smooth. Sift in the dry ingredients and gently fold until just combined.
Pour the batter into the prepared pan and bake for about 25 minutes, or until the cake is a deep golden color and a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before running a spatula around the edges and inverting it onto a wire rack to cool completely.
Once the cake has cooled, prepare the salted vanilla glaze. Sift the powdered sugar into a bowl, then whisk in the vanilla and milk until smooth. Stir in the melted butter and sea salt, then pour the glaze over the cooled cake, spreading it evenly across the top. Let the glaze set for at least 30 minutes before slicing and serving.
3 reasons you’ll love this olive oil cake
TIPS & VARIATIONS
- Don’t overmix your cake. Once the dry ingredients are combined, stop, and pour into your prepared pan. You don’t want to mess with the texture of the final cake.
- Sift your dry ingredients! This will ensure you don’t overmix and avoid clumps in your cake.
- Line the bottom of your cake pan to make it easy to transfer your cake from the pan to the cooling rack. It will ensure no cake gets left behind.
- When whisking your glaze together, if it seems stiff or like the butter is firming, pop it in the microwave at 5-second intervals. Whisk in between until it smooths out.
- Make sure your cake is sufficiently cooled before pouring on your glaze. If it’s too warm, it will melt right off.
- Allow your glaze time to set on the cake. This will make for clean slices with a glaze that holds on top.
STORING YOUR CINNAMON OLIVE OIL CAKE
Your cake can be stored in an airtight container at room temperature for 3-5 days. You can also place it in the freezer for 2-3 months.
I recommend enjoying this cake at room temperature, so be sure to give it enough time to thaw if you are removing it from the freezer.
MORE OLIVE OIL CAKE RECIPES
If you love key lime pie, you’ll love this Lime Olive Oil Cake topped with whipped cream and homemade lime curd. This Orange Olive Oil Cake with brown butter cream cheese frosting and salted caramel makes for a delicious showstopper.
EQUIPMENT YOU’LL NEED
Equipment
- 9-inch round baking pan
- Mixing Bowls
- Whisk
- Spatula
- Measuring Cups
- Measuring Spoons
- Mixer
- Fine Mesh Sieve
- Wire Rack
Ingredients
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1½ tsp ground cinnamon
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup olive oil
- ½ cup buttermilk
- 3 tbsp sour cream
- 1 tsp vanilla extract
- 1 cup powdered sugar sifted
- 1 tsp vanilla extract
- 1 tbsp milk
- 3 tbsp unsalted butter melted
- ¾ tsp fine sea salt
Instructions
- Preheat oven to 350°F and grease and line a 9-inch round pan with parchment paper
- In a mixing bowl, combine flour, baking powder, baking soda, salt, and cinnamon, and set aside
- In a large bowl, add your sugar and eggs, whisk for 2 minutes until pale. Pour in your olive oil, buttermilk, sour cream, and vanilla, and whisk until smooth
- Sift in your dry ingredients, mixing until just combined
- Pour your cake batter into your greased and lined pan and bake for 25 minutes, or until a toothpick inserted comes out clean. The cake will be a deep golden color
- Let your cake cool in the pan for 10 minutes
- After 10 minutes, use a knife to loosen the sides of your cake from the pan before inverting onto a wire rack to cool completely
- Once your cake is cooled, make your salted vanilla glaze. Sift your powdered sugar into a bowl and whisk in your vanilla and milk. Then add your melted butter and flaky salt. Pour over your cake, spreading as needed, and leave to set for at least 30 minutes
- Slice and enjoy!
Looks simple, tastes incredible!
Thank you!!