This cinnamon olive oil cake is tender, moist, and infused with warm spice, then finished with a smooth salted vanilla glaze. Baked as a single-layer cake, it’s simple yet elegant — perfect for cozy gatherings, holidays, or an everyday treat that feels a little special.
Equipment
- 9-inch round baking pan
- Mixing Bowls
- Whisk
- Spatula
- Measuring Cups
- Measuring Spoons
- Mixer
- Fine Mesh Sieve
- Wire Rack
Ingredients
CAKE
- 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
SALTED VANILLA GLAZE
- 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!
