This exceptionally moist and tender yogurt olive has a slightly tangy flavor from greek yogurt, nutty flavor from olive oil and an ultra moist delicate crumb. This beautiful cake is simply delicious and perfect for snacking any time of the day.
I made this yogurt olive oil cake for my mom to celebrate international women’s day. For those who may not know, I’ve moved to the US for about a year while my parents are still living in Vietnam. Living apart from parents is not very easy but it helps me grow and stay independent. With that being said, those holidays like Christmas or Tet (Vietnamese Lunar New Year) will not be the same as before but we still keep our tradition which is to make something for each other and enjoy special days together, through…Facetime.
My mom loves making cake, that’s obvious and she passed on that to me. She told me there is one secret to create an amazing moist and decadent texture. That is olive oil. You can mix with melted butter for nuttier flavor, but it will be good as it is.
OLIVE OIL IN BAKING
Olive oil is not only used for savory recipes. It pairs perfectly with citrus dessert and even chocolate. I already have my chocolate cake made with olive oil instead of butter and it tastes amazing with extra moist and richness. Rather than butter, olive oil can give more moisture and flavor from its high fat content. When cakes have more moisture, it means they will stay longer too.
Since olive oil cake gets most of its flavor from olive oil it’s important to use good quality olive oil. With that said, make sure you’re using extra-virgin olive oil.
YOGURT
This cake will borrow more moisture and tanginess from yogurt. In this cake, olive oil adds plenty of moisture and flavor while the yogurt adds acidity and both of them work well to keep the texture light and fluffy. Greek yogurt works best for this recipe but feel free to substitute with sour cream, buttermilk or regular yogurt. The complex flavor from olive and yogurt is just enough to be paired with cream cheese frosting.
THE BEST CREAM CHEESE FROSTING
Let’s welcome the best frosting to this yogurt olive oil cake. This cream cheese frosting has won a favorite spot in my heart. This frosting is actually what I use most because I love its taste! It’s amazingly delicious with a perfect balance of sweet and tangy flavor. And imagine a super moist and decadent cake on its own now has a layer of rich cream cheese frosting, how can you resist it?
Okay for some reasons you can’t have cream cheese frosting, I understand. Let’s whip up some whipped cream or buttercream and decorate with any fruit or herbs in its season? Make this cake look fancy!
More Spring Cakes:
Yogurt Olive Oil Cake
Ingredients
Olive Oil Cake
- 1 1/2 cups (195g) all-purpose flour sifted
- 1/2 teaspoon (2.5g) baking powder
- 1/2 teaspoon (2.5g) baking soda
- 1/4 teaspoon salt
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1/2 cup (120ml) extra virgin olive oil
- 1 cup (280g) Greek yogurt
- 1 tablespoon lemon zest optional
Cream Cheese Frosting
- 4 ounce (113g) full fat cream cheese block softened to room temperature
- 1/4 cup (0.5 stick/56g) unsalted butter softened to room temperature
- 1 cup (115g) powdered sugar
- 1/2 teaspoon pure vanilla extract
Instructions
- Make the cake. Preheat oven to 350ºF/180ºC. Grease an 8-inch round pan. Set aside.
- In a large bowl whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a mixing bowl fitted with the paddle attachment, beat together the eggs and sugar until combined. Gradually add in the olive oil and mix until combined. Add the lemon zest and stir to combine. Add in half of the dry ingredients and mix to combine, then add in the yogur. Mix until incorporated. Add the remaining dry ingredients and mix until combined. Once all is added, be careful not to overmix the batter.
- Pour batter into prepared pan and smooth the top. Bake for 43-40 minutes or until golden-edged and a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely on a wire rack.
- Make cream cheese frosting. In a large bowl, using a mixer fitted with the paddle attachment, beat the cream cheese and butter on medium speed until smooth and creamy. Add powdered sugar and vanilla extract and beat on low speed for 30 seconds until incorporated ( or powdered sugar will fly everywhere), then beat on high speed for 2 minutes until smooth and fluffy.
- When the cake is completely cool, dollop the cream cheese frosting on top of the cake and spread it using a rubber spatula or cake spatula. Decorate as desired. Store cake at room temperature in an airtight container for up to 2 days or refrigerate for up to 5 days. Serve at room temperature.
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