My Perfect Basic Vanilla Bean Olive Oil Cake

My go-to vanilla cake recipe for every confectionary need (no, it does not taste like olive oil, unless, of course, you want it to).

As discussed in the introduction of my Dark Chocolate Olive Oil Cake recipe, olive oil cakes have become the staple sponge for every cake I bake. To quote my previous post:

“My life changed once I discovered the olive oil cake. Up until that point, I had only baked cakes with butter or vegetable oil as the given fat, yielding a completely affable but lackluster result.

Olive oil being relegated to solely savory cooking is very American. In many parts of the Mediterranean, olive oil is a multipurpose condiment and ingredient (I cannot recommend vanilla bean ice cream with flaky salt, dark chocolate, and a drizzle of extra virgin olive oil enough!) that is utilized in cooking as well as baking. While olive oil cakes are nothing new and quite famous in all actuality (hello, Maialino), they are not the default cake recipe and have a fair base of naysayers who turn their noses up at the idea.

So, if you, dear Reader, feel a spontaneous reaction of repulsion at the thought of olive oil in a cake, please make this recipe and get back to me.”

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I developed this recipe after successfully formulating the chocolate version. This cake is a simple, vanilla bean sponge that can be easily adapted with different extracts, spices, or additions. Because vanilla is a much more delicate flavor than chocolate, picking an olive oil that isn’t too robust and fits the flavor profile of the desired final product is integral.

I’ve used both light and medium olive oil blends, as well as extra virgin olive oil and plain olive oil for this recipe before, all yielding delicious results with different piquancies. For a stronger olive oil flavor, go for extra virgin olive oil and a medium blend. For a more delicate and neutral flavor, go for a lighter blend or an olive oil that is not extra virgin. As with any culinary endeavor, go with what speaks to you!

As always, I’d love to hear your thoughts. Happy baking!