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There’s something wonderfully unique about a brown butter olive oil cake. This richness of the olive oil combined with the browned butter creates a deep, nutty flavor that’s complemented by the bright zest of orange and lemon. This delicious cake is moist, tender, and perfect for any occasion, whether you’re celebrating a birthday or enjoying a cozy evening at home.

serving browned butter olive oil cake

The Chemistry of Browned Butter Olive Oil Cake

Browning butter enhances the flavor by creating nutty, caramel-like undertones through the Maillard reaction. As the butter melts and the milk solids begin to brown, it takes on a beautiful tan color and releases a rich, warm aroma. This deep flavor makes the cake extra special. It’s important to watch the butter closely while it browns to avoid burning it. You’ll know it’s ready when you see tiny brown flecks and smell that characteristic nutty scent.

What is in browned butter olive oil cake?

Extra-Virgin Olive Oil

Adds moisture and a subtle fruitiness to the cake.

Eggs

Adds both a protein (egg whites) and fat (egg yolks). The egg whites help with rising because, when foamed, little air pockets get trapped inside the egg white mixture. The water content in egg whites encourages steam while baking, which helps with gluten formation, resulting in nice and thick treats. Egg yolks have emulsifying properties that bring batters and doughs together and help them from collapsing. Unless otherwise specified, always use large eggs.

Orange Juice & Zest

Adds a bright, citrusy flavor to balance the richness of the butter and oil.

Lemon Zest

Enhances the citrus notes in the cake.

Granulated Sugar

Adds sweetness, provides a caramelized flavor and crisp texture. Sugar assists with rising when creamed with butter. It helps add moisture to your treat and helps it evenly spread as it melts into a liquid in the heat of the oven. Sugar also helps with naturally preserving your baked treat.

All-purpose Flour

Builds structure as it absorbs liquids and expands. All-purpose flour falls in the middle of bread flour (high in gluten) and cake flour (low in gluten). It’s exactly what it is named, all-purpose, the most universal flour that can be used in most baked goods.

Fine Sea Salt

Enhances flavor, adds balance, masks any bitter flavors. Salt is the most powerful and oldest preservative. Always make sure to use fine sea salt so it melts down at the right speed in the heat of the oven. If you use larger granule salt, it will not melt down fully when baked and will leave salt crystals throughout your treat, making it crunch like you dropped it into sand.

Baking Soda

Elevates the pH level of your batter or dough. It increases the spread in your treat and encourages browning, which gives the crispy outside and soft inside texture that everyone loves. Baking soda needs both an acid and a liquid to react. Things that will activate your baking soda are: vinegar, fruit juice, molasses, brown sugar, tartar, buttermilk and sour cream. Baking soda only reacts once, which is right when it’s mixed into your batter or dough. The soda creates little air bubbles all throughout your treat. When the air bubbles get heated up in the oven, they expand.

Baking Powder

Puffs up your batter or dough instead of spreading it out. Baking powder contains a little bit of baking soda, an acid & cornstarch. Because of this, it only needs a liquid to react. It also consists of two different acids, so it’s double reacting. It reacts as soon as it’s mixed with a moisture and then again when it’s heated up.

Vanilla Extract

When using pure vanilla extract, as opposed to imitation flavoring, it will add the deep rich flavor that everybody wants in a treat.

Browned Butter

Browning butter adds a nutty and rich flavor to your frosting, cookies, brownies or cake.

Cream cheese

Provides a unique, tangy flavor. When baked it adds moisture to your treat.

Powdered Sugar

Is just finely ground granulated sugar. It will absorb moisture in your batter or dough. It dissolves easily, ensuring a smooth texture without grittiness. Because it is so fine, it can melt quickly in the oven and spread cookies out more. Powdered sugar also stabilizes and thickens the frosting, thanks to the small amount of cornstarch it contains.

Heavy Cream

Adds richness and a smooth consistency to the frosting.

serving browned butter olive oil cake

How do you make browned butter olive oil cake?

Cake

  1. Brown the butter. In a medium-sized saucepan, add 1 cup of unsalted butter. Turn the heat to medium and allow the butter to melt, boil, and foam. Stir frequently until the butter turns a tan color and you see tiny brown flecks at the bottom of the pan. Once it smells nutty, remove it from the heat and let it cool slightly.
  2. Preheat your oven to 325 degrees. Grease two 8-inch cake pans with non-stick spray and line the bottoms with parchment paper for easy removal.
  3. Mix wet ingredients. In the bowl of a stand mixer, combine 1 1/2 cups of extra virgin olive oil, 6 large eggs, 3/4 cup of orange juice, and 3/4 cup of milk. Mix on low speed until combined.
  4. Add the zest and dry ingredients: Zest 1 lemon and 1 orange into the bowl. Then, add 2 1/4 cups of granulated sugar, 3 cups of all-purpose flour, 3/4 teaspoon of fine sea salt, 2 1/4 teaspoons of baking soda, 3/4 teaspoon of baking powder, and 1 1/2 teaspoons of vanilla extract. Mix until the batter is smooth.
  5. Bake the cake. Divide the batter evenly between the two prepared cake or springform pans. Bake for 30 minutes or until the cake tester inserted into the center comes out clean. Remove from the oven and allow the cakes to cool completely before frosting.

Frosting

  1. Make the frosting. In the bowl of a stand mixer, add the cooled browned butter, 4 ounces of cream cheese, 4 cups of powdered sugar, 1 teaspoon of vanilla extract, and 1 tablespoon of heavy cream. Mix on low speed until combined, then increase the speed to medium-high and whip the frosting until it’s light and fluffy.
  2. Assemble the cake. Place one layer of cake on the cake plate. Spread an even layer of frosting on top using an offset spatula. Add the second layer and frost the top and sides of the cake. Garnish with additional orange zest or toasted almonds if desired.
serving browned butter olive oil cake

How to Store Browned Butter Olive Oil Cake

Store the cake in an airtight container at room temperature for up to 3 days. Keep the cake in the refrigerator for longer storage for up to a week. Bring to room temperature before serving.

You can prepare the cake layers in advance and freeze them, wrapped tightly in plastic wrap, for up to a month. Thaw the cakes and frost them the day you plan to serve.

Serving Suggestions

This cake pairs wonderfully with a cup of hot tea or coffee. Drizzle a brown butter glaze over the top for an extra treat before serving. For a special touch, garnish with fresh fruit or Meyer lemons.

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Why make browned butter olive oil cake?

This brown butter olive oil cake is perfect for family gatherings, dinner parties, or casual get-togethers. Its light, citrusy flavor makes it an excellent dessert for spring and summer, while the rich brown butter and olive oil make it a cozy teat for the colder months. No matter the season, this cake is a great recipe to have on hand for any occasion.

This cake has a unique depth of flavor, thanks to the combination of extra-virgin olive oil and browned butter. The citrus zest adds a fresh and vibrant note, while the brown butter frosting on top gives the cake a decadent finish. Made with simple, wholesome ingredients like large eggs, orange juice, and good quality olive oil, this cake is a treat you’ll want to make again and again.

Enjoy baking this delightful brown butter olive oil cake that will impress your guests. With its rich flavors, tender crumb, and irresistible brown butter frosting, this cake is the perfect way to celebrate any special occasion!

serving browned butter olive oil cake

FAQs

To brown butter successfully, melt it over medium heat in a small saucepan and stir frequently. Once the butter foams and the popping sounds slow down, keep an eye on the color. When it turns a tan color and you see brown flecks, immediately remove it from the heat.

Yes, you can substitute vegetable oil or canola oil for olive oil, but you’ll lose all of the unique olive oil flavor. For the best flavor, stick with a good-quality extra-virgin olive oil.

You can store the cake in an airtight container at room temperature for up to 3 days or refrigerate it for up to a week. Allow it to come to room temperature before serving.

Yes! You can add a splash of Grand Marnier or even sprinkle toasted almonds on top for extra texture and flavor. A drizzle of brown butter glaze would also be a delightful addition.

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browned butter olive oil cake

Browned Butter Olive Oil Cake

5 from 1 vote
Author: Madison Reid
Total Time: 50 minutes
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 24
This delicious cake combines the rich flavor of olive oil and browned butter with a refreshing zest from orange and lemon. It's a perfect balance of nutty, citrusy, and buttery flavors.

Ingredients 

Cake

  • 1 1/2 cups extra virgin oil olive
  • 6 eggs
  • 3/4 cup orange juice
  • 3/4 cup milk
  • 1 lemon zested
  • 1 orange zested
  • 2 1/4 cups granulated sugar
  • 3 cups all-purpose flour
  • 3/4 tsp fine sea salt
  • 2 1/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1 1/2 tsp vanilla extract

Frosting

  • 1 cup browned butter
  • 4 ounces cream cheese
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp heavy cream

Instructions

  • In a medium-sized saucepan, add the butter. Turn the heat to medium-high and watch it closely as it melts. It will then boil and froth. Once the butter stops making popping sounds, stir it. You will see tiny brown flecks and smell a warm, nutty smell. Quickly remove it from the heat. Set aside.
  • Preheat the oven to 325 degrees
  • In the bowl of a standing mixer, add the olive oil, eggs, orange juice, and milk. Stir on low until combined.
  • Add the lemon and orange zest, sugar, flour, salt, baking soda, baking powder, and vanilla extract. Mix until smooth.
  • Pour the batter evenly into two 8-inch cake pans that have been sprayed with non-stick spray and lined with parchment paper.
  • Bake for 30 minutes. When done, the pan can be tapped, and the cake's middle should not move or jiggle. Remove the cake and allow to cool completely before removing from the cake pans.
  • Add the browned butter, cream cheese, powdered sugar, vanilla, and cream to a standing mixer. Mix on low until combined. Turn up the speed to medium-high and whip until lighter in color and texture.
  • Place the first cake layer on a cake plate, platter, or board. Frost the top. Place the second layer of cake on top. Cover in frosting on the sides and top. Enjoy!

Nutrition

Calories: 442kcal Carbohydrates: 53g Protein: 4g Fat: 25g Saturated Fat: 8g Polyunsaturated Fat: 2g Monounsaturated Fat: 13g Trans Fat: 0.3g Cholesterol: 68mg Sodium: 284mg Potassium: 86mg Fiber: 1g Sugar: 40g Vitamin A: 410IU Vitamin C: 9mg Calcium: 37mg Iron: 1mg

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