Orange Olive Oil Mini Cakes with Orange Buttercream

I am pretty proud of myself right now, I have come a long way over the past year of blogging. When I first started I absolutely hated baking. The reason was that it dirties too many dishes, and everything has to be exact and you can’t just add some more of this or that at the last minute to make it better. But, over the last year of having to measure everything, write down what I am doing, actually set timers, and making things more than once I have come to realize that washing a few extra dishes and measuring with a measuring spoon instead of my palm isn’t really that bad. In fact, I have even found it quite therapeutic recently, (OMG, who am I?).Orange Olive Oil Mini Cake |Glitter It Gold

So, I bring you Orange and Olive Oil Mini Cakes with Orange Buttercream, because mini everything is better, and they are personal sized. I had Easter dinner in mind when making these, like picture the Easter table decorated all pretty, like my mother law does with these pretty vintage pastel plates, with each place setting having it’s own little three tier cake sitting on the plate. HOW CUTE!!!Orange Olive Oil Mini Cake |Glitter It Gold

I still have no idea what our plans are for Easter, I just hope that they involve me serving these pretty little things. Oh, and did I mention how incredibly delicious they are?! These are so moist and tender and fluffy. They just melt in your mouth and make it hard to have the self control not to have a second cake. (A second WHOLE CAKE because they are miniaturized personal cakes. Don’t do it. Or maybe do, whatever, it’s a holiday.)Orange Olive Oil Mini Cake |Glitter It Gold

Make sure that you use a Premium Blend Olive Oil, it’s not like you get hit with a strong olive oil flavor in the cake, they are subtle, but still there. I used a more fruity olive oil for this cake as opposed to a grassy or peppery oil- just read the label as most will give you tasting notes.Orange Olive Oil Mini Cake |Glitter It Gold

If you don’t have the energy that I had to make these (layering and frosting 16 mini cakes is time consuming and tedious) then you could totally leave them as cupcakes and pipe on the frosting and they would still be super cute, you could top with some orange zest to make them pretty. Or just leave them as a single cake with multiple layers. SO MANY OPTIONS! Orange Olive Oil Mini Cake |Glitter It GoldTo assemble the mini tiered cakes you will need to use a bread knife to gently cut of rounded top part of each muffin off so that the top is level. Then cut each muffin in half. Each mini cake gets three tiers, to make them even use all top sections for half and all bottom sections for the other half. Put a heaping spoonful on top of the bottom tier, gently press the second layer, repeat for the top layer and gently press so that filling lightly squishes out the sides. Put another glob on the very top and use an offset frosting spatula to smooth out the top and the sides. I used less frosting to give it a “naked” look, but you could make it thicker to fully cover the cake if you want.

Orange Olive Oil Mini Cake |Glitter It Gold
Orange Olive Oil Cake with Orange Buttercream
Print Recipe
This olive oil cake is super light, fluffy, and moist and makes the perfect spring dessert. Any type of citrus can be used.
Servings Prep Time
16 cakes 30 minutes
Cook Time
15 minutes
Servings Prep Time
16 cakes 30 minutes
Cook Time
15 minutes
Orange Olive Oil Mini Cake |Glitter It Gold
Orange Olive Oil Cake with Orange Buttercream
Print Recipe
This olive oil cake is super light, fluffy, and moist and makes the perfect spring dessert. Any type of citrus can be used.
Servings Prep Time
16 cakes 30 minutes
Cook Time
15 minutes
Servings Prep Time
16 cakes 30 minutes
Cook Time
15 minutes
Ingredients
Cake
Orange Buttercream
Servings: cakes
Instructions
Cake
  1. Preheat the oven to 350. Spray olive oil to coat the inside of a muffin pan and set aside.
  2. In a stand mixer beat the eggs and the sugar until pale yellow and thick ribbons form, about 5 minutes then add the vanilla and beat for 30 seconds.
  3. Combine the dry ingredients in another bowl, and combine orange juice, orange zest, buttermilk and olive oil in a third bowl.
  4. Mixing on low speed, add a third of the dry ingredients, then a third of the wet. Continue adding 1/3 at a time until all ingredients are incorporated. After the last addition be careful not to over mix. The batter will be thin.
  5. Using a 1/4c measuring cup fill the muffin tin with 1/4 c of batter in each cavity. Bake for 11-15 minutes, or until the edges just start to pull away from the pan and a toothpick inserted into the center comes out clean.
  6. Set the pan on a cooling rack for at least 10 minutes, once the cakes can easily be removed from the pan then put them on a wire cooling rack to cool completely before decorating.
Orange Buttercream
  1. In a stand mixer with the whisk attachment beat the butter for about 3 minutes until it is pale yellow. Add 1 cup of confectioners sugar and mix until incorporated.
  2. Add the orange juice, zest and vanilla and beat to incorporate. Add the remaining confectioners sugar 1/4 cup at a time until desired consistency is reached.
  3. To assemble the mini tiered cakes you will need to use a bread knife to gently cut of rounded top part of each muffin off so that the top is level. Then cut each muffin in half. Each mini cake gets three tiers, to make them even use all top sections for half and all bottom sections for the other half. Put a heaping spoonful on top of the bottom tier, gently press the second layer, repeat for the top layer and gently press so that filling lightly squishes out the sides. Put another glob on the very top and use an offset frosting spatula to smooth out the top and the sides. I used less frosting to give it a "naked" look, but you could make it thicker to fully cover the cake if you want.
Recipe Notes

Cake recipe slightly adapted from Better Homes and Gardens.

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