Orange Olive Oil Cake with Orange Buttercream
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
16cakes 30minutes
Cook Time
15minutes
Servings Prep Time
16cakes 30minutes
Cook Time
15minutes
Ingredients
Cake
Orange Buttercream
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.