Bake
Grown-Up Birthday Cake
Popular on Food52
157 Reviews
Hapgood
December 12, 2022
I am decidedly not a birthday cake fan. This recipe intrigued me. I followed the recipe as written except using slightly less sugar in the batter than the recipe called for. I used a full cup of Kirkland olive oil which is decently fruity and a cup of Prosecco that I left to get flat because that’s what I had on hand. My timer accidentally got canceled so I overcooked the cake but it was still very good even so. The raspberry layer helped moisten things and saved the day. I really enjoyed the cake even though it was a bit dry (my fault) and I am excited to make the recipe again and try it when the cake is cooked properly. I will definitely add this cake to the rotation. For anyone worried, the cake did not have any strong flavors of wine or olive oil. I don’t think there’s any need to dilute the olive oil as some in the comments we’re doing.
Chocolatebabka
January 21, 2022
I loved this cake. I went off book, quartering the recipe and baking it in one 6 inch springform lined with parchment for 33 min, and used dry Dolin vermouth, half extra virgin olive oil and half canola oil. I sliced the cake into two layers and spread with elderberry jam. I was nervous about the vermouth flavor but somehow the aromatics really worked here and made for a complex flavor. This was also really easy to make and was by far my best looking layer cake attempt(which says something since my previous attempts have been mediocre at best). Would definitely recommend.
Cathy F.
October 10, 2021
WHAT an outstanding cake!!! In historical order: 3 years ago my daughter tasted this at a friend's house (her friend's mom is a pastry chef and loves this recipe). My daughter swooned over it, so her friend made it for her for her birthday 2 years ago. My daughter brought the recipe home and we made it 1.5 years ago. Since then it's been the cake of choice for every birthday in my house here in NY. And then my brother out in Oregon asked for a favorite yellow cake recipe, and of course I shared this. It is now the only birthday cake made in that household as well.
Outstanding. Truly outstanding. Thank you!!!
Outstanding. Truly outstanding. Thank you!!!
Rosalind P.
October 3, 2021
Here I go again! At this point, I don't understand why a site like Food52 (so darn good in every other way) posts recipes -- baking recipes -- with measurements only in volume. If I know (and I am not even a rank amateur) that measuring in weight instead of volume is the best, really should be the only, path to success in baking. No, it is no longer true that American kitchens don't have scales. So many do now. And for those who don't, just incude both weight and volume. Or let them convert the measurements. So, please all you gurus and mavens at F52 -- do the right thing? Please????
drbabs
October 3, 2021
This recipe is from 2010. As someone who has a bunch of baking recipes on this site, the old recipes used volume and not weight. And really, they came out fine. There are many thousands of recipes that use volume and not weight on this site. It’s unlikely that Food52 will change them. But you can. Here’s a tutorial for measuring flour that should get you to the magical 4.5 ounces per cup. Good luck. https://food52.com/blog/5444-how-to-measure-flour
Matt
October 5, 2021
Oh that's preposterous! Don't you know that Americans didn't know how to bake until just this year when they all "did the right thing" and "did what is best" and started using scales. /s
Monica B.
June 21, 2020
This is what I think birthday cake ought to be. I made it twice--for other people--but I wish someone would make it for me. The second time I made it, the cake alone tasted strange, probably because I used flat champagne and a different olive oil, but with the chocolate and jam, the flavors were wonderful and complex. My kids dyed the batter pink and it actually made it even more fun and festive.
amdame1
May 10, 2020
Can't really tell that it's got wine in it, but it's got a nice tang to it when it's baked.
I used half olive oil and half vegetable oil. I also used a riesling as I tend to like sweeter wines.
Sifted the flour mixture 3 times, yet when added to wet ingredients it still clumped horribly and had to mix it instead of just fold gently - however this did not seem to affect how it rose.
I used some of my homemade strawberry freezer jam. Worked well. Nice flavor combo with the cake and dark chocolate frosting.
I used half olive oil and half vegetable oil. I also used a riesling as I tend to like sweeter wines.
Sifted the flour mixture 3 times, yet when added to wet ingredients it still clumped horribly and had to mix it instead of just fold gently - however this did not seem to affect how it rose.
I used some of my homemade strawberry freezer jam. Worked well. Nice flavor combo with the cake and dark chocolate frosting.
amdame1
May 10, 2020
OH! the most important thing! Even though buttered and floured the cake tins, they did not come out!!! Perhaps use parchment paper to line tins instead if you try this recipe.
Carolina C.
November 18, 2018
For anyone baking this at high altitude, I cut back the baking powder to 2 tsp and increased the baking time to 38 minutes. It turned out perfect!
Sarah E.
November 4, 2018
Made this for a friend's birthday to very positive reception. Since I hadn't made it before and I wasn't sure of the quality of my olive oil, I mixed half olive oil with half vegetable oil, and used prosecco (nothing fancy but not undrinkable). Also, all I had was 8" pans, so I just filled them as much as I felt I reasonably could, and they required about 28 minutes in the oven. Also doubled the frosting recipe for the sake of decoration. Super moist, subtle olive oil flavor, not too sweet. Excellent results overall.
Ken F.
November 4, 2018
Maybe I used the wrong olive oil, but this cake was a disaster. Nobody could finish a slice, and some subtly spit the first bite into their napkin. The olive oil taste was overpowering and made for an inedible cake.
FoodIsLove
November 4, 2018
Ken you're absolutely right that the olive oil you use can make or break the flavor of this cake. I buy a very buttery olive oil...nothing too strong or grassy, to make this cake. The flavor is subtle so the olive oil flavor doesn't overpower the cake. Also, the wine you choose should be well balanced. I've made it with a California blend that is neither too sweet or too dry. I've made it multiple times to rave reviews. Don't write this one off just yet. I've made it multiple times to rave reviews. Don't write this one off just yet.
kraftyczap
June 29, 2018
Incredible!! I used Prosecco and strawberry jam. Reduced sugar in cake to about 1.5 cups.
Perfect!!
Perfect!!
Sarah D.
March 20, 2017
I made this cake this weekend and it was by far the very best yellow cake I've ever made. I used Sauvignon Blanc and 1/2 olive oil, 1/2 canola oil. It's incredibly moist and flavorful with a lovely, toothsome texture. I skipped the jam (not a fan of jam in cakes) and made a chocolate ganache icing. Really, just WOW.
Chelsea T.
February 3, 2017
Made this last night/this morning. Will serve tonight for my mom's birthday. Baked the cake last night and let it cool out overnight. Felt a little bit crunchy to the touch, but I don't think that's a bad thing. The icing came out VERY thick. I used Hershey's Dark Choc. Cocoa Powder. I ended up using a stick and a half of butter rather than just a stick. Made the consistency a lot more spreadable and lighter. Hope that it will be a hit at the party tonight!
Melissa
June 16, 2016
I made this cake and it was fantastic!!!! I used good wine (J Pinot Gris) and good olive oil and it was a huge hit :)
Jaclyn P.
February 7, 2016
Really wanted this to turn out better.. I used a mild olive oil but the whole cake smells of olive oil and i trimmed some off while icing to taste and it was so strong tasting of olive oil it didnt taste much like cake.
Lily
January 7, 2016
I found this cake to be way too sweet for me. I used strawberry jam instead of raspberry so that may have made the difference but overall I would cut the sugar in half at least.
Pessy H.
October 7, 2015
i want to keep this dairy free. can i make that buttercream with coconut oil or would it just run all over the place? or would a ganache work just as well?
Boleyn
June 1, 2015
I loved this cake! The combination of the moist, chardonnay-flavored cake, the raspberry jam and the delicious chocolate frosting were a big hit with all who had a piece. On recommendation of previous posters, I used a mild-flavored olive oil, and the taste complimented the white wine without being overpowering or even clearly discernible at all. The cake was a breeze (!) to make and assemble, but looked elegant and worthy of a formal occasion.
This will be my personal birthday cake from this day on out! Thanks for the recipe.
This will be my personal birthday cake from this day on out! Thanks for the recipe.
AM H.
February 20, 2015
Made this cake with Prosecco and a bit of orange blossom water and it was delicious! The birthday girl said it was the best birthday cake that she"s ever had.
Albert S.
February 19, 2015
Is it suppose to rise so tiny? Mine rose to about an inch. The taste is okay. When you stated to fold in the flour did you mean hand folding?
Suzanne M.
February 19, 2015
I almost didnt make this after reading some of the negative reviews, but I ended up trying it and it was great! Very easy, nice texture, and the easiest cake to ice as it doesnt make a lot of crumbs. I used apricot jam, and a sweet riesling wine in the cake.
ghainskom
February 10, 2015
I was really skeptical but the wine does come through. In my case, it also increased the sweetness of the cake so beware. All in all a keeper!
Rohan
January 22, 2015
Easy and time consuming recipe. Order special birthday cakes from monginis online shop and celebrate birthday of your loved ones.
Laura
October 2, 2014
Can I make the cake portion a day in advance and refrigerate before icing? So excited to try for my birthday this weekend!
Petra U.
July 27, 2014
I just made this cake and it turned out beautifully! Don't have olive oil on hand, so I substitute it with regular veg oil.
Baked it in 350 for 40 mins and top it with lemon curd. I found the sourness pleasantly match the fruity notes of the wine. Great recipe, thanks!
Baked it in 350 for 40 mins and top it with lemon curd. I found the sourness pleasantly match the fruity notes of the wine. Great recipe, thanks!
Chef L.
July 22, 2014
I have made this cake so many times! I love it! There is a "but"...I have never been able to get the texture of the cake to my satisfaction. I even posted something on the hotline about what might have gone wrong. It has always been full of air bubbles, and I have done everything I know to do. I have not tried this revised version, but will. I did not alter the cake portion, but I did add a touch of Chambers to the jam and a bit of Kahlua to the icing (see a theme here). Any comments are appreciated!
Stephanie W.
May 25, 2014
I don't see Baking Soda anywhere in the recipe. And I thought I had bad eyesight.
FoodIsLove
March 21, 2014
Living in California you get to appreciate the differences between the flavors rendered in olive oil and wine. I made this for my husbands birthday tonight and it was wonderful. Since I've never used olive oil in a cake before, I grabbed the most buttery, mild olive oil in the pantry. Personally, I'm not a fan of the grassy green oils and believe that this cake made with one of those would be a bit overpowered. I chose a pinot gris from Toulouse in Mendocino County and it all blended and worked well. We liked the cake so much that I will next try it with an infused olive oil from Olive Press in Sonoma County. Their Clementine or limonata will be my next experiment as the subtlety of the flavor should work well. I'm thinking about trying a Riesling or Gewurztraminer. The Pinot Gris was a little bit too acidic for my taste so I'll try something more Mellow. Instead of raspberry jam I used Sarabeth's Mixed Berry Jam. Itls a bit loose and excellent as it soaked into the cake. I also sliced each layer in half to add extra jam - yum. Finally, we changed out the chocolate frosting for Chocolate Italian butter cream as we really like it. Thanks so much for the wonderful inspiration this recipe offers. I've read other cake recipes calling for olive oil and now I'll be more experimental.
Jenn
September 16, 2013
I agree with Rhonda. The batter tasted so bad I threw it away and baked a chocolate cake instead. I used Trader Joe's Presidents Reserve EVOO, and Paul Becher white wine, which was not sweet but not dry. My guess is that unless it is super sweet table wine, this batter will continue to taste awful. Maybe I will try it again when I have a sweet wine in the house. I really wanted it to work.
Midge
September 29, 2013
Sorry to hear that Jenn. I've always used dry white wine in this recipe and it's always turned out great.
Vinod
August 29, 2017
Extra virgin olive oil sounds terrible in a cake. I think the consensus here is to use very mild olive oils.
Rhonda
July 8, 2013
Okay I just ate a few bites of this cake I made and I must say this is the worst tasting cake ever. I'm a professional baker and I followed the recipe to the letter. Total waste of time and I put it into the trash.
jeanine D.
July 8, 2013
I bake this cake a while back and it was good! Didn't use wine as I didn't have any in the house. And I would bake it again.
Sara D.
August 5, 2013
Maybe it's the difference between extra virgin and light olive oil? I am baking mine now - used untoasted sesame oil because I'm out of OO - batter tastes amazing!
Midge
August 19, 2013
I'm sorry to hear the cake didn't work out for you @Rhonda. I'm curious about what kind of olive oil you used? Seems like the weight, taste, and freshness of olive oils vary greatly so maybe that's the issue? I've been making this cake for years and have never had a problem.
Rhonda
July 8, 2013
I just made this cake and followed the recipe exactly as printed...my cake caved in the middle also!!! What's up with this?
Chelsey1818
April 9, 2013
This cake was amazing. My family and boyfriend loved it! I put fresh rasberries on the top of it and next time would add a thin layer of chocolate frosting in the middle with the rasberry jam.
Cena
March 19, 2013
I made it as jelly filled cupcakes to bring to a party. A little dry (maybe needed extra jam?), but a big hit.
Morgan B.
February 18, 2013
Just made this and it is delicious! Took a chance and used sweet vermouth and blackberry jam. It's rich and just the right amount of sweetness for my taste. Definitely making this again and looking forward to all the possible variations.
Shelia C.
February 3, 2013
It was baking soda. Now I see the recipe calls for baking powder, but origanlly it was baking soda. After reduced the baking soda the cake was really good.
Negar M.
February 2, 2013
In the recipe under ingredients you say "baking powder" and then in description you say "baking soda" which is it, baking powder or soda? was this a misprint?
Stephanie B.
February 2, 2013
Hi, Negar. Originally the recipe called for baking soda, but many people were having trouble with it. The recipe has since been adjusted to use 2 1/4 teaspoons baking powder.
Stephanie B.
January 17, 2013
Based on the feedback about the baking soda, we've adjusted the recipe to 2 1/4 teaspoons baking powder. The cake's olive oil and white wine really shine with the adjustment.
zingyginger
January 31, 2013
Thanks for the fix, it's fabulous with baking powder. Don't forget about Jenny's column too http://food52.com/blog/1610-grown-up-birthday-cake
neighome
February 3, 2013
Made this again last night. Reducing the baking soda to 2 1/4 tsp was brilliant. Thanks for the fix!
Shelia C.
September 18, 2012
Today is Tues. My cake is in the oven now. I'm making it for my daughters birthday on Th. Thank goodness I made a sample. 1 TBSP is way to much baking soda. I'm going to make another one tomorrow (Wed.) and cut the baking soda to 1/2 a TBSP. The texture of this cake is lovely, but the taste of baking soda...not so good. I hope cutting the baking powder by half works. Otherwise I'll be buying a birthday cake.
neighome
September 17, 2012
Mostly loved this cake, especially how lovely and rich the olive was. I did, however, notice a distinct flavor of bicarbonate that was unpleasant. I seemed to be only one that could taste it (or everyone was too polite to say)! So I'm trying to figure out how to reduce the Baking Soda and still get enough leavening. Maybe whip some of the egg whites? Any ideas?
dreonrice
April 2, 2012
I followed all the instructions to the T but for some reason the center of the cake never set, and it caved in the middle as it cooled. It tasted SO GOOD, which is why I want to get this kink worked out before I make it again! I saw that a couple of other readers had the same issue from reading the comments on Jenny's post, so if anyone else had this problem and figured out a solution, please share your secrets! This cake is tooooo good!
Midge
April 19, 2012
I'm glad you liked the cake, but I am so sorry it caved. I've never had this happen, but I reread some of the comments from Jenny's column and I wonder if using baking powder, rather than soda would help? I also wonder if it depends the olive oil? Might be interesting to make it with half veg oil and half olive oil next time.
dreonrice
May 2, 2012
Thanks so much for your thoughts. I just read the article about leavening agents posted yesterday and am going to try out less baking soda or using a tablespoon of baking powder instead. And if that doesn't work, it must have something to do with the fact that I have an old oven with an inaccurate thermostat, especially since others seem to have had success with the recipe just the way it was written originally. Anyway, thanks for sharing thoughts and the recipe - it's a keeper for sure!
Gseghi
June 9, 2012
I made this cake today and my center caved too. Pretty gooey. I made sure the was 350 and even cooked it for a few minutes more (as we have an older stove too). Not sure why this happened. Sad. Will try above changes next time.
CookinEssexCT
January 1, 2012
Excellent. A moist well, flavored cake. I made 1/2 the recipe and baked it in a deep 8" cake pan. Sliced the layer in half for the raspberry filling. Perfect for my mom's 85th birthday. Note: used Colavita 100% olive oil - no bitter or strong olive oil taste.
Midge
January 2, 2012
Oh I'm so glad it worked out. That's exactly how my mom makes it and then she sifts powdered sugar on top instead of icing. yum!
jeanine D.
November 8, 2011
I don't have wine in the house do I really need it ? What can I use instead
jeanine D.
November 8, 2011
I don't have wine in the house do I really need it ? What can I use instead
jeanine D.
November 8, 2011
I don't have wine in the house do I really need it ? What can I use instead
jeanine D.
November 8, 2011
I don't have wine in the house do I really need it ? What can I use instead
jeanine D.
November 8, 2011
I don't have wine in the house do I really need it ? What can I use instead
jeanine D.
November 8, 2011
I don't have wine in the house do I really need it ? What can I use instead
Saccharine
August 29, 2011
Hi Midge,
I made this but somehow it has this unpleasant bitter taste which I suspect is extra virgin olive oil I used. Did you use just normal olive oil?
Also just want to make sure the baking soda is the bi-carb soda ya? Or is it suppose to be baking powder?
Thank you.
I made this but somehow it has this unpleasant bitter taste which I suspect is extra virgin olive oil I used. Did you use just normal olive oil?
Also just want to make sure the baking soda is the bi-carb soda ya? Or is it suppose to be baking powder?
Thank you.
dymnyno
August 29, 2011
If you think it's the olive oil, it would be because your olive oil is old or has been exposed to excessive heat or light and has lost it fresh fruity flavor. Olive oil doesn't keep much past a year. It doesn't get better with time.(unlike fine red wine)
gingerroot
August 13, 2011
I've been dreaming of your cake for awhile now - probably since you posted it - and I finally made it two nights ago and loved it! All of the components make for rich, flavorful bites full of delicious contrasts - the moist, fragrant cake, the fluffy chocolate icing and the sweet, tart jam. I look forward to making this again.
Midge
August 13, 2011
Oh I'm so glad! Thanks so much for trying it gingerroot. I'll be making it again soon for my husband's birthday.
LauraMychal
August 5, 2011
I made this and love it! I tried red wine thinking it'd turn a beautiful red, but that it did not. It definitely is incredibly tasty, so rich and moist! I put my rendition on my blog with a nod to you of course.
truestnature.wordpress.com
Thank you!
~Laura
truestnature.wordpress.com
Thank you!
~Laura
Midge
August 6, 2011
Thanks so much for your comments and lovely blog post, Laura. Really glad you liked it. It's become the only layer cake I ever bake now.
checker
April 9, 2011
So many, many congrats on the Wildcard win! I too have been eyeing this. I have one last jar of homemade jam left, and it might have the honor of making this beautiful cake.
Midge
April 10, 2011
thanks so much checker! I'm honored that you'd consider using your last jar of homemade jam on my cake. Hope you like it.
zingyginger
April 7, 2011
Congrats on the wildcard! I've been eyeing this for months but haven't had the occasion to make it yet-I've decided I'll just make up one. :) Which white wines have you used for this recipe?
Midge
April 8, 2011
I've used reasonably priced Gruner and French Sauvignon Blanc. My sister likes to use Chardonnay. Really, whatever you like to drink and have on hand!
zingyginger
April 9, 2011
It's like a painter's canvas, eh? Even better! I'll try it with a muscat I have on hand then.
kmartinelli
April 7, 2011
Love this recipe! Can't wait to make it for whatever birthday rolls around next... Congrats on the wildcard! Well deserved.
TheWimpyVegetarian
April 6, 2011
I can't wait to try this! I've had my eye on it for months, and now I've just got to come up with an event to make it for (otherwise, honestly, I'm sure I could eat the whole thing myself). Many congrats, Midge, for the wildcard win!!
Midge
April 7, 2011
Thanks CS. I'm with you on cake. I always end up giving half of it away, so I don't eat it for breakfast, lunch, and dinner. I made Louisa's cake on Tues and it's already history.
Fran M.
April 6, 2011
Made this but used an orange olive oil. I didn't know how it would work with the wine. It was fabulous! the orange and chocolate went very well together. I did the chocolate frosting and added some orange rind in it. I used apricot jam. I am going to have fun playing with this one. Thank you for sharing.
fiveandspice
April 6, 2011
Hooray Midge!!!! This is such a well deserved wildcard! I'm thrilled for you and that it's going to be in the book. And I definitely know what I'm making just as soon as a birthday rolls along.
Midge
April 6, 2011
Wow, what a super lovely surprise to see this. I'm so thrilled you guys liked my cake. Thanks so much everyone for your congrats and nice comments!!
healthierkitchen
April 6, 2011
congrats, Midge! this is definitely on my list to make!
Midge
April 7, 2011
thanks healthierkitchen! Already looking forward to my next batch of sesame noodles.
DianaP
February 16, 2011
I have a small cookie press that has an attachment that looks like a thin tube, so I filled it with jam (a little messy) and inserted it into the center of the cupcake. They came out pretty, but it was definitely not enough jam. I'll try again in a few weeks and let you know how they come out.
lifestooshort
February 13, 2011
I just made this cake last night, with homemade strawberry jam and whipped cream in the middle, and just a sprinkle of powdered sugar on the top instead of frosting. I used a mild-ish olive oil and a dry riesling. Delicious! The flavor was great yesterday, but it really came together today--when I had a big piece for breakfast :)
DianaP
February 12, 2011
I just made these as cupcakes - I inserted the jam into the center of the cupcake and then frosted them. I thought it would be a nice surprise.
They were delicious - although I found that I didn't insert enough jam. They would have been even more fantastic if I had.
I think next time, I will spread one layer of the jam, and then a layer of frosting.
They were delicious - although I found that I didn't insert enough jam. They would have been even more fantastic if I had.
I think next time, I will spread one layer of the jam, and then a layer of frosting.
Amber
February 28, 2011
I just did this, and it worked well. My jam was a little on the runny side, so I let the cupcakes sit after I applied the jam layer until it dried out a little and then added the chocolate on top. So good.
PeterBeynon
January 31, 2011
I think this cake sounds fantastic; when I make it, I think I will use marmalade or apricot jam in the middle (Maida Heatter has a great recipe for homemade apricot preserves with rum--it's easy and good); I will also grate some orange zest in the batter. The photographs are really enticing too.
Constrained C.
January 27, 2011
My mom's bday is coming up - I will have to surprise her with this one. Thanks for a great recipe!
mosteff
December 13, 2010
I enjoyed both making and eating this cake. I love that it has olive oil in it. The flavors and texture were outstanding. One strange thing that happened though is that the raspberry jam I made (boiled frozen raspberries with sugar) seeped into the cake and turned it blue - seriously, that blue that we always associate with fake raspberry flavor - or a smurf-like blue. Any food chemists reading will have to weigh in on this. The color of the jam layer itself remained unchanged.
Midge
December 13, 2010
I'm so happy you were pleased with the cake, the smurf-like quality notwithstanding. I wonder if its some reaction with the olive oil that caused it? When I look at my photo, it does seem like maybe there's a blueish streak near the jam. Weird.
khoops
February 20, 2012
Sounds like either you used baking powder instead of baking soda (unlikely), or there's aluminum in your baking soda. Check this out: http://smittenkitchen.com/tips/why-are-my-baked-goods-turning-blue/
Huckelberry
September 24, 2010
Midge, You take nice photos. I can only imagine how great this tastes...and I will.
lapadia
September 24, 2010
Delicious and nice photo. My husband's BD is coming up soon, what a find, thanks for sharing!
gingerroot
September 24, 2010
This is my kind of birthday cake! I have been wanting to make an olive oil cake - and I think I have found one to try.
TheWimpyVegetarian
September 23, 2010
I've made olive oil cakes (Alice Medrich has a great one in one of her cookbooks) and agree they come out so nice and moist, but have never made one with wine. I must know SOMEONE with a birthday, anniversary or something I can make this cake for! But first I've gotta make your apple pie :-)!
Midge
September 23, 2010
Thanks for the nice comments. I'm having a slice right now and it may be even tastier today.
See what other Food52ers are saying.