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148 Reviews
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.
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