Maialino's Olive Oil Cake

May  6, 2019
Photo by Kylie Berryhill
Author Notes

With a crispy, crackly outside and a dense velvety center, this cake is one to please a variety of palettes. This version of Maialino's classic olive oil cake recipe leans more toward tropical with strong flavors of olive oil and hints of grapefruit that blend with a kick of dark rum. A portion of the olive oil in the original recipe has been substituted with sour cream to add a subtle tang as well. The cake pictured here is topped with a cream cheese frosting, but it could taste just as decadent with a dollop of unsweetened whipped cream and fresh fruit, or a simple glaze. Whatever you choose, your taste buds will not be bored! —Kylie Berryhill

  • Prep time 15 minutes
  • Cook time 1 hour 10 minutes
  • Makes one 9-inch round cake
  • 2 cups All purpose flour
  • 1 3/4 cups Granulated sugar
  • 1 1/2 teaspoons Kosher salt
In This Recipe
  1. Preheat oven to 350 degrees. Grease and flour one 9-inch cake pan and set aside. (Can alternatively use a deep dish pie pan.)
  2. In a medium sized mixing bowl, whisk or sift together flour, sugar, salt, baking powder and baking soda.

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