Honey Olive Oil Cake with Salted Honey Buttercream
Every year, I make my own birthday cake, and I’m not mad about it. In fact, for every one in my family, I make their birthday cakes as well. Since my birthday is in July, I always love to do a fruit-inspired cake!
Made with raw local honey and olive oil, this cake is incredibly moist with a soft, tender crumb. Finished with salted honey buttercream, local edible flowers, and fresh berries, it’s best served with a scoop of vanilla bean ice cream for a simple yet ELLAvated dessert.
There is an organic farm near my house that sells the most beautiful edible flowers, so I had to add them to the cake!
Serving Suggestions
Honey Olive Oil Cake with Salted Honey Buttercream
Ingredients
Honey Olive Oil Cake
- ½ cup 1 stick unsalted butter, softened
- ½ cup extra virgin olive oil
- 1 cup coconut sugar
- 2 teaspoons vanilla extract
- 2 large eggs room temperature
- ⅓ cup honey
- ¼ cup Greek yogurt room temperature
- ¼ cup whole milk room temperature
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ –1 teaspoon ground cinnamon
- ¾ teaspoon fine sea salt
Salted Honey Buttercream
- 1 cup unsalted butter, softened
- 2 cups powdered sugar sifted
- 1/4 cup raw honey
- 1-2 tsp milk
- 1 tsp vanilla bean paste or vanilla extract
- flaky sea salt, to taste
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment or grease well.
- In a large bowl, cream together the butter and coconut sugar until light and fluffy, about 2–3 minutes.
- Slowly stream in the olive oil, mixing until fully incorporated.
- Add the eggs, one at a time, mixing well after each addition.
- Mix in the honey and vanilla until smooth.
- Stir in the Greek yogurt and milk until just combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Add the dry ingredients to the wet ingredients in two additions, mixing gently until just combined. Do not overmix.
- Pour batter into the prepared pan and smooth the top.
- Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Salted Honey Buttercream
- Beat the butter on medium speed for 3–4 minutes, until pale and fluffy.
- Gradually add the powdered sugar, starting with 1¾ cups and adding more if needed.
- Beat in the honey and vanilla until smooth.
- Add the milk, one tablespoon at a time, until the buttercream is silky and spreadable.
- Season with flaky sea salt to taste.
Assembly
- Frost the cooled cake with the salted honey buttercream.
- Finish with a drizzle of honey and a light sprinkle of flaky sea salt, if desired.
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