This Is What Happens When You Bake A Cake With Olive Oil
Sometimes you need something of an all-purpose cake, especially if you're not baking for more than yourself or a small group. When the crowd is small, it's nice to have a cake that can work for everything from a bite with your morning cup of coffee to an elegant dessert after dinner. That's just what an olive oil cake can be.
The lightly sweet and airy cake can be served with whipped cream, a scoop of ice cream, or macerated fruit to amp up the decadence. However, the Mediterranean staple is often just brushed with a final swipe of olive oil before plating each slice to bring out the fruity flavors of the olive oil as you sink your teeth in (via Bake From Scratch). But the real secret of olive oil cake is how the olive oil makes the cake moister than you could ever hope for (via New York Times).
This is why you should use olive oil in your cakes
Usually, most cakes use ingredients like butter, vegetable oil, or milk to give them a moist, soft crumb. When you use olive oil in your cakes, it lends better moisture in the moment and over time. Since extra virgin olive oil is already a liquid at room temperature, the cake will only improve as it sits instead of drying out with time. That's why the cake can also stay good on the counter for days (via Bon Appetit).
Everyone who tried to make Bon Appetit's olive oil cake recipe found that the end result was incredibly moist and tasted really good. Though some felt the recipe could use more flavor or citrus added in, no one seemed to have an issue baking or enjoying the cake overall. One thing to note if you do make this kind of cake is to use only olive oil that is fresh and tastes amazing. According to the New York Times, you should only use olive oil in your baking if you'd also use it for a salad. Otherwise, you might be able to taste the rancid flavor if you use bad or expired olive oil.