Skip to main content

Giving Thanks & Crafting Happiness

  • Recipes logo logo
  • Our Story logo logo
  • logo logo
  • Products logo logo
  • Partners logo logo
  • logologo
  •  
     
     
  • Recipes
  • Our Story
  • Products
  • Partners
 

Summer Berry Olive Oil Cake With Vanilla Buttercream

Find Near You

An orange-vanilla cake base is covered in a vanilla bean rich buttercream (a super easy, american buttercream!) and topped with a mound of macerated, boozy berries.

  • Prep Time

    20 minutes

  • Cook Time

    42-45 minutes

  • Total Reviews:

Ingredients

  • For the Cake

    1/4 cup Orange zest (about 4 oranges)

  • ½ cup (105 g) C&H® Light Brown Sugar

  • 1/2 cup (96 g) C&H® Granulated Sugar

  • ½ cup (120 ml) Olive oil

  • 2 large Eggs, room temperature

  • ½ cup (120 g) Sour cream, room temperature

  • 1 tablespoon Real vanilla extract

  • 2 1/2 cups (312 g) Cake flour

  • 1 teaspoon Baking soda

  • 1 teaspoon Baking powder

  • 1 teaspoon Sea salt

  • 1 cup (240 g) Milk, room temperature

  • For the Berries

    2 lbs (about 900 g) Berries (Use either strawberries or blueberries or a combination of the two)

  • 1/3 cup (43 g) Powdered Sugar

  • 2 tablespoons Orange liqueur (optional)

  • For the Vanilla Bean Buttercream

    12 tablespoons (6 oz/ 170 g) Unsalted butter, room temperature

  • 3 ¾ cup (487 g) Powdered Sugar

  • 3 tablespoons Milk, room temperature

  • 1 Vanilla bean, split + scraped

  • Find Near You
-

Instructions

For the Cake

Step 1 In the bowl of an electric stand mixer fitted with the paddle attachment add the orange zest, C&H® Light Brown Sugar, and C&H® Granulated Sugar. Run the machine for 1 minute on low to completely combine the everything. If you’re feeling it, reach in there with your hands and massage the orange zest into the sugars to really infuse the flavor in there. With the mixer on low, slowly stream in the olive oil until it’s completely blended with the sugars. Add in the eggs, one at a time, making sure the first is well blended before adding in the next. Scrape the sides and the bottom of the bowl to make sure everything is combined. Add in the sour cream and vanilla and run the mixer on low until completely blended. Take the bowl out of the mixer stand.

Step 2 In a medium bowl whisk together the flour, baking soda, baking powder, and sea salt. Add to the sugar mixture in two batches, alternating with the milk. Again, scrape the sides and bottom of the bowl to make sure everything is well incorporated. Let your batter sit for 30 minutes.

Step 3 When ready to bake, preheat your oven to 350F. Grease a 8x11-inch baking dish and line with parchment paper. Let some excess hang over the sides so that it’s easy to lift the cake out of the pan when it’s done baking. Pour the batter into the prepared pan and bake in the center of the oven for about 42-45 minutes or until a cake tester or toothpick pressed in the center of the cake comes out clean. After 15 minutes use the parchment overhand to lift the cake out of the baking dish and finish cooling completely on a rack.

For the Berries

Step 1 In a large bowl toss the berries with C&H® Powdered Sugar and orange liqueur. There may be white specks of Powdered sugar but don’t fret as these will dissolve. Let sit for 15 minutes, stirring periodically, while you make the frosting and frost the cake.

For the Vanilla Bean Buttercream

Step 1 To make the buttercream, add the butter and C&H® Powdered Sugar to an electric stand mixer fitted with the paddle attachment. Run the machine on low until well blended and there are no lumps. You may need to put a towel over the machine so that sugar doesn’t fly everywhere. Add in the milk and vanilla and run the machine for 2 minutes more or until well-blended and creamy, dreamy looking. Add more milk if necessary in small, 1 teaspoon increments to get to the desired consistency. Smear the frosting over the top of the cooled cake and then top with the berries and serve immediately.

Additional Tip

Can be made with a hand-held mixer or with a whisk, spatula, bowl and your well-toned arms!

Don’t add the berries to the top of the cake until just prior to serving.

Feel free to use any citrus you have on hand for this cake (orange, lemon, lime or grapefruit are all delicious!). Likewise, you can substitute another orange liqueur for the berries or omit. If you omit the liqueur, use an equal amount of fruit juice from whatever fruit you used for the zest in the cake base.

I went heavy on the berries, feel free to cut back, use a different combination or skip ‘em if you just want a delicious vanilla cake!

Featured Tip

Best Cake Tips

Everyone loves a simple sheet cake or a pretty bundt, but nothing says “wow” like a beautiful layer cake. Baking and decorating a multi-layer cake might seem challenging at first, but with a few tips and tricks you’ll be creating delicious, show stopping cakes in no time! Follow the helpful hints below to make the perfect cake for any occasion.

Use Room Temperature Ingredients

This is the cardinal rule when it comes to cake making. It’s so important that all of your ingredients including butter, milk, eggs and yogurt are at room temperature so that everything mixes well together into a smooth batter. By creaming together room temperature butter and C&H sugar, you’ll create a fluffy, moist cake that is still sturdy enough to hold plenty of frosting. For best results, leave your ingredients out the night before you bake the cake. If you’re in a pinch, warm your eggs in a bowl of warm water for 10 minutes, keeping in mind that if your recipe calls for egg whites, it’s easier to separate the whites from the yolks when the eggs are cold. To warm the butter in a hurry, place cubed butter in a microwave at 50% power in 5-10 second increments. The butter is ready when it’s soft to the touch but not melted.

Do Not Over Mix the Batter

When it comes to mixing cake batter, less is more. Too much stirring can lead to a dense, flat cake. Avoid over mixing the batter once you add in the dry ingredients or you will risk deflating the light and fluffy texture you created while creaming the butter and sugar together. Once all of the wet and dry ingredients have come together and no clumps of flour remain, you are good to go! Don’t be tempted to continue mixing. 

Prep Your Pans

A little prep goes a long way! For perfect layers, line the bottom of each pan with a circle of parchment paper and then grease the sides of the pan with nonstick baking spray. I like to use a baker’s spray that has a touch of flour in it for clean cake edges and a quick, easy release. Once your pans are prepped, divide the batter evenly between the cake pans. For perfectly uniform layers, place each pan on a digital kitchen scale and weigh each layer, adding or subtracting batter until they are all equal.

Chill the Cake Before Frosting

A properly baked layer cake will be light and tender which can make it a bit tricky to stack and frost when it comes time to assemble the cake. Most novice bakers rush to frost their cakes before the layers have had a chance to cool completely. I find that it’s so much easier to assemble the tiers when the cake layers are cold. Once the cake layers have cooled to room temperature, wrap each cake separately in plastic wrap and place them flat in the refrigerator or freezer for at least one hour. Once chilled, remove the layers from the plastic wrap and begin stacking and frosting the cake. Don’t forget the crumb coat which helps seal in those pesky crumbs. Refrigerate the stacked cake again for 15-30 minutes until the crumb coat is set. Then continue with the final layer of frosting and decorate with festive sprinkles, fresh flowers or fruit.

You don’t need a special occasion to bake a cake. Give these tips a try and get baking! Don’t worry if your cake doesn’t stack up perfectly. Practice makes perfect and it will still be delicious!

Get a Free Recipe E-Book

-

Sign-up to get a downloadable e-book with our top 10 best recipes, along with new recipe ideas, baking tips, special offers, and more - straight to your inbox.

 
-

Rate and Review

Summer Berry Olive Oil Cake With Vanilla Buttercream
0
About text formats

Restricted HTML

  • Allowed HTML tags: <a href hreflang> <em> <strong> <cite> <blockquote cite> <code> <ul type> <ol start type> <li> <dl> <dt> <dd> <h2 id> <h3 id> <h4 id> <h5 id> <h6 id>
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
Agree
CAPTCHA This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.

You Can Now Order Online Here

Order Online
  • Facebook
  • Pinterest
  • Instagram
  • YouTube
  • Legal
  • Privacy Policy
  • OUR STORY
  • CONTACT US
  • FIND A STORE
  • JOIN OUR NEWSLETTER
  • © 2022 DOMINO FOODS INC. ALL RIGHTS RESERVED. C&H SUGAR IS PART OF ASR GROUP

  • California Transparency in Supply Chains Act

  • Sales Terms & Conditions