How I Baked My Orange Olive Oil Cake 🍊🍰 for Cake Picnic in SF #cake #picnic #recipe

Ask and you shall receive! I’m finally here to share the recipe for my Orange Olive Oil Cake 🍊 paired with Pistachio Buttercream that I brought to @cakepicnictour. Find the recipe below 👇 and special thanks to @tastesbetterfromscratch and @thepancakeprincess for creating the original recipes!

Orange Olive Oil Cake (Recipe by @tastesbetterfromscratch)
Note: This recipe makes one 8 inch cake and if you want 2 layers, you’ll need to double the cake batter!

Ingredients:
1 1/3 cups all-purpose flour
¾ tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt
1 1/4 cups granulated sugar
Orange zest from 1 orange
3/4 cup olive oil
2 large eggs
3/4 cups milk
1 tsp vanilla extract
1/2 tsp almond extract

Recipe:
1. Grease an 8×2-inch cake pan and line with parchment paper.
2. In a bowl, mix flour, baking powder, baking soda and salt.
3. In a separate bowl, mix orange zest and granulated sugar together. Stir in olive oil and eggs. Add milk, vanilla, and almond extract. Stir in flour mixture and mix until combined.
4. Pour batter into the prepared pan and bake for 40-50 minutes at 350 degrees.

Pistachio Buttercream (Recipe by @thepancakeprincess)

Ingredients:
2 sticks unsalted butter (softened)
4 cups powdered sugar
2/3 cup pistachio paste
2-3 tbsp heavy cream
1/2 tsp vanilla extract
¼ tsp salt

Recipe:
1. In the bowl of stand mixer fitted with a paddle attachment, add the softened butter and beat until smooth.
2. Add the powdered sugar and beat until smooth.
3. Add the pistachio paste and beat until incorporated.
If the frosting looks too thick, add the cream to loosen things up.
4. Add vanilla and salt to taste!

#cakepicnic #recipe #cake #cakelover #sanfrancisco #legionofhonor #baking #eatsbyrachel