Summer Berry Olive Oil Cake With Vanilla Buttercream

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SummerBerryCake

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
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SummerBerryCake
Meet the Chef: Rebecca Firth

Rebecca is a food writer, photographer and creator of the sweet-focused blog, Displaced Housewife, your go-to cookie source and new best friend. By pairing authenticity with talent, Rebecca has created a space for quick, easy and delicious recipes anyone can prepare and enjoy.

Servings
15 Servings
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) C&H® 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) C&H® Powdered Sugar
  • 3 tablespoons Milk, room temperature
  • 1 Vanilla bean, split + scraped
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. 

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