The Perfect Slice

Tonight I was in a bakerly mood (got called off work) so I set forth to make my favorite dessert: Olive Oil Cake.

I just love this cake. It’s absolutely perfect in all manners: not too sweet, fine crumb, not filled with butter (rather heart-healthy fats!) and so incredibly easy to make you would think there has to be some catch. I’ve made this cake now six times and each time it has come out perfect. Whenever I am invited anywhere I like to bring this just because it is so simple and makes people go, “hmm, olive oil cake–how intriguing!” Really, there is absolutely NO taste of olive oil in this cake. You could also grate some citrus zest and combine it with the cake batter to make a delicious orange-scented cake…but I prefer it in it’s truest form.

This, coupled with either a cup of tea or (as you see here) a decaf soy cappuccino and a hot bubble bath, might constitute life’s perfect evening. Oh, and I have Pride and Prejudice on right now. Bliss.




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  • Beth
    February 7, 2008 at 12:42 am

    That looks amazing!!!

    On the topic of baking – I posted this last night and didn’t get a reply – could you use whole wheat pastry flour in your cornbread recipe?

    Sorry, I am JONESING for cornbread!

  • Grace
    February 7, 2008 at 12:46 am

    That cake looks wonderful; I think I’m going to make it tonight since I have all the ingredients. Should I use my more expensive extra virgin olive oil or just my 365 brand of extra virgin olive oil? I didn’ t know if it would make a difference. Thanks!

  • rachel
    February 7, 2008 at 12:50 am

    i have never heard of this cake–i’ll have to try making it sometime.
    just curious–how do you make cappucinos? do you have an espresso machine? or do have another method (ie; those italian stove top espresso makers–cannot remember what they’re called). i love lattees and cappucinos, but have trouble spending so much $ on them frequently.

    last question: where did you go to uni? and what was your major?

  • Kelsey
    February 7, 2008 at 12:56 am

    Where can I find the recipe for the olive oil cake – it looks great!

  • jenna
    February 7, 2008 at 12:57 am

    Hi Beth,

    I answered your question last night in the FAQ section…that’s where I’ve been answering most questions πŸ™‚ Check there!

    I use 365


    I DO have a cappucino machine πŸ™‚ Got it for Christmas and LOVE it

  • jenna
    February 7, 2008 at 12:57 am

    oh and ps- most questions like “where did I go to school” and such are all answered in the FAQ section..look there first! πŸ™‚

  • rachel
    February 7, 2008 at 12:57 am

    forget my “last question”–i just saw your answer on your FAQs. I love Charleston! I thought about going to CofC–I bet that was a great place for school.

  • Regan
    February 7, 2008 at 1:06 am

    Aw Jenna I love your post! This seems like something I would be doing right now too..that is if I wasn’t stuck in a dorm room! haha I think that the next time I head home I am definitely going to try this recipe it looks so simple and pleasant paired with your cappucinno and a movie! Just seeing this post made my day!

  • CKMeg
    February 7, 2008 at 1:11 am

    Hi Jenna!

    I found your blog through KERF (I met Kath on CK).

    Anyways, I wanted to let you know that I’m dying to try the olive oil cake. Thanks so much for sharing the recipe! And, your dinner looks delicious! I am one of those people scared of Tofu…but maybe I’ll try that recipe this weekend! Thanks for all your time and effort with this blog! πŸ™‚

  • Krista
    February 7, 2008 at 1:48 am

    Wow! That caked looks so good~ I’ll have to make it soon..that is after I finish all of the biscotti I made after reading your recipe!!! That’s so funny that you like to go to Barnes and Knoble and read cookbooks because I love to do that!! I think of it as a fun activity where my freinds thought I had lost my mind because they wanted to go bar hopping and I wanted to sit in Barnes and Knobles with a nice hot soy latte and cookbooks!!

    ps- What class will you be going into when you start B&P?? I think I am going into a cakes class where we get to design and make our own wedding cake!!! I’m curious to see if we will have some of the same classes!!

  • Tyler
    February 7, 2008 at 1:49 am

    Where are the recipes posted?

  • Alicia
    February 7, 2008 at 2:06 am

    Hey Jenna,

    I have to give the olive oil cake a try soon and hope that it will taste as good as the butter cake I just had. There is just something about butter cake. . .the aroma of the butter is just too good to ignore. Homemade butter cakes always taste way better than the stores. And I realise that since butter cake is rather heavy ( at least the version I had), I end up eating not as much since it’s so rich.

    My favourite bits are the brown, slightly burnt bits of the cake which is usually at the base and top. Yum!

  • Danielle
    February 7, 2008 at 2:19 am

    Hi Jenna,
    Dessert looks delish! My question is about the earlier course, however, dinner πŸ™‚ I have a lot of shrimp in my freezer, would I be able to substitute it for the tofu in your recipe? I hope so because I’d love to try the simple, yet tasty flavor combo. Thanks for your help!

  • VeggieGirl
    February 7, 2008 at 2:25 am

    Olive oil cake + Pride & Prejudice + hot bath = sounds like a perfect evening to me!! enjoy!! I’ll be doing schoolwork, haha.

  • jenna
    February 7, 2008 at 2:29 am


    hmm..might be interesting! Let me know how that turns out as I have a bunch of shrimp in my freezer as well! πŸ™‚

  • Lisa
    February 7, 2008 at 2:49 am

    Hey Jenna…I just read your post in the FAQ section about eating organic and the budget thing. THanks for answering it! It’s crazy because my budget is also $60 a week! When you wrote that I thought…HOW?! haha I guess I’m shopping for two people on my $60/week (me and my hubby) so I have to shop wisely and get the most for my money. I also cook all our meals at home and pack my lunches for work which is a great way to save money. Right now I just try to shop for the things that have the fewest things on the ingredient lists…which I think is best for us right now! Thanks again πŸ™‚

  • jess
    February 7, 2008 at 3:03 am

    That cake sounds SO amazing- I’ve nearly ‘scared myself off of cake’ through severe restrictive eating, but I’m liking the sound of some heart healthy fats.

    Question: what size cake pan do you use?

    Have an awesome night with pride and predjudice. Is it worth seeing? I don’t have the movie, but you just may have inspired me to re-read the book!


  • Tina
    February 7, 2008 at 4:12 am

    Hi Jenna,
    I have a couple of questions about the organization you received your certification from. First of all, how did you find them? Second, why did you choose them over any others? I am thinking about doing the same and would like your opinion. Thanks so much!

  • Sydnie
    February 7, 2008 at 4:27 am

    MMM looks so good! Will definitely need to make it immediately!

    I have two questions if anyone can answer them. First, what is your take on flax seed oil vitamins in comparison to actual flax seed?

    Second, I just opened a container of low fat vanilla yogurt tonight and a lot of the liquid had separated to the top. Do I stir it back in or pour it out? Thanks!

  • Beth
    February 7, 2008 at 4:33 am

    haha, my bad, thanks. I didn’t know it was such a popular question.

  • Amanda M
    February 7, 2008 at 4:38 am

    Hi! I am a longtime (since the beginning) reader of this blog and have yet to comment. First, Jenna – I appreciate all of the time that you put into this! I am overcoming a bunch of disordered eating problems right now and it is really great to see a healthy attitude towards food and to get snack and meal ideas. I am in college right now and am able to cook at home a bit or make good choices in the dining hall. If anyone wants to talk/offer up some support, I could definitely use it! Right now I am really working on intuitive eating and trying to disobey the critical voices in my mind .. thoughts or tips?? THANKS πŸ™‚

  • Amy
    February 7, 2008 at 4:57 am

    Jenna, I don’t know if you ever saw this question, but I really liked your idea of making the chicken chili without the chicken. Did you have to adjust the liquids or anything when doing that? There are a lot of recipes where I don’t want the meat, but like the rest of the soup recipe.

  • Ashley H
    February 7, 2008 at 5:43 am

    OHHH pride and prejudice is my all time favorite movie! I was wondering what does that olive oil cake taste like? like a white cake?

  • Lily
    February 7, 2008 at 6:29 am

    When you froze your cornbread, what did you wrap/put it in (wax paper, cling wrap, tupperware, etc.)? Do you freeze individually wrapped portions or it all together?

    Would the structural integrity of the olive oil cake be sacrificed if only egg whites were used?

    Thank you so much; I love your blog and your attitutde.

  • Kath
    February 7, 2008 at 12:21 pm

    Looks delicious!!!

  • jenna
    February 7, 2008 at 12:34 pm

    I think I’m starting with “baking principles” or something like that…you will have to keep me posted of yours! Right now I’m in hospitality man. and its soo boring!!!

  • jenna
    February 7, 2008 at 12:38 pm

    YES-heart healthy fats! This cake is a TON better for you that typical butter-laden cakes…and it tastes so much better too!!! I think I have a 9” pan..or whatever is the normal size!! I’m not sure- got it from target though!

    My good friend recommended them to me and I liked the curriculum so I went with them. I haven’t “done anything” with it yet, if you don’t count this blog…but I’ve been in school full time. Its really something that looks great on my resume and was a ton of fun to do. plus I learned a LOT! it is rather pricey though…


    Nope–keep the liquids the exact same! I used vegetable stock instead of water for more flavor. 2 cups, I believe.

  • Brianne
    February 7, 2008 at 2:08 pm

    Sydnie- stir the yogurt! The stuff at the top is just whey.

  • Jen
    February 7, 2008 at 10:26 pm


    I am going to make that cake for Valentines Day…any suggestions to make it look festive? Also, can it be made in a bunt cake pan?