Olive Oil Egg Nog Cake

A classic holiday drink but in olive oil cake form? Yes. Please. This olive oil egg nog cake is so moist, rich and perfectly spiced- it’ll even have egg nog naysayers asking for a second slice. This cake is so straight forward that it comes together in just 35 minutes. So grab your favorite egg nog and get started on your new favorite holiday cake.

Ingredients

2 + 1/4 cups all purpose flour
3/4 teaspoon salt
1 tablespoon pumpkin pie spice (a mix of nutmeg, cinnamon, ginger and cloves)
2 + 1/4 teaspoons baking powder
3/4 cup cane sugar
3/4 cup brown sugar
1/2 cup (one stick) room temperature unsalted butter
1/4 cup California Olive Ranch 100% CA EVOO
3 eggs, room temperature
1 tablespoon vanilla extract
1 + 1/4 cup egg nog

Instructions

Preheat oven to 350F.
Grease and line two 9 inch cake pans and set aside.
In a mixing bowl, add your dry ingredients of flour, salt, pumpkin pie spice, baking powder, cane sugar and brown sugar and whisk until combined.
In the bowl of a stand mixer, add in room temperature butter and California Olive Ranch 100% CA EVOO. Whisk for 30 seconds on medium speed.
To bowl with butter and oil in it, add in your eggs and vanilla. Mix well.
Combine wet and dry ingredients and mix well until combined.
Pour in egg nog and mix again just until combined- do not over-mix.
Pour your better into both cake pans dividing evenly and bake in preheated oven for 30 minutes.
Remove cake from oven when toothpick inserted in center comes out clean. Let cakes cool completely before frosting with a buttercream, an egg nog buttercream or fresh whipped cream.