Olive oil cake with key lime frosting and berries filling - Historias del Ciervo by Julian Angel
post-template-default,single,single-post,postid-16484,single-format-standard,bridge-core-2.7.6,qode-page-transition-enabled,ajax_fade,page_not_loaded,,qode-title-hidden,qode-theme-ver-26.1,qode-theme-bridge,qode_header_in_grid,wpb-js-composer js-comp-ver-6.6.0,vc_responsive

Olive oil cake with key lime frosting and berries filling

Convert any moment into a special occasion with this tropical and luxury cake.

Olive Oil Cake with lime frosting berries jam and sugar sheet

Olive Oil Cake


  • 200 g All purpose flour
  • 160 g White regular sugar
  • 2 Eggs
  • 100 g Milk or natural yogurt
  • 2 tsp Baking powder
  • 1/2 tsp Salt
  • 80 g Olive oil
  • 40 g Vegetable oil
  • 30 ml Lemon juice
  • 1 tsp Pure vanilla extract (Optional)


  1. Preheat oven to 325°F / 160°C.  Butter and flour two round 6 inches / 15 cm cake pans.
  2. Sift flour and baking powder together. Add in Salt. Set aside.
  3. In the bowl of a stand mixer fitted with the whip attachment, whip sugar, eggs, milk, oils, lemon juice and vanilla extract until totally combined.
  4. Add half of the flour mixture, mix on medium speed just to integrate the flour and the mixture is smooth. Scrape down the sides of the bowl.
  5. Starting on medium-low speed, gradually add the remaining flour mixture to the batter in two parts, mixing on medium speed for 20 seconds after each addition to incorporate the ingredients. Scrape down the sides of the bowl and mix on medium speed until smooth.
  6. Pour the mixture evenly into cake pans and bake about 45-50 minutes or until a toothpick inserted comes out clean.
  7. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Let cool at room temperature.

Mixed berries jam

{ Makes 1 cup of jam }


  • 200 g Fresh mixed berries (I used raspberries and strawberries)
  • 30 g White sugar
  • 30 ml Lemon juice


  1. Mix all ingredients in a saucepan and cook at medium high temperature until it boils. Whisk constantly.
  2. Cook at slow temperature 10 minutes more.
  3. Let it cool. Set aside.

Key lime frosting


  • 125 g Unsalted butter at room temperature
  • 125 g Powdered sugar, sifted
  • 1 tbsp Natural yogurt
  • 2 tbsp Lime juice
  • Zest of 2 limes


  1. Beat butter at medium speed until pale and fluffy, about 8 minutes.
  2. Add the remain ingredients and mix to combine until the frosting becomes smooth, white and fluffy.


  1. If cakes are domed on top, even out with a knife or a cake leveler (Cold cakes work better here).
  2. Add a little bit of frosting on a cake board and place the first layer of cake over it. Use your hands to press down over the cake.
  3. Using a pastry bag, pipe the buttercream around the top of the first layer and smooth using a spatula, make a second layer of buttercream but only around the edge of the cake, so you make a “wall” around the edge. Make sure to do a thick border, otherwise the filling could spill out from the cake.
  4. Add some cooled jam into the gap and smooth using a spoon. Place the next cake layer on top.
  5. Spread some buttercream all over the cake, just for the crumb coat and then take off any excess with the spatula and place the cake inside the refrigerator about 30 minutes.
  6. Bring the cake back from the chiller and start covering with buttercream using an cake smoother. Begin frosting the cake and smoothing slowly. Be patient. Pay attention to get smooth surfaces. Leave an edge rising up around the top of the cake as shown in the pictures above.
  7. You will need 1 printed A4 sugar sheet to cover the cake. I’ve got the license of the image from here.
  8. Cut the sheet in two halves along the long side. Place each half around the cake directly on the frosting rubbing with your fingers to achieve a smooth surface. Cut out any excess of the sugar sheet.
  9. Decorate with some berries and icing sugar.
  10. Enjoy.

Tips using sugar sheets

  1. Applying the sheets on American buttercream frosting or ganache is highly recommended to avoid condensation.
  2. Once the cake is covered with the sugar sheet it should not be storage back in the fridge, as the humidity could create air bubbles or break the paper.
  3. keep the decorated cake in a fresh, cool and dry place for optimum results.
  4. The berries should not be in direct contact with the sugar sheet.
  5. If the sugar sheets is hard to release from the acetate film, place it into the freezer for 30 seconds and try to peel it off again.
  6. Avoid condensation.
Olive Oil Cake with lime frosting berries jam and sugar sheet
Olive Oil Cake with lime frosting berries jam and sugar sheet
Olive Oil Cake with lime frosting berries jam and sugar sheet
Olive Oil Cake with lime frosting berries jam and sugar sheet

Translate »