Almond Olive Oil Sheet Cake with Dulce de Leche Buttercream

Ingredients

2 ½ Cups Sugar

4 Cups All Purpose Flour

½ Cup almond flour

4 teaspoons Baking Powder

1 teaspoon salt

2 teaspoons vanilla extract

½ teaspoon almond extract

1 ½ cups whole milk

6 large eggs

1 cup Sola Stella Extra Virgin Olive Oil

1 Preheat the oven to 350 degrees.

2 Spray and line with parchment a ½ sheet pan.

3 In a medium bowl, whisk together flours, baking powder and salt.

4 In a larger bowl, or the bowl of a stand mixer, combine EVOO and sugar until the mixture resembles wet sand.

5 Add the extracts and milk, scraping down the sides, mix until combined.

6 Add the eggs one at a time, scraping down between additions, at low speed.

7 Add dry ingredients in three batches, scraping down sides with each addition.

8 Mix just until all ingredients are thoroughly combined. Don’t over mix.

9 Scrape batter into prepared pan and bake 20 to 25 minutes, or until a toothpick inserted near the center comes out clean.

10 Cool on a wire rack before removing cake from pan.

Dulce de Leche Buttercream

Ingredients

1½ Cups dulce de leche

1 Cup unsalted butter

5 Cups 10x Sugar

2 teaspoons vanilla extract

2 Tablespoons heavy cream

1 In a stand mixer, cream the butter.

2 Add dulce de leche, blending until combined.

3 Add cream and vanilla, combine.

4 Add sugar one cup at a time until desired consistency.