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.
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