Campari Olive Oil Cake

This Campari Olive Oil Cake is inspired by a recipe from Melissa Clark (one of our food heroes!) which we found online at The New York Times. We use a combination of blood oranges, grapefruit and lime for our citrus hit but feel free to mix and match. Steeping a bay leaf in the milk adds herbal and slightly floral notes to the cake.   

Tips for Using Alcohol in Baking

Alcohol can add depth and complexity to baked goods, enhancing both flavor and texture. When using alcohol in baking, it’s important to choose the right type for your recipe. For example, strong spirits like rum or whiskey can add a bold flavor, while lighter alcohols like brandy or orange liqueur can provide a more subtle note. In this case, we use Campari for its touch of citrus and its bitter flavor. Keep in mind that alcohol evaporates during baking, so you may need to add slightly more than the recipe calls for to achieve the desired flavor. Lastly, you want to consider the alcohol content when choosing a recipe, as higher alcohol content can affect the texture and moisture of your baked goods.

Campari Olive Oil Cake

Print Recipe

We’re sure you’ve had Campari in your drinks but what about your cake?

• Author: Julia Platt Leonard, Adapted from Melissa Clark

Ingredients

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• 1⁄4 cup unsalted butter (1⁄2 stick), melted, plus more for greasing the pan. 
• 2 cups all-purpose flour 
• 1 2⁄3 cup granulated sugar 
• 1 tsp fine sea salt 
• 1 tsp baking powder 
• 1⁄2 tsp baking soda 
• 2⁄3 cup whole milk 
• 1 bay leaf 
• 2⁄3 cup mild olive oil 
• 3 large eggs 
• 1⁄3 cup Campari 
• 1 tbsp grated grapefruit zest 
• 1 tbsp grated blood orange zest 
• 1 tsp grated lime zest 
• 1⁄4 cup fresh grapefruit juice 
• 2 tbsp fresh blood orange juice 
• 1 tbsp fresh lime juice 
• Whipped crème fraiche, whipped cream or powdered sugar, to finish 

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Instructions

1. Preheat oven to 350 degrees. 
2. Trace a 9-inch springform pan on parchment paper and cut out the circle. Grease the pan and line the bottom with the parchment paper circle.  
3. In a small saucepan, gently warm the milk with the bay leaf. Remove from the heat, allow to cool, then remove the bay leaf.  
4. In a medium bowl, whisk the flour, sugar, salt, baking powder and baking soda. Set aside. 
5. In a large bowl, whisk together the melted butter, milk, oil, eggs, Campari, citrus zests, and citrus juices. Gently fold in the dry ingredients a third at a time, then place the batter into the prepared pan. 
6. Bake for 45 minutes to an hour. The top should be golden and a bamboo skewer, when inserted, should come out clean. 
7. Place the cake on a wire rack and allow to cool completely before removing. Gently run a knife along the edges to loosen the sides. Place a large chopping board over the top, invert it to release the cake. Turn the cake over and place on a serving plate.  
8. Serve with whipped crème fraiche, whipped cream or simply decorate with a light dusting of powdered sugar.

Recipe by Julia Platt Leonard, Adapted from Melissa Clark / Photography by Tira Howard

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