Bourbon Pecan Olive Oil Cake Recipe
Olive cake drizzled with chocolate ganache, bourbon caramel, and bourbon-smoked sea salt.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cake
Bourbon Caramel
Chocolate Ganache
Garnish
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- 2
Mix Dry Ingredients
In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- 3
Combine Wet Ingredients
In a separate large bowl, combine the olive oil and granulated sugar. Beat in the eggs, one at a time, followed by the vanilla extract.
- 4
Combine Mixtures
Gradually add the dry mixture to the wet mixture, mixing until just combined. Fold in the chopped pecans.
- 5
Bake the Cake
Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- 6
Cool the Cake
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Bourbon Caramel Preparation
- 7
Make the Caramel
In a medium saucepan over medium heat, melt the granulated sugar until it turns a golden brown color, stirring occasionally.
- 8
Add Butter and Cream
Once the sugar has melted, carefully add the butter and heavy cream. Stir until smooth and fully combined.
- 9
Add Bourbon and Salt
Remove from heat and stir in the bourbon and salt. Let it cool slightly before using.
Chocolate Ganache Preparation
- 10
Heat Cream
In a small saucepan, heat the heavy cream over medium heat until it starts to simmer.
- 11
Melt Chocolate
Place the dark chocolate in a bowl and pour the hot cream over it. Let it sit for about 2 minutes.
- 12
Stir Until Smooth
Stir the mixture until the chocolate is completely melted and smooth. Let it cool slightly.
Assembly
- 13
Layer the Cake
Once the cake is completely cooled, place it on a serving plate. Drizzle the bourbon caramel over the top.
- 14
Add Ganache
Pour the chocolate ganache over the caramel layer, allowing it to drip down the sides.
- 15
Garnish
Sprinkle bourbon-smoked sea salt over the top to taste before serving.