Greek Isle Cake
 
 
Recipe type: Dessert
Serves: 1 3-layer 6-inch cake
Ingredients
For the Greek Isle Cake:
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 ½ teaspoons baking powder
  • 1 teaspoon fine salt
  • ½ teaspoon baking soda
  • 1 cup extra virgin olive oil
  • 1 whole milk, room temperature
  • ⅓ cup full-fat Greek yogurt, room temperature
  • 3 large eggs, room temperature
  • 1 tablespoon grated lemon zest
  • 1 ½ teaspoons vanilla extract
  • ¼ teaspoon lemon extract
For the Trifecta 'Trident' Frosting:
  • ½ cup (1 stick, 4 ounces) unsalted butter, room temperature
  • 6 ounces cream cheese, room temperature
  • 1 lb (4 cups) powdered sugar
  • ½ teaspoon fine salt
  • 2 teaspoons vanilla extract
  • 8 ounces mascarpone, room temperature
  • blue food gel
Instructions
To make the Olive Oil Cake:
  1. Preheat oven to 325 degrees F. Grease three 6-inch cake pans with baking spray, set aside. In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda, set aside.
  2. In another bowl combine oil, milk, yogurt, eggs, zest, and extracts, whisking well.
  3. Make a well in the center of dry ingredients, pour in wet mixture and whisk wet into dry until pockets/lumps of flour disappear and batter becomes mostly smooth. Divide batter among pans and bake for 24 to 30 minutes rotating halfway. This cake will not rise much and a toothpick test will yield a super moist, not wet, cake crumb. Let cakes cool in pans for 10 minutes before gently inverting onto wire racks to cool completely. Wrap in plastic wrap and refrigerate overnight, this will produce a moister cake.
To make the Trifecta 'Trident' Frosting:
  1. Cream butter and cream cheese in a stand mixer fitted with a paddle attachment at medium-high speed, about 1 minute. Scrape bowl. With mixer on lowest speed, gradually add powdered sugar, salt, and vanilla. Raise speed again to medium-high and beat until light and fluffy, about 2 minutes. Add mascarpone and beat to combine, about 20 to 30 seconds. Tint ¼ cup frosting with blue food gel.
To assemble the Greek Isle Cake:
  1. Dollop a bit of frosting onto a cake board. Secure the first layer, apply an even layer of frosting, repeat with the second layer, top with the third layer. Base ice the cake and chill in refrigerator for 10 minutes to set the frosting. Apply a thicker, final layer of frosting, Chill 10 minutes. Decorate with blue lines around the cake.
Recipe by Layer Cake Parade at http://layercakeparade.com/greek-isles-cake/