It might be a hot take but it's also a pretty good take.
To pit butter versus olive oil is something only an idiot would do. Butter is classical, olive oil is jazz, and anybody who thinks that one is better than the other is not somebody I want to hit the town with.
It’s probably just a phase I’m going through. But while I’m here, let's flesh this argument out. First there's the flavor. Where butter is sweet, milky, and often in the background of a cake’s flavor, olive oil is earthy, grassy, and bold. An olive oil cake will always have a savory edge, sometimes even a backnote of bitterness, that a butter cake will lack.
If I’m being honest, though, none of the superiorities described above are what has put me on Team Olive Oil. Instead, there’s a fourth reason, especially for aStep off, muffins! Olive oil cake is the only thing we're eating for breakfast now.But this is a controversial point, as I discovered when I was developing my own olive oil cake, a. Mine is a one-bowl cake that starts with mixing the sugar and eggs vigorously, until the mixture lightens in color and gets thick and ribbony.
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