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Citrus Olive Oil Bundt Cake with A Fresh Citrus Glaze

A light, moist cake with a balance of refreshing flavors
Filed Under > Desserts

Olive oil bundt cake with citrus glaze
Olive Oil Bundt Cake recipe on Waiting on Martha

Olive oil bundt cake on Waiting on Martha

Out of all the ingredients I use when cooking I would say olive oil is my number one go-to.  I literally put it on, and in everything.  Vegetables, pasta, salads, marinades, and of course combined with a little balsamic for dipping fresh bread!  But for some reason, I hadn’t ventured into baking with olive oil until recently and now the only question I have is why did I wait so long?!  

Not only is olive oil good for you, high quality olive oil also has different flavor notes that can work perfectly with certain recipes.  Take my latest creation for example: Olive Oil Bundt Cake with a Fresh Citrus Glaze.

For this specific recipe I used Carapelli® Organic Extra Virgin Olive Oil.  With olives from the 2016/2017 harvest, Carapelli® Extra Virgin Olive Oil is fresh, earthy, and a little sweet with a fruity yet balanced taste.  It not only added that extra flavor note to my bundt cake, but it made it incredibly moist.  Plus I was thrilled to find Carapelli® Extra Virgin Olive Oil at my local Publix (in the cooking/spice aisle in case you’re wondering).  It’s always a win win when I can get everything I need in one place.

But back to the cake.  To add citrus to the cake itself I used a few drops of lemon, lime, and orange essential oil.  I’ve tried using actual citrus or citrus zest to the sponge, but I’ve found you can’t control the acid which can often make the cake collapse.  And we can’t have a collapsed cake can we?!

The frosting is your classic vanilla glaze kicked up a notch with loads of fresh lemon, lime and orange zest.  I prefer not to cover the entire bundt cake in glaze as I don’t want to overwhelm the fresh citrus with too much sugary sweet.  

All in all, I could not be happier with how everything turned out.  The Carapelli® Extra Virgin Olive Oil brought out the citrus to create the most perfect balance, and quite possibly my favorite cake ever.

Looking to pick up some Carapelli® at your local Publix? Use this Ibotta coupon offer and save on your purchase through November 3rd!  Learn more about Carapelli® on their Facebook or Instagram pages.  Truly, MKR

Olive Oil Bundt Cake with Fresh Citrus Glaze
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 30 min
  1. 5 large eggs, room temperature
  2. 2 cups sifted all purpose flour
  3. 1 1/4 cup organic sugar
  4. 1 cup high quality olive oil, I used Carapelli Unfiltered Extra Virgin Olive Oil
  5. 1 1/4 teaspoon baking powder
  6. 1 pinch of baking soda
  7. 1 teaspoon salt
  8. 2 drops lemon essential oil
  9. 2 drops lime essential oil
  10. For the glaze
  11. 4 teaspoons whole milk
  12. 1 1/2 cup confectioners sugar, sifted to remove lumps
  13. 2 teaspoons vanilla extract
  14. 1/2 cup citrus zest (can be any kind of citrus)
  1. Preheat oven to 325 degrees and heavily grease your bundt pan and set aside.
  2. In a bowl whisk the sifted flour with the baking powder, baking salt, and salt. Set aside.
  3. In a bowl using an electric mixer beat the eggs with the sugar and citrus essential oils on medium/high speed until smooth. This will take a few minutes.
  4. Slowly beat in the olive oil until creamy, about 3 minutes.
  5. Add the dry ingredients the wet mixture in batches of 3 beating on medium speed until well mixed.
  6. Pour the batter into your bundt can and bake in the center of the oven for about 45-60 minutes or until a toothpick is inserted into the cake and it comes off clean.
  7. While the bundt cake is in the oven make your glaze. Place the sugar in a medium/large mixing bowl and slowly stir in the milk and vanilla a little at a time until through thouroughly mixing the glaze is smooth and not lumpy. Add 1/2 of your zest and reserve the rest for garnishing your cake.
  8. Remove from oven and let cool in the pan on a cooling rack. Cool for 15-20 minutes **this is KEY** then slightly tap the sides before flipping over to reveal your cake.
  9. Let the cake cool completely then ice with citrus glaze and garnish with fresh citrus zest.
Waiting on Martha

Photography, Rustic White for Waiting on Martha | This post is in collaboration with Carapelli, a brand we love and adore.  All opinions are 100% our own. 

Chocolate Cake with Chocolate Espresso Buttercream Frosting

A dangerously delicious homemade buttercream frosting takes this classic cake to the next level
Filed Under > Desserts

Chocolate cake with chocolate espresso buttercream frosting recipe on Waiting on MarthaChocolate buttercream frosting recipe on Waiting on MarthaChocolate espresso buttercream frosting recipe on Waiting on Martha

Lately I’ve been on a bit of a kick with testing out the classic baking recipes.  I’ve been on a mission to try out the tried-and-true, crowd favorites and have been taking notes which recipes will truly stand the test of time.  I’ve also had fun adding my own little spin here and there.  Case in point: today’s classic chocolate cake with chocolate espresso buttercream frosting.

It all starts with your standard, irresistibly moist chocolate cake.  But then I took it up a notch with added espresso powder in both the cake AND the homemade buttercream frosting.  The result is amazing, let me tell you.  That little extra burst of espresso flavor kicks up the dark, rich nature of the ooey-gooey chocolate. 

And if you’ve been following along on Instagram, you’ll know that I have this love affair with buttercream frosting.  It’s hands-down my favorite icing, and it’s also SO much easier to make at home than I ever thought it would be.  I will never, ever buy buttercream at a store again!  I think the key with buttercream frosting is that it needs to be a very light, whipped texture.  To achieve that heavenly consistency, simply beat it with a mixer even longer than you think you should…you won’t be sorry you did.  

Also, another important thing to note is that you want to be careful when softening your butter.  You don’t want it to fully melt, as it needs to combine correctly, so stick to 8 seconds, then another 8 seconds until it’s just right.  Find the full recipe below, and tell me if you’re as obsessed with buttercream frosting as I am!!! Truly, MKR


Chocolate Cake with Chocolate Espresso Buttercream Frosting
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For the cake
  1. 1 cup or 2 sticks unsalted butter, cut into pieces, with additional to grease pans
  2. 2 cups all-purpose flour, spooned and leveled
  3. 1½ cups granulated sugar
  4. ¾ cup unsweetened cocoa powder
  5. ½ cup dark brown sugar
  6. 1 teaspoon baking soda
  7. 1 teaspoon kosher salt
  8. 2 large eggs
  9. ½ cup sour cream
  10. 1 teaspoon pure vanilla extract
  11. 2 teaspoons espresso powder
For the frosting
  1. 1½ cups or 3 sticks butter, softened
  2. 1 cup unsweetened cocoa
  3. 5 cups confectioner’s sugar
  4. ½ cup milk
  5. 2 teaspoons vanilla extract
  6. 2 tablespoons espresso powder
For the cake
  1. Heat oven to 350º F.
  2. Butter two 8- or 9-inch round cake pans and line the bottom of each with a round of parchment paper.
  3. In a large bowl, whisk together the flour, granulated sugar, cocoa powder, brown sugar, baking soda and salt.
  4. In a small saucepan, combine the butter and 1 cup water and bring to a boil.
  5. Add to the flour mixture and, using an electric mixer, mix until combined. Beat in the eggs, one at a time, then the sour cream and vanilla.
  6. Divide the batter evenly between the prepared pans. Bake until a toothpick inserted in the center of each cake comes out clean, 35 to 45 minutes. Cool in the pans for 20 minutes, then turn out onto a rack to cool completely.
For the frosting
  1. Mix cocoa in a large bowl or bowl with stand mixer. Make sure to whisk away all clumps.
  2. Cream together the softened butter and cocoa powder until smooth.
  3. Add sugar and milk to cocoa mixture by adding 1 cup of sugar and 1 tablespoon of milk, combining and then turning mixer up to high speed for about a minute. Do this in steps until all sugar and milk are combined.
  4. Add vanilla extract and espresso powder and mix until very light and whipped in texture.
  5. After cake layers are completely cooled, spread frosting. Enjoy!
Waiting on Martha

Photography, Rustic White for Waiting on Martha

Everyone’s Favorite Pineapple Upside Down Cake

Revisiting the Classic Recipe That Everyone Knows & Loves
Filed Under > Desserts

Pineapple Upside Down Cake recipe on Waiting on Martha Pineapple Upside Down Cake recipe | Waiting on MarthaPineapple Upside Down Cake recipe @waitingonmartha

I’m really on a kick with making old things new again; point proven with my take on everyone’s favorite Pineapple Upside Down Cake.  It’s one of those classic recipes that everyone knows, loves and remembers.  Not to mention, it’s so incredibly easy to make, and it just tastes divine on a hot summer’s day.

Pineapple Upside Down Cake is a dessert that’s been around forever—I’m talking 1925-1930’s and some claim even back as far as 1870—and Betty Crocker made it a summertime dessert staple.  This updated version taps the help of a white cake box mix, cutting the prep time down and creating a consistently irresistible flavor and texture each and every time you make it.  

If you’ve never had Pineapple Upside Down Cake, you’re going to want to change that immediately.  The sweet pineapple and maraschino cherries with their crystallized brown sugar glaze and whipped cream completely elevate your favorite white cake.  Aren’t you drooling just thinking about it?!  I’d love to see if you make this for The Fourth; be sure to tag me on Instagram @waitingonmartha #waitingonmartha if you do.  Be sure to flip the cake IMMEDIATELY after baking; I learned that the hard way!  Truly, MKR


Everyone's Favorite Pineapple Upside Down Cake
Serves 12
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  1. 1/4 cup butter
  2. cup packed brown sugar
  3. 1 20 oz can pineapple slices in juice, drained, juice reserved
  4. 1 6 oz jar maraschino cherries without stems, drained
  5. 1box Betty Crocker™ SuperMoist™ yellow cake mix
  6. Vegetable oil and eggs called for cake mix box
  1. Preheat oven to 350 degrees.
  2. Spray a metal cake pan generously with nonstick oil.
  3. Remove the pineapple wheels from the can, set aside. Take the juice from the can and pour into a measuring cup; you want 1 cup of liquid, so you'll top the reserved pineapple juice with water.
  4. Make the white cake box mix per box instructions, but sub out the water part for the pineapple juice mixture.
  5. Melt butter in the cake pan in the oven.
  6. Once butter is melted, pull the pan out and sprinkle brown sugar evenly on the bottom.
  7. Place down pineapple rings evenly into the brown sugar.
  8. Add maraschino cherries into the rings, and in between the rings (as pictured).
  9. Lastly, pour the cake mix over the pan.
  10. Bake for 45 minutes, or until you can insert a toothpick and it comes out clean.
  11. After it's done baking, IMMEDIATELY flip it onto a nonstick surface. I'd suggest putting it on the surface you want to serve it on - it will be near impossible to move it later.*
  12. Let it sit at least an hour, until it completely cools; you don't want to serve this cake warm.
  13. Serve it with whipped cream, enjoy!
  1. *If your pineapples stick to the bottom of the pan, use a long skewer stick or toothpick to move them immediately.
Adapted from Betty Crocker
Adapted from Betty Crocker
Waiting on Martha


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