Calivirgin Olive Oil Cake with Green Hill Frosting

March is birthday and anniversary galore in my family, so I find myself baking a lot of cakes. I guess cake is my love language. I made this rich, yet simple cake for my mom's birthday, so I'm basically her favorite child. A traditional olive oil cake is super moist and not overly sweet. Make sure you use a really high quality one, like our Calivirgin Extra Virgin Olive Oil. It gets better - the frosting is made with this month's cheese feature, Green Hill. Mic drop. 

For Calivirgin Olive Oil Cake: 

2cups all-purpose flour
1 3/4cups sugar
1 1/2 teaspoons Fleur de sel
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/3 cups Calivirgin Extra Virgin Olive Oil
1 1/4 cups Mill King Whole Milk
3 farm fresh eggs
1/4 cup fresh orange juice
Fresh orange zest, from one orange  
1/4 cup Triple Sec 
Lucky Layla Golden Butter

Heat the oven to 350. Use two 6-inch round cake pans and butter with Lucky Layla. Whisk flour, sugar, salt, baking soda and powder. In a separate bowl, whisk olive oil, milk, eggs, orange zest and juice and triple sec. Add dry ingredients to wet and whisk until just combined. Pour batter into prepared pans and bake for about 1 hour, until the top is golden and a toothpick comes out clean. The cake will bake over the top of the pan - let cool for 30 minutes and level/trim with a bread knife. Run a knife around the edge of the pan, invert onto a plate and let cool completely. 

For Green Hill Frosting:

8 oz cream cheese, softened
4 oz Green Hill, softened and rind removed
2 teaspoons bourbon vanilla 
1-2 teaspoons fresh orange juice
About 2 cups sifted powdered sugar 

Beat cream cheese and Green Hill until smooth. On low speed beat in the vanilla, orange juice and powdered sugar. Start with 1 1/2 cups of sugar and add more to achieve desired sweetness and stiffness. Finally, beat on high speed until smooth. Frost cake as desired.