Explore Cake Baking with Oils | Amy Kimmel | Skillshare

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Watch this class and thousands more

Get unlimited access to every class
Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

    • 1.



    • 2.

      What is Oil Cake


    • 3.

      Oil Cakes Important Considerations


    • 4.

      Chocolate Olive Oil Cake


    • 5.

      Carrot Cake


    • 6.

      Thank You!


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About This Class

Level: Beginner

Prerequisites: An electric mixer, counter top or hand, will be useful for this class.

If you've never baked a cake before, this class would be a great introduction!  Oil based cakes are some of the easiest to make while still possessing amazing flavor and texture.  Even if you are an avid baker, taking this class will give you two recipes to add to your repertoire and hopefully introduce you to a new category of cakes.

I love oil based cakes for their many layers of flavor and their adaptability to new and interesting ingredients.  They have been around for centuries, but have gained a lot of popularity in professional kitchens.  Imagine a cake with notes of extra virgin olive oil, chili, and lime.  How amazing would it be to give something like that as a gift or take it to a party?

In this class, you will learn how to make:

  1. Chocolate Olive Oil Cake
  2. Carrot Cake

The possibilities are endless with oil cakes and you may never want to bake anything else!  Get started with this class and be on your way to delicious desserts.

Want to learn more about cake baking and decorating?

Cake Courses

Meet Your Teacher

Teacher Profile Image

Amy Kimmel

Baking and Pastry Arts Instructor


I’m Amy. I’m originally from Pennsylvania and grew up on stick-to-your-ribs desserts. Think pecan sticky buns and fresh made fruit pies…straight from my grandma’s house!

I always loved to bake and when I was 18, I started my first pastry job at a ski resort decorating cakes, baking cookies, and running registers. I spent a lot of years moving around the country and trying out different ways of following my passion. Everything from large volume pastry baking to having my own little tent at a farmer’s market in Kalispell, Montana. I loved every minute of it and collected so many amazing memories.

Fast forward 10 years and I started teaching baking online. I really had no idea what I was doing, but I spent 6 solid months lea... See full profile

Level: Beginner

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1. Welcome!: Hey there, I'm Amy Kimmel. In this course, we're gonna take a look at oil based cakes. You'll learn how to whip up a super easy and delicious chocolate olive oil cake, as well as learn how to make a classic carrot cake with all the fixings coconut, pineapple and chopped walnuts. We'll also talk a little bit about important things to watch out for and keep in mind when making these types of cakes. I hope you're excited. I'll see you in the first lesson. 2. What is Oil Cake: oil based cakes are cakes where oil is the main source of fat. They've become increasingly popular because chefs and pastry chefs can really play around with the different types of oils on the market. They add an interesting flavour to cakes in, especially if you pair them with chocolate or spices, which makes them perfect. Four cakes that aren't going to have anything on them just playing cakes to eat. Or you can always add interesting flavor combinations with your frostings and fillings. But they're delicious on their own. Oil based cakes air really nice, too, because they have a longer shelf life than any of the other types of cakes. They can last up to 10 days in the refrigerator and still keep their moisture and be justice. Delicious is the day you baked him. The recipes for oil based cakes are very vast in their complexity, meaning some of them just require one bowl and a whisk, and you could make it entirely by hand or you need a mixer and there's a few more steps involved. We're actually gonna look at both our chocolate olive oil cake is just so easy and quick to throw together and easy if you're in a pinch, whereas the carrot cake is a little more complex and it's gonna take a little bit more time but so worth it. I love oil cakes for their ease and really their versatility. You can play around and add in different flavors like chilies and spices and herbs, and there are a lot of fun. 3. Oil Cakes Important Considerations: so you know what an oil based cake is and where it most likely came from in history. But there's some other important considerations about oil based cakes that I want to go over with you. And these considerations are choosing in oil that's going to go with any other flavors in your cake or make sure that you're choosing an oil. It's not gonna be too overpowering because you'll definitely taste it in the finished product. And also, you don't want to overwhelm any other flavors that you might have in a cake. Some really great pairings are lemon or chili flavors, and I definitely recommend pairing those with an extra virgin type olive oil because it's more subtly flavored, and it'll go really nice and give you some interesting flavor combinations. Fruit cakes are also great as a healthier option. If you need an excuse to eat more cake than make oil based cakes, they're also good as a vegan option. The chocolate olive oil cake that we're gonna go over later in the section has no dairy in it. If you're going to be making that as a vegan recipe, just don't butter your pan. Use oil for your pans for the preparation. Andi, There you go. No, Jerry, no animal byproducts. A great option for anybody with a special diet or, you know, looking for a little bit more of a health conscious recipe. I definitely recommend these cakes for on interesting flavor and definitely something to surprise people with a special event or occasion. I do not have a recommend that you use them for sculpting or for really large tiered cakes that are gonna have a lot of weight on them because of the oil. It keeps them really moist, and they don't have as security of a structure as butter based cake. So definitely something to keep in mind if you're just making an eight inch, multi layer cake for a birthday or a sheet cake, even or just a snacking cake. Olive oil or oil based cakes are really perfect for that. The last thing I want to mention is that these types of cakes stay moist the longest you can keep them in the refrigerator for 7 to 10 days, and they'll taste just as good as the day you baked him. They also store really well in the freezer tightly wrapped for up to two months on. The greatest thing about oil based cakes is that you can eat them cold butter cakes. The butter solidifies, and they're just better room temperature. But oil based cakes you could eat them at room temperature or straight out of the refrigerator. 4. Chocolate Olive Oil Cake: I love this chocolate olive oil cake recipe for its simplicity. I have all my ingredients measured out, and I have a large mixing bowl here with my sifter. This is so simple. I'm just gonna put start out with my flower can put the cocoa right on top. However you want to do this, there's no I'm a reason. Just so long as the dry ingredients are sifted, just be careful with your cocoa cause it tends to get a little dusty. Add my sugar. I just like to use. Occur because it helps get those last little bits of dry ingredients through. If you have anything left, take your spatula and just push it through. No, do this really difficult task of making a hole in the center of your dry ingredients. Then you'll take your wet ingredients right into the center. I just like to start folding it to kind of get it going so that you don't have ingredients flying up out of your bowl, scraping around the sides of the bowl to make sure that I've got all ingredients in there. Nothing's hiding. This is where you really want to know. Sift your dry ingredients because you don't want lumps in your batter. I can really smell the olive oil coming up out of here. This is such easy and delicious recipe into the pans. These are ready to go into the oven at 3 50 Don't forget to test your cake to make sure that it's done in the center, and this just has a couple crumbs clinging to it, which is perfect ready to come out. 5. Carrot Cake: care. Cake has always been a very popular cake. Everywhere I've ever worked had some form of a carrot cake recipe. The nice thing about it is it's part science and also part preference. The recipe that we're going to take a look at includes pineapple, dry coconut and walnuts. Of course, if you don't like coconut or walnuts, you can lead them out. But I just want to show you proper knife handling if you have to chop the walnuts. These are halves and some smaller pieces. You can definitely by the bags of the already chopped walnuts, if that's easier. And I just by the really use small 2.2 ounce bags and chop up one of those. And that's plenty for a full recipe of carrot cake. So you definitely want to have a cutting board, and I just have a chef's knife here. It's just something with a flat edge. You definitely don't want to use anything Jagged edge like a Sarah rated knife, depending on whether you're left or right handed, you want hold the handle of the knife in the hand that you typically use, and then you gonna take the tip of the blade, and you're gonna put that on the opposite side, pointing a week from you on the cutting board. Place your hand on the back of the blade and always keep your fingers up and away from that sharp edge. Knife safety is so important, you're gonna push down, Lift up, move it over and you can use the blade. Teoh, move things back to the center, I think. Sure you don't have any large pieces left. We want these to get evenly dispersed through our cake batter. I love carrot cake. I'm trying different carrot cakes because you never know what you're gonna get in different recipes. Some people add raisins or he cans. It just depends on what you like. And also where you're at in the country, different regions will add different things to their care. Cake recipes. So once you have a nice chop on your walnuts, you're gonna want put them in a bowl and set them aside and continue preparing your muse on . Plus, the recipe is going to use about two medium sized carrots and you want to make sure that you rinse them really well before you start to peel them just gonna peel the outside of her carriage. I like to go ahead and feel that little end off just makes it easier. So I don't have toe use a knife to cut it off before I start greeting. You wanna get rid of all these? Once your carrots, unpeeled, you're gonna wanna Wrentham again really well before grating. You want a bowl to catch your grated carrots and firmly grip the carrot? You don't wanna lose grip on it and it slides off and you cut your fingers so always, you know, practice Caution. I go at an angle. This is definitely the most tedious part of making carrot cake, but so worth it because carrot cake is delicious. Once you have graded your carrots, you're gonna wanna measure out a cup, and it's kind of ah packed cup. It's not a loose cup of carrot, so this ended up being the perfect amount. Softly packed cup of carrots. This was about to medium carrots, fully created. If you would have any leftover carrots shredded, just go ahead and put in your refrigerator and use it in a salad or throw it into your next dinner recipe so and go ahead and set these aside and keep prepping our means on plus for the majority of oil based cakes unless the recipe states. Otherwise, the pan should be prepped with olive oil or whichever type of oil are you using in the recipe parchment paper and then another thin layer of oil over top of the parchment paper. So I propped to eight inch pans preheated my oven, and I already grated my carrots, chopped up my walnuts and got all my other ingredients ready. My sand mixer is fitted with the whisk attachment. I'm gonna start by putting my oil and sugar into the mixer. Turn that on low lock in place. Just let the oil and sugar combine, and then I want to add my eggs. Have a fine, altered my mixer up to medium high speed and beat this until light and fluffy. - This has been whipping for about six minutes. It's lighter in color, and it's definitely gained. Some volume can take my whisk attachment off and set aside. We're going to move to the rubber spatula, so at this point you want to take your pineapple. I chose tidbit That's also another province when he was crushed. Go ahead. I like the bigger chunks of pineapple. I'm just gonna coat the carrots M pineapple. Move that aside. I have my whole wheat flour sitting in the sifter that's ready to add. I have salt and cinnamon. Throw that in and also my baking powder and baking soda. I love that this recipe uses whole wheat flour. Definitely makes it feel like it's a little bit healthier. Sifted. Couldn't I just go right into our large mixing bowl? We'll keep folding. It's pretty well combined. There's still a few little bits of flour, but that's okay. It's gonna get mixed a little bit more on. Then in goes the final ingredients, which is the walnuts that I chopped earlier and the coconut full. Those in I love house. When you eat this cake, it's like a surprise in every bite. Got that pineapple and coconut and walnuts in there? You play around raisins or chocolate chips. Okay, so that's perfect. Going Teoh divided evenly between my pans. Smooth out the tops. Just push the batter out to the edges, Okay? And then these Congar oh, into the oven. At 3 15 you'll know the carrot cakes are done when you insert your cake tester or your toothpick in the center and it comes out clean or with just a few crumbs clinging to it. Also, you can always touch the center. And if the cake spring right back, these look amazing. They have a nice color. You can see the bits of pineapple, and it smells like cinnamon. Just love this carrot cake recipe. You want to treat these the same way that you do butter cakes. Let it cool in the pan for about 10 minutes and then loosen the sides, flip it out onto your cooling rack or plate and let it cool to room temperature. 6. Thank You!: congrats. You finished the course. If you have any questions about anything that we went over in class, please don't have the Taito ask. Just post your questions to the platform. Or if you just want to leave a comment on how I could make the course better, that would be awesome to I'm always teaching classes on cake, baking and cake decorating. So go ahead and check out my other classes on skill share. If you want to follow me on social media and stay up to date on what I'm working on, you can find me on Facebook, instagram or Twitter. And as always as you're working on your projects, please post them to the platform or social media. And be sure to tag me that way. We can share with other students and other followers and cheer each other on thanks so much for taking this class