When you think of the most beloved Dessert Food recipes online, what comes to mind? Perhaps it’s the legendary World Peace Cookies, celebrated for their perfect balance of sweet and salty. Or maybe you imagine rich, fudgy cocoa brownies, a timeless classic for chocolate lovers. Many would assume the ultimate dessert food champion would be something intensely chocolatey and decadent, right?
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Our Newest Book-Baby’s Pretty Sweet
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Actually, that’s what we thought too! In anticipation of our “Genius Desserts” cookbook hitting the shelves, we decided to dive into the data and uncover the real number-one dessert food in our recipe archives. Using our clever recipe filter system – which analyzes user favorites, saves, comments, and even astrological signs in some mysterious algorithm – we set out to find the fairest dessert food of them all.
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Maialino’s Olive Oil Cake
](/recipes/26709-maialino-s-olive-oil-cake)
Forget the chocolate overload! It turns out that your most cherished dessert food is something a little more unexpected and humble: Maialino’s Olive Oil Cake. Surprised? We were too!
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Take a look at the original photos of this cake. It’s rustic, a bit lumpy, and photographed in simple, understated lighting. There are no elaborate garnishes or fancy drink pairings suggested. It’s certainly not the kind of dessert food that sets Instagram on fire with visual extravagance, unlike those swirling rose cakes, mesmerizing terrarium cakes, or vibrant homemade Funfetti creations that dominate social media feeds these days.
Thanks for noticin’ me. But as we all know, looks aren’t everything, especially when it comes to truly satisfying dessert food. There are several compelling reasons why we believe this particular cake has captured so many hearts and become the top dessert food choice. Firstly, it’s simply the quintessential olive oil cake – a dessert category that’s surprisingly tricky to perfect, striking that delightful balance between savory and sweet that makes it so uniquely refreshing.
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Top Comment:
“I dessicated orange and lemon slices to put on top and around the cake stand for a little more aesthetic appeal.) It has also become my husband’s favorite-ever, even beating out his mom’s lemon tart as birthday dessert-of-choice. Happy to see it’s found so many other admirers :)”
— Alison M.
This recipe is also incredibly user-friendly, practically the laziest cake recipe you’ll find! No need for electric mixers or complicated steps. There’s no waiting for butter to soften or eggs to reach the perfect whip. You just whisk the dry ingredients, whisk the wet ingredients, combine them, and you’re good to go. The olive oil itself is a key ingredient, contributing to the cake’s moist texture and making it more forgiving to bake and less prone to drying out compared to cakes made with butter. Plus, olive oil infuses a subtle depth of flavor that neutral oils simply can’t replicate, elevating it beyond your average dessert food.
What’s truly wonderful is that this unassuming dessert food, which has remained visually unchanged since 2014, has consistently reigned supreme in popularity. But perhaps the most endearing quality of this cake is its adaptability. It’s a true chameleon in the dessert world. Food52 community members have transformed it in countless ways, from filling it with tangy pineapple curd to topping it with fragrant lavender whipped cream, and even daring to turn it into a rich chocolate cake variation. This versatility solidifies its position as a go-to dessert food for any occasion.
This cake is perfection. There I said it💎🖖🏻
Food52er paramount
The comments section for this recipe – boasting over 316 entries and continually growing – is a treasure trove of innovative ideas and heartwarming examples of cooks helping each other. You’ll find tips for adapting the recipe for high altitudes, advice on baking it in loaf pans or as muffins (all reportedly fantastic!), and a wealth of personal experiences that showcase its reliability as a dessert food.
Hello, strawberry season! Its accommodating nature also made it the perfect partner for one of the exciting new Genius desserts featured in our cookbook – pastry chef Michelle Polzine’s incredibly flavorful slow-roasted strawberries from 20th Century Cafe. As pictured here, the luscious berry syrup beautifully mingles with the delicate notes of orange and olive oil in the cake, creating a harmonious flavor combination.
With strawberry season upon us in the Northern Hemisphere, we couldn’t wait to share this delightful spring topping with you alongside everyone’s favorite cake. Enjoy it exactly as shown, or let your creativity flow and create your own unique variations. Just be sure to share your experiences and discoveries with us – we love hearing how you make this beloved dessert food your own.
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Maialino’s Olive Oil Cake
View Recipe
](/recipes/26709-maialino-s-olive-oil-cake)
Ingredients
| 2 | cups (250 grams) all-purpose flour |
|---|---|
| 1 3/4 | cups (350 grams) sugar |
| 1 1/2 | teaspoons kosher salt |
| 1/2 | teaspoon baking soda |
| 1/2 | teaspoon baking powder |
| 1 1/3 | cups (285 grams) extra-virgin olive oil |
| 1 1/4 | cups (305 grams) whole milk |
| 3 | large eggs |
| 1 1/2 | tablespoons grated orange zest |
| 1/4 | cup (60 grams) fresh orange juice |
| 1/4 | cup (55 grams) Grand Marnier |
| 2 | cups (250 grams) all-purpose flour |
|---|---|
| 1 3/4 | cups (350 grams) sugar |
| 1 1/2 | teaspoons kosher salt |
| 1/2 | teaspoon baking soda |
| 1/2 | teaspoon baking powder |
| 1 1/3 | cups (285 grams) extra-virgin olive oil |
| 1 1/4 | cups (305 grams) whole milk |
|---|---|
| 3 | large eggs |
| 1 1/2 | tablespoons grated orange zest |
| 1/4 | cup (60 grams) fresh orange juice |
| 1/4 | cup (55 grams) Grand Marnier |
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Michelle Polzine’s Slow-Roasted Strawberries
View Recipe
](/recipes/76799-michelle-polzine-s-slow-roasted-strawberries)
Ingredients
| 6 | cups (900g) fresh, ripe strawberries |
|---|---|
| 1/2 | cup to 1/2 cup plus 2 tablespoons (100g to 125g) sugar, depending on the strawberries’ sweetness |
| 6 | cups (900g) fresh, ripe strawberries |
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| 1/2 | cup to 1/2 cup plus 2 tablespoons (100g to 125g) sugar, depending on the strawberries’ sweetness |
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