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Olivia Ray Recipes, New York City, New York, NY (2026)

06/03/2025

Cap and Diploma Cake
Ingredients
Italian Cream Cheese Cake:

1/2 cup unsalted butter, room temperature

1/2 cup shortening

2 cups sugar

5 large eggs, separated, room temperature

1 tsp vanilla extract

2 cups all-purpose flour

1 tsp baking soda

1 cup buttermilk, room temperature

1 1/2 cups shredded coconut

1 cup finely chopped pecans

Italian Cream Cheese Frosting:

12 oz cream cheese, room temperature

3/4 cup unsalted butter, room temperature

6 cups powdered sugar

1 1/2 tsp vanilla extract

To Garnish:

2 cups shredded coconut, toasted

1/2 cup finely chopped pecans

Prep Time: 30 minutes | Cooking Time: 25 minutes | Total Time: 55 minutes
Kcal: 530 kcal | Servings: 6 servings
Instructions:
Preheat oven to 350°F. Grease and lightly flour three 9-inch round pans.
In a large bowl, cream together butter, shortening, and sugar until light and fluffy (5–7 minutes).
Beat in the egg yolks and vanilla. In a separate bowl, combine flour and baking soda.
Add dry ingredients to the creamed mixture, alternating with buttermilk. Mix until just combined.
Fold in shredded coconut and chopped pecans.
In another bowl, beat egg whites until stiff peaks form. Gently fold into the batter.
Divide batter evenly into the pans and bake for 20–25 minutes, or until a toothpick inserted comes out clean.
Cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Make the Frosting:
Beat cream cheese and butter until smooth (about 5 minutes).
Add powdered sugar and vanilla and beat another 5 minutes until light and fluffy.

Assemble the Cake:
Spread frosting between each layer and over the top and sides.
Garnish the cake with toasted coconut and chopped pecans.

Storage:
Keep the finished cake refrigerated for up to one week. Let sit at room temperature for 30 minutes before serving.

06/03/2025

Ube Macapuno Cake
Ingredients
For the Ube Chiffon Cake:

2 ¼ cups cake flour

1 tablespoon baking powder

1 ½ cups white sugar, divided

1 teaspoon kosher salt

7 large eggs, separated

1/2 cup vegetable oil

2/3 cup whole milk

1 cup grated ube (fresh or thawed frozen)

1 tablespoon ube extract

1/2 teaspoon cream of tartar

For the Swiss Meringue Buttercream:

6 large egg whites

2 cups white sugar

1 ½ cups unsalted butter, cool and cut into tablespoons

2 teaspoons vanilla extract

1/4 teaspoon kosher salt

1 (12 oz.) jar macapuno (sweet coconut strings)

Prep Time: 2 hours | Cooking Time: 30 minutes | Total Time: 2 hours 30 minutes
Kcal: 510 kcal | Servings: 12 slices
Instructions:
Bake the Ube Chiffon Cake:
Preheat oven to 350°F. Line two 9-inch round pans and a 4x8-inch loaf pan with parchment paper. Do not grease.
Sift flour, baking powder, ¾ cup sugar, and salt in a large bowl.
In a separate bowl, whisk egg yolks, oil, milk, ube, and ube extract. Add to dry ingredients and stir just until combined.
In a stand mixer, beat egg whites until foamy. Slowly add remaining ¾ cup sugar and cream of tartar. Continue beating to stiff peaks.
Fold meringue gently into the ube batter until well incorporated. Divide into pans.
Bake 20–30 minutes, or until a toothpick comes out clean. Invert pans onto a rack and cool completely. Run a knife around edges to release.

Make the Swiss Meringue Buttercream:
Place egg whites and sugar in a heatproof bowl. Set over simmering water (without touching) and whisk constantly for about 4 minutes, until sugar dissolves and mixture thins.
Transfer to stand mixer with whisk attachment and beat on medium-high for 10–15 minutes, until stiff peaks form and bowl is cool.
Switch to paddle attachment. Add butter a tablespoon at a time, beating well after each addition.
Mix in vanilla and salt until smooth and creamy.

Assemble the Cake:
Drain macapuno well.
Level cake layers. Spread 1/3 of frosting on the first layer, then top with half the macapuno. Add the second layer and frost the top and sides with another 1/3 of frosting.
Remove crusts from loaf cake, crumble it finely, and gently press crumbs onto the frosted cake to fully coat.
Add remaining macapuno to the center. Pipe large rosettes around the top edge with remaining frosting. Chill before serving.

06/03/2025

Pistachio Mile-High Cake
Ingredients
For the Cake:

2 ½ cups cake flour

2 ½ teaspoons baking powder

½ teaspoon baking soda

¾ teaspoon kosher salt

1 cup unsalted butter, at room temperature

1 ¾ cups granulated sugar

4 large eggs

1 tablespoon vanilla extract

1 cup buttermilk

½ cup finely ground shelled pistachios

For the Frosting:

1 ½ cups unsalted butter, at room temperature

4 cups powdered sugar

¼ cup heavy cream

2 teaspoons vanilla extract

Pinch of salt

½ cup pistachio paste

For Garnish:

Chopped pistachios

Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour
Kcal: 620 kcal | Servings: 6 servings
Instructions:
Bake the Cake:
Preheat oven to 350°F. Line three 8-inch round cake pans with parchment and lightly grease.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in vanilla.
Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with dry. Stir in ground pistachios until just combined.
Divide the batter evenly into the pans and smooth the tops.
Bake for 25–30 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to racks to cool completely.

Make the Frosting:
Beat butter until creamy and smooth. Gradually add powdered sugar and continue to beat until fluffy.
Add cream, vanilla, salt, and pistachio paste. Beat until thick and spreadable.

Assemble the Cake:
Trim cake layers if needed. Stack layers with frosting in between. Cover the entire cake with frosting and smooth the top and sides.
Finish with chopped pistachios on top. Chill until ready to serve

06/03/2025

Hot Milk Cake
Ingredients

1 cup whole milk

½ cup unsalted butter

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

2 cups granulated sugar

4 large eggs

1½ teaspoons vanilla extract

Powdered sugar, for dusting

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 312 kcal | Servings: 12 servings
Instructions:
Preheat your oven to 350°F and grease a 9×13-inch baking pan.
In a saucepan over medium heat, warm the milk and butter until the butter melts and the mixture just starts to bubble. Remove from heat.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large mixing bowl, beat the sugar and eggs with a hand or stand mixer on medium-high speed for 3–4 minutes, until thick and fluffy.
Lower the speed and slowly mix in the dry ingredients until just combined.
With the mixer still on low, gradually pour in the hot milk mixture. Stir in the vanilla extract.
Pour the batter into the prepared pan and spread evenly.
Bake for 28–32 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan on a wire rack.
Dust with powdered sugar before slicing and serving.

06/02/2025

Red Velvet Cake with Beetroot
Ingredients
For the Cake:

2 1/4 cups all-purpose flour

1/4 cup cornstarch

3 tbsp unsweetened cocoa powder (not Dutch-processed)

1 tbsp dry milk powder (optional)

1 1/2 tsp baking powder

1/2 tsp kosher salt

1/2 cup unsalted butter, room temperature

1/2 cup canola or vegetable oil

2 cups granulated sugar, divided

3 large eggs

2 tsp vanilla extract

1 1/2 tbsp apple cider vinegar

1/2 cup whole milk

1 cup beet puree (from 3 cooked beets) + 1 tbsp lemon juice

For the Cream Cheese Frosting:

1 cup unsalted butter, room temperature

12 oz full-fat cream cheese, room temperature

5 cups powdered sugar

1/2 tsp vanilla extract

Prep Time: 1 hour | Cooking Time: 35 minutes | Total Time: 2 hours 35 minutes
Kcal: 510 kcal | Servings: 6 servings
Instructions:
Prepare the Beet Puree:
Cut off beet stems and rinse well. Slice in half and boil with water and lemon juice until fork-tender (30–35 minutes).
Peel the cooked beets, add to a food processor with 1/4 cup of reserved cooking water, and blend until smooth. Measure 1 cup of puree.

Make the Cake:
Preheat oven to 350°F. Grease and line two 8" or 9" round cake pans.
Combine milk and vinegar in a small bowl and set aside.
In another bowl, whisk together flour, cornstarch, cocoa powder, milk powder (if using), baking powder, and salt.
In a large mixing bowl, cream butter and 1 cup sugar until fluffy. Add oil and remaining sugar, mix until smooth.
Beat in eggs one at a time, followed by vanilla and beet puree.
Alternate adding dry ingredients and the milk mixture, beginning and ending with dry.
Divide batter evenly between pans and smooth the tops.
Bake 35–40 minutes for 8” pans or 30–35 minutes for 9” pans, until a toothpick comes out with a few moist crumbs.
Cool cakes completely in pans or wrap and refrigerate until ready to frost.

Make the Frosting:
Beat butter until smooth. Add cream cheese and beat until well blended.
Gradually mix in powdered sugar and vanilla until creamy. Chill until needed.

Assemble the Cake:
Level the cake layers if needed. Add frosting between the layers and over the top and sides of the cake.
Optional: crumble cake scraps, bake at 350°F for 15 minutes, then pulse into crumbs to decorate.
Chill until serving. Let sit at room temp 1 hour before slicing.

06/02/2025

Crinkle Cake
Ingredients

375g Fillo Pastry

150g unsalted butter, melted

395g sweetened condensed milk

2 eggs

1 cup milk

1/2 teaspoon vanilla bean paste

Icing sugar, for dusting

Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 320 kcal | Servings: 6 servings
Instructions:
Take the fillo pastry out of the fridge, still in its plastic, and let it come to room temperature.
Preheat oven to 180°C fan-forced. Brush a 24×34 cm baking pan with melted butter.
In a bowl, whisk together the condensed milk, eggs, milk, and vanilla until smooth. Set aside.
Lay out one sheet of fillo with the short side facing you. Brush with butter. Layer another sheet on top and brush again.
Fold the layered sheets accordion-style (about 2cm folds) and place into the pan. Repeat with the remaining fillo until the tray is full.
Bake for 20 minutes. Remove from the oven and pour the custard evenly over the pastry.
Return to the oven and bake for another 15–20 minutes or until golden and set.
Let the cake rest for at least 10 minutes before dusting with icing sugar. Serve warm or chilled.

06/02/2025

Pandan Chiffon Cake
Ingredients
Pandan Juice:

10 pandan leaves, chopped into 2-cm pieces

5–6 tbsp water

Cake Batter:

5 egg yolks

45g caster sugar

85ml coconut milk (KARA recommended)

3 tbsp + 2 tsp vegetable oil

1 tbsp pandan juice

¾ to 1 tsp pandan paste

100g cake flour

1 tsp baking powder

¼ tsp salt

Meringue:

5 egg whites

½ tsp cream of tartar

55g caster sugar

Prep Time: 30 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 20 minutes
Kcal: 110 kcal | Servings: 6 servings
Instructions:
Make the Pandan Juice:
Blend pandan leaves with water until pulpy. Strain through a sieve, pressing with a spoon to extract the juice. Measure 1 tbsp and set aside.

Make the Cake Batter:
Preheat oven to 170°C (338°F). Use an 8-inch chiffon tube pan—do not grease.
Sift together cake flour, baking powder, and salt.
In a large bowl, whisk egg yolks and sugar until thick and pale (about 3–5 minutes).
Stir in coconut milk, vegetable oil, pandan juice, and pandan paste until well mixed.
Add the flour mixture in two batches, whisking until the batter is smooth and lump-free.

Make the Meringue:
In a clean, dry bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar and whip until stiff peaks form (about 5–7 minutes).

Fold and Combine:
Gently fold one-third of the meringue into the batter to lighten it. Repeat with the next third, then the final portion, folding gently to keep the batter airy.
Pour into the chiffon pan from one spot and let it spread on its own. Run a spatula in an ‘S’ motion to release air pockets. Tap the pan gently on the counter.

Bake and Cool:
Bake on the lowest rack for 45–50 minutes. Do not open the oven until near the end. The cake is done when a skewer comes out clean.
Invert the pan immediately and cool completely upside-down.
To release, run a spatula along the edges and around the center tube. Turn the pan over and gently remove the cake.
Serve the cake upside-down and enjoy soft, fluffy slices with a light pandan aroma.

06/02/2025

Flourless Chocolate Cake
Ingredients

8 oz high-quality semi-sweet chocolate, chopped

8 tablespoons unsalted butter

1 cup granulated sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

4 large eggs

1/2 cup unsweetened cocoa powder

For Serving:

Whipped cream

Fresh raspberries or strawberries

Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 271 kcal | Servings: 6 servings
Instructions:
Preheat oven to 375°F. Line an 8-inch round cake pan with parchment paper and lightly grease.
In a microwave-safe bowl, melt the chocolate and butter together in 20-second intervals, stirring until smooth. Pour into a large mixing bowl.
Mix in the sugar, vanilla, and salt. Add eggs one at a time, stirring well after each addition.
Whisk in cocoa powder until fully blended and smooth.
Pour the batter into the prepared pan and smooth the top.
Bake for 35–40 minutes, until a toothpick inserted in the center comes out with moist crumbs.
Let the cake cool in the pan for 10 minutes. Run a knife around the edges, then invert onto a serving plate and cool completely.
Dust lightly with powdered sugar before serving. Add a dollop of whipped cream and some fresh berries on the side.

06/02/2025

Bacon and Banana Cake
Ingredients
For the Cake:

2 1/3 cups gluten-free 1:1 flour

1 tbsp baking powder

1 tsp cinnamon

1/2 tsp kosher salt

1 1/3 cups sugar

3/4 cup dairy-free unsalted butter, room temperature

1 1/2 cups mashed ripe bananas

2 eggs

1 tsp vanilla extract

1/2 cup chopped walnuts

5 strips cooked bacon, chopped (plus extra for topping, optional)

4 tbsp maple cream (or maple syrup as a substitute)

For the Frosting:

16 oz dairy-free cream cheese, room temperature

3 cups powdered sugar

1 tsp vanilla extract

2 tbsp maple cream (or maple syrup as a substitute)

Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 450 kcal | Servings: 6 servings
Instructions:
Bake the Cake:
Preheat oven to 350°F. Grease a 9×13-inch cake pan with nonstick spray.
In a bowl, beat the eggs and sugar until light and frothy.
Add mashed bananas, softened butter, maple cream, and vanilla. Mix until combined.
Add flour, cinnamon, salt, and baking powder. Stir until just incorporated.
Fold in the chopped walnuts and bacon.
Spread the batter evenly into the prepared pan.
Bake for 30–35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Let the cake cool completely.

Make the Frosting:
In a mixing bowl, beat cream cheese, powdered sugar, vanilla, and maple cream until smooth and fluffy.

Frost and Finish:
Once the cake is cool, spread frosting evenly over the top.
Optional: Garnish with extra bacon, walnuts, or banana slices.
Slice and serve!

06/02/2025

Sour Cherry Cake
Ingredients
Topping:

4 tbsp unsalted butter, melted (plus more for greasing)

3/4 cup all-purpose flour (plus more for dusting)

1/4 cup granulated sugar

1/4 cup packed light brown sugar

1/4 tsp salt

1/4 tsp ground cinnamon

Cake:

1 1/2 cups all-purpose flour

1 tsp baking powder

1/4 tsp salt

1 stick (4 oz) unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1/4 cup buttermilk

2 1/2 cups pitted sour cherries (or frozen sweet cherries)

Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 20 minutes
Kcal: 320 kcal | Servings: 6 servings
Instructions:
Preheat oven to 350°F. Grease and flour a 9-inch square baking dish.

Prepare the Topping:
In a small bowl, mix melted butter with flour, both sugars, salt, and cinnamon until crumbly. Set aside.

Make the Batter:
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
Alternate adding the dry ingredients and buttermilk, starting and ending with the flour mixture. Beat until just combined.

Assemble the Cake:
Spread batter evenly in the prepared dish. Scatter cherries over the top, then sprinkle with the crumb topping.

Bake:
Bake for about 1 hour, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan before slicing.

Serve warm or at room temperature. Store leftovers in an airtight container at room temp for up to 3 days.

Olivia Ray Recipes

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