Vanilla-Scented Cornmeal Cake with Olive Oil Buttercream

Pastry chef Bronwen Wyatt's rich, elegant cake is perfect for just about any celebration you may have coming your way. You can simply spread the buttercream frosting to cover it, swirling for a little flair, or follow Wyatt's decorating tips by using a pastry bag to form ruffles and squiggles with the buttercream. Top the cake with edible decorations of your choice, such as flowers, fruits, and herbs. If using flowers, make sure that they're safe to eat and not sprayed with pesticides. 

Ingredients

For the cornmeal cake

1 ⅔ cups (225 grams) all-purpose flour

7 tablespoons (7 grams) stone-ground cornmeal (such as Anson Mills)

1 tablespoon baking powder

1.50 teaspoons Diamond Crystal kosher salt or 1 teaspoon Morton kosher salt

1.50 cups (300 grams) granulated sugar

10 ½ tablespoons unsalted butter, at cool room temperature

2 large eggs, at cool room temperature

2 teaspoons vanilla bean paste or pure vanilla extract

1 ¼ cups sour cream

For the vanilla syrup (optional)

.50 cup granulated sugar

.50 cup water

.50 teaspoon vanilla bean paste or pure vanilla extract

For the olive oil buttercream

¾ cup (155 grams) granulated or raw sugar

⅓ cup egg whites (from about 3 large eggs)

.50 teaspoon Diamond Crystal kosher salt or 3/8 teaspoon Morton kosher salt, or more to taste

⅛ teaspoon cream of tartar 

2.50 sticks (1 1/2 cups) unsalted butter, at cool room temperature, cut into 1-inch pieces

2 tablespoons full-flavored, high-quality extra-virgin olive oil 

Hefty pinch of citric acid (optional)

Edible flowers, herbs, fruits, and vegetables, for decoration (optional)