The One Ingredient Your Baked Goods Are Missing

In his Food Network Kitchen class, baking pro Jake Cohen explains how just one ingredient upgrade will amp up the flavor of all your baked goods.

Keep in mind: Price and stock could change after publish date, and we may make money from these links.
April 28, 2021

Get a Premium Subscription to the Food Network Kitchen App

Download Food Network Kitchen to sign up and get access to live and on-demand cooking classes, in-app grocery ordering, meal planning, an organized place to save all your recipes and much more.

Snacking cakes walk a fine line of being sweet enough that you’ll reach for it after dinner, hearty enough for a mid-afternoon pick-me-up, but sensible enough that you don’t feel guilty pairing a slice with your morning coffee. Needless to say, we’re big fans of all cakes around here and it’s no surprise that Jake Cohen’s Strawberry-Rhubarb Snacking Cake class the Food Network Kitchen app is our springtime obsession.

This image has been distributed to our partners.

This anytime cake is bursting with flavor, starting with a quick homemade strawberry-rhubarb preserve that can easily be made with whatever fruit is in season. The cake batter is a one-bowl dream — with olive oil as the star ingredient. Jake reaches for olive oil because it lends a vibrant, grassy acidity that balances out the sweetness of most baked goods and really sends the flavor profile over the edge. And while you could go for butter instead, Jake prefers olive oil because the cake comes out extra moist, which is perfect if you plan to snack on this cake all week long.

Best of all? This tip can work in almost any baking recipe that calls for neutral oil. It’s the best way to upgrade any store-bought boxed cake mix, just swap with the same amount of oil called for on the back of the box.

Check out the class for more tips and tricks on the Food Network Kitchen app.

Related Links:

Next Up

How Much Olive Oil Should You Use When Cooking?

You don't want to overdo it — but there are ways to eyeball the measurements.

Can You Freeze Rhubarb?

Here's how to freeze it correctly so it keeps well, and the best recipes for cooking with frozen rhubarb.

Seven Tips for a Successful Stress-Free Brunch

Find 1000s of Food Network's best recipes from top chefs, shows and experts. And watch videos demonstrating recipe prep and cooking techniques.

If You Love Baked Feta Pasta, You Need to Try This Swap

Sorry, cherry tomatoes — you’ve been replaced.

Oreo’s Newest Flavor Will Take You Back to Childhood

Think: Your favorite ice cream truck treat.

The Best Way to Store Strawberries

Keep those spring favorites from getting squishy and spoiled.

We’re Going to Pretend It’s Spring and Eat All of the Rhubarb

And if going into baking overdrive happens to warm us up, so be it.

12 Olive Oils for Cooking, Dressing, Dipping and Everything In Between

Your guide to what kind of olive oil to use when.

How to Soften Butter

Because baked goods and cold butter don't mix.

Related Pages