Chilean Oil Cake — Homemade Queque con Aceite Recipe

Versión en Español

Chilean queque con aceite is a tender pound cake made with vegetable oil instead of butter, flavored with citrus zest, orange juice, vanilla, and a splash of rum or pisco, and baked at 180 C (356 F) for 45 to 50 minutes. It takes 30 minutes of preparation plus 50 minutes of baking and serves 6 people.

It is a classic of Chilean home baking for afternoon tea, economical and easy to make with pantry ingredients.

How to Make Chilean Oil Cake?

Queque con aceite replaces butter with any oil you have at home, such as canola, sunflower, or light olive oil, giving a more even, tender crumb and a cake that stays moist longer. You can flavor it with any natural juice.

Nutritional Information

Each serving of oil cake contains approximately 750 kcal, 9 g of protein, 30 g of total fat (4 g of saturated fat), 150 mg of cholesterol, 110 g of carbohydrates, 70 g of sugars, and 50 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Chilean Queque con Aceite Recipe

Preparation: 30 minutes
Cooking: 50 minutes
Servings: 6 people

Ingredients

• 500 g (4 cups) of all-purpose flour
• 450 g (2 1/4 cups) of sugar
• 250 ml (1 cup) of vegetable oil
• 125 ml (1/2 cup) of orange juice
• 8 eggs
• 1 teaspoon of baking powder
• Lemon or orange zest
• 1 teaspoon of vanilla extract
• 1 teaspoon of rum or pisco

Instructions

1. Preheat the oven to 180 C (356 F) for at least 10 minutes. In a large bowl, combine the sifted flour, baking powder, sugar, and citrus zest. Pour in the oil and beat with a hand or electric mixer until the sugar dissolves and the mixture is smooth.

2. Add the eggs one at a time, ideally cracking each into a small bowl first to check it, and beat after each one. Add the orange juice, vanilla, and liqueur and mix well. Pour the batter into a 25 cm (10 in) cake pan, oiled and dusted with flour.

3. Bake for 45 to 50 minutes, until lightly golden and a toothpick inserted in the center comes out dry. Turn it out onto a wire rack and let it cool. Serve in slices with a good coffee or hot chocolate.

Additional Tips

Beat well

After adding the eggs and liquids, beat at medium-high speed for at least 5 minutes so the batter emulsifies and traps air, since oil does not hold air as well as butter.

Choose a neutral oil

Sunflower or canola oil are best; extra virgin olive oil can overpower the cake.

Check your oven

A hole in the middle usually means the oven is too hot or there is too much leavening.

Frequently Asked Questions (FAQs)

1. Can I use gluten-free flour?

Yes, but the result will be different. Use a gluten-free baking blend and add 1 teaspoon of xanthan gum for structure.

2. Which oil is best?

A neutral oil such as sunflower or canola. Avoid extra virgin olive oil, whose strong flavor can dominate.

3. Does it freeze well?

Yes. Thanks to its moisture, oil cake freezes very well. Wrap it cold in plastic and foil and keep it up to 3 months.

4. Why did my cake get a hole in the middle?

The oven was too hot or there was too much leavening, so the outside set before the inside finished rising.

What Is Queque con Aceite?

Queque con aceite is a Chilean loaf or ring cake made with oil instead of butter, with a moist, even crumb and a citrus flavor, typical of afternoon tea, or once.

Oil in Baking

Oil is liquid at room temperature, so cakes made with it stay softer and moister for longer than butter cakes.

Did You Know?

Queque is the Chilean adaptation of the English word cake, used for loaf and ring cakes served at once, Chile’s traditional afternoon tea.

Recommended

• Chilean Fluffy Lemon Loaf Cake
• Chilean Yogurt Loaf Cake
• Chilean Poppy Seed Cake
• Venezuelan Pineapple Upside-Down Cake