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–+ servings

Dirty Martini Butter Cake

By: Nadia Aidi
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Servings: 16 servings
Butter planks layered with whipped blue cheese, chopped Castelvetrano olives, and a touch of vodka and olive brine. Finished with blue cheese-stuffed olives and edible flowers, and served in slices on toasted bread.
Prep 45 minutes
Chill Time 50 minutes
Total 1 hour 35 minutes
A sliced dirty martini butter cake showing two layers of olive, chive, and blue cheese filling between butter planks

Equipment

  • chef’s knife
  • parchment paper
  • Large mixing bowl
  • Electric mixer
  • plastic wrap
  • Offset spatula
  • piping bag
  • open star piping tip

Ingredients

Butter Cake

  • 8 oz unsalted butter brick cold
  • 8 oz unsalted butter room temperature
  • 2 tbsp heavy cream
  • 2 tbsp cream cheese room temperature

Dirty Martini Filling

  • 1/3 cup Castelvetrano olives pitted, finely chopped
  • 1/4 cup blue cheese crumbled, adjust to taste
  • 3 tbsp chives finely chopped
  • 1 1/2 tsp vodka
  • 1 1/2 tsp olive brine
  • 1 lemon zest only
  • 1/4 tsp white pepper
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1 pinch salt

To Decorate

  • 8 Castelvetrano olives pitted
  • 2 tbsp blue cheese for stuffing
  • edible flowers
  • dill flowers
  • toasted bread or crackers for serving

Instructions

  • Butter Planks: Place the cold 8-ounce butter brick in the freezer for 15 minutes. Slice the frozen brick lengthwise into 3 even planks. Place the planks on parchment paper and refrigerate.
    8 oz unsalted butter brick
  • Whipped Butter: Combine the room temperature butter, heavy cream, and cream cheese in a large mixing bowl. Whip for 5 to 6 minutes until fluffy. Set aside one third of the whipped butter for frosting.
    8 oz unsalted butter, 2 tbsp heavy cream, 2 tbsp cream cheese
  • Dirty Martini Filling: Pat the chopped olives dry well with paper towels and add them to the remaining two thirds of the whipped butter. Add the blue cheese, chives, vodka, olive brine, lemon zest, white pepper, onion powder, garlic powder, and salt. Whip again until fully incorporated.
    1/3 cup Castelvetrano olives, 1/4 cup blue cheese, 3 tbsp chives, 1 1/2 tsp vodka, 1 1/2 tsp olive brine, 1 lemon, 1/4 tsp white pepper, 1/4 tsp onion powder, 1/4 tsp garlic powder, 1 pinch salt
  • Assemble the Butter Cake: Spread half of the filling evenly over the first butter plank. Place the second plank on top and spread with the remaining filling. Top with the third plank and press the stack together gently. Scrape the sides smooth with a knife. Wrap tightly in plastic wrap and refrigerate for 30 minutes to set.
  • Prepare the Olives: Stuff the olives with blue cheese, letting it mound slightly out of the top. Slice half of the olives into thin rounds and pat dry. Leave the remaining olives whole.
    8 Castelvetrano olives, 2 tbsp blue cheese
  • Frost the Cake: Unwrap the butter cake and spread a thin layer of the plain whipped butter over all sides with an offset spatula. Refrigerate for 20 minutes to set.
  • Decorate: Transfer the remaining plain whipped butter to a piping bag fitted with an open star tip. Pipe a border around the bottom edge of the cake. Press the sliced olives, edible flowers, and dill flowers into the sides. Arrange the whole olives, a few olive slices, and edible flowers on top.
    edible flowers, dill flowers
  • Serve: Let the cake sit at room temperature for 10 to 15 minutes before serving. Serve with toasted bread or crackers.
    toasted bread or crackers

Nutrition

Calories: 236kcal, Carbohydrates: 1g, Protein: 1g, Fat: 26g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 67mg, Sodium: 128mg, Potassium: 25mg, Fiber: 0.2g, Sugar: 0.2g, Vitamin A: 836IU, Vitamin C: 1mg, Calcium: 30mg, Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info