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Perfect Olive Oil Cake Recipe with Mascarpone Frosting and Berries

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A moist and tender olive oil cake topped with creamy mascarpone frosting and fresh mixed berries, offering a subtle fruity richness and a light, tangy finish.

Ingredients

Scale
  • 1¾ cups (220g) all-purpose flour, sifted
  • 1 cup (200g) granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 3 large eggs, room temperature
  • ¾ cup (180ml) extra virgin olive oil
  • 1 cup (240ml) whole milk, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon fresh lemon zest (optional but recommended)
  • 8 oz (225g) mascarpone cheese, chilled
  • 1 cup (120g) powdered sugar, sifted
  • ½ teaspoon pure vanilla extract
  • 2 tablespoons heavy cream (optional)
  • 1 cup mixed berries (fresh strawberries, blueberries, raspberries, blackberries)
  • Optional: a light dusting of powdered sugar or a drizzle of honey

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch cake pan with olive oil and lightly dust with flour or line with parchment paper.
  2. In a large bowl, whisk together sifted flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, beat eggs lightly, then whisk in olive oil, milk, vanilla extract, and lemon zest.
  4. Slowly pour wet ingredients into dry mixture, folding gently with a rubber spatula until just combined. Do not overmix.
  5. Pour batter into prepared pan and smooth the top evenly. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
  6. Let cake cool in pan for 15 minutes, then invert onto a cooling rack to cool completely.
  7. In a chilled bowl, combine mascarpone cheese, powdered sugar, vanilla extract, and heavy cream if using. Beat with an electric mixer on medium speed until soft peaks form, being careful not to overbeat.
  8. Once cake is completely cool, spread mascarpone frosting evenly over the top.
  9. Arrange mixed berries on top of the frosting. Optionally, sprinkle powdered sugar or drizzle honey over the berries.
  10. Slice with a sharp knife, wiping between cuts for clean edges. Serve fresh or refrigerate up to 2 days.

Notes

Use a mild, fruity extra virgin olive oil for best flavor. Fold batter gently to keep crumb tender. Chill bowl and beaters before whipping mascarpone frosting to avoid breaking down the cheese. Let cake cool completely before frosting to prevent melting. Rotate cake halfway through baking if oven heats unevenly. Fresh lemon zest adds brightness; orange zest can be substituted. Frozen berries should be thawed and drained to avoid excess moisture.

Nutrition

Keywords: olive oil cake, mascarpone frosting, mixed berries, easy cake recipe, moist cake, quick dessert, baking, gluten-friendly

Find it online: https://chloeplate.com/perfect-olive-oil-cake-recipe-with-mascarpone-frosting-and-berries/