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    You are here: Home / Desserts / Olive Oil Cake with Mascarpone Cream and Prosecco Strawberries

    Olive Oil Cake with Mascarpone Cream and Prosecco Strawberries

    Published June 5, 2019   ·   Last updated January 24, 2020   ·   By Pina   ·   3 Comments

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    This olive oil cake is a great make-ahead dessert that will make a statement for any occasion! Not to mention the olive oil makes it one of the moistest cakes you’ll ever eat!

    olive oil cake topped with mascarpone cream and sliced prosecco strawberries, and a bowl of strawberries in the background

    This olive oil cake is a moist and delicious cake that uses olive oil instead of butter in the batter. The mascarpone cream and prosecco strawberries make the simple cake a stand-out and impressive dessert for any occasion.

    The olive oil is liquid at room temperature so it makes the cake extremely moist, more moist than any butter cake. That’s why it keeps so long too!

    overhead photo of olive oil cake in a dish with a napkin under it

    What’s in olive oil cake?

    The main ingredients are:

    • Granulated sugar
    • Eggs
    • Olive oil
    • All purpose flour

    What does olive oil cake taste like?

    Olive oil cake definitely has a subtle olive oil flavor to it, and while it may sound a bit odd, it’s so delicious, trust me! The cake is also slightly sweet and oh so moist. You can definitely tell that the cake doesn’t use butter, and uses olive oil instead – it has a more fruity flavor than a traditional butter cake.

    olive oil cake on a dish with mascarpone cream and a pile of cherries on top

    How to Make Olive Oil Cake – Step by Step

    Make the cake: 

    Preheat oven to 375 F. Line a 9 inch springform pan with parchment paper, and grease the parchment paper and sides of the pan with olive oil.

    In the bowl of an electric mixer set on high, beat sugar, the eggs, and lemon zest until pale and fluffy, about 5 minutes. Add the olive oil and beat until combined, 2 minutes (photos 1 & 2)

    Add milk, lemon juice, and vanilla (photo 3), and beat until combined.

    Add the flour, baking powder, and salt (photo 4) beating until just combined.

    Step by step photos on how to make olive oil cake with prosecco strawberries and mascarpone cream (#1-4)

    Transfer the batter to the prepared pan, ensuring the batter is distributed evenly (photo 5)

    Transfer to the oven and bake 40-45 minutes, until a knife inserted into the center comes out clean (photo 6). 

    Transfer to a rack to cool for 15-20 minutes. Run a knife around the edge of the cake and invert the cake onto a plate, flip it back over onto a serving plate. Let cool completely.

    Make the prosecco strawberries:

    In a bowl, mix strawberries, lemon zest, prosecco and sugar. Let stand at least 30 minutes and up to 2 hours (photos 7 & 8)

    Step by step photos on how to make olive oil cake with prosecco strawberries and mascarpone cream (#5-8) Make the Mascarpone Cream

    In a bowl using a hand mixer, whisk cream until thick and silky but not holding peaks (photo 9)

    Add mascarpone, sugar and vanilla extract (photo 10)

    Whisk just until soft peaks form (photo 11)

    Once cake has completely cooled, top whole cake with whipping cream, and then strawberries. Alternatively, you can cut the cake and top each slice individually with mascarpone cream and strawberries (photo 12)

    Step by step photos on how to make olive oil cake with prosecco strawberries and mascarpone cream (#9-12)

    Top Tips To Make Olive Oil Cake:

    • Since the olive oil makes this cake so moist, it will last 3-4 days at room temperature. So it’s a great make-ahead cake!
    • If you’re making the cake in advance or have leftovers, you can store it at room temperature, covered. It does not need to be in the fridge.
    • I recommend using a high quality extra virgin olive oil to make this cake Since a subtle flavor of the olive oil will be present in the cake, it’s better to use the best extra virgin olive oil you can get your hands on
    • This cake can be served slightly warm or at room temperature. Either way, it will take a bit of time to cool down when it comes out of the oven, so factor in about 2-3 hours to let the cake cool.

    slice of olive oil cake with mascarpone cream and sliced strawberry on top

    If you’ve tried making this Olive Oil Cake with Mascarpone Cream and Prosecco Strawberries, or any other recipe on the blog please let me know what you thought of it in the comments below, I love hearing from you! You can also FOLLOW ME on INSTAGRAM, FACEBOOK, TWITTER, AND PINTEREST to see more delicious food and what I’ve been up to.

    olive oil cake topped with mascarpone cream and sliced prosecco strawberries, and a bowl of strawberries in the background
    4.72 from 7 votes
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    Olive Oil Cake with Mascarpone Cream and Prosecco Strawberries

    This olive oil cake is a great make-ahead dessert that will make a statement for any occasion! Not to mention the olive oil makes it one of the moistest cakes you'll ever eat!

    Course Dessert
    Cuisine Italian
    Prep Time 25 minutes
    Cook Time 40 minutes
    Total Time 1 hour 5 minutes
    Servings 10 people
    Calories 525 kcal
    Author Pina Bresciani

    Ingredients

    Olive Oil Cake

    • 1 cup granulated sugar
    • 3 large eggs at room temperature
    • 1 tbsp lemon zest
    • 1 cup extra virgin olive oil
    • 1 cup whole milk at room temperature
    • 2 tbsp fresh lemon juice
    • 2 tsp vanilla extract
    • 2 cups all purpose flour
    • 1 tsp baking powder
    • 1 tsp salt

    Prosecco Strawberries

    • 2 cups sliced strawberries
    • 1/2 tbsp lemon zest
    • 3 tbsp prosecco
    • 1 tbsp granulated sugar

    Mascarpone Cream

    • 2 cups whipping cream
    • 1 cup mascarpone at room temperature
    • 6 tbsp granulated sugar
    • 1 1/2 tbsp vanilla extract

    Instructions

    Make the Olive Oil Cake

    1. Preheat oven to 375 F. Line a 9 inch springform pan with parchment paper, and grease the parchment paper and sides of the pan with olive oil.

    2. In the bowl of an electric mixer set on high, beat sugar, the eggs, and lemon zest until pale and fluffy, about 5 minutes. Add the olive oil and beat until combined, 2 minutes. Add milk, lemon juice, and vanilla, and beat until combined. Add the flour, baking powder, and salt, beating until just combined. Transfer the batter to the prepared pan, ensuring the batter is distributed evenly.

    3. Transfer to the oven and bake 40-45 minutes, until a knife inserted into the center comes out clean. Transfer to a rack to cool for 15-20 minutes. Run a knife around the edge of the cake and invert the cake onto a plate, flip it back over onto a serving plate. Let cool completely. 

    Make the Prosecco Strawberries

    1. In a bowl, mix strawberries, lemon zest, prosecco and sugar. Let stand at least 30 minutes and up to 2 hours.

    Make the Mascarpone Cream

    1. In a bowl using a hand mixer, whisk cream until thick and silky but not holding peaks. Add mascarpone, sugar and vanilla extract. Whisk just until soft peaks form.

    Assemble the Cake

    1. Once cake has completely cooled, top whole cake with whipping cream, and then strawberries. Alternatively, you can cut the cake and top each slice individually with mascarpone cream and strawberries. 

    Recipe Video

    Recipe Notes

    • Since the olive oil makes this cake so moist, it will last 3-4 days at room temperature. So it's a great make-ahead cake!
    • If you're making the cake in advance or have leftovers, you can store it at room temperature, covered. It does not need to be in the fridge.
    • I recommend using a high quality extra virgin olive oil to make this cake Since a subtle flavor of the olive oil will be present in the cake, it's better to use the best extra virgin olive oil you can get your hands on
    • This cake can be served slightly warm or at room temperature. Either way, it will take a bit of time to cool down when it comes out of the oven, so factor in about 2-3 hours to let the cake cool.
    • If you're making the olive oil cake in advance, I would recommend making the mascarpone cream and prosecco strawberries on the day you're going to serve the cake. 

    Olive oil cake recipe is based on the Half Baked Harvest recipe

    Nutrition Facts
    Olive Oil Cake with Mascarpone Cream and Prosecco Strawberries
    Amount Per Serving
    Calories 525 Calories from Fat 279
    % Daily Value*
    Fat 31g48%
    Saturated Fat 18g113%
    Cholesterol 136mg45%
    Sodium 283mg12%
    Potassium 179mg5%
    Carbohydrates 52g17%
    Fiber 1g4%
    Sugar 30g33%
    Protein 7g14%
    Vitamin A 1085IU22%
    Vitamin C 19.6mg24%
    Calcium 100mg10%
    Iron 1.5mg8%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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    Filed Under: Desserts

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    About me

    Hello! My name is Pina and I love Italian food and culture! Here you'll find delicious Italian-inspired recipes with a fresh west coast spin. Buon Appetito!

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