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!
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.
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.
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.
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)
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)
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.
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 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!
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
-
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. 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.
-
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
-
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
-
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
-
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
4
