Olive Oil Cake with Mascarpone Cream and Prosecco Strawberries

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

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

Cook Time 40

Total Time 1 5

Servings people

Calories 525kcal

Author Pina Bresciani

Ingredients

Olive Oil Cake

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

Prosecco Strawberries

2 cups sliced strawberries
½ tablespoon lemon zest
3 tablespoon prosecco
1 tablespoon granulated sugar

Mascarpone Cream

2 cups whipping cream
1 cup mascarpone at room temperature
6 tablespoon granulated sugar
1 ½ tablespoon 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.

Video

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