Moist Olive Oil Cake
This Italian-inspired Olive Oil Cake has a delicate flavor and moist texture with the unique addition of quality olive oil. Top with a homemade mascarpone frosting for a decadent cake that’s easy to make in just one bowl!
Olive oil cake is a delicious twist on traditional desserts, where olive oil takes center stage, bringing both moisture and a delicate flavor! Its fruity notes add a slightly savory touch to the flavor while creating a tender and moist texture like in this delicious Olive Oil Chocolate Cake.
This classic olive oil cake recipe gets topped with a homemade whipped mascarpone frosting that elevates the whole cake, adding a slightly sweet topping that pairs well with the classic Italian flavors!
Best Olive Oil To Use (Italian vs Spanish)
When it comes to selecting the ideal olive oil for this recipe, the choice between Italian and Spanish varieties can significantly influence the cake’s flavor. While Spanish olive oil is bolder, Italian olive oil offers a smoother, milder taste.
Opting for a high-quality olive oil (not necessarily top shelf) with rich color and smell makes sure the natural flavors shine through in the cake. Look at the labels when you’re choosing olive oil, as some can be cut with vegetable oil, diluting the natural taste!
Creamy Whipped Mascarpone Frosting
What makes this recipe stand out is the addition of frosting made with mascarpone cheese. This soft Italian cheese is creamy, tangy, and delicate, so it needs to be prepared in a slightly unique way. The butter and cheese are tempered slowly over a double boiler to make sure everything is at the same temperature. This makes sure the cheese doesn’t curdle or seize up, which would make a grainy texture.
By combining butter, mascarpone cheese, and other ingredients in a chilled environment and then whipping, this frosting achieves a velvety consistency that melts in your mouth and is just sweet enough to compliment the olive oil cake.
Moist olive oil cake for brunch with Greek yogurt and berries, or pair it with a mug of coffee or tea (or an Italian Cherry Margarita) for an upgraded afternoon treat. Dress it up with honey or powdered sugar for a classy dessert at formal gatherings or indulge in it anytime you crave a unique treat with a slightly savory note.
Olive Oil Cake Key Ingredients
Besides your usual pantry staple baking ingredients, this olive oil cake recipe uses some unique ingredients that help create the best flavor and texture!
Mascarpone Frosting
- Mascarpone Cheese – This soft Italian cheese provides a rich and creamy base, adding creamy texture and a subtle tanginess to the frosting.
- Almond Extract – Infuses a hint of nutty sweetness, complementing the richness of the mascarpone complementing the Italian flavors.
- Heavy Whipping Cream – Contributes to the smooth consistency of the frosting, ensuring it’s light and airy.
Olive Oil Cake
- Olive Oil – Acts as the primary fat source, adds a unique depth of flavor, and is responsible for the cake’s moist and tender crumb.
- Lemon Zest and Juice – Adds bright citrus notes, balancing the richness of the olive oil and enhancing the overall freshness and aroma of the cake.
- Sour Cream – Provides additional moisture and richness to the cake batter.
- Cornstarch – Helps to tenderize the cake’s crumb and contributes to its soft texture while also providing structure and stability to the cake batter.
Lemon Olive Oil Cake Baking Tips
- Properly measure the flour by spooning it into a dry measuring cup and leveling it off with a straight edge for accurate measurement.
- Avoid overmixing the batter, as this can result in a tough and dense cake. Mix just until the ingredients are incorporated to maintain a tender crumb.
- Rubbing the lemon zest into the sugar helps release its oils, intensifying the lemon flavor in the cake.
- Grease the springform pan generously and line the bottom with parchment paper to prevent the cake from sticking.
- Allow the cake to cool completely in the pan before removing it to avoid crumbling or breaking.
- Chill the mascarpone frosting in the refrigerator while preparing the cake to ensure it sets properly and is easy to whip.
- Whip the mascarpone frosting until thick and creamy, but be careful not to overbeat it, as it can become grainy.
Olive Oil Cake FAQs
Yes! Prepare the mascarpone frosting up to 2 days in advance and store it in the refrigerator in an airtight container. Let it come to room temperature and re-whip it before frosting the cake for the best consistency.
Yes! Just swap the all-purpose flour with a cup for cup gluten free baking flour. I like Bob’s Red Mill (the blue bag) or King Arthur Flour.
Yes, olive oil cakes can be considered healthier compared to cakes made with butter or vegetable oil. Olive oil is rich in monounsaturated fats, which are considered heart-healthy, and it also contains antioxidants and vitamins.
Several things could contribute to a dense olive oil cake, including overmixing the batter, using too much flour, or not incorporating enough air into the batter during mixing. Be sure to measure the flour correctly, and do not overmix the cake batter.
This cake should also work in a 9×9 square baking dish or anything that is of similar size to the 9″ springform.
Store the cooled and frosted cake in an airtight container at room temperature for up to 3 days to maintain its freshness and moisture. If possible, avoid placing it in the refrigerator, as it may dry out the cake.
To freeze, wrap the unfrosted cake tightly in plastic wrap or aluminum foil and place it in a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.
For more delicious cake recipes, check out my:
- Flourless Olive Oil Chocolate Cake
- Apple Fritter Skillet Cake
- Chocolate Mousse Cake
- Gooey Lemon Butter Cake
- Blueberry Sour Cream Coffee Cake
Make sure to tag me @butternutbakery on Instagram if you make this olive oil cake. I love seeing my recipes come to life in YOUR kitchen! To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!
Watch how to make this moist olive oil cake:
Moist Olive Oil Cake
- Total Time: 2 hours 45 minutes
- Yield: 8-10 slices
Description
This olive oil cake is incredibly moist with a light and refreshing flavor. It’s not too sweet and has a rich texture that’s unlike a regular butter-based cake. Topped with a whipped mascarpone frosting, this olive oil cake is bound to be your new go-to!
Ingredients
Whipped Mascarpone Frosting
- 6 tbsp unsalted butter
- 8 oz mascarpone cheese
- 2–3 tbsp heavy whipping cream
- 1 cup (100g) powdered sugar
- 1 tsp vanilla bean paste or extract
- 1/4 tsp almond extract (optional)
- 1 tbsp water
- Pinch of kosher salt
Olive Oil Cake
- 1 1/4 cup (250g) granulated sugar
- Zest and juice of 1 lemon
- 1 cup (210g) extra virgin olive oil
- 3 large eggs
- 2 tsp vanilla bean paste or extract
- 3/4 cup (180g) sour cream
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1/4 cup (30g) cornstarch
- 1 1/2 cups (195g) all-purpose flour or gluten free baking flour
Instructions
Whipped Mascarpone Frosting
- Fill a saucepan with a few inches of water and place over medium heat. Once simmering, place a mixing bowl over the pan, ensuring the bowl does not touch the water.
- Add in the butter, mascarpone, and 2 tbsp of heavy cream and stir to melt.
- Once smooth, remove from the heat and whisk in the powdered sugar, vanilla extract, almond extract, water, and salt.
- Place the bowl in the refrigerator to chill while we make the cake.
Olive Oil Cake
- Preheat the oven to 350F and grease the inside of a 9” springform pan. Line the bottom with parchment paper and set aside.
- In a large mixing bowl, add the sugar and lemon zest. Use your fingers to rub the zest into the sugar, releasing even more of that lemon flavor.
- Then whisk in the olive oil followed by the eggs and vanilla.
- Once smooth, whisk in the sour cream and lemon juice.
- Add in the baking soda, baking powder, salt, and cornstarch and whisk until well combined.
- Then whisk in the flour.
- Pour the batter into the prepared pan and bake for 40-45 minutes or until the edges are golden and a toothpick in the center comes out clean with a few moist crumbs.
- Allow the cake to cool completely either at room temperature or in the refrigerator.
- Once the cake has cooled, remove the frosting from the refrigerator. It should still appear liquid but it will be completely chilled.
- Using a hand or stand mixer with the whisk attachment, whip the mixture on high speed until it turns thick and creamy like frosting (30 seconds – 1 minute). If it turns too thin, whip in the extra tablespoon of heavy cream. If it curdles, see my troubleshooting tips in the notes.
- Spread the frosting on top of the cooled cake and enjoy!
Equipment
Buy Now → Notes
FROSTING – If your frosting curdles, this just means it was too cold before whipping. Scoop about a cup of the frosting into a small dish and microwave to melt (about 20-30 seconds). Mix the melted frosting back into the curdled frosting and whip on high speed for about 1-2 minutes. If it still curdles, repeat this same process until it smooths out.
- Prep Time: 2 hours
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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Meet Jenna
I’m the creator, baker, and photographer behind Butternut Bakery. Here I share desserts for every diet because I believe everyone should have a chance to indulge!
If doubled and use 2 8” or 9” round pans, will this olive oil cake hold up as a layer cake?
Tried this cake and loved it! Do you think this would work for a layer cake?
This looks incredible! I am going to be making this for my birthday dinner at the beginning of May! I do have a couple questions:
– Can I make the frosting the night before? Can I whip up the frosting and then store in the fridge till I am ready to use it the next day?
-How long will the cake hold up outside? It should not be very hot, but I was planning for it to be assembled and displayed for 5 hours.
Thanks!!
You have seriously outdone yourself with this recipe (i couldn’t even start counting all your recipes that you have outdone yourself with) but this is one seriously delectable and incredible cake. Thank you so much
Perfect balance of flavors and incredibly easy to make. Did it in a 9 inch cake pan since I didn’t have a springform. Didn’t brown as nicely as the photo but couldn’t stop eating it nonetheless!
Such a light and fluffy cake. Skeptical of the frosting at first but holy smokes it’s amazing!!! Using it for other cakes. Whips up amazing. Not too sweet
Hello! I just made this but wondered the best way to store it.. I was thinking I’ll just keep it refrigerated because of the frosting but wanted to see what you did!
The moistest, tastiest cake ever! The icing was a little temperamental, but Jenna’s tips saved the day. The frosting didn’t quite get as light and airy as yours looked in the photo, but it was still super tasty. I think poppy seeds would go lovely in here! Will definitely be making this for family gatherings. *Used Bob’s 1:1 GF mix and you couldn’t even tell.