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inside a sliced olive oil cake with mascarpone frosting

Moist Olive Oil Cake

  • Author: Jenna Barnard
  • Total Time: 2 hours 45 minutes
  • Yield: 8-10 slices


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!


Whipped Mascarpone Frosting

  • 6 tbsp unsalted butter 
  • 8 oz mascarpone cheese
  • 23 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


Whipped Mascarpone Frosting

  1. 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.
  2. Add in the butter, mascarpone, and 2 tbsp of heavy cream and stir to melt.
  3. Once smooth, remove from the heat and whisk in the powdered sugar, vanilla extract, almond extract, water, and salt.
  4. Place the bowl in the refrigerator to chill while we make the cake.

Olive Oil Cake

  1. Preheat the oven to 350F and grease the inside of a 9” springform pan. Line the bottom with parchment paper and set aside.
  2. 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.
  3. Then whisk in the olive oil followed by the eggs and vanilla.
  4. Once smooth, whisk in the sour cream and lemon juice.
  5. Add in the baking soda, baking powder, salt, and cornstarch and whisk until well combined.
  6. Then whisk in the flour.
  7. 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.
  8. Allow the cake to cool completely either at room temperature or in the refrigerator.
  9. Once the cake has cooled, remove the frosting from the refrigerator. It should still appear liquid but it will be completely chilled.
  10. 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. 
  11. Spread the frosting on top of the cooled cake and enjoy! 


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

Keywords: olive oil cake, olive oil cake recipe, lemon olive oil cake, moist olive oil cake

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