Moist Olive Oil Cake Recipe

Medium Brush Stroke

This cake made with olive oil is very moist and tastes light and fresh. It's not too sweet and has a thick texture that isn't like a butter cake. With its whipped mascarpone filling, this olive oil cake is sure to become your new favorite.  

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 egg – 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

Ingredient

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Mascarpone-whipped frosting Heat a saucepan with a few inches of water on medium. Once simmering, set a mixing bowl over the pan without touching the water. 

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Flour Bowl

Step 1

Instructions

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Stir in butter, mascarpone, and 2 tablespoons heavy cream to melt. After smoothing, add powdered sugar, vanilla, almond, water, and salt. Cool the bowl in the fridge while making the cake.  

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Step 2

Olive Oil Cake  Grease a 9-inch springform pan and preheat to 350F. Line the bottom with parchment and lay aside. 

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Step 3

Combine sugar and lemon zest in a large bowl. Rub the zest into the sugar with your fingertips to add lemon flavor. Next, mix in olive oil, eggs, and vanilla.  

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Step 4

Add sour cream and lemon juice after smoothing. Whisk in the baking soda, baking powder, salt, and cornstarch. Add flour and stir. 

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Step 5

Pour the batter into the pan and bake for 40–45 minutes until the sides are golden and a toothpick inserted in the center comes out clean with a few moist crumbs. 

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Step 6

Let the cake cool fully at room temperature or in the fridge. After the cake cools, remove the icing from the fridge. Despite appearing liquid, it will be totally cold. 

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Step 7

Whisk the mixture on high speed with a hand or stand mixer whisk attachment until it thickens and creams like frosting (30 seconds–1 minute).  

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Step 8

If too thin, add another tablespoon of heavy cream. If it curdles, check my notes for troubleshooting. Top the cooled cake with icing and enjoy!  

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Step 9

Floral Separator

Also see

Perfect Vanilla Cupcakes Recipe