Moist Olive Oil Cake Recipe

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. 

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Ingredient

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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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Frosting made of whipped mascarpone   Put a pot over medium-low heat and add a few inches of water to it. When the water starts to boil, put a mixing bowl on top of the pan but make sure it doesn't touch the water. 

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Step 1

Instructions

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Mix the mascarpone, butter, and 2 tablespoons of heavy cream together until they melt. 

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Step 2

As soon as it's smooth, take it off the heat and add the powdered sugar, water, almond flavor, and salt. While we make the cake, put the bowl in the fridge to cool down. 

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Step 3

Cake with Olive Oil  Warm the oven up to 350F and grease a 9-inch springform pan. Put parchment paper around the bottom and set it aside. 

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Step 4

Place the sugar and lemon juice in a large bowl. The zest will give off even more of its lemon taste when you rub it into the sugar with your fingers. Then add the olive oil and mix it in. Finally, add the eggs and vanilla. 

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Step 5

Add the sour cream and lemon juice and mix them in until the mixture is smooth. The baking soda, baking powder, salt, and flour should all be added and mixed well with a whisk. 

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Step 6

After that, add the flour and mix it in. After getting the pan ready, pour the batter into it. Bake for 40 to 45 minutes, or until the sides are golden and a toothpick inserted in the middle comes out clean with a few wet crumbs on it. 

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Step 7

You can let the cake cool all the way down at room temperature or in the fridge. Take the icing out of the fridge after the cake has cooled down. It should still look like liquid, but it will be very cold. 

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Step 8

Whip the mixture on high speed for 30 seconds to one minute with a hand mixer or stand mixer attachment that has a whisk attachment. This will make it thick and creamy like frosting.  

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Step 9

Add the extra tablespoon of heavy cream and whip it in if it gets too thin. If it curdles, look at my notes for ways to fix it. After the cake has cooled, put the filling on top of it and enjoy!  

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Step 10

Also see

White Chocolate Macadamia Nut Cookies Recipe

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