Print

Mascarpone Olive Oil Berry Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This mascarpone olive oil berry cake is soft, moist, and lightly sweet with a creamy topping and fresh berries for a bright, elegant finish.

Ingredients

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3 large eggs

3/4 cup granulated sugar

1/2 cup extra virgin olive oil

1/2 cup mascarpone cheese

1 teaspoon vanilla extract

Zest of 1 lemon

1/4 cup milk

1 cup mascarpone cheese (for topping)

3 tablespoons powdered sugar

1 teaspoon vanilla extract (for topping)

1 cup fresh strawberries, halved

1/2 cup blueberries

1/2 cup raspberries

2–3 tablespoons extra virgin olive oil (for topping)

Optional honey or berry syrup

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
  2. Whisk together flour, baking powder, baking soda, and salt in a bowl.
  3. In another bowl, whisk eggs and sugar until pale and slightly thick.
  4. Add mascarpone and whisk until smooth, then slowly incorporate olive oil until creamy.
  5. Stir in vanilla extract and lemon zest.
  6. Add dry ingredients in two parts, alternating with milk, mixing gently until just combined.
  7. Pour batter into pan, smooth top, and bake for 30–35 minutes until a toothpick comes out clean.
  8. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
  9. Mix mascarpone, powdered sugar, and vanilla for the topping until smooth.
  10. Spread topping over cooled cake, arrange berries, drizzle with olive oil, and add honey or syrup if desired.

Notes

Use a mild, fruity olive oil for best flavor.

Swap berries with seasonal fruits like peaches or blackberries.

Substitute mascarpone with cream cheese for a tangier taste.

Store in the refrigerator for up to 3 days.

Let sit at room temperature before serving for best texture.

Nutrition

Find it online: https://chocolatecoveredamy.com/mascarpone-olive-oil-berry-cake-recipe/