Moist Olive Oil Cake
Total Time
2 hours 45 minutes
Prep Time
2 hours
Cook Time
45 minutes
Rating
5 out of 5 stars
(6)
Ingredients
8-10 slices
- 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
How would you rate this recipe?
Preparation
Chef’s notes
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.