Mascarpone & Berry Olive Oil Cake

A Bright, Elegant Summer Dessert

There's something special about desserts that don't try too hard. This olive oil cake is incredibly moist with a delicate lemon and vanilla flavor, topped with pillowy mascarpone cream and an abundance of fresh berries. It's the kind of cake that feels rustic and refined all at once—the perfect ending to an Italian-inspired meal or a summer gathering with friends.

Ingredients

For the Cake

• 1½ cups all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp kosher salt

• ¾ cup granulated sugar

• 2 large eggs

• ½ cup extra virgin olive oil

• ½ cup whole milk

• ¼ cup plain Greek yogurt

• Zest of 2 lemons

• 2 tbsp fresh lemon juice

• 1 tsp vanilla extract

• Seeds from ½ vanilla bean (optional but wonderful)

Mascarpone Cream

• 8 oz mascarpone cheese

• 1 cup heavy whipping cream

• 3 tbsp powdered sugar

• 1 tsp vanilla extract

• Seeds from ½ vanilla bean (optional)

• Pinch of kosher salt

Topping

• Fresh strawberries, halved

• Fresh raspberries

• Fresh blueberries

• Fresh blackberries

• Fresh mint leaves

• Powdered sugar

• Fresh lemon zest

Instructions

Bake the Cake

1. Preheat oven to 350°F.

2. Grease and line an 8-inch round cake pan with parchment paper.

3. Whisk together the flour, baking powder, baking soda, and salt.

4. In another bowl whisk the sugar and eggs until slightly lightened.

5. Add olive oil, milk, Greek yogurt, lemon zest, lemon juice, vanilla, and vanilla bean seeds.

6. Fold the dry ingredients into the wet ingredients until just combined.

7. Pour into the prepared pan.

8. Bake for 35–40 minutes, or until a toothpick comes out clean.

9. Cool in the pan for 10–15 minutes, then invert onto a cooling rack and cool completely (about 1½–2 hours).

   
   

Make the Mascarpone Cream

1. Beat the heavy cream to medium peaks.

2. In a separate bowl, stir together the mascarpone, powdered sugar, vanilla, vanilla bean seeds, and salt until smooth.

3. Gently fold the whipped cream into the mascarpone mixture until fully combined.

4. Refrigerate until ready to use.

   
   

Assemble

1. Spread the mascarpone cream over the cooled cake.

2. Arrange the berries naturally, leaving some mascarpone visible.

3. Refrigerate until ready to serve.

4. Just before serving, dust with powdered sugar, garnish with fresh mint, and finish with a little fresh lemon zest.

Tips

• Make the cake a day ahead if you'd like—the flavor gets even better.

• Assemble the cake a few hours before serving.

• Wait until just before serving to add the powdered sugar and mint so they stay fresh and beautiful.

  
  

This cake is light, citrusy, and not overly sweet—the perfect finish to an Italian summer supper or any occasion worth gathering around the table. Enjoy!