why you will love this recipe

Blackberry Olive Oil Cake with Mascarpone Cream is a delightful dessert that combines the fruity flavor of blackberries with the rich texture of olive oil cake. This recipe is perfect for anyone who loves to enjoy a slice of cake that is not too sweet, yet decadent. It’s also a great way to impress guests at a dinner party or family gathering. The unique flavors and textures make this cake memorable, and the addition of mascarpone cream takes it to another level. This dish is not only delicious but also quick to prepare, making it a fantastic choice for a weeknight treat or a special occasion.

how to make Blackberry Olive Oil Cake with Mascarpone Cream

Step-by-step overview

Making this exquisite cake involves a few easy steps. First, gather all your ingredients and preheat the oven. Then, you will mix the dry ingredients in one bowl and the wet ingredients in another. Combine these mixtures before pouring the batter into a cake pan. After baking, prepare the blackberry compote and mascarpone cream while the cake cools. Finally, assemble and serve your beautiful cake!

Ingredients:

1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1 cup granulated sugar
3/4 cup olive oil
2 large eggs
1 tbsp lemon juice
1 cup whole milk
16 oz mascarpone (cold)
1 cup heavy whipping cream
1 cup powdered sugar
2 tsp vanilla extract
10 oz blackberry jam (or preserves)
2 cups blackberries
1/4 cup honey
fresh basil leaves

Directions:

Preheat oven to 375 degrees F.
In a small mixing bowl, combine flour, baking powder, baking soda and salt.
In a large mixing bowl or stand mixer, add sugar and eggs and beat for about 2 minutes until fully combined.
Add olive oil and beat for 2 minutes until fully incorporated.
Add milk and lemon juice and beat until combined.
Add half of the flour mixture and beat on a low speed to combine, then add the second half and beat just until everything is fully incorporated.
Pour batter into well-oiled 8-inch cake pan.
Bake for 35-40 minutes or until a toothpick comes out clean. Let cake cool completely before assembling.
To prepare blackberry compote, add blackberries and honey to a small saucepan and bring to a simmer over medium heat. Cook for 5-7 minutes, stirring occasionally. Remove from heat and allow compote to cool completely before assembling the cake.
To make mascarpone cream, add mascarpone, heavy whipping cream, powdered sugar and vanilla to a medium mixing bowl. Using a hand mixer, whip until light and fluffy. Fold in blackberry jam with a spatula until just combined. Store in the fridge until ready to frost the cake.
To assemble the cake, place cake upside down on a cake stand and cover evenly with mascarpone cream, then carefully spoon the blackberry compote on top. Top with fresh basil leaves for garnish if desired.

how to serve Blackberry Olive Oil Cake with Mascarpone Cream

This cake is perfect for serving at any gathering. Slice it into wedges and present it on a cake stand for a beautiful display. It pairs well with a cup of coffee or tea and can be enjoyed as a light dessert after dinner. For a summertime treat, serve it with a scoop of vanilla ice cream, or enjoy it plain to appreciate its delicate flavors.

how to store Blackberry Olive Oil Cake with Mascarpone Cream

To store the leftover cake, cover it with plastic wrap or place it in an airtight container. Keep it in the refrigerator to preserve the freshness of the mascarpone cream. The cake can stay good for up to three days, but it is best enjoyed within the first two days for optimal taste and texture.

tips to make Blackberry Olive Oil Cake with Mascarpone Cream

Ensure all ingredients are at room temperature for better mixing.
Don’t overmix the batter; this can make the cake dense.
You can substitute the blackberries with other berries if preferred, such as raspberries or blueberries.
For added flavor, try adding a pinch of cinnamon to the batter.
Make the mascarpone cream ahead of time to save on prep.

variation

Feel free to experiment with different flavors in the mascarpone cream. You can add lemon zest or orange zest for a citrusy twist. If you want to play with sweetness, consider swapping the blackberry jam for a different fruit jam or even a chocolate spread!

FAQs

Can I use a different type of oil?

While olive oil adds a unique flavor, you can substitute it with another oil like canola or vegetable oil if preferred. However, this may change the taste slightly.

How do I know when my cake is done baking?

A toothpick or skewer inserted into the center of the cake should come out clean. If it has wet batter on it, continue baking for a few more minutes.

Can I freeze the cake?

Yes, you can freeze the unfrosted cake by wrapping it tightly in plastic wrap and placing it in a freezer-safe bag. It can be kept in the freezer for up to three months. Thaw it in the fridge before serving and then add the mascarpone cream and blackberry compote.

Blackberry Olive Oil Cake with Mascarpone Cream

A delightful dessert combining the fruity flavor of blackberries with rich olive oil cake, topped with creamy mascarpone.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 40

Total Time 1

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

For the Cake

1.5 cups all-purpose flour
1 tsp baking powder
0.25 tsp baking soda
1 tsp salt
1 cup granulated sugar
0.75 cups olive oil
2 large eggs
1 tbsp lemon juice
1 cup whole milk

For the Mascarpone Cream

16 oz mascarpone (cold)
1 cup heavy whipping cream
1 cup powdered sugar
2 tsp vanilla extract

For the Blackberry Compote

10 oz blackberry jam (or preserves)
2 cups blackberries
0.25 cup honey

For Garnish

to taste fresh basil leaves For garnish

Method

Preparation

Preheat oven to 375 degrees F.
In a small mixing bowl, combine flour, baking powder, baking soda, and salt.
In a large mixing bowl or stand mixer, add sugar and eggs and beat for about 2 minutes until fully combined.
Add olive oil and beat for another 2 minutes until fully incorporated.
Add milk and lemon juice and beat until combined.
Add half of the flour mixture and beat on low speed to combine, then add the second half and beat until fully incorporated.

Baking

Pour batter into a well-oiled 8-inch cake pan.
Bake for 35-40 minutes or until a toothpick comes out clean. Let cake cool completely before assembling.

Making Blackberry Compote

In a small saucepan, add blackberries and honey. Cook over medium heat for 5-7 minutes until simmering, stirring occasionally.
Remove from heat and allow compote to cool completely before assembling the cake.

Making Mascarpone Cream

In a medium mixing bowl, add mascarpone, heavy whipping cream, powdered sugar, and vanilla.
Using a hand mixer, whip until light and fluffy. Fold in blackberry jam until just combined. Store in the fridge until ready to frost the cake.

Assembling the Cake

Place the cooled cake upside down on a cake stand.
Cover evenly with mascarpone cream, then spoon blackberry compote on top.
Garnish with fresh basil leaves if desired.

Notes

Ensure all ingredients are at room temperature for better mixing. Don’t overmix the batter to avoid a dense cake. You may substitute blackberries with other berries like raspberries or blueberries. For added flavor, incorporate a pinch of cinnamon into the batter.