Orange Olive Oil Cake with Mascarpone Topping
This orange olive oil cake with mascarpone cream is a moist citrus cake recipe topped with lightly sweet mascarpone whipped cream for an elegant dessert.
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This orange olive oil cake with mascarpone cream is a moist, tender citrus cake recipe made with olive oil, fresh orange flavor, and a light mascarpone cream topping. The olive oil keeps the cake soft and delicate while adding subtle richness that pairs beautifully with the bright citrus notes and creamy mascarpone. It’s super versatile, and perfect for brunches, dinner parties, holidays, or everyday baking — it feels elevated without too much effort.
This cake recipe is based on one of the best desserts I’ve ever eaten, one that I had at Chef Nancy Silverton’s renowned Los Angeles restaurant, Osteria Mozza. She serves mini rosemary olive oil cakes made in tea cake molds topped with olive oil gelato and sheets of caramelized sugar. It’s an incredible balance of sweet and savory! Craving more easy desserts like this? My lemon blueberry cake or German-almond apple butter cake recipe is right up your alley.
Why You’ll Love This Recipe
- Moist texture – Olive oil keeps the cake soft, tender, and flavorful for days.
- Bright citrus flavor – Fresh orange adds vibrant flavor that balances the rich mascarpone cream.
- Elegant but simple – This cake feels bakery-worthy while still being approachable for home bakers.
Key Ingredients in This Recipe
- Mascarpone – This soft Italian double or triple cream cheese is rich and silky. Mascarpone is added to a classic whipped cream recipe to cut the sweetness while the candied orange slices make for an elegant garnish.
- Olive oil – While all olive oil comes from the fruit of olive trees, it’s not all created equal. Extra-virgin olive oil is unrefined and made from pure, cold-pressed olives, giving it more of a true olive taste. Regular olive oil is made from a blend of both cold-pressed and processed oils. Much like cooking with wine, the quality of olive oil is key to this cake. Use a good quality extra virgin olive oil, one that you would use in a salad.
- Orange zest – The orange zest is the grated outer skin from the citrus to add a concentrated flavor. Use a zester or microplane to remove the zest. If you don’t have a zester use a paring knife or vegetable peeler to remove the rind and finely chop it.
- Citrus – I slice and slowly dry out the citrus in the oven over a longer period of time at a low temperature as a garnish for the cake. I use a combination of cara cara oranges, blood oranges and lemons for a range of colors though one or any combination of dried citrus can be used.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Use a good-quality olive oil with a mild, fruity flavor rather than a peppery or overly bitter one. Since olive oil is a key ingredient, its flavor will come through in the finished cake.
Swaps and Substitutions
- Orange: Substitute with blood oranges, Meyer lemons, or a mix of citrus zest.
- Olive oil: Use a mild extra-virgin olive oil or substitute with avocado oil if preferred.
- Mascarpone: Replace with whipped ricotta, cream cheese, or crème fraîche.
- Flour: Use a gluten-free all-purpose flour blend if needed.
- Vanilla extract: Add almond extract for a slightly nuttier flavor profile.
How to Make Olive Oil Cake with Mascarpone Topping (Step-by-Step)
- Bake the citrus slices. Heat the oven to 250ºF (120ºC). Arrange the citrus slices on a silpat or parchment paper lined baking sheet. Bake, flipping the slices every 15 minutes until the citrus slices are completely dry but not brown, about 1 hour (depending on the size and thickness of the slices – some may finish sooner than others).
- Let cool. Remove to a wire cooling rack and let cool completely.Slices can be made and stored up to 3 weeks ahead of time.
- Prepare a cake pan. Rub a 9-inch (23cm) round cake pan with olive oil and fit a 9-inch (23cm) circle of parchment paper into the bottom of the pan. Put the pan into the oven and heat the oven to 400ºF (200ºC).
- Mix the dry ingredients. Add the flour, sugar, baking soda, baking powder and salt to a large mixing bowl and whisk until combined.
- Mix the wet ingredients. In another medium mixing bowl whisk together the milk, olive oil, eggs, orange zest and orange juice until thoroughly combined.
- Combine and add to the pan. Stir the wet ingredients into the dry until just combined and no flour remains. Pour the batter into the heated prepared pan and turn the oven down to 350ºF (180ºC).
- Bake the cake. Bake until a knife inserted into the middle of the cake comes out clean, about 1 hour. Let cool for 10 minutes then carefully run a knife around the side of the cake pan and turn the cake out onto a cooling rack. Let cool completely before topping.
- Beat the whipped cream. Add the heavy whipping cream, mascarpone and confectioners sugar to the bowl of a stand mixer. Begin whipping at medium speed until frothy and bubbly. Turn the speed up to high and continue to beat until soft peaks form, about 7 minutes. Cover and refrigerate until ready to serve.
- Assemble the cake and serve. Use a rubber spatula to spread the whipped mascarpone cream over the top of the cake. Spread some around the sides so it is slightly covered but has the “naked” effect. Arrange the dried citrus over the top of the cake and serve.
How to Serve Orange Olive Oil Cake with Mascarpone Topping
- Classic dessert: Serve with mascarpone cream and fresh orange zest.
- Brunch spread: Pair with coffee, tea, or mimosas for brunch gatherings.
- Dinner party dessert: Garnish with candied citrus slices or fresh berries.
- Afternoon snack: Enjoy a slice with espresso or cappuccino.
How to Store Orange Olive Oil Cake with Mascarpone Topping
- Refrigerate mascarpone cream: Store mascarpone cream separately in the refrigerator for up to 2 days.
- Store cake covered: Keep the cake covered at room temperature for up to 2 days or refrigerate for up to 4 days.
- Freeze cake: Freeze the unfrosted cake tightly wrapped for up to 2 months.
- Bring to room temperature: Let refrigerated cake sit at room temperature before serving for the best texture.
FAQ – Frequently Asked Questions
What does olive oil do in cake recipes?
Olive oil adds moisture and richness to cakes while creating a tender crumb that stays soft longer than butter-based cakes.
What type of olive oil is best for orange olive oil cake?
A mild, fruity extra-virgin olive oil works best because strong or peppery olive oils can overpower the citrus flavor.
Can I make orange olive oil cake with mascarpone cream ahead of time?
Yes. The cake can be baked a day ahead and stored covered until ready to serve with freshly whipped mascarpone cream.
What pairs well with orange olive oil cake?
Fresh berries, mascarpone cream, whipped cream, espresso, tea, or sparkling wine all pair beautifully with orange olive oil cake.
Why is my olive oil cake dense instead of light?
Overmixing the batter or using too much flour can create a dense texture. Measuring carefully and mixing just until combined helps keep the cake tender.
Other Recipes to Try
If you loved making this orange olive oil cake, check out some of my favorite desserts below:
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Orange Olive Oil Cake with Mascarpone Cream
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Ingredients:
For the dried citrus slices:
- 3 medium cara cara oranges, blood oranges or lemons, thinly sliced any seeds removed
For the olive oil cake:
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1½ cups whole milk
- 1½ cups extra-virgin olive oil
- 2 large eggs
- 1 tablespoon orange zest
- 2 tablespoons freshly squeezed orange juice
For the whipped mascarpone cream:
- 1½ cups heavy whipping cream
- ½ cup mascarpone cheese
- ½ cup confectioner’s sugar
Instructions:
For the dried winter citrus slices:
- Heat the oven to 250ºF (120ºC). Arrange the citrus slices on a silpat or parchment paper lined baking sheet.
- Bake, flipping the slices every 15 minutes until the citrus slices are completely dried out but not browned, about 1 hour (depending on the size and thickness of the slices – some may finish sooner than others).
- Remove to a wire cooling rack and let cool completely. Slices can be made and stored up to 3 weeks ahead of time.
For the olive oil cake:
- Rub a 9-inch (23cm) round cake pan with olive oil and fit a 9-inch (23cm)circle of parchment paper into the bottom of the pan. Put the pan into the oven and heat the oven to 400ºF (200ºC).
- Add the flour, sugar, baking soda, baking powder and salt to a large mixing bowl and whisk until combined. In another medium mixing bowl whisk together the milk, olive oil, eggs, orange zest and orange juice until thoroughly combined. Stir the wet ingredients into the dry until just combined and no flour remains.
- Pour the batter into the heated cake pan and turn the oven down to 350ºF (180ºC). Bake until a knife inserted into the middle of the cake comes out clean, about 1 hour.
- Let cool for 10 minutes then carefully run a knife around the side of the cake pan and turn the cake out onto a cooling rack. Let cool completely before topping.
For the whipped cream:
- Add the heavy whipping cream, mascarpone and confectioners sugar to the bowl of a stand mixer. Begin whipping at medium speed until frothy and bubbly.
- Turn the speed up to high and continue to beat until soft peaks form, about 7 minutes. Cover and refrigerate until ready to serve.
For assembly:
- Use a rubber spatula to spread the whipped mascarpone cream over the top of the cake. Spread some around the sides so it is slightly covered but has the “naked” effect. Arrange the dried citrus over the top of the cake and serve.
Notes:
Use a good-quality olive oil with a mild, fruity flavor rather than a peppery or overly bitter one. Since olive oil is a key ingredient, its flavor will come through in the finished cake.
Nutrition:
Calories: 844kcal | Carbohydrates: 72g | Protein: 7g | Fat: 63g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 31g | Trans Fat: 0.003g | Cholesterol: 77mg | Sodium: 123mg | Potassium: 241mg | Fiber: 3g | Sugar: 41g | Vitamin A: 1128IU | Vitamin C: 26mg | Calcium: 156mg | Iron: 2mg
DID YOU MAKE THIS?
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Your metric measurements are completely wrong.
Oh no! The metric measurements are auto generated so let me look into it. Thank you for calling it to my attention. My apologies.
This looks so good! What a great combination of flavors!
Thank you so much!
Have the metric measurements been corrected? Would like to try this recipe.
Yes, they are correct. I hope you enjoy the recipe!
Hi!
Can you confirm how long this cake stays good for?
Can you bake and freeze ahead of time?
Thanks
xx
Olive oil cake will stay fresh for 3-4 days at room temp or 1 week in the fridge! Yes, you can bake olive oil cake ahead of time and freeze it for later! Olive oil cakes freeze well due to their moist texture. It helps them retain their flavor and consistency even after being frozen. Make sure to cool it completely then wrap it tightly in plastic wrap followed by aluminum foil or a resealable plastic bag. Olive oil cake can be stored for up to 3 months.
Can you try this with any other flour? almond, coconut, gf?
Thanks!
Unfortunately I have not tried this recipe with an alternative flour, sorry!
Hello! I don’t see an explanation in the post for putting the cake pan in the oven to pre-heat first. I’ve never done that for any cake baking. What’s the benefit of doing this? Thx!
It adds a lovely crisp crust on the exterior of the olive oil cake! I don’t recommend doing it with other more standard cake recipes but with the olive oil it adds almost a little crunch on the outside! Hope you enjoy!
This cake is just outstanding – it is moist and flavorful and the Mascarpone frosting adds just the right touch.
This is the third time I have made this cake but forgot to review it. It has quickly become a household favorite. It is so moist and the frosting isn’t too sweet.
This cake is moist and flavorful. I made it as a practice cake for mother’s day. I can not wait to make it again!
So happy it was a hit!
This cake is moist and flavorful. I made it as a practice cake for mother’s day. I can not wait to make it again!