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Italian Olive Oil Cake with Honeyed Mascarpone and Fresh Figs

Italian Olive Oil Cake

Italian Olive Oil cake is subtly sweet, ultra moist, nuanced with flavor and is an all-around luxurious dessert - it's easy to make to boot!

Course Dessert
Cuisine Italian
Prep Time 15 minutes
Cook Time 1 hour
Servings 6


  • 1 ½ cups all purpose flour
  • 1 cup sugar
  • 1 tsp kosher salt
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 3 large eggs
  • 1 cup olive oil
  • ¼ cup Grand Marnier
  • 1 tsp vanilla extract
  • 1 tbsp grated lemon zest
  • ½ cup whole milk yogurt
  • ½ cup 1% milk
  • ½ cup mascarpone cheese, at room temperature optional
  • 3 tbsp honey optional
  • Fresh figs, sliced optional


  1. Preheat the oven to 350 and while the oven preheats begin to prepare the cake

  2. Whisk together the flour, sugar, salt, baking powder, and baking soda together in a medium bowl

  3. In a separate, large mixing bowl combine the eggs, olive oil, Grand Marnier, vanilla extract, lemon zest, yogurt, and milk. Mix the ingredients together thoroughly until a smooth batter forms

  4. Add the flour mixture to the wet batter and stir together until the mixture just comes together without any large lumps of flour. Some small lumps are more than okay.

  5. Line a 9-inch springform pan with parchment paper to prevent the batter from leaking. Pour the batter into the pan and tap lightly to disperse the batter evenly

  6. Baking the cake at 350 for 50-60 minutes or until the top of the cake is golden and the middle is set

  7. Remove from the oven and let cool in the pan for 10-15 minutes

  8. After the cake cools slights, undo the springform pan and remove the cake from the pan. Allow to cool completely on a wire rack

  9. To make the honeyed mascarpone cream, mix the room temperature mascarpone with the honey. Spread over the cake and top with sliced figs or any other fruit of your choosing

  10. Serve at room temperature. To store the cake unfrosted, cover and let sit on the counter. To store the cake frosted, cover and refrigerate, but bring it back to room temperature before serving

Recipe Notes

A good Italian olive oil is the key to success for this cake; I recommend this Olio Verde for a flavorful but mellow taste.  

This cake was inspired by several sources all listed below:

Bake from Scratch

Splendid Table

Food 52