This elegant Blackberry Olive Oil Cake topped with silky mascarpone cream, sweet blackberry compote and fresh basil, is surprisingly simple to make and perfect for summer entertaining.

There’s something so effortlessly elegant about a simple olive oil cake, especially when paired with seasonal fruit. As I continue my cake-baking journey this summer, (this is cake No. 3!) I have fallen in love with the olive oil cake – and I have to say, this Blackberry Olive Oil Cake with Mascarpone Cream has been my favorite by far! (I know, I say that every time, but they really do keep getting better!)

Why You’ll Love This Cake

This cake is the kind of dessert that feels both elevated and inviting, which is always the goal for my entertaining pursuits. It looks impressive (my decorating skills are beginning to improve!) yet comes together with just a handful of pantry staples and a few fresh ingredients.

The olive oil cake is fragrant and not too sweet, the mascarpone cream is light and luscious, while the blackberries bring a juicy burst of flavor that feels like summer in every bite. It truly strikes the perfect balance between rustic and refined. I’m telling you, this approachable dessert belongs at your next dinner party.

Everything You’ll Need to Make a Blackberry Olive Oil Cake with Mascarpone Cream

For the Cake: To make this fluffy olive oil cake, you’ll need granulated sugar olive oil, eggs, lemon juice, and whole milk to add moisture and richness. You’ll also need all-purpose flour, baking powder, baking soda and salt.
For the Mascarpone Cream: Made with just cold mascarpone, powdered sugar, heavy cream and vanilla extract, this mascarpone cream is very light and fluffy, and not overly sweet like traditional buttercream. Swirl in a jar of blackberry jam or preserves (I used blackberry preserves from Aldi!) to add a beautiful pinkish-purple color and sweet blackberry flavor to the cream.
Blackberry Compote: Simmering your fresh blackberries in honey will create a nice sweet and syrupy topping for your cake.
Optional Toppings: To really top of your cake in style, you can add some sprigs of fresh basil like did, or perhaps some edible flowers, a drizzle of honey or dusting of fresh lemon zest.

Step-by-Step Instructions

Make the Cake:

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 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. (Be careful not to overmix the batter or your cake will turn out less soft!)
Pour batter into well-oiled 8-inch cake pan. (You can line your pan with parchment paper brushed with olive oil for even easier cake extraction.)
Bake at 375 degrees F for 35-40 minutes or until toothpick comes out clean. Let cake cool completely before assembling.

Cook The Bourbon Brown Sugar Peaches:

To prepare bourbon brown sugar peaches, add sliced peaches, brown sugar and bourbon to a small saucepan and bring to a simmer over medium heat. Cook for 5-7 minutes, stirring occasionally. Remove from heat and allow to cool completely before assembling cake.

Whip the Mascarpone Cream:

To make mascarpone cream, add mascarpone, powdered sugar and vanilla to a medium mixing bowl. Using a hand mixer, whip until light and fluffy.
Add blackberry jam to bowl and fold in with a spatula. (I like to stop before fully incorporated so it looks a little swirly!) Store in the fridge until ready to frost the cake.

Assemble the Cake

To assemble the cake, place cake upside down on a cake stand and cover evenly with mascarpone cream using a buttercream knife (I like to leave a bit of a crater in the center of the cake to hold the blackberry compote.) Carefully spoon the blackberry compote on top (some of the syrup might drip down the side of the cake, but that’s okay!). Top with fresh basil leaves or any other garnish if desired.

Serving Suggestions

This cake will taste perfect served at room temperature or slightly chilled! Pair it with a cup of herbal tea or light sparkling wine, or even a Blackberry Mojito or Blackberry Tequila Smash. Serve each slice with a scoop of vanilla ice cream or lemon sorbet for a more well-rounded dessert spread!

Storage Tips

You can store this cake in the fridge for up to 3 days in an airtight container! The mascarpone cream may firm up in the fridge, so for the best results, let it sit out for 10-15 minutes before serving.

Whether you’re hosting a summer gathering, planning a casual brunch, or just craving a slice of something light and delicious, this Blackberry Olive Oil Cake with Mascarpone Cream will be the perfect little treat you’ve been craving. Don’t forget to save or pin this recipe for later and please let me know if you try it by leaving a rating and review on the recipe, or by tagging me in your social posts (I would love to see your creations!) To be the first to hear about my newest recipes, be sure to sign up for my little newsletter.

If you’re looking for more dessert ideas, check out my Bourbon Brown Sugar Peach Mascarpone Cake or Brown Sugar-Crusted Banana Bread.

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