Olive Oil Cake Recipe

Prepare

Preheat the oven to 350°F (175°C). Grease and line an 8- or 9-inch round cake pan (or a 9x5 loaf pan) with parchment paper. Lightly dust with flour or brush with a little olive oil.

Combine wet ingredients

In a large mixing bowl, whisk together 0.75 cups extra-virgin olive oil, 0.75 cups granulated sugar, and 0.25 cups light brown sugar until sugars begin to dissolve and the mixture is smooth. Add the 3 large eggs one at a time, whisking well after each addition until fully incorporated. Whisk in 0.5 cups whole milk, 0.25 cups Greek yogurt (or sour cream), 2 tsp vanilla extract, and the zest of 1 lemon until smooth.

Combine dry ingredients

In a separate bowl, sift or whisk together 1.75 cups all-purpose flour, 2 tsp baking powder, 0.5 tsp baking soda, and 0.5 tsp fine sea salt to evenly distribute leavening.

Mix batter

Add the dry ingredients to the wet ingredients in two additions, folding gently with a spatula or mixing at low speed until just combined. Do not overmix — stop when no large streaks of flour remain. Scrape the bowl and ensure the batter is uniform.

Bake

Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 35–45 minutes for an 8–9 inch round (or 45–55 minutes for a loaf pan), until the top is golden, a toothpick inserted into the center comes out with a few moist crumbs, and the edges pull slightly away from the pan.

Cool

Allow the cake to cool in the pan for 10–15 minutes, then invert onto a wire rack and remove the parchment. Cool completely (at least 45 minutes) before slicing or assembling with compote and crème fraîche. If desired, dust the cooled cake with 1 tbsp powdered sugar before serving.

While the cake bakes or cools, make the compote. Place 3 cups mixed berries, 0.25 cups granulated sugar, 1 tbsp lemon juice, and 2 tbsp water in a small saucepan over medium heat.

Bring to a gentle simmer, stirring occasionally. If using large strawberries, halve or quarter them so they break down more quickly. Let the mixture simmer 6–8 minutes until the berries release their juices and soften.

If you prefer a thicker compote, mix 1 tsp cornstarch with 1 tsp cold water to make a slurry. Stir the slurry into the simmering berries and cook 1 more minute until the compote thickens slightly. Taste and adjust sugar or lemon if needed.

Remove from heat and let cool to room temperature. The compote will thicken further as it cools. Store in the refrigerator if not using within an hour.

Chill a medium mixing bowl and whisk (or beaters) briefly in the freezer for 5–10 minutes to help the mixture whip up light. Combine 1 cup crème fraîche, 0.25 cups heavy cream (optional), 1 tbsp powdered sugar, and 0.5 tsp vanilla extract in the chilled bowl.

Whisk or beat on medium speed until the mixture thickens to soft peaks. If you left out the heavy cream, you will get a slightly denser whipped crème fraîche; if included, it will be lighter. Taste and add a little more powdered sugar if you prefer sweeter cream.

Keep chilled until ready to serve. If refrigerated, stir gently before serving as it may firm up.

Slice the cooled olive oil cake. Spoon warm or room-temperature berry compote over each slice (or serve compote on the side). Add a generous dollop of whipped crème fraîche on top or alongside.

Garnish with additional fresh berries and a light drizzle of extra-virgin olive oil or a sprinkle of lemon zest if desired. Serve immediately.