Olive Oil Cake

Catalina Castravet
By Catalina Castravet
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Cook time Cook time: 35 minutes

Olive Oil Cake with fresh mandarin zest and vanilla bean seeds is covered in a sweet and delicious raspberry buttercream.

We love making rich and delicious cakes, like our popular Chocolate Flourless Cake,  Oreo Chocolate Cake and Baileys Chocolate Cake.

Olive Oil Cake

This Olive Oil Cake is covered in a sweet raspberry buttercream. First it’s absolutely delicious, its soft and moist with a tender crumb. Also, its fragrant, sweet and fresh, because the citrus flavor works so nice with the sweet raspberry cream. May I add that this Mandarin Olive Oil Cake is also very easy to make. The cake is very tender, but I added a little cornmeal, so every tender bite packs a little crunch.

Topped with chocolate ganache and fresh summer fruits, this cake won’t last long in your kitchen. This Olive Oil Cake is actually loaded with freshly grated mandarin zest and mandarin juice for an extra boost to that beautiful citrus flavor. Vanilla bean seeds are added to create a dimension of flavors.

Why You’ll Love this Olive Oil Cake

  • Firstly, it is rich and creamy and are a show stopper dessert.
  • Easy to find ingredients and minimum prep work and dishes to clean.
  • Also, it’s perfect for brunch parties and for bigger crowds.
  • In addition, it is easy to transport if you have to take them to a brunch party.
  • Perfect for special occasions like Valentine’s Day.
  • Can be made 1 or 2 days in advance so you don’t have to worry about a last minute dessert.

How to make mandarin zest

Follow the easy steps below:

  • First, rinse the mandarin.
  • Then, set your tool over a cutting board. A microplane produces a very fine zest, perfect for baking and cooking. If you don’t have a microplane, use the smallest holes on an ordinary grater.
  • Next, grate the yellow skin of the mandarin only. Grate just enough to get through the yellow skin, this way you can avoid the bitter white pith underneath.
  • Rotate the mandarin and repeat. Once the white pith is exposed, rotate the mandarin and zest the next strip of peel. Repeat until most of the peel is removed, or until you have enough zest for your recipe.


You can make the cake layers in advance and freeze them, thaw them when you are ready to decorate the cake. To freeze the unfrosted cake layers, follow these steps:

  • Bake the cake layer and cool each layer on a wire rack. Make sure the cake layers are fully cooled before freezing.
  • Wrap each cake layer in plastic wrap, preferably freezer wrap. After that wrap tightly in aluminum foil and place in a freezer zip lock bag (if it fits).
  • Write the date and cake type on the zip lock bag.
  • Lay the cake layers flat in the freezer.
  • Cakes can be frozen for up to 3 months.
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Olive Oil Cake

Olive Oil Cake with fresh mandarin zest and vanilla bean seeds is covered in a sweet and delicious raspberry buttercream.

Author: Catalina Castravet Serves: 12 servings
Prep time: 50 minutes Cook time: 35 minutes Total time: 1 hr 25 mins



Raspberry Buttercream:




Cake Layers:

Raspberry Buttercream:


Nutrition information

Calories: 584 Carbohydrates: 69 Protein: 8 Fat: 31 Saturated Fat: 10 Cholesterol: 119 Sodium: 406 Potassium: 381 Fiber: 3 Sugar: 39 Vitamin A: 1500 Vitamin C: 17.2 Calcium: 157 Iron: 2.9
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Melanie @ Gather for Bread

What a beautiful cake Katalina! It would also be to hard to eat. Your photos are gorgeous too!


olivia @ livforcake

Wow!! This is one seriously stunning cake -- those colors! So perfect for summer. Sounds delicious too :)



I would like to make this. Do you think it would taste nice with regular olive oil instead of mandarin olive oil?


Yes, it will work great!


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