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ByTaralynn

Orange Ginger Olive Oil Cake with Whipped Mascarpone

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A moist orange ginger olive oil cake made with fresh oranges, ginger, and rich olive oil, topped with whipped citrus mascarpone. A perfect cake recipe for all year round.

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If you have been reading my blog for a while, then you know I have a love for cake, especially olive oil cakes. I love how moist they are, how easy they are to make without any fancy mixers, and how sophisticated the flavor always turns out. I have made lemon, pumpkin, and chocolate versions, and over the weekend I decided to try one in my favorite flavor combination, orange and ginger.

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It is 10 am and I am fighting the urge to go grab a slice of this cake that is currently chilling in my refrigerator. With its light and creamy whipped mascarpone frosting and the way the cake becomes even more flavorful and moist the longer it chills, I cannot stop thinking about it. My mother in law is in town, and when I came downstairs the next morning after making this cake, more and more slices were missing. Even my four year old loves it. It is hard to say no to. The flavor combination just works perfectly together.

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Orange Ginger Olive Oil Cake Ingredients

Flour
Baking soda
Baking powder
Sea salt
Ground ginger
Cinnamon
Olive oil
Sugar
Buttermilk
Molasses
Fresh orange juice
Orange extract (optional, but adds a richer citrus flavor)
Vanilla extract
Eggs
Orange zest

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How To Make Orange Ginger Olive Oil Cake

Instructions for Orange Ginger Olive Oil Cake

Preheat the oven to 350 degrees.

Prepare your cake pans by greasing two 9 inch round pans or lining them with parchment paper to prevent sticking.

In a mixing bowl, sift together the flour, cinnamon, ginger, baking powder, baking soda, and salt. Set aside.

In another bowl, whisk together the sugar, olive oil, and eggs until well combined.

Stir in the room temperature buttermilk, molasses, freshly squeezed orange juice, orange extract, and vanilla extract until smooth.

Pour the wet ingredients into the bowl with the dry ingredients and gently mix until just combined. Add the orange zest and fold it in. Avoid overmixing to keep the cake soft and moist.

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Divide the batter evenly between the prepared pans and smooth the tops with a spatula.

Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Keep an eye on the cakes to prevent overbaking.

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Whipped Citrus Mascarpone Topping

Mascarpone
Milk
Vanilla extract
Orange extract
Powdered sugar

How to Make Whipped Citrus Mascarpone

In a mixing bowl, add the room temperature mascarpone, milk, vanilla extract, orange extract, and powdered sugar.

Using a hand mixer or stand mixer, beat on medium speed until smooth and creamy. Be careful not to overmix, as mascarpone can become too soft.

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Once the cakes have completely cooled, spread the mascarpone over the top of one layer, add the second cake layer, and frost the top and sides as desired. I decorated mine minimally with sliced candied oranges and a little greenery from my garden. In the colder months, decorate with oranges, cranberries, and rosemary!

For best flavor, let the cake chill in the refrigerator for a bit before serving.

Totally optional, but I sliced a little off the top of the first layer to even out the center of the cake.

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With this cake, you can make two small single layer cakes, bake it in a square pan for a simple sheet cake, or even turn the recipe into cupcakes. And if you are not into frosting, a light dusting of powdered sugar on top is just as perfect.

I love how minimal, yet sophisticated this cake looks.

How to Store Olive Oil Cake?

Store this cake covered in the refrigerator because of the mascarpone frosting. It will stay fresh for up to 3 to 4 days. The olive oil keeps it incredibly moist, and the flavor actually gets even better as it chills.

You can also freeze the cake slices for up to three months.

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A perfect year round recipe because it is refreshing and citrusy for summer, but also cozy and warm with its ginger spice for the colder months.

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Orange Ginger Olive Oil Cake with Whipped Citrus Mascarpone

Taralynn
A moist orange ginger olive oil cake made with fresh citrus, warm ginger, and rich olive oil, topped with whipped Citrus mascarpone.
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Prep Time 15 minutes
Cook Time 25 minutes
Course Dessert
Servings 8 Slices

Ingredients
  

Orange Ginger Olive Oil Cake
  • 2 Cups All-Purpose Flour gluten-free all-purpose works!
  • 1 Tablespoon Cinnamon
  • 2 Tablespoons Ground Ginger
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1 Teaspoon Sea Salt
  • 3/4 Cup Extra Virgin Olive Oil High Quality
  • 3 Large Eggs Room Temp
  • 1 Cup Sugar
  • 1 Cup Buttermilk Room Temp
  • 1/4 Cup Freshly Squeezed Orange Juice
  • 1/4 Cup Molasses
  • 1 Tablespoon Vanilla Extract
  • 2 Teaspoons Orange Extract
  • 1 Tablespoon Orange Zest
Whipped Citrus Mascarpone
  • 4 Cups Powdered Sugar
  • 1/8 Cup Milk or more if needed
  • 2 Teaspoons Vanilla Extract
  • 2 Teaspoons Orange Extract
  • 8 Ounces Mascarpone Room Temp

Instructions
 

Orange Ginger Olive Oil Cake

  • Preheat the oven to 350 degrees
  • Grease two 9 inch round cake pans or line with parchment paper.
  • In a mixing bowl, sift together the flour, cinnamon, ginger, baking powder, baking soda, and salt. Set aside.
  • In another bowl, whisk together the sugar, olive oil, and eggs until well combined.
  • Stir in the buttermilk, molasses, fresh orange juice, orange extract, and vanilla extract until smooth.
  • Pour the wet ingredients into the dry ingredients and gently mix until just combined. Fold in the orange zest.
  • Divide the batter evenly between the pans and smooth the tops.
  • Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely before frosting.

Whipped Citrus Mascarpone

  • In a mixing bowl, combine the mascarpone, Milk, vanilla extract, orange extract, and powdered sugar.
  • Beat on medium speed until smooth and creamy.
  • Spread frosting over the top of one cake layer.
  • Place the second layer on top and frost the top and sides as desired.
  • Chill in the refrigerator before serving for best flavor.

Notes

Keep a close eye on the cake to avoid overbaking; it’s better to slightly underbake than overbake, as the cake will continue to cook while cooling.
Use premium high-quality olive oil.
Chilling this cakes bring more flavor into each bite.
Keyword olive oil cake, ginger, orange, orange ginger olive oil cake, mascarpone topping, citrus, dessert
Tried this recipe?Leave a Rating!

I had some leftover mascarpone whipped topping from this recipe, and we added it to homemade pancakes the next day! It was amazing. Maybe some whipped mascarpone pancakes are on the menu for this weekend…

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I hope you love this recipe as much as I do! If you make it, please come back and rate it, and tag me in your cake photos because I love to see them!

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Posted In: Cake, Dessert, Printable Recipes, Recipes, Special Occasions, Summer Recipes

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