Raspberry Olive Oil Cake Recipe


Have you tried Olive Oil cake? Today I am sharing my Individual Serving Size Meyer Lemon and Raspberry Olive Oil Cake recipe. You have got to try this!

Raspberry Olive Oil Cake Recipe

Olive Oil cake. I know what you are thinking? Huh? What is it? Does it taste like olives? Why would I eat it? Well … wait until you try my Meyer Lemon and Raspberry Olive Oil Cake Recipe!

Olive oil is good for us. It’s considered a “good” fat, unlike butter. It also adds extra antioxidants and vitamin E to your baked goods, giving your desserts a heart-healthy boost.

Raspberry Olive Oil Cake Recipe

High-quality extra virgin olive oil is a healthy fat that maintains its qualities during cooking. In fact, olive oil is quite resistant to heat and doesn’t go bad during cooking. What this means is that olive oil is excellent cooking oil, and one of the healthiest.

When you make an olive oil cake, your cake doesn’t taste like olives. Rather, it is a delicious, moist, and healthy cake! I am not sure where the rage started with olive oil cake but Kylie Jenner shared her Olive Oil cake recipe last year and I am pretty sure that might have something to do with it.

Meyer Lemon and Raspberry Olive Oil Cake

Meyer Lemon Raspberry Olive Oil Cake

Plain olive oil cake seems a bit boring to me, so I added some fresh Meyer Lemon and Ricotta Cheese and even made it gluten free. This cake would make excellent cupcakes and muffins for sure!

My first goal was to make an Olive Oil cake. My second goal was to make individual servings. If there was ever a year to make a dessert with single servings, this is it. I actually joined six other bloggers today who are also sharing their single-serving recipes.

Raspberry Olive Oil Cake Recipe

I think this is such a great idea! I don’t want you to be intimidated by the recipe for my cake. There are three steps (or parts to make) so it might seem complex. But it’s not at all. You just need to make the raspberry sauce, the cake, and the cream. Then you assemble it and it looks and tastes incredible.

Raspberry Sauce

Raspberry Sauce

There are only four items in the Raspberry Sauce. It really is simple to make.

It is cooked on the stovetop.

Cooking the Raspberry Sauce

If you are enjoying my blog, you can sign up to receive my blog updates here. .

Olive Oil Cake

The cake has olive oil, flour (I used gluten-free but you can use whatever you want), sugar, eggs, Ricotta cheese, and a few more items. This is really easy to make.

Olive Oil Cake

I used individual spring form pans. I have had these for years and I love them! You can use them to make cakes, cheesecakes, or even souffles!

Individual Springform Pans

Mascarpone Cream Frosting

Before I talk about this amazing Mascarpone cream, I wanted to make sure you know what Mascarpone cheese is. It is very similar to cream cheese, but it is creamier and has a lot more butter fat! (Which of course means it tastes better!)

Mascarpone Cream Frosting

I wanted to layer my cakes. I started by slicing the cakes in half.

Preparing the Olive Oil Cake

Frequently Asked Questions

Why should I make an Olive Oil cake?20?

Olive oil is good for us. It’s considered a “good” fat, unlike butter. It also adds extra antioxidants and vitamin E to your baked goods, giving your desserts a heart-healthy boost.

What can I use instead of Mascarpone Cheese?

Blend 8 ounces of softened cream cheese and 1/4 cup whipping cream
or mix 8 ounces softened cream cheese with 1/4 cup of softened butter and 1/4 cup of cream.

Next, I added the Mascarpone Cream. It has a lemon flavor and it is amazing!

Layering the Olive Oil Cake

The next layer included fresh raspberries and the Raspberry Sauce.

Layering the Raspberries and Raspberry Sauce

For the final layer, add the top piece of the cake, more cream, and some fresh raspberries.

This dessert really is heavenly!

Olive Oil Raspberry Cake
Yield: 6 individual servings

Meyer Lemon and Raspberry Olive Oil Cake

Raspberry Olive Oil Cake Recipe

This Meyer Lemon and raspberry Olive Oil cake is amazing. The combination of the sweet Meyer lemon with the raspberries and the Mascarpone cream is just fabulous. this dessert is a win-win for sure.

Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes


  • Olive Oil Cake
  • 1 cup extra virgin olive oil
  • ⅓ cup ricotta cheese
  • 2 cups all-purpose or measure for measure gluten-free flour
  • 5 eggs
  • 1-¼ cup granulated sugar
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • Zest of 1 lemon
  • Pinch of sea salt
  • Raspberry Sauce
  • 2 pints of raspberries (or whatever berries you want to use)
  • ½ of a lemon, juiced
  • 3 TBSP granulated sugar (or honey)
  • 1 TSP vanilla extract
  • Mascarpone Cream Frosting
  • 2 large egg yolks
  • 2 TBSP granulated sugar
  • 4 oz mascarpone cheese
  • ½ cup of heavy cream whipped until stiff
  • Zest from 1 lemon


Make the Raspberry Sauce first

Add berries, lemon juice, sugar (or honey), and vanilla to a small saucepan. Cook on low heat until the berries start to break down and sauce begins to thicken. Adjust for sweetness, add a little more sugar if necessary. Once the sauce is thickened to about the consistency of jam, take it off of the heat and refrigerate until ready to use. 

Make the Olive Oil Cake next.

Preheat oven to 325

In a stand mixer with the whisk attachment (or if making by hand, in a bowl with a whisk), add the eggs, lemon zest, and sugar. Beat together with a whisk until well combined.

Add the olive oil and continue whisking until all ingredients are combined.

Add ricotta cheese and sea salt and whisk until incorporated.

In a separate bowl, mix together with a spatula, the flour, baking powder, and baking soda. Fold in the wet ingredients from the stand mixer bowl and gently mix until the wet and dry ingredients are fully combined.

Place a sheet of parchment paper onto a large cookie sheet

Place individual springform pans on top of parchment paper

Butter the inside of each of the springform 

Spoon the batter to buttered individual springform pans with a ladle

Bake the cakes in preheated oven for 30 minutes until browned and a toothpick inserted comes out clean

Remove cookie sheet and cakes from oven and allow to cool completely

Make the Mascarpone Cream Frosting while the cakes are cooling

Add egg yolks and sugar in a mixing bowl, mix together with a hand mixer until combined.

Add lemon zest and spoonfuls of the mascarpone cheese until incorporated

Tip - for a quick way to convert whipping cream to whipped cream, pour the whipping cream and a TBSP of sugar into a tall mixing cup. Use an immersion blender to whip cream into whipped cream in minutes! 

If you don’t have an immersion blender, use a regular hand mixer to whip cream 

Once the whipped cream is thick and creamy, fold the whipped cream into the mascarpone mixture. Be careful not to overmix, whipped cream becomes butter if over whipped.

Cover and refrigerate until ready to use.

Cake Assembly

Once cakes are completely cooled, remove the cakes from springform pans, releasing sides and then removing the bottom. 

Using a serrated knife (this is important, any knife other than serrated will tear your cake), slice the pointed top off of your cake so that you have a flat top. Feel free to nibble on the pointed cake top while assembling your cakes. 

Then slice the remaining cake in half into two pieces.

Place the bottom of the cake onto a serving plate or individual cake stand, cut side up.

Spoon a medium to a large spoonful of the mascarpone cream frosting onto the cut side of the cake and spread to the edges.

Add a spoonful of the raspberry sauce on top of the mascarpone cream frosting, spread to edges.

Add some fresh berries on top of the raspberry sauce.

Add the next layer of olive oil cake on top of the fresh berries, raspberry sauce, and mascarpone frosting

You can add more berries to the middle layer to help hold up the top half of the cake, if necessary

Spoon a medium spoonful of the raspberry sauce to the top of the cake.

Add a large spoonful of the mascarpone cream frosting on top of the raspberry sauce (the raspberry sauce and mascarpone cream frosting will swirl together). If you prefer, you can add the mascarpone cream frosting first and then add the raspberry sauce if you don’t like the swirly look. 

You can frost the sides of the cake as well if you want.

Add some raspberries to the top of your cake to finish.

Garnish to your preference and serve.


These lemon olive oil cakes are incredible on their own. I pour the batter into buttered muffin tins and they make incredible breakfast muffins.

I used Measure for Measure Gluten-Free Flour and it had no impact on the cake.

7 Delicious Individual Serving Recipes

Here are links to all of the recipes from my girlfriends!

Mini Raspberry Olive Oil Cake Recipe // My 100 Year Old Home

Mini Layer Cakes // Happy Happy Nester

Gluten Free Chocolate Cake // Twelve On Main

Individual Charcuterie Jars // Modern Glam

Mini Lavender Lemon Dutch Baby Pancakes // Most Lovely Things

How to Make Individual Charcuterie Boards // My Sweet Savannah

Bacon and Red Pepper Egg Bites // Tatertots & Jello

Links to Items Shown in this Post

Similar Posts

Pin the image below to your Recipe boards on Pinterest (just click the Pin button in the top left corner). You can also follow along with me on Pinterest!

7 Single Serving Size Recipes

For more real-time updates, follow me on Instagram @My100YearOldHome

Similar Posts


    1. Thank you so much. This recipe is a keeper, I love it dressed up with berry sauce and mascarpone cream and also just plain. Enjoy!

    1. Sure Jerri, just bake a bit longer. Set the timer for 45 minutes and keep an eye on it. You want the cake to b golden brown and have a knife or toothpick come out clean. Please let me know how yours turns out!

  1. Your recipe looks and sounds delicious but I would prefer to make a large cake. How long would I need to bake the cake if it was made in a regular spring form pan?

    1. This recipe is super yummy, I am excited for you to try it. For a larger single springform pan, I would set the timer at 45 minutes and keep an eye on it. You want the cake to b golden brown and have a knife or toothpick come out clean. Please let me know how yours turns out!

Leave a Reply

Your email address will not be published. Required fields are marked *