Mulberry olive oil cake is the kind of simple dessert that feels thoughtful without making the baking process feel fussy. The batter comes together in one large bowl, the fruit goes right on top, and the oven does most of the work. You get a moist, tender crumb from olive oil and Greek yogurt, bright flavor from lemon juice and zest, and soft pockets of fresh mulberries baked across the surface.
This mulberry olive oil cake also has a nice contrast on top. Sliced almonds add a light crunch, while demerara sugar gives the surface a gently crisp finish. It is a good cake for home bakers who want something a little different from a basic loaf cake but still need clear, manageable steps. For another citrusy dessert with a soft crumb, this Italian lemon ricotta cake is a helpful related bake to keep in mind.
The main thing to remember is not to press the mulberries into the batter. They bake beautifully when they sit on top, softening into jammy spots while the cake rises underneath. Let the cake cool in the pan before slicing so the crumb has time to settle.
Ingredients
For this mulberry olive oil cake, you will need:
- ¾ cup granulated sugar
- ¾ cup olive oil and extra for brushing
- ½ cup plain Greek yogurt, sour cream, or creme fraiche
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- ½ tablespoon vanilla extract
- 2 large eggs
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups fresh mulberries, stems removed
- ¼ cup sliced almonds
- 1 tablespoon demerara sugar
Ingredient Notes
Olive oil gives this mulberry olive oil cake its tender texture. Since the recipe uses a generous amount, choose an olive oil you enjoy in baked goods. It should taste pleasant to you on its own because the flavor will come through gently in the finished cake.
Greek yogurt helps keep the crumb moist and soft. The recipe also allows sour cream or creme fraiche, which means you have a little flexibility based on what is already in your refrigerator. These ingredients bring richness and a bit of tang, which works well with the lemon and berries. Harvard’s Nutrition Source has a helpful overview of yogurt for readers who like to understand common baking ingredients more closely.
Fresh lemon juice and lemon zest are both included for a reason. The juice adds brightness to the batter, while the zest gives a more fragrant lemon flavor. Using both helps balance the olive oil and sugar without making the cake feel heavy.
Mulberries are the fruit feature here. The recipe calls for fresh mulberries with the stems removed. Handle them gently, as they can be delicate. Once they are scattered over the batter, leave them sitting on top instead of pushing them down.
The almond and demerara sugar topping is simple but useful. The sliced almonds toast lightly as the cake bakes, and the demerara sugar adds a crisp finish that makes the top feel special.
How to Bake a Tender Mulberry Olive Oil Cake
Start by preheating the oven to 350 degrees F. This gives the oven time to reach the right temperature before the cake goes in. A steady oven matters for a soft cake like this because the batter needs even heat to rise well.
Line a 9-inch round cake pan with parchment, then brush the bottom and sides with olive oil. This step helps the mulberry olive oil cake release more easily after baking. Parchment is especially helpful with tender cakes because it gives the base a little extra protection.
In a large bowl, whisk together the sugar, olive oil, eggs, yogurt, lemon juice, lemon zest, and vanilla extract. The mixture should look well combined before the dry ingredients are added. Whisking the wet ingredients first helps the sugar start dissolving and spreads the lemon and vanilla evenly through the batter.
Next, place a fine mesh sieve directly over the bowl and sift in the flour, baking powder, baking soda, and salt. Sifting breaks up small clumps and helps the dry ingredients fall evenly over the wet mixture. Whisk just until the batter is well combined. At this point, the goal is a smooth batter without overworking it.
Pour the batter into the prepared pan and smooth the top with an offset spatula. Scatter the fresh mulberries over the surface, but do not press them into the batter. Sprinkle the sliced almonds on top, followed by the demerara sugar.
Bake the mulberry olive oil cake for 38 to 40 minutes, until it is golden brown or a toothpick inserted in the center comes out clean. Let the cake cool in the pan before cutting it into 8 pieces.
Tips for a Moist Cake
A few small details help this mulberry olive oil cake bake up tender. First, measure the flour carefully. Too much flour can make the crumb feel dry. Spoon the flour into the measuring cup and level it rather than packing it down.
Second, whisk the batter only until the ingredients are combined. Once the flour is added, too much mixing can make the cake less tender. The batter does not need a long beating; it only needs to come together evenly.
Third, keep the mulberries on top of the batter. This detail may seem small, but it helps the fruit bake into soft, jammy spots without weighing down the center. If the berries are pushed deeply into the batter, they may sink unevenly.
Finally, let the cake cool in the pan. Cutting too early can make a moist cake look underdone or crumbly. Cooling gives the structure time to settle, which makes cleaner slices.
How Long to Bake the Cake
This mulberry olive oil cake bakes for 38 to 40 minutes at 350 degrees F. The top should look golden brown, and a toothpick inserted into the middle should come out clean.
Because ovens can vary, start checking near the 38-minute mark. Look at the center of the cake, not just the edges. The edges may brown first, but the middle needs to be fully baked before the cake comes out of the oven.
The toothpick test is the clearest cue given in the recipe. Insert it into the middle of the cake. If it comes out clean, the cake is ready. If wet batter clings to it, give the cake a little more time and check again.
What to Serve the Cake With
Mulberry olive oil cake works well as a simple dessert because it already has fruit, citrus, almonds, and a crisp sugar topping. It does not need much added to it. The cake can be served as cut slices once it has cooled in the pan.
For a casual dessert plate, the soft mulberries and almond topping are enough to make each slice feel finished. The lemon in the batter keeps the flavor bright, so the cake does not feel too rich after a meal. If you are building a dessert spread, this orange cake fits the same citrus-forward mood.
This mulberry olive oil cake also makes sense for a low-key gathering. It is baked in a round pan, slices neatly into 8 pieces, and has a rustic top that looks inviting without extra decoration.
Make Ahead / Storage
The recipe instructions call for letting the cake cool in the pan, and that cooling time is important. A cake with olive oil, yogurt, and fresh fruit needs time to settle before slicing. Once cooled, cut it into 8 pieces when you are ready to serve.
No specific storage window was provided with the recipe card, so it is best not to guess at exact timing. As a practical step, make sure the cake is fully cooled before covering it. Covering a warm cake can trap steam and soften the topping. For general produce handling, the University of Maine Cooperative Extension shares useful fresh fruit and vegetable storage guidance.
For make-ahead planning, the most reliable approach is to bake the mulberry olive oil cake early enough that it can cool completely before serving. This gives you cleaner slices and a better texture. You can also browse more ideas in the Desserts category when planning a full menu.
Frequently Asked Questions
Can I use sour cream instead of Greek yogurt?
Yes. The recipe lists plain Greek yogurt, sour cream, or creme fraiche, so any of those can be used in the batter.
Should I press the mulberries into the batter?
No. The instructions specifically say not to press the mulberries into the batter. Scatter them over the top and leave them there before adding the almonds and demerara sugar.
How do I know when the cake is done?
Bake the cake for 38 to 40 minutes. It should be golden brown, and a toothpick inserted in the middle should come out clean.
What size pan do I need?
Use a 9-inch round cake pan lined with parchment and brushed with olive oil.
How many servings does this cake make?
This mulberry olive oil cake is cut into 8 pieces.
Final Thoughts
Mulberry olive oil cake is a practical, fruit-filled dessert with a soft crumb and a crisp almond-sugar topping. It is simple enough for a relaxed baking day but still feels a little special because of the fresh mulberries, lemon, and olive oil.
The method is straightforward: whisk the wet ingredients, sift in the dry ingredients, top the batter gently, and bake until golden. Keep the mulberries on the surface, let the cake cool in the pan, and slice it into 8 pieces when ready to serve.
Mulberry Olive Oil Cake
Equipment
- 9-inch round cake pan
- Parchment paper
- Large mixing bowl
- Fine mesh sieve
- Whisk
- Offset spatula
Ingredients
- ¾ cup granulated sugar
- ¾ cup olive oil and extra for brushing
- ½ cup plain Greek yogurt sour cream or creme fraiche
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- ½ tablespoon vanilla extract
- 2 large eggs
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups fresh mulberries stems removed
- ¼ cup sliced almonds
- 1 tablespoon demerara sugar
Instructions
- Preheat the oven to 350 degrees F.
- Line a 9-inch round cake pan with parchment. Brush the bottom and sides with olive oil.
- Place sugar, olive oil, eggs, yogurt, lemon juice, lemon zest, and vanilla extract in a large bowl and whisk until well combined.
- Place a fine mesh sieve directly over the bowl, and sift in dry ingredients (flour, baking powder, baking soda, and salt).
- Whisk in dry ingredients until well combined.
- Pour the cake batter into the prepared cake pan. Smooth the top with an offset spatula.
- Top the batter with fresh mulberries. Don’t press the mulberries into the battery.
- Sprinkle sliced almonds on top followed by demerara sugar.
- Bake for 38-40 minutes until golden brown or a toothpick inserted in the middle comes out clean. Let the cake cool in the pan.
- When ready to serve, cut the cake into 8 pieces.
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