Quick Olive Oil Mixed Berry Cake Recipe (Soft & Moist)

Cake Batter

• 3/4 cup (150g) granulated or cane sugar
• Zest of 1 fresh lemon (3g)
• 2 whole eggs (room temp) 
• 1/2 cup (120ml) olive oil - use a light, fruity extra virgin olive oil with a smooth finish
• 1/2 cup (120ml) whole milk
• 1/4 cup (60ml) plain yogurt
• 1 TBSP (15g) lemon juice from fresh lemons (1 small lemon) - be sure to zest your lemon before slicing! ‍
• 2 1/2 tsp pure vanilla extract
• 1 1/2 cup + 2 tbsp (195g) all purpose flour (*see notes)
• 2 tsp baking powder
• 1/2 tsp salt

Berry Base

• 2 TBSP  unsalted butter
• 1/4 cup (50g) granulated sugar
• 1 cup strawberries cut into smaller pieces rinsed and dried
• 1/2 cup blueberries rinsed and dried
• 1/2 cup raspberries rinsed and dried

Optional Topping

• Whip topping
• Coarse sugar

1. Preheat oven to 350°F (175°C).
2. Add the butter and 1/4 cup granulated sugar to a 9-inch round cake pan. Place the pan in the oven for about 5 minuteswhile it preheats, just until the butter melts. Alternatively, melt the butter and sugar together in the microwave for about 30 seconds and pour into the pan to cool. Swirl to coat the bottom evenly and lightly butter the sides. Set aside.
3. Wash and dry your fresh berries. Hull and slice the strawberries, then set aside.
4. In a large bowl, combine the remaining sugar for the batter and fresh lemon zest. Rub together with your fingers until fragrant.
5. Whisk in the eggs until the mixture becomes glossy and slightly thickened.
6. Slowly stream in the olive oil, whisking continuously to emulsify.
7. Add the milk, yogurt, lemon juice, and vanilla extract. Whisk until smooth.
8. Add the flour, baking powder, and salt. Mix just until combined—do not overmix.
9. Add the berries to the prepared pan over the butter-sugar mixture and spread evenly. Pour the batter over the berries and gently smooth the top.
10. Bake for 35–40 minutes, until the center of the cake is set and a toothpick comes out with a few moist crumbs.
11. Let the cake cool in the pan for 10–15 minutes. Place a plate or rack over the pan and carefully flip. Gently remove the pan, loosening the sides with a butter knife if needed.
12. Let the cake cool completely, then slice and serve. Best enjoyed with whipped cream.

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Notes: 

*How to Measure Flour (Correctly)

Measuring flour properly makes a big difference in how baked goods turn out. For best results, use a kitchen scale and measure in grams. This ensures consistency and prevents adding too much flour, which can make the cake dry.

If you don’t have a scale:

• Do not scoop flour directly with the measuring cup.
• Use a spoon to gently fill the measuring cup.
• Level it off with the back of a knife.
• Do not pack the flour down.

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Storage

• Room temperature: Store covered for up to 3 days
• Refrigerator: Up to 5 days (bring to room temp before serving)
• Freezer: Wrap slices tightly and freeze up to 2 months

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