Olive Oil Cake w/ Cream Cheese Frosting & Marshmallow Meringue

Celebrating two wonderful years of In Jo's Kitchen calls for a delightful treat that embodies the joy and creativity we've experienced together. Introducing a lovely two-tier olive oil cake, expertly infused with rich flavors of good olive oil and vanilla bean, complemented by a luscious vanilla mascarpone filling. Topped with smooth cream cheese frosting and crowned with a light, airy marshmallow meringue, this cake isn’t just a feast for the eyes; it’s a testament to the magic of baking with really good ingredients. Perfect for any special occasion, this recipe will elevate your gatherings and make your celebrations truly unforgettable—let’s get baking!

INGREDIENTS

OLIVE OIL CAKE (mandatory) - makes 2x 9” cakes

*Recipe adapted from Feel Good Foodie

2 and 1/2 cups all-purpose flour
1 and 1/3 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt, I love Diamond Crystal’s fine baking salt!
1 and 1/3 cup good olive oil, I love California Olive Ranch olive oil!
1 cup Greek yogurt
1 tsp good vanilla extract or vanilla bean paste
4 large eggs, room temperature
6 tbsp lemon juice

VANILLA BEAN MASCARPONE CREAM (optional)

*Recipe from Cuisinart

1/2 vanilla bean
8 oz mascarpone cheese, softened to room temperature
1 tbsp powdered sugar
2 tsp whole milk
1/2 tsp fine sea salt, I love Diamond Crystal’s fine baking salt!
1/2 tsp good vanilla extract or vanilla bean paste

(SOUR) CREAM CHEESE FROSTING (best part)

*Recipe adapted from Buttermilk by Sam

1/2 cup butter, unsalted and softened
113g or 1/2 brick of cream cheese
1/2 tsp fine sea salt, I love Diamond Crystal’s fine baking salt!
1 tsp good vanilla extract or vanilla bean paste
2 tbsp sour cream
1 1/2 cups powdered sugar, sifted

MARSHMALLOW MERINGUE (optional)

*Recipe from Sally’s Baking Addiction

4 large egg whites
1 cup granulated sugar
1/2 tsp cream of tartar
2 tsp good vanilla extract or vanilla bean paste

Instructions

Make the cakes:

1. Preheat oven to 350 F and oil 2x 9 inch round pans.

2. Mix the dry ingredients together in a large bowl (flour, sugar, baking powder, baking soda, and salt).

3. Create a well in the flour mix and add olive oil, Greek yogurt and eggs. Whisk into the flour mixture.

4. Add lemon juice and whisk until completely combined and no lumps remain.

5. Divide batter between the two prepared pans. Bake for 30-35 minutes or until a toothpick inserted comes out clean.

6. Allow to cool on wire rack(s) while you make the filling, frosting, and meringue.

Make the vanilla bean mascarpone filling:

1. Split vanilla bean in half lengthwise. Scrape out the seeds with the back of a knife.

2. Place vanilla seeds, cheese, sugar, milk, and vanilla in a small bowl. Whisk until smooth (this may also be done with a hand mixer, hand blender or food processor).

3. Refrigerate until ready to use. Remove from refrigerator 30 minutes before using to soften.

Make the sour cream cheese frosting:

1. Combine the cream cheese, vanilla, salt, and butter in a bowl. Beat with a hand/stand mixer on low until there are no lumps.

2. Sift in the powdered sugar a 1/2 cup at a time and taste as you go. Stop when you are pleased with the taste (original recipe calls for 2 cups of powdered sugar, but I like it less sweet with 1.5 cups).

3. Add in the sour cream and mix one last time until everything is combined. Set aside until ready to frost cakes.

Assemble the cake:

1. Keeping the olive oil cakes on a wire/cooling rack, use a knife to cut the tops of the cakes off to create a level area to begin assembly. (Use the excess cake to make cake pops or simply enjoy on its own!)

   Additional note/option: I used a pastry brush to disperse a vanilla bean simple syrup onto my cakes after cutting the tops off, before adding the vanilla mascarpone filling on top, for added sweetness and to keep the cakes moist for an extended period of time. If you wish to do this, combine a 1:1 ratio of water to granulated sugar and add in 1 tsp vanilla bean paste. Heat on the stove until the sugar has just melted and cool until ready to use on the cakes.

2. Spread the vanilla mascarpone mixture onto one of the cakes, keeping a 1/2 inch parameter around the edge of the cake (so it doesn’t overflow off the edges).

3. Place the other tier on top of the first layer and repeat this process.

4. Next, spread the cream cheese frosting over the cake using an offset spatula. I like a more sparse covering/layering of frosting since I also did the marshmallow meringue on top, but feel free to frost the cake to your liking. :)

Make the marshmallow meringue:

1. Place egg whites, sugar, and cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with two inches of simmering water. Do not let it touch the water.

2. Whisk constantly until sugar is dissolved and mixture has thinned out, about 4 minutes. The mixture will be thick and tacky at first, then thin out and appear frothy on top. To test that it’s ready, you can use your finger or an instant read thermometer. Lightly and quickly dip your finger (it’s very hot, be careful) and rub the mixture between your thumb and finger. You shouldn’t feel any sugar granules. If using a thermometer, the temperature should read 160°F (71°C).

3. Remove from heat. (No need to let it cool down before continuing.) Add the vanilla extract, then using a handheld or stand mixer fitted with a whisk attachment, beat on high speed until stiff glossy peaks form, about 5 minutes.

4. Meringue is ready to be spread/swirled/piped! Place in a piping bag with a tip of your choice — make it fun!— we are in the home stretch.

   Meringue Notes: Serve immediately OR torch it with a kitchen torch for a delicious toasted marshmallow topping. (Do not place in the oven under the broiler—it will melt.) Cover and store leftovers for up to 2 days in the refrigerator. Baked goods topped with this marshmallow meringue can be left at room temperature for up to 6-8 hours. After that, it’s best to refrigerate or else the topping will begin to wilt.

Finalize the cake assembly:

1. If you’re still with me, kudos. This cake is well worth the multi-step chaos, I promise. Pipe or spread/swirl the meringue over the cream cheese frosting in any lovely way. I torched mine when I was through decorating and I put a fair amount on meringue because it is one of my guilty pleasures. The cake is also not overly sweet and benefits from a little extra sugar so don’t be shy!

2. If torching your meringue, torch right before serving. I added edible flowers to my cake for added whimsy but feel free to add sprinkles, etc. if you fancy.

3. Finally, torch and serve your glorious beautiful cake and enjoy every. single. bite. Enjoy!

Follow @injoskitchen on Instagram to watch recipes come to life!