Olive Oil Cake with Whipped Mascarpone and Berries from Homemade Live!

Crystal cake dish topped with two layers of round yellow cake filled with cream and topped with mixed berries — John Kanell visits host Joel Gamoran and prepares Olive Oil Cake with Whipped Mascarpone & Fresh Berries on *Homemade Live!*, Season Two, Episode Six ("Birthday Bites.")

Joel graduated from the University of Connecticut with a major in Restaurant Management and Communication and then pursued culinary education at the Culinary Institute of America and the Culinary Institute of Florence, Italy. After gaining experience in various restaurants, Joel discovered a passion for inspiring others to cook. He served as the National Chef at Sur La Table for a decade and appeared on NBC's Today Show, Sesame Street, and Good Morning America. His first TV show, Scraps, aired on A&E, and he published a cookbook, Cooking Scrappy. On Homemade Live!, Joel is joined by members of his family and some of his celebrity friends as they cook, laugh, and make some new homemade memories.

October 24, 2025

John Kanell of The Preppy Kitchen joins host Joel Gamoran on Season Two of Homemade Live where they focus on recipes fit for a birthday celebration.

Makes 1 two-tiered, 8-inch cake. Serves 12.

INGREDIENTS

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FOR THE OLIVE OIL CAKE:

1 ½ cups extra-virgin olive oil (plus additional for greasing the pan)
3 cups all-purpose flour (plus additional for dusting)
1 ¼ teaspoons salt
1 ½ teaspoons baking powder
½ teaspoon of baking soda
2 cups plus 2 tablespoons granulated sugar, divided
4 large eggs, cold
2 cups whole milk, room temperature
1 ½ tablespoons grated lemon zest (about 2 lemons)
3 tablespoons fresh lemon juice (about 2 lemons)

FOR THE WHIPPED MASCARPONE:

8 ounces mascarpone, room temperature
¼ cup powdered sugar
1 teaspoon lemon zest (about ½ lemon)
1 ½ teaspoons vanilla extract
1 ½ cups heavy whipping cream, cold
Fresh berries

TO PREPARE

OLIVE OIL CAKE

STEP ONE. Preheat the oven to 375℉.

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STEP TWO. Lightly coat two 8-inch round cake pans with olive oil, then lightly dust the sides with flour and line the bottoms of the pans with parchment paper and set aside.

STEP THREE. In a medium bowl, whisk together: flour, salt, baking powder, and baking soda.

STEP FOUR. In the bowl of a stand mixer with the paddle attachment, beat together 2 cups of the sugar and the eggs on high speed until pale yellow and fluffy (about 1 minute).

STEP FIVE. In a large liquid measuring cup, stir together the milk, lemon zest, and lemon juice.

STEP SIX. Reduce the mixer speed to low and gradually stream in the olive oil. Slowly stream in the milk mixture from the liquid measuring cup into the stand mixer bowl until well combined. With the mixer on low speed, gradually add the flour mixture, beating until just combined. Use a spatula to scrape down the sides of the bowl and give the batter one more mix to ensure there are no pockets of flour.

STEP SEVEN. Divide the batter between the prepared pans, and sprinkle the remaining 2 tablespoons of sugar over the top of the batter. Bake for 45 minutes or until a wooden pick inserted into the center of the pan comes out clean.

STEP EIGHT. Let cakes cool in the pan on a cooling rack for 20 minutes. Turn out the cakes from the pans and remove and discard the parchment paper. Let the cakes cool completely on the cooling rack.

WHIPPED MASCARPONE

STEP NINE. While the cakes cool, in the bowl of a stand mixer with a whisk attachment (or a large bowl with a hand mixer), whip together the mascarpone, powdered sugar, lemon zest, and vanilla on medium speed until well combined (about 1 minute).

STEP TEN. Reduce the mixer speed to medium-low and slowly pour in the cream. Once incorporated, pause and use a spatula to scrape down the bowl. Increase the speed to medium and whip the mixture until fluffy, stiff peaks form (3 to 5 minutes).

STEP ELEVEN. Place one cooled cake layer top side up on a cake stand or serving plate. Top with half of the whipped mascarpone and use an offset spatula or spoon to spread it to the edge of the cake. Add the second cake layer bottom side up and spread the remaining whipped mascarpone over the top, leaving the sides of the cake exposed.

STEP TWELVE. Refrigerate the cake for at least 30 minutes or up to 12 hours. Garnish with fresh berries before serving.