Best Triple Berry Citrus Olive Oil Cake Recipe of 2025

If you’re searching for the perfect summer cake recipe, look no further than this Triple Berry Citrus Olive Oil Cake. This vibrant dessert combines the richness of extra virgin olive oil, the brightness of fresh citrus zest, and the sweet tang of three types of berries. It’s a moist, flavorful cake that is equally beautiful and delicious — ideal for brunch, tea time, or as a light dessert at gatherings.

Whether you’re an experienced baker or a home cook looking for a crowd-pleasing recipe, this olive oil cake with berries and citrus is sure to become a staple. Keep reading for the full step-by-step instructions, baking tips, and storage ideas!

Why You’ll Love This Triple Berry Citrus Olive Oil Cake

🌿 Olive oil adds incredible richness without making the cake heavy.
🍋 Lemon and orange zest add a fresh, tangy brightness.
🍓 Triple berries (blueberries, raspberries, and strawberries) provide bursts of juicy flavor.
🧁 No butter needed – this cake stays soft and moist for days.
☀️ Perfect for spring and summer, and even better the next day.

Ingredients You’ll Need

Here’s a complete list of ingredients for this moist berry olive oil cake:

Dry Ingredients

2 cups (240g) all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt

Wet Ingredients

¾ cup (180ml) high-quality extra virgin olive oil
1 cup (200g) granulated sugar
2 large eggs
1 tsp pure vanilla extract
Zest of 1 lemon
Zest of 1 orange
¾ cup (180ml) plain yogurt or buttermilk
¼ cup (60ml) fresh orange or lemon juice

Berries

1 cup fresh blueberries
¾ cup fresh raspberries
¾ cup chopped strawberries
1 tbsp all-purpose flour (to toss berries and prevent sinking)

💡 Tip: You can use frozen berries, but don’t thaw them beforehand. Toss them directly in flour and add to the batter.

Step-by-Step Instructions

Step 1: Preheat and Prepare

Preheat your oven to 175°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

2 cups flour
Baking powder
Baking soda
Salt

Set aside.

Step 3: Whisk the Wet Ingredients

In a large mixing bowl:

Add olive oil and sugar. Whisk until fully blended and slightly pale.
Add the eggs one at a time, whisking well after each addition.
Stir in vanilla extract, lemon zest, and orange zest.
Add yogurt and citrus juice, mixing until smooth and creamy.

Step 4: Combine Wet and Dry

Gradually fold the dry ingredients into the wet mixture using a spatula or whisk. Mix just until incorporated. Do not overmix, or the cake can become dense.

Step 5: Toss and Fold in Berries

In a separate bowl, toss the blueberries, raspberries, and chopped strawberries with 1 tablespoon of flour. This step prevents them from sinking to the bottom.

Gently fold the floured berries into the cake batter.

Step 6: Bake the Cake

Pour the batter into the prepared pan. Tap gently to release air bubbles and smooth the top.

Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

⏰ Baking time can vary depending on your oven and the juiciness of the berries.

Step 7: Cool and Release

Allow the cake to cool in the pan for 10–15 minutes. Then run a knife around the edges and gently turn it out onto a wire rack to cool completely.

Optional Glaze (For Extra Citrus Shine)

For a glossy, citrusy finish:

Ingredients:

1 cup powdered sugar
1–2 tbsp fresh lemon or orange juice

Whisk until smooth and drizzle over the cooled cake.

Tips for the Best Berry Olive Oil Cake

✅ Use good quality olive oil. It shouldn’t taste bitter — a fruity or mild variety works best.
✅ Room temperature ingredients make the batter smoother and bake evenly.
✅ Zest before juicing. It’s much easier to zest citrus before you cut and squeeze.
✅ Don’t overmix once you add the flour — this keeps the crumb soft and tender.

Variations and Substitutions

🍊 Citrus Swap: Try lime or grapefruit zest for a different citrus twist.
🫐 Single Berry: Use just one type of berry if preferred — all blueberries or raspberries work beautifully.
🌾 Whole Wheat: Sub in half whole wheat flour for added fiber and a nutty taste.
🍯 Natural Sweetener: Replace sugar with honey or maple syrup for a refined sugar-free version (adjust liquid ratios slightly).

Storage and Make-Ahead Tips

🧊 Room Temp: Store in an airtight container at room temperature for up to 2 days.
❄️ Fridge: Lasts 5–6 days chilled; bring to room temp before serving.
🧁 Freezer Friendly: Wrap slices tightly and freeze up to 3 months. Thaw at room temp.

🍰 This cake tastes even better the next day as the flavors meld and deepen.

What to Serve With Triple Berry Citrus Cake

☕ Coffee or Earl Grey Tea – pairs well with citrus and olive oil.
🍨 A scoop of vanilla ice cream or whipped cream for dessert.
🍓 Fresh berries and mint leaves on the side for presentation.

FAQs

Can I make this cake vegan?
Yes! Replace eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg) and use plant-based yogurt.

Can I make it gluten-free?
Use a 1:1 gluten-free flour blend for best results. Avoid almond flour as a direct substitute.

Can I use a bundt pan?
Yes, but grease and flour the pan very well. Adjust baking time and check for doneness after 45 minutes.

Final Thoughts

This Triple Berry Citrus Olive Oil Cake is a versatile, beautiful dessert that’s bursting with seasonal fruit and zesty flavors. With minimal prep and wholesome ingredients, it’s perfect for everything from weekday snacking to festive occasions.

So go ahead — grab your olive oil, zest your citrus, and treat yourself to a slice (or two!) of this sunshine-filled cake.