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:: Serves 10-12 ::

All ingredients available from your local Romeo’s.



3 raspberry punnets

1 ¾ cups of plain flour

2 tsps baking soda

1 tsp baking powder

2 cups caster sugar

1 cup cocoa powder

¾ cup olive oil or melted butter

1 cup of plain Greek yoghurt

1 cup milk

3 teaspoons vanilla essence

3 eggs

500g mascarpone

200 ml thick dollop cream

¼ cup icing sugar



  1. Preheat the oven to 160 degrees Celsius.
  2. Grease and line 2x 8 inch round cake tins.
  3. Sift flour, baking soda, baking powder, caster sugar and cocoa powder into a bowl. Stir to combine.
  4. In a separate bowl, whisk olive oil (or butter), yoghurt, milk, 2 tsps vanilla essence and eggs until smooth.
  5. Pour wet ingredients into dry ingredients and fold until just combined.
  6. Pour half of the cake batter into each cake tin.
  7. Bake for 40-45 minutes or until a wooden skewer inserted into the cake comes out clean.
  8. Leave the cakes in the tin for 10 minutes before turning out onto a wire rack to cool completely.
  9. Meanwhile, make mascarpone filling. Gently whisk mascarpone, 1 tsp vanilla essence and icing sugar until smooth and just combined. It should be a creamy and thick consistency.
  10. Once the cakes are cooled, carefully slice the top layer of each cake with a serrated knife, to make a flat and even surface.
  11. Spoon half of the mascarpone cream onto the cake. Evenly scatter half of the raspberries over the mascarpone layer.
  12. Place the other cake on top of the raspberries and mascarpone and gently press down. Repeat with remaining mascarpone and raspberries!

Millie Looker

Millie Looker

Writer, Content Creator, Events Manager and Operations sensation, she’s the backbone to ensuring Adelady runs like clockwork.

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