What kind of oil works best for this Meghan Markle cake?

Extra virgin olive oil gives a subtle, fruity note that pairs beautifully with honey and lemon. But you can also use a mild vegetable or grapeseed oil if you prefer a neutral taste.

Can I use a different filling instead of raspberry preserves?

Absolutely! Blackberry or apricot preserves also work well. Just make sure to choose one that isn’t too sweet or runny.

How long does the mascarpone cream hold up?

This whipped cream holds its shape well for several hours. If making ahead, store it chilled and re-whip briefly to restore smoothness before piping.

Can the Meghan Markle cake be made a day in advance?

Yes! Assemble the cake, cover tightly, and refrigerate. The flavors actually deepen overnight. Serve chilled or bring to room temperature before slicing.

Meghan Markle Cake: How I Made IT Even Better

Name: Meghan Markle Cake: How I Made IT Even Better
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 3 cups cake flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 cups granulated sugar; Zest of 3 lemons; 3/4 cup extra virgin olive oil; 4 large eggs; 1 cup full-fat sour cream; 1/2 cup hot water; 3 tablespoons honey; Zest of 1 lemon (for syrup); 1/2 cup raspberry preserves; 1 1/2 cups heavy whipping cream; 3/4 cup confectioner’s sugar; 1 teaspoon vanilla bean paste or extract; 8 oz mascarpone cheese

Description

This upgraded honey lemon layer cake is inspired by Meghan Markle cake ’s recipe but reworked with more lemon flavor, a softer crumb, and a light mascarpone whipped cream. A bright, beautiful dessert for any occasion.

Ingredients

Scale

3 cups cake flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups granulated sugar

Zest of 3 lemons

3/4 cup extra virgin olive oil

4 large eggs

1 cup full-fat sour cream

1/2 cup hot water

3 tablespoons honey

Zest of 1 lemon (for syrup)

1/2 cup raspberry preserves

1 1/2 cups heavy whipping cream

3/4 cup confectioner’s sugar

1 teaspoon vanilla bean paste or extract

8 oz mascarpone cheese

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Instructions

1. Preheat oven to 325°F.

2. Rub lemon zest into sugar until fragrant.

3. In a large bowl, whisk sugar mixture with olive oil, eggs, and sour cream.

4. In a separate bowl, sift together cake flour, baking powder, baking soda, and salt.

5. Add dry ingredients to wet and mix until smooth.

6. Divide batter between three greased and lined 8-inch pans.

7. Bake for 20–30 minutes until cakes spring back when touched.

8. Combine hot water, honey, and zest for syrup. Let steep.

9. Brush syrup over warm cakes. Let cool completely.

10. Whip cream, sugar, and vanilla to soft peaks. Add mascarpone and whip to stiff peaks.

11. Pipe cream and preserves between layers.

12. Frost top of cake and decorate with piped rosettes and fresh raspberries.

Notes

Store cake in the refrigerator due to whipped cream frosting.

Cake stays soft even when chilled thanks to olive oil base.

Mascarpone whipped cream holds best when made fresh.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 410
Sugar: 31g
Sodium: 160mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 1g
Protein: 5g
Cholesterol: 95mg