The five best olive magazine cake recipes… EVER!

We've attempted the mammoth task of picking the *best* five olive magazine cake recipes of all time. Do you agree with us? Or have we missed something out? Just click on the links in blue to go through to the recipe.

Anna, cookery writer  strawberry and pistachio cake

I remember baking this for the first time in the test kitchen, and everyone went mad for it! It looks stunning, and the strawberry and pistachio work really well together.


I’ve made this for birthdays, and bought the strawberries to decorate it on my way to the party. I’ve also used it as a make-ahead dessert, complete with coulis. The yoghurt keeps the cake really light, and not dry at all. If strawberries aren’t in season, you could pile over winter berries too, dusted in icing sugar. 

Alex, editorial assistant  passion fruit layer cake

This is my go-to cake for easy entertaining… I love the fact that it’s a tropical twist on the classic Victoria sponge. Passion fruit is one of my favourite ingredients, and the butter icing that sandwiches the light sponge together in this recipes is divine – tangy, refreshing and so more-ish.

Sarah, sub editor – pistachio and chocolate stripe cake

I’m a sucker for anything pistachio related, so this pistachio and chocolate stripe cake really stands out for me. It’s a delicious combination of flavours and, although it takes a bit of extra effort, it’s worth it as it’s a real show-stopper. I love the surprise of the stripes once you cut into it, and the colour from the pistachios is really striking. 

Gregor, production editor – carrot cake with maple frosting

Carrot cake is a winner, indisputably, every time. It’s rarely a show-stopper though, and tiny marzipan carrots tend to make it look twee. Not so this beautiful cake – the neatly piped icing between the three, neat tiers make it a sophisticated addition to any table.

The flavour is enriched by the long, slow roasting of carrots, and maple syrup mixed into the buttercream and drizzled on the top of the top layer of buttercream adds an extra dimension of flavour, and sweetness, for an unforgettable twist on a perennial classic. 

Lulu, deputy editor – upside-down berry cake

I love baking, so picking a single favourite cake is a huge challenge for me! But the one recipe that I keep coming back to is this upside-down berry cake… simply because it’s so easy to adapt, and literally works with any filling you can think of. Just this weekend I made it with fresh apricots and whole pistachios instead of the usual frozen berries, and it worked a treat. 

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