Chocolate Olive Oil Cake

Name: Chocolate Olive Oil Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 slices
Ingredients: 1 ¾ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsweetened cocoa powder; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup olive oil; 1 cup buttermilk; 3 large eggs; 2 teaspoons vanilla extract

Highlighted under: Modern Baking Ideas

I absolutely love making Chocolate Olive Oil Cake because it strikes the perfect balance between indulgence and simplicity. The rich chocolate flavor combined with the fruity notes of olive oil creates a moist and tender crumb that’s simply irresistible. I enjoy how this cake comes together quickly, making it perfect for both special occasions and casual get-togethers. Plus, using olive oil instead of butter gives it a unique twist that my friends never anticipate, making it a delightful surprise at the dessert table.

Created by

Dorothy Finch

Last updated on 2026-01-06T11:45:35.195Z

When I first tried Chocolate Olive Oil Cake, I was blown away by its moist texture and deep chocolate flavor. Baking it was a breeze; I just whisked the ingredients together and poured the batter into a pan. The secret? Using high-quality olive oil adds a depth of flavor that you wouldn't expect in a chocolate cake. Since then, I've made it countless times, using it as a base for various toppings like fresh berries and whipped cream, and it's always a hit!

This cake also keeps incredibly well, staying moist for days, which makes it great for meal prep or for when unexpected guests drop by. I often recommend letting it cool completely and then wrapping it tightly; it's even better after a day in the fridge. Trust me, you won't regret trying this out!

        Why You'll Love This Recipe
        Rich chocolate flavor paired with fresh olive oil notes
Incredibly moist and tender crumb
Simple ingredients come together quickly for a show-stopping cake

      

Understanding Olive Oil in Baking

Using olive oil in this Chocolate Olive Oil Cake enhances both flavor and texture. Unlike butter, which solidifies when chilled, olive oil keeps the cake moist and tender even after cooling. Its fruity undertones complement the chocolate beautifully, creating a unique palate experience that surprises many. When measuring olive oil, be sure to use a liquid measuring cup for accuracy; this helps maintain the cake's intended moisture level.

Opt for a high-quality extra virgin olive oil to elevate the cake's flavor profile. The oil's distinct qualities will shine through, particularly in baked goods like this cake. If you're unsure which olive oil to choose, I recommend tasting a small amount first — it should have a pleasant, slightly peppery flavor without being overly bitter.

Mixing Techniques for Perfect Texture

When combining the wet and dry ingredients, it’s crucial to avoid overmixing. Stir just until you no longer see dry flour; this prevents the cake from becoming dense. If you spot a few small lumps, that’s perfectly fine; they’ll bake out. Use a rubber spatula to gently fold the ingredients together, ensuring you reach the bottom of the bowl to incorporate everything smoothly.

For a slightly lighter cake, consider sifting the cocoa powder and flour before mixing — this adds air and helps create a tender crumb. If you prefer a richer flavor, swapping dark cocoa for regular unsweetened cocoa can enhance the chocolate intensity. Just remember to adjust the sugar balance if dark cocoa is significantly sweeter.

Ingredients

Gather these simple ingredients to make your delicious Chocolate Olive Oil Cake:

Ingredients

1 ¾ cups all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup olive oil
1 cup buttermilk
3 large eggs
2 teaspoons vanilla extract

Instructions

Follow these steps to bake your perfect Chocolate Olive Oil Cake:

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan, ensuring even coverage for easy release.

Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until thoroughly combined.

Combine Wet Ingredients

In a separate bowl, mix the olive oil, buttermilk, eggs, and vanilla extract until well blended.

Combine Ingredients

Pour the wet ingredients into the dry mixture. Stir gently until no dry flour remains; be careful not to overmix.

Bake the Cake

Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Let it cool completely before slicing.

Pro Tips

For added flavor, consider folding in some chocolate chips or nuts into the batter before baking. Serve the cake with a dusting of powdered sugar or a scoop of vanilla ice cream for an extra indulgent treat.

Storage and Make-Ahead Tips

This cake can be made a day in advance, allowing the flavors to deepen and meld. Once completely cooled, wrap it tightly in plastic wrap or store it in an airtight container. To prevent the top from getting sticky, place a piece of parchment paper between the cake and the wrap. The cake will stay moist for up to three days at room temperature or can be refrigerated for up to a week if well-wrapped.

If you want to store leftovers, consider freezing individual slices. Wrap each piece in plastic wrap, then place them in a freezer-safe zip-top bag. For the best texture, consume frozen slices within two to three months. When ready to enjoy, simply thaw a slice at room temperature or gently reheat it in the microwave for a few seconds.

Serving Suggestions

This Chocolate Olive Oil Cake is delicious on its own, but don't hesitate to elevate it further with accompaniments. A dollop of whipped cream or a scoop of vanilla ice cream pairs wonderfully, balancing the cake’s richness with a light touch. For a more decadent option, drizzle warm chocolate ganache or a simple chocolate sauce over the top just before serving.

For added flavor and visual appeal, sprinkle some sea salt or finely grated orange zest on top before serving. This not only enhances the cake's chocolate notes but also adds a delightful contrast through a hint of citrus. I love serving it with fresh berries on the side for a pop of color and freshness on the plate.

Questions About Recipes

→ Can I substitute the olive oil?

Yes, you can use vegetable oil or melted coconut oil if you prefer, but the olive oil provides a unique flavor.

→ How should I store the cake?

Store the cake wrapped in plastic wrap at room temperature for up to 3 days, or in the fridge for up to a week.

→ Can I make this cake gluten-free?

Yes, you can use a gluten-free all-purpose flour blend to make this recipe gluten-free.

→ What can I add to this recipe for more flavor?

You can add a teaspoon of espresso powder to enhance the chocolate flavor or some orange zest for a citrus twist.