Chocolate Olive Oil Cake

Name: Chocolate Olive Oil Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 tsp baking soda; 1/2 tsp salt; 3/4 cup granulated sugar; 1/2 cup olive oil; 1/2 cup buttermilk; 2 large eggs; 1 tsp vanilla extract

Highlighted under: Easy Desserts Favorites

I absolutely love baking, and this Chocolate Olive Oil Cake is one of my favorite indulgences. The moist, rich texture combined with the deep chocolate flavor makes it incredibly satisfying. Adding olive oil not only enhances the cake's moisture but also gives it a unique depth that keeps everyone guessing about the secret ingredient. This cake is perfect for any occasion, whether you're hosting a gathering or just indulging yourself. Trust me, once you try it, you'll want to bake it over and over again.

Created by

Ottoline Reeves

Last updated on 2026-01-06T12:29:35.150Z

When I first experimented with using olive oil in desserts, I was surprised by how it transformed the cake’s flavor and texture. This Chocolate Olive Oil Cake quickly became a hit among my friends and family. The fruity notes from the oil beautifully complement the chocolate, creating a cake that's both familiar and exciting.

One of the tricks I’ve learned is to let the cake cool completely before serving, as this allows the flavors to meld beautifully. Serve it dusted with powdered sugar for an elegant touch or pair it with a scoop of vanilla ice cream for a delightful dessert.

        Why You'll Love This Recipe
        Rich chocolate flavor paired with fresh olive oil notes
Incredibly moist and tender texture
Simple to make with everyday ingredients

      

Understanding the Ingredients

The combination of olive oil and buttermilk in this Chocolate Olive Oil Cake is key to achieving its signature moistness. Olive oil not only enhances the cake's flavor but contributes to a tender crumb as well. If you're looking for a healthier fat alternative, consider substituting half the olive oil with unsweetened applesauce. This will not only reduce the calorie content but also maintain moisture without overpowering the chocolate's flavor.

Cocoa powder is another critical ingredient. Opt for high-quality unsweetened cocoa for the richest chocolate flavor. If you can’t find unsweetened cocoa, Dutch-processed cocoa can also work, but it may yield a milder flavor. Don't forget to sift the cocoa before mixing; this will help prevent clumping and ensure an even distribution of chocolate throughout the cake.

Baking Technique Tips

When mixing the wet and dry ingredients, be cautious not to overmix. Stir just until the ingredients are combined — a few lumps are okay. Overmixing can lead to a dense cake texture, which you want to avoid. Additionally, using room temperature eggs means they will whip more easily into the batter, allowing for more aeration, which results in a lighter cake.

For baking, placing your cake in the center of the oven promotes even heat distribution. Begin checking for doneness around the 25-minute mark. The cake should spring back when gently pressed and an inserted toothpick should come out clean or with just a few moist crumbs. If you find the top is browning too quickly, loosely cover the cake with aluminum foil to prevent burning while the center continues to bake.

Ingredients

For the Cake

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
3/4 cup granulated sugar
1/2 cup olive oil
1/2 cup buttermilk
2 large eggs
1 tsp vanilla extract

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Mix Dry Ingredients

In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.

Combine Wet Ingredients

In another bowl, mix the sugar, olive oil, buttermilk, eggs, and vanilla until smooth.

Combine Mixtures

Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

Bake the Cake

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

Cool and Serve

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Pro Tips

For an extra touch, consider adding chocolate chips to the batter or a drizzle of olive oil on top before serving.

Serving Suggestions

This Chocolate Olive Oil Cake is delicious on its own, but there are countless ways to elevate it. Consider serving with a dollop of freshly whipped cream and a sprinkle of sea salt to enhance the chocolate flavor. For a more decadent treat, a drizzle of warm chocolate ganache or a scoop of vanilla ice cream can be added, presenting an indulgent dessert experience that will impress your guests.

If you're feeling adventurous, try adding a hint of orange zest to the batter. This citrus twist complements the deep chocolate notes beautifully and adds a refreshing brightness to each bite. A side of fresh berries can also contrast the richness of the cake, introducing a tangy element that balances the flavors.

Storage and Make-Ahead Options

This cake can be made ahead of time, making it perfect for entertaining. Once fully cooled, store the Chocolate Olive Oil Cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week. For longer storage, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. It can be frozen for up to three months.

When ready to enjoy, thaw the cake overnight in the refrigerator before bringing it to room temperature. If you freeze slices, you can take out only what you need and enjoy cake on demand. To refresh the cake's texture, consider warming individual slices for a few seconds in the microwave or placing slices in a preheated oven at 350°F (175°C) for about 5 minutes.

Questions About Recipes

→ Can I use a different type of oil?

While olive oil gives a distinct flavor, you can also use vegetable oil for a milder taste.

→ How should I store leftover cake?

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

→ Can I make this cake gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend.

→ What can I serve with the cake?

This cake pairs wonderfully with whipped cream or a scoop of vanilla ice cream.