Chocolate Cake With Olive Oil

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

Highlighted under: Sugar Studio

I absolutely love baking this chocolate cake with olive oil. The rich flavor of chocolate paired with the subtle fruitiness of olive oil creates a dessert that's both unique and incredibly delicious. It's moist, tender, and perfect for any occasion. I enjoy serving it warm with a dusting of powdered sugar, and every bite is an indulgent experience. This cake has become a family favorite, and I always love to share it with friends and loved ones. It’s simpler to make than you might think, and the result is so rewarding!

Created by

Helena Wright

Last updated on 2026-01-22T10:43:14.029Z

Baking this chocolate cake with olive oil is one of my favorite ways to elevate a classic dessert. The addition of olive oil not only enriches the flavor but also helps keep the cake surprisingly moist. I love experimenting with different types of olive oils, whether it's a robust extra virgin or a lighter variety. Each brings a new dimension to the cake that keeps things exciting every time I make it.

One key tip I discovered is to use quality cocoa powder; it truly deepens the chocolate taste. Also, letting the cake sit for a bit before serving allows the flavors to meld beautifully. I often top it with fresh berries or a scoop of vanilla ice cream for a delightful contrast that takes the cake to the next level.

Why You'll Love This Recipe
Rich chocolate flavor paired with fresh olive oil
Moist and tender texture that melts in your mouth
Easy to make and perfect for gatherings or a cozy night in

Understanding Olive Oil in Baking

Using olive oil in this chocolate cake not only adds moisture but also enriches the flavor profile. The fruitiness of the oil complements the deep notes of chocolate, creating a unique taste experience. For the best results, opt for extra virgin olive oil, as it has a more robust flavor, enhancing the cake's richness. If you find the flavor too strong, you can use a lighter variety, but be mindful that it may alter the final taste.

Additionally, olive oil contributes to the cake's tender crumb. Unlike butter, which can create a denser texture when creamed, olive oil ensures even moisture distribution. This results in a cake that is soft and airy while still being rich. Keep in mind, though, that the fat temperature should be the same as the other wet ingredients for optimal emulsion; letting them sit at room temperature for a bit helps.

Tips for Perfectly Baked Cake

To avoid a common pitfall when baking, make sure your oven is properly calibrated. An oven thermometer can help you ensure accuracy, as baking is precise work. If your cake is underbaked, it will collapse in the middle, whereas overbaking can lead to a dry texture. Look for visual cues like a set edge and a slightly domed center; a toothpick should come out clean but not completely dry.

Another crucial tip is to handle the batter gently during mixing. Overmixing can introduce too much air, leading to a dry texture. Mix just until the flour is incorporated, and you’ll achieve that melt-in-your-mouth texture. If you notice any lumps from the cocoa powder or flour, you can gently fold them in with a spatula rather than vigorous whisking.

Ingredients

Gather these simple ingredients for a delightful baking experience:

Ingredients for Chocolate Cake

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

Make sure everything is at room temperature for the best results!

Instructions

Follow these steps to create your chocolate cake:

Preheat the oven

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper.

Mix dry ingredients

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

Combine wet ingredients

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

Combine mixtures

Pour the wet ingredients into the dry ingredients, mixing until just combined. Be careful not to overmix.

Bake

Pour the batter into the prepared cake 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, then transfer to a cooling rack. Dust with powdered sugar before serving.

Enjoy your delicious chocolate cake with olive oil!

Pro Tips

For added flavor, consider folding in some chocolate chips or nuts before baking. The cake can also be served with a ganache or a dusting of sea salt on top for a gourmet touch.

Storing Your Chocolate Cake

This chocolate cake stores wonderfully well, making it perfect for making ahead of time. Once completely cooled, wrap it tightly in plastic wrap and keep it in the refrigerator for up to a week. If you plan to keep it longer, consider freezing it. Wrap the cake in aluminum foil after wrapping it in plastic to prevent freezer burn, and it can last up to three months.

When ready to enjoy the cake again, thaw it in the refrigerator overnight. For an easy reheat, slice the individual pieces and warm them in the microwave for about 10-15 seconds. If serving later, dust with powdered sugar just before serving to maintain that fresh, aesthetic finish.

Serving Suggestions

For an elegant presentation, consider serving this cake with homemade whipped cream or a scoop of vanilla ice cream. You can also enhance the flavor with a drizzle of chocolate ganache on top, which pairs beautifully with the cake’s rich cocoa notes. For a fruity touch, fresh berries or a raspberry coulis adds a refreshing contrast to the chocolate’s richness.

If you're feeling adventurous, try adding a sprinkle of sea salt on top right before serving. This enhances the chocolate flavor while providing a wonderful textural contrast. For a darker twist, consider incorporating espresso powder into the batter for a mocha flavor—it complements chocolate exceptionally well.

Questions About Recipes

→ Can I substitute the olive oil?

Yes, you can use any light oil like vegetable or canola, but olive oil enhances the flavor.

→ How should I store leftovers?

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

→ Can I make this cake gluten-free?

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

→ How do I know when the cake is done?

Insert a toothpick in the center; if it comes out clean or with a few crumbs, the cake is done!