Chocolate Olive Oil Cake

Name: Chocolate Olive Oil Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Ingredients: 1 3/4 cups all-purpose flour; 1 cup granulated sugar; 3/4 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup olive oil; 2 large eggs; 1 teaspoon vanilla extract; 1 cup buttermilk; 1/2 cup hot water

Highlighted under: Golden Recipes

I absolutely love baking this Chocolate Olive Oil Cake because it combines rich chocolate flavor with the unique depth of olive oil. The moistness and tenderness of the cake are simply irresistible, and it’s a delight to share with family and friends. The olive oil adds a subtle flavor that enhances the chocolate, making each bite incredibly satisfying. Perfect for any occasion, this cake has quickly become my go-to dessert, and I find that it impresses everyone who tries it.

Created by

Quincy Harper

Last updated on 2026-01-06T13:53:34.422Z

Every time I bake this Chocolate Olive Oil Cake, I'm reminded of how a simple ingredient like olive oil can transform a classic dessert. While experimenting in the kitchen, I realized that the oil contributes not only moisture but a subtle, herbal note that elevates the chocolate flavor. It's about the balance—too much oil can overpower, but just the right amount keeps it rich and flavorful.

I’ve also found that letting the cake sit overnight allows the flavors to meld beautifully. If you can resist, give it that extra time—it’s worth it! Serve it with a dollop of whipped cream or fresh berries for an extra treat.

        Why You'll Love This Recipe
        Rich chocolate flavor paired with fresh olive oil
Moist and tender texture that delights with every bite
A unique twist on a classic cake, perfect for gatherings

      

Understanding Olive Oil in Baking

Using high-quality olive oil is crucial for this Chocolate Olive Oil Cake. The oil not only adds moisture but also infuses the cake with a subtle, fruity depth that butter cannot match. I recommend using extra virgin olive oil for the best flavor, as its complexity enhances the rich cocoa notes. If you're concerned about the olive oil taste being too strong, you can use a lighter olive oil that will still provide the moisture without dominating the cake’s flavor.

It's important to measure your olive oil accurately. Using too little can result in a dry cake, while too much might make it greasy. I usually opt for a liquid measuring cup for oils, as it helps ensure precision and avoids spills. Make sure the oil is at room temperature before mixing it with the eggs and buttermilk for optimal emulsification.

Tips for a Perfect Cake Texture

The combination of buttermilk and hot water in the recipe not only ensures a tender crumb but also allows for a lighter cake. Buttermilk adds acidity, which interacts with baking soda to create lift. When adding hot water, ensure that you gradually mix it in—this helps prevent the batter from cooling down too quickly, ensuring a smooth mix. The batter should be somewhat thin, which is normal for this recipe.

To check for doneness, I recommend using a toothpick inserted into the cake's center after 30 minutes of baking. If it comes out with a few moist crumbs, the cake is perfectly baked. If there’s wet batter, give it an additional 3-5 minutes. Overbaking can lead to a dry texture, so keep a close eye on it as it nears the end of the bake time.

Serving and Storing the Cake

Once the cake is cool, it can be enjoyed fresh, or you can dress it up with toppings. A dusting of powdered sugar or a simple ganache made from melting chocolate with some additional olive oil can elevate the dessert to a gourmet level. Pairing with fresh berries not only adds a visual pop but also balances the rich chocolate flavor with a hint of tartness.

If you have leftovers, store the cake in an airtight container at room temperature for up to three days. For longer storage, wrap slices in plastic wrap and freeze for up to two months. To serve frozen slices, let them thaw at room temperature for about an hour. This cake also makes excellent cupcakes; simply shorten the baking time to about 18-20 minutes and watch for the same doneness cues.

Ingredients

Gather these ingredients to start your baking adventure!

For the Cake

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

Make sure to measure accurately for the best results!

Instructions

Follow these steps for a delicious cake!

Preheat the Oven and Prepare the Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.

Mix Dry Ingredients

In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt.

Combine Wet Ingredients

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

Combine Mixtures

Pour the wet ingredients into the dry ingredients and mix until just combined. Gradually stir in the hot water until the batter is smooth.

Bake

Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve with whipped cream or fresh berries.

Enjoy your delicious creation!

Pro Tips

For an extra layer of flavor, consider adding a pinch of sea salt on top of the cake before serving. The sweet and salty combination is divine!

Variations for Every Palate

This recipe is versatile and lends itself well to different flavor profiles. If you're feeling adventurous, consider adding a teaspoon of espresso powder to the dry ingredients for a mocha flavor that beautifully complements the chocolate. You can also incorporate a zest of orange for a refreshing citrus note, which pairs wonderfully with the rich chocolate and olive oil.

For a gluten-free option, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Be sure to check that the blend includes xanthan gum, which will help with the cake's structure. Just note that the texture might be slightly different, but still delightful!

Troubleshooting Common Issues

If your cake seems dense, it may be due to overmixing. Once you combine the wet and dry ingredients, mix just until there are no dry spots. Overmixing introduces too much air and gluten, leading to a heavy cake. Should the cake sink in the middle, it could be underbaked; ensure the toothpick test indicates doneness. Also, oven calibration can cause discrepancies, so if your cakes often underbake, consider checking your oven temperature with an oven thermometer.

In some cases, the cake might not rise adequately. This could happen if the baking soda is old and no longer effective. Always check the expiration date on your baking soda and use fresh ingredients. A good practice is to store baking soda in a cool, dry place to prolong its potency.

Make-Ahead and Freezing Tips

If you’d like to save time, this cake can be baked ahead of time. Prepare it, let it cool completely, and then wrap it tightly in plastic wrap. It will keep in the refrigerator for up to a week or can be frozen. For freezing, cut it into slices and store the slices in a single layer in a freezer-safe container or bag to prevent sticking together.

When ready to serve, simply thaw at room temperature or use the microwave for a quick warm-up. To refresh the flavors, you can drizzle a bit of olive oil over the top before serving, which will enhance the moisture and richness of the cake.

Questions About Recipes

→ Can I substitute other oils for olive oil?

Yes, but olive oil gives a unique flavor. If you choose another oil, opt for a light-flavored one.

→ Is it necessary to use buttermilk?

Using buttermilk helps create a tender crumb, but if you don’t have any, you can mix regular milk with a tablespoon of vinegar.

→ How should I store the cake?

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

→ Can I freeze the cake?

Absolutely! Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the fridge overnight before serving.