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

Highlighted under: Sugar & Whisk

I absolutely love baking, and this Chocolate Cake with Olive Oil is one of my favorite creations. The rich, moist texture combined with the deep chocolate flavor satisfies every craving. Using olive oil not only gives the cake a unique flavor but also keeps it incredibly tender and moist. It’s perfect for any occasion, whether it's a casual family gathering or a special celebration. Everyone who tries it raves about how delicious and different it is from traditional cakes, making it a true favorite in my household.

Created by

Fiona Carter

Last updated on 2026-03-05T08:33:53.350Z

When I first decided to try making a cake with olive oil, I was skeptical about how it would turn out. However, the result was astonishing! The olive oil brought a depth of flavor that pairs beautifully with the chocolate. The cake remained moist for days, which is a feature I adore in desserts.

One of the tips I discovered while creating this recipe was to let the cake cool completely before frosting it. This helps the frosting adhere better and keeps the cake from melting under the heat. Trust me; it makes a world of difference!

Why You'll Love This Recipe

Rich chocolate flavor paired with a hint of olive oil
Incredibly moist and tender texture
Unique and sophisticated take on a classic dessert

Unlocking the Texture

The key to achieving that incredibly moist and tender texture lies in the use of olive oil and buttermilk. Olive oil not only enriches the flavor profile but also contributes to moisture retention throughout the baking process. It’s crucial to use a high-quality extra virgin olive oil as its fruity notes will enhance the cake's complexity. Buttermilk, on the other hand, adds acidity, which interacts beautifully with baking soda to create a light, airy batter. Make sure to bring your buttermilk to room temperature for optimal integration into the batter.

When mixing the batter, avoid over-mixing after adding the wet ingredients. This can lead to a denser cake as it develops the gluten in the flour. Mix until just combined, and expect the batter to be quite liquid; this is normal and essential for achieving that glossy richness you'll love. Moreover, when incorporating the hot water at the end, do so gradually to prevent splattering, while ensuring it's hot enough to dissolve any lumps of cocoa.

Baking and Cooling Tips

Baking time can vary slightly based on your oven, so keep an eye on your cakes around the 25-minute mark. Insert a toothpick in the center—if it comes out clean or with just a few moist crumbs (not wet batter), your cakes are ready. Be mindful not to overbake, as this can lead to a dry texture. If you find that the edges are browning too quickly, consider rotating the pans halfway through or reducing the oven temperature by 25°F (about 15°C).

Once baked, allow the cakes to cool in the pans for 10 minutes; this helps them set and makes them easier to remove. When transferring them to wire racks, be gentle—using a flexible spatula can assist with this. Let them cool completely before applying frosting to avoid melting. This chocolate cake pairs beautifully with a classic buttercream or a whipped ganache, so consider serving it with your favorite frosting for an extra layer of deliciousness.

Ingredients

Gather these simple ingredients for an unforgettable chocolate cake experience!

Ingredients

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

Make sure to use high-quality olive oil for the best flavor.

Instructions

Follow these steps to create a delicious chocolate cake that everyone will love!

Preheat the Oven

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

Mix Dry Ingredients

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

Add Wet Ingredients

Add the eggs, olive oil, buttermilk, and vanilla. Mix until just combined.

Incorporate Hot Water

Slowly stir in the hot water until the batter is smooth and well-combined.

Bake

Divide the batter evenly between the prepared pans and bake for 30 minutes or until a toothpick comes out clean.

Cool and Frost

Let the cakes cool for 10 minutes in the pans, then turn them onto wire racks to cool completely before frosting.

Enjoy your cake with a scoop of ice cream or a glass of cold milk!

Pro Tips

For an extra touch, consider adding a sprinkle of sea salt or a drizzle of olive oil on top before serving.

Ingredient Substitutions

If you're looking to make this cake dairy-free, you can substitute the buttermilk with a plant-based alternative such as almond milk mixed with a teaspoon of vinegar, letting it sit for about 5 minutes to thicken. For the eggs, a common replacement is a 'flax egg' made by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water, allowing it to sit for a few minutes until it becomes gelatinous. Both substitutions will maintain the overall integrity of the cake while accommodating dietary needs.

Additionally, if you want a less intense chocolate flavor, you can reduce the cocoa powder to ½ cup and increase the sugar slightly to maintain sweetness. This will result in a lighter chocolate cake that still boasts the unique texture and moistness from the olive oil.

Storing and Serving

To store your chocolate cake, wrap it tightly in plastic wrap and refrigerate for up to 5 days. For longer storage, it can be frozen. Ensure it is completely cooled, then wrap it in plastic wrap followed by aluminum foil to prevent freezer burn. It will stay fresh for up to 2 months in the freezer. When ready to enjoy, thaw in the refrigerator overnight before bringing it to room temperature for frosting or serving.

This chocolate cake pairs incredibly well with seasonal fruits or a scoop of vanilla ice cream for an elevated dessert experience. For a more decadent twist, consider drizzling caramel sauce on top of the frosting. This cake also makes a fantastic base for layered desserts or trifle, where its richness can perfectly complement lighter elements like whipped cream.

Questions About Recipes

→ Can I use a different type of oil?

You can substitute with another oil, but it will alter the flavor and texture.

→ How do I store leftover cake?

Store it at room temperature for 2-3 days or in the refrigerator for up to a week.

→ Can I make this cake ahead of time?

Yes, you can bake the cakes a day in advance and frost them the day you plan to serve.

→ Does this cake freeze well?

Absolutely! Wrap it tightly in plastic wrap, and it will last for up to 3 months in the freezer.