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; 2 teaspoons baking powder; 1 teaspoon baking soda; ½ teaspoon salt; 3 large eggs; 1 cup extra virgin olive oil; 1 cup buttermilk; 2 teaspoons vanilla extract; 1 cup boiling water

Highlighted under: From the Oven

I love baking, and finding the perfect chocolate cake recipe has been a delicious journey. This Chocolate Cake with Olive Oil captures my heart every time. The olive oil enhances the chocolate flavor, ensuring a moist texture that’s simply irresistible. Using high-quality cocoa powder elevates the taste, offering a rich chocolate experience with every bite. It's become a staple in my kitchen for special occasions, family gatherings, or simply when I crave something decadent. I can't wait for you to try it and enjoy this delightful cake as much as I do!

Created by

Amber Walsh

Last updated on 2026-01-22T07:34:18.361Z

Baking has always been my escape, and one evening, I crafted this Chocolate Cake with Olive Oil. I experimented with olive oil instead of butter, which made the cake incredibly moist. After a couple of trials, I discovered that the secret lies in using extra virgin olive oil, which adds a unique flavor that blends beautifully with the chocolate.

The texture turned out to be surprisingly soft and rich, making it a hit with both friends and family. The cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. I can’t emphasize enough how the combination of flavors will captivate your taste buds!

Why You'll Love This Cake
Rich chocolate flavor paired with fresh olive oil
Incredibly moist and tender texture
Simple ingredients bring out the best flavor
Perfect for any occasion, from birthdays to casual dessert

The Role of Olive Oil in Baking

Using extra virgin olive oil in this chocolate cake not only adds a unique depth of flavor but also contributes to its moist texture. Olive oil has a higher fat content than butter, which helps keep the cake lighter and enhances its tenderness. This is particularly important in achieving that melt-in-your-mouth quality that we all love. When choosing your olive oil, opt for a high-quality, fruity variety; it can elevate the cake’s flavor profile significantly, complementing the rich chocolate.

Olive oil also has a different baking behavior compared to solid fats. It tends to incorporate more effortlessly into liquids, which means you’ll notice less time whisking and a smoother batter. The result is a better distribution of flavors throughout the cake, with each slice being equally decadent. The oil’s ability to remain liquid at room temperature ensures that the cake remains moist for several days, making it an excellent option for make-ahead desserts.

Tips for Perfectly Baked Layers

When filling your cake pans, be sure to evenly distribute the batter to allow for uniform baking. A kitchen scale can be particularly handy here, ensuring that you don’t end up with one layer taller than the other. The bake time can vary slightly depending on your oven, so keep an eye on the cakes as they approach the 30-minute mark. Look for the edges to be pulling away from the pan, and a toothpick should come out with a few moist crumbs rather than wet batter—this ensures the cake is just right.

Cooling is another critical stage; allow your cakes to rest in the pans for about 10 minutes before transferring them to wire racks. This prevents them from breaking apart and ensures a nicer texture. If you encounter cake sticking to the pan, gently running a knife around the edges can help loosen it up. For even easier release, consider using parchment paper to line the bottom of your pans next time.

Ingredients

Gather your ingredients before you begin to ensure a smooth baking process:

Ingredients

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

Once your ingredients are ready, you can proceed to the preparation steps.

Instructions

Follow these steps to create the perfect Chocolate Cake:

Prepare 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, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

Combine Wet Ingredients

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

Combine and Mix

Gradually add the wet ingredients to the dry ingredients, mixing well. Carefully stir in the boiling water until combined—you’ll have a thin batter.

Bake

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

Cool and Serve

Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely before frosting.

Your chocolate creation is ready to be decorated and enjoyed!

Pro Tips

For an extra flavor boost, try adding a teaspoon of coffee to the boiling water—it enhances the chocolate richness. Also, if the cake is too moist, let it cool completely on a wire rack to firm up a bit before frosting.

Serving Suggestions

This chocolate cake pairs wonderfully with whipped cream, fresh berries, or a rich ganache for added decadence. If you want to take it a step further, I recommend trying a sprinkle of flaky sea salt on top of frosted layers to balance the sweetness and enhance the chocolate flavor. For a holiday twist, serve it with a scoop of peppermint ice cream under a drizzle of warm chocolate sauce—a crowd-pleaser at gatherings!

If you're looking for a simpler serving style, dusting the cooled cake with powdered sugar can create an elegant touch and enhance its chocolate allure. For special occasions, consider layering the cake with your favorite raspberry or cherry preserves between the layers; the tartness of the fruits complements the richness of the chocolate beautifully.

Storing and Freezing

For best results, store your chocolate cake in an airtight container at room temperature for up to 3 days. However, if you want it to last longer, it freezes exceptionally well. To freeze, wrap each layer tightly in plastic wrap followed by aluminum foil, and it can be stored for up to 3 months. When you’re ready to enjoy, simply thaw it in the refrigerator overnight and frost it the next day for a fresh taste.

If you notice that the cake has become slightly dry after thawing, a light drizzle of simple syrup (made with equal parts sugar and water) can help revive its moisture. This can also be a great way to infuse additional flavors; consider adding a splash of vanilla or liqueur to the syrup for added zest.

Questions About Recipes

→ Can I use a different type of oil?

You can substitute with other oils, but olive oil enhances the flavor best.

→ How do I store the cake?

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

→ Can I freeze the cake?

Yes, you can freeze the cake layers. Wrap them tightly in plastic wrap and foil for up to 3 months.

→ What frosting goes well with this cake?

A simple chocolate ganache or cream cheese frosting pairs wonderfully with this cake.