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 ½ cups all-purpose flour; 1 cup granulated sugar; 1/3 cup unsweetened cocoa powder; 1 tsp baking powder; 1 tsp baking soda; ½ tsp salt; 1 cup olive oil; 1 cup warm water; 2 tsp vanilla extract; 1 tbsp apple cider vinegar; ½ cup chopped dark chocolate (optional)

Highlighted under: Sweet Table Classics

I’ve always loved the idea of a moist, decadent chocolate cake, and this Chocolate Cake with Olive Oil truly delivers. Using olive oil instead of traditional butter not only adds a unique flavor but also keeps the cake incredibly moist. The richness of the chocolate pairs beautifully with the subtle fruitiness of the olive oil, making each bite an indulgent experience. This cake is perfect for any celebration or just a casual afternoon treat, and I can't wait for you to try it.

Created by

Evelyn Parker

Last updated on 2026-01-22T08:13:15.083Z

When I first tried making chocolate cake with olive oil, I was a bit hesitant. However, after a few adjustments, I discovered that the olive oil not only enhances the flavor but also gives the cake a lovely, moist texture that butter simply can't achieve. With this recipe, I’ve learned the importance of using high-quality olive oil; it makes all the difference in taste!

During my testing, I found that adding a pinch of sea salt enhances the chocolate's richness beautifully. Each cake I made had its own personality, and I was thrilled when friends and family couldn't believe how delicious and moist it was without any butter. Trust me, this cake will become a regular in your dessert rotation!

Why You Will Love This Recipe
Unique flavor from olive oil adds depth to the chocolate.
Incredibly moist and tender texture that stays fresh longer.
Easy to make and perfect for any occasion.

The Role of Olive Oil

Using olive oil in this chocolate cake not only elevates the flavor profile but also contributes to its outstanding moisture. Unlike butter, olive oil has a lighter texture, making it perfect for achieving a tender crumb. The fruity notes of a good quality olive oil harmonize with the rich chocolate, creating a depth of flavor that surprises many. It’s important to select a high-quality extra virgin olive oil for the best outcome, as the flavor can significantly affect the cake's overall taste.

Additionally, olive oil is known for its health benefits, including heart-healthy fats and antioxidants. This makes your indulgence slightly guilt-free. The oil also gives the cake a longer shelf-life compared to traditional butter cakes, allowing you to enjoy this treat for several days without it drying out. Just be sure to store it in an airtight container at room temperature for optimal freshness.

Baking Tips for Perfect Texture

When mixing your wet and dry ingredients, it’s crucial not to overmix the batter. Overmixing can develop gluten in the flour, leading to a tough texture instead of the desired softness. Mix until just combined and remember, some lumps are perfectly acceptable. I find that using a rubber spatula rather than a whisk for this step helps to gently incorporate the ingredients without overworking the mixture.

Keep an eye on your baking time as well. While the recipe suggests 30 minutes, oven temperatures can vary. Around the 25-minute mark, start checking for doneness by inserting a toothpick into the center of the cake. It should come out clean or with just a few moist crumbs attached. If you notice the top of the cake is browning too quickly, loosely cover it with aluminum foil to prevent over-baking while allowing the inside to finish cooking.

Ingredients

Gather the following ingredients:

Ingredients

1 ½ cups all-purpose flour
1 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup olive oil
1 cup warm water
2 tsp vanilla extract
1 tbsp apple cider vinegar
½ cup chopped dark chocolate (optional)

Make sure all ingredients are at room temperature for best results.

Instructions

Follow these steps to create your cake:

Preheat the Oven

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

Combine Dry Ingredients

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

Mix Wet Ingredients

In another bowl, whisk together the olive oil, warm water, vanilla extract, and apple cider vinegar.

Combine Mixtures

Pour the wet mixture into the dry ingredients and stir until just combined. If using, fold in chopped dark chocolate.

Bake the Cake

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

Cool and Serve

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Enjoy your delicious Chocolate Cake with Olive Oil!

Pro Tips

For an extra layer of flavor, consider dusting the cake with powdered sugar or serving it with a scoop of vanilla ice cream.

Serving Suggestions

This chocolate cake is incredibly versatile when it comes to serving. You can enjoy it plain, dusted with powdered sugar for an elegant touch, or transformed into a decadent dessert with a dollop of whipped cream or a scoop of vanilla ice cream. For an extra burst of flavor, consider drizzling a simple chocolate ganache over the top or sprinkling some sea salt to enhance the sweetness.

If you want to add a fruity element, fresh berries on the side can provide a refreshing contrast to the rich chocolate. Another option is to serve individual slices with a side of warm, spiced fruit compote for a comforting twist.

Storing and Freezing

This cake can be stored at room temperature for up to five days if kept in an airtight container. If you wish to extend its life, consider refrigerating the cake, which will keep it fresh for an additional week. Just remember to bring it back to room temperature before serving for the best flavor and texture.

For longer-term storage, freezing works well too. Wrap slices tightly in plastic wrap and store them in a freezer-safe bag. The cake can be frozen for up to three months. When you're ready to enjoy it, thaw it overnight in the refrigerator, then let it sit at room temperature for about 30 minutes before serving to restore its moisture.

Questions About Recipes

→ Can I use a different type of oil?

Yes, you can use a light vegetable oil, but olive oil adds the best flavor.

→ How should I store the cake?

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

→ Can I make this cake gluten-free?

Absolutely! Use a gluten-free flour blend, and the cake should turn out just as delicious.

→ Is it possible to add frosting?

Yes, this cake can be paired excellently with a chocolate ganache or whipped cream frosting.