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Chocolate Olive Oil Cake

Satisfy your chocolate cravings with this scrumptious Easy Chocolate Olive Oil Cake, featuring a moist and tender crumb, paired with a delightful chocolate icing!

This olive oil chocolate cake is a delightfully convenient one-bowl recipe using oil instead of butter for a moist and fluffy cake. Perfect for beginners, this olive oil chocolate cake promises a unique taste and simple preparation!

Chocolate olive oil cake on wooden cake stand.

Chocolate Olive Oil Cake Recipe

A chocolate olive oil cake is the epitome of chocolate decadence. It’s a chocolate cake recipe with oil instead of butter which creates an amazing soft, moist and fluffy crumb.

Made without butter, this chocolate cake embraces extra virgin olive oil to achieve a beautifully soft and delicate texture.

It’s perfectly complemented by a quick and easy 3-ingredient chocolate icing. You could even frost it with a luxurious chocolate ganache.

This moist chocolate cake recipe with oil boasts a tender, soft, and moist crumb that will melt in your mouth!

Slice of chocolate olive oil cake on plate.

This olive oil chocolate cake is a perfect cake recipe for beginners as it’s simple to make, requiring minimal equipment and basic ingredients that are easy to work with.

What type of olive oil is best for baking this cake?

For baking this chocolate olive oil cake, use a high-quality extra virgin olive oil for optimal results. Alternatively, a light or mild olive oil can be used to avoid overpowering the cake with a strong olive flavor.

Ingredients to make chocolate fudge cake is all-purpose flour, baking powder, baking soda, fine salt, vanilla extract, granulated sugar, extra virgin olive oil, eggs, cocoa powder, powdered sugar and whole milk.

Will Olive Oil Change the Taste of Chocolate Cake?

Yes, using olive oil instead of butter can slightly change the flavor profile of your chocolate cake. Olive oil imparts a distinct, mild fruity flavor that complements the richness of the chocolate.

Making chocolate olive oil cake batter.

What Does Olive Oil Do to a Cake?

Olive oil contributes to a moist, tender crumb in cakes due to its liquid consistency, which helps keep the cake softer for longer. It also adds a subtle fruity note that can enhance the overall flavor of the cake, making it rich and delicious. It’s a great substitute for butter in cake!

Olive oil chocolate cake batter preparation.

Expert Tips

  • Accurately Measure Baking Ingredients: For optimal results, precise measurement of your ingredients is essential.
  • Bring Cold Ingredients to Room Temperature: Allow the eggs and milk to sit on your kitchen counter for 30 minutes to 1 hour before starting your chocolate olive oil cake recipe.
  • Gradually Add Olive Oil: Slowly drizzle the olive oil while continuously beating it into the eggs and sugar for 2 minutes, ensuring the mixture emulsifies and prevents curdling.
  • Avoid Over-Mixing the Batter: Mix the batter just until the ingredients are combined. Over-mixing can lead to a tough, dense cake texture after baking.
Chocolate icing preparation.

Day of Baking

Delight in a day of baking with these hand-picked recipes designed to bring variety to your day including this chocolate olive oil cake for afternoon tea!

Breakfast: Best Fluffy Pancakes Recipe

Morning Snack: Chewy Chocolate Chip Cookies

Decadent Dessert: Blueberry Apple Crumble Recipe

Refreshing Sip: Pineapple Crush Mocktail

Olive oil chocolate cake on stand with icing.

How to Store Olive Oil Cake

Store: Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it refrigerated for up to 1 week.

Freezing: Wrap the cake slices in cling film and place them in an airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator or for a few hours at room temperature before serving.

Chocolate olive oil cake recipe on cake stand.

If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x

Easy chocolate fudge cake on wooden cake stand surrounded by chocolate shavings

Chocolate Olive Oil Cake

Samantha Pickthall
This one-bowl Chocolate Olive Oil Cake uses oil instead of butter for a moist, fluffy cake. Perfect for beginners!
4.33 from 31 votes
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 456 kcal


Chocolate Cake

  • 1 1/2 cups (225g) all-purpose flour, scooped & leveled
  • 1/2 cup Dutch-process cocoa powder, or unsweetened natural cocoa powder
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup granulated sugar, golden or white
  • 2 large eggs, at room temperature
  • 3/4 cup extra virgin olive oil
  • 3/4 cup whole milk, at room temperature
  • 1 tsp vanilla extract

Chocolate Icing

  • 3/4 cup powdered sugar
  • 3 Tbsp cocoa powder
  • 3 Tbsp whole milk


  • Milk or dark chocolate block, grated



  • Preheat oven to 180ºC (356ºF). Line an 8-inch round baking pan with parchment paper, and set aside. NOTE: Alternatively, if you have a non-stick pan, liberally grease it with melted butter and dust it with a light layer of cocoa powder. This will leave your finished cake with smooth sides.
  • In a large mixing bowl, add sugar and eggs.
  • Using electric hand beaters, beat on low-medium speed for 30 seconds until well combined. Scrape down the sides with a rubber spatula.
  • With the beater running on medium speed, drizzle a little of the olive oil in at a time and beat for a few seconds, then drizzle in more oil, approx. 2 minutes in total. This emulsifies the oil into the batter.
  • Pour in the milk and vanilla. Beat for 20 seconds until well combined. Scrape down the sides.
  • Place a fine mesh sieve over the bowl and sift in flour, cocoa powder, baking powder and baking soda.
  • Sprinkle over the salt.
  • Beat on low-medium speed until incorporated, about 30 seconds, trying not over-mix, just until it’s incorporated into a smooth batter and no pockets or streaks of flour remain.
  • Scrape down the sides and gently fold through any remaining flour that was sitting on the sides of the bowl.
  • Pour batter into the prepared baking tin.
  • Bake for 40-45 minutes or until a toothpick inserted into the middle, comes out clean.
  • Remove from the oven and allow the cake to cool in the tin for 10 minutes.
  • Transfer to a wire rack to cool completely.

Chocolate Icing

  • In a mixing bowl, sift together the powdered sugar and cocoa powder.
  • Pour in milk and using a hand whisk, whisk until completely smooth and thick.
  • Pour over cooled cake and gently spread out with a rubber spatula, offset spatula or the back of a spoon. It will drizzle down the sides a little.
  • Grate some chocolate over the icing and set the cake aside to allow the icing to firm up.
  • Serve and enjoy!


  • Store: Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it refrigerated for up to 1 week.
  • Freezing: Wrap the cake slices in cling film and place them in an airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator or for a few hours at room temperature before serving.


Calories: 456kcalCarbohydrates: 60gProtein: 6gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gTrans Fat: 0.004gCholesterol: 44mgSodium: 210mgPotassium: 271mgFiber: 3gSugar: 38gVitamin A: 106IUCalcium: 87mgIron: 2mg
Keyword chocolate cake, olive oil cake
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