Moist Chocolate Olive Oil Cake
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This Moist Chocolate Olive Oil Cake Recipe is incredibly soft, rich, and easy to make. Using extra virgin olive oil instead of butter, it’s one of those go-to recipes for cake without butter that stays wonderfully moist and tender for days. Topped with a silky chocolate icing, it’s the perfect dessert for any occasion.
What Readers Are Saying
⭐️⭐️⭐️⭐️⭐️
“I wasn’t sure about using olive oil in a chocolate cake, but it turned out so moist and rich! The texture is soft, and the deep chocolate flavor is perfect. Will make again!” – Bec
A Cake That Surprises in the Best Way.
There’s something special about the way lemon, rosemary, and olive oil come together in this cake.
The olive oil keeps it moist and tender, while the fresh rosemary adds just the right amount of warmth and earthiness. The result? A light yet flavorful cake that feels equally suited for a cozy afternoon tea or an elegant dessert.
With a dusting of powdered sugar or a drizzle of honey, it’s a simple, refined cake that’s both easy to make and hard to resist. Sam x
Why everyone loves this chocolate cake
✔️ Ultra Moist & Rich – Olive oil keeps this cake soft, tender, and fudgy for days.
✔️ Deep Chocolate Flavor – Dutch-process cocoa and hot coffee create a bold, intense chocolate taste.
✔️ One-Bowl Recipe – No mixer needed, minimal cleanup!
✔️ Dairy-Free Option – Made without butter, and can easily be adapted with plant-based milk.
✔️ Perfect for Any Occasion – Great for birthdays, celebrations, or a simple chocolate fix!
What type of olive oil is best for this cake?
A high-quality extra virgin olive oil is ideal for the best flavor and texture. However, if you prefer a more neutral taste, a light or mild olive oil can be used to avoid overpowering the cake with a strong olive flavor.
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.
Will the cake taste like olive oil?
No, the olive oil adds moisture and enhances the richness of the chocolate, but it won’t leave a strong olive taste. It creates a subtle fruity note that balances the deep chocolate flavor.
How to store olive oil chocolate cake
Store: Keep the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 1 week.
Freeze: Wrap individual cake slices tightly in cling film (plastic wrap) and place them in an airtight container or freezer-safe bag. Freeze for up to 3 months.
Thaw: When ready to eat, thaw overnight in the refrigerator for the best texture. Alternatively, let the slices sit at room temperature for a few hours before serving.
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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
Moist Chocolate Olive Oil Cake
Ingredients
Method
- Preheat & Prepare Pan: Preheat oven to 180ºC (356ºF). Line an 8-inch round baking pan with parchment paper. Alternatively, grease a non-stick pan with melted butter and dust with cocoa powder for smooth sides.
- Mix Eggs & Sugar: In a large mixing bowl, beat sugar and eggs on low-medium speed for 30 seconds until combined.1 cup granulated sugar,, 2 large eggs,
- Incorporate Olive Oil & Liquids: With the mixer running on low speed, gradually drizzle in the olive oil, allowing it to emulsify (about 2 minutes). Pour in the milk and vanilla, then beat for 20 seconds until well incorporated.3/4 cup extra virgin olive oil, 3/4 cup whole milk,, 1 tsp vanilla extract
- Incorporate Dry Ingredients: Sift in flour, cocoa powder, baking powder, and baking soda. Sprinkle over the salt. Beat on slow-medium speed until just combined, ensuring no dry pockets remain. Scrape down the sides and fold through any remaining flour.1 1/2 cups (225g) all-purpose flour,, 1/2 cup Dutch-process cocoa powder,, 1 1/2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt
- Bake: Pour batter into the prepared tin and smooth the top. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Prepare Icing: In a bowl, sift together powdered sugar and cocoa powder. Add milk and whisk until smooth and thick.3/4 cup powdered sugar, 3 Tbsp cocoa powder, 3 Tbsp whole milk
- Glaze & Serve: Pour icing over the cooled cake, spreading gently. Let it drizzle slightly over the sides and set. Once firm, sprinkle with grated chocolate. Slice and enjoy!Milk or dark chocolate block,
Nutrition
Video
Notes
Tried this recipe?
Let us know how it was!
Perfect, simple, no mess. I recommend using evaporated milk instead of whole milk and adding a pinch of instant coffee
Thank you so much, glad you enjoyed this recipe!