Chocolate Cake With Olive Oil

Name: Chocolate Cake With Olive Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 3/4 cups all-purpose flour; 1 1/2 cups granulated sugar; 3/4 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 cup olive oil; 1 cup water; 1 tablespoon vanilla extract; 1 tablespoon white vinegar; Powdered sugar; Fresh berries; Whipped cream

Highlighted under: Indulgent Oven Treats

I can’t help but rave about my Chocolate Cake with Olive Oil. Whenever I bake this cake, the heavenly aroma fills my kitchen, making it hard to resist sneaking a slice before it’s fully cooled. The rich chocolate flavor perfectly harmonizes with the olive oil, adding moisture and a hint of fruitiness that elevates this cake to a whole new level. Whether for a family gathering or a cozy night in, this cake never fails to impress my guests and leave them asking for the recipe.

Created by

Freya Cooper

Last updated on 2026-01-22T07:40:15.923Z

Making this Chocolate Cake with Olive Oil has become a cherished tradition in my home. The secret lies in using high-quality olive oil, which not only adds depth of flavor but also ensures a moist crumb that stays fresh for days. I find that the key to achieving the perfect texture is incorporating the olive oil gradually while mixing. This technique evenly disperses the oil and prevents it from sinking to the bottom.

Another detail I love about this cake is how versatile it is. You can add a sprinkle of sea salt on top or serve it with fresh berries for a delightful contrast. It’s a simple recipe that allows for personal touches, making it perfect for any occasion, and I’m always thrilled to share it with family and friends.

Why You'll Love This Cake
Rich chocolate flavor paired with fresh olive oil nuances
Moist texture that remains delicious for days
Perfect canvas for customization with toppings or frostings

Understanding the Ingredients

The quality of the chocolate cocoa powder significantly influences the flavor of your cake. Opt for a high-quality unsweetened cocoa powder—Dutch-processed varieties can provide a deeper, richer flavor compared to regular cocoa. Additionally, using extra virgin olive oil not only adds moisture but also a subtle fruity note that complements the chocolate beautifully. If you prefer a milder taste, a lighter olive oil can be substituted, but you'll miss that delicate richness.

When it comes to leavening, ensure that your baking soda and baking powder are fresh for optimal rise. Expired leaveners can lead to a dense cake that doesn't rise as expected. A quick test for baking soda is to mix a teaspoon with vinegar; if it fizzes immediately, it's still active. The vinegar in this recipe also reacts with the baking soda to bolster the cake's fluffiness.

Perfecting the Baking Process

Baking the cake at 350°F (175°C) is crucial for even cooking. If your oven runs hot, check on the cake around the 25-minute mark. The cake is ready when the edges start to pull away from the sides of the pan, and a toothpick inserted into the center comes out with just a few moist crumbs—not completely clean. This indicates a perfectly baked cake that will remain moist after cooling.

Cooling the cake properly is just as important as baking it. Allowing it to sit in the pan for 10 minutes helps it set and reduces the chances of it breaking or sticking. When transferring it to a wire rack, be gentle; use a spatula to support the bottom while inverting. This will keep your cake intact, and the wire rack promotes even cooling, preventing soggy bottoms.

Ingredients

Here’s what you need to make this delectable cake:

For the Cake:

1 3/4 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup olive oil
1 cup water
1 tablespoon vanilla extract
1 tablespoon white vinegar

For the Topping (Optional):

Powdered sugar
Fresh berries
Whipped cream

Gather these ingredients and let’s get started!

Instructions

Follow these easy steps to create your delicious cake:

Preheat the Oven

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

Mix Dry Ingredients

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

Combine Wet Ingredients

In another bowl, whisk together the olive oil, water, vanilla extract, and vinegar until smooth.

Combine Mixtures

Gradually pour the wet ingredients into the dry ingredients, mixing until well combined but do not overmix.

Bake the Cake

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

Cool and Serve

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

Enjoy this cake on its own or dress it up with your favorite toppings!

Pro Tips

For an even richer flavor, consider adding a teaspoon of espresso powder to the dry ingredients.

Serving Suggestions

This cake is delightful on its own, but feel free to elevate it with toppings. A dusting of powdered sugar adds an elegant touch, while fresh berries introduce a refreshing contrast to the richness of the chocolate. You can also serve a dollop of whipped cream on the side for a creamy accompaniment. For a touch of decadence, consider drizzling it with a coffee or caramel sauce for added flavor complexity.

If you're looking for variations, consider adding a layer of ganache or frosting made with cream cheese to complement the cake's flavors. A sprinkle of sea salt on top can also enhance the chocolate notes beautifully. Additionally, you might experiment with different extracts like almond or espresso to give the cake unique flavor profiles.

Storage and Make-Ahead Tips

To keep your chocolate cake fresh, store it in an airtight container at room temperature for up to three days. For longer storage, refrigerate it, where it can last for about a week. Always ensure it is completely cooled before sealing it up to avoid a soggy texture. If you decide to freeze your cake, wrap individual slices in plastic wrap followed by foil; this can preserve its deliciousness for up to three months.

If you plan to make the cake ahead of time, bake and cool it, then wrap it tightly. You can frost it just before serving so that the icing remains fresh and the cake maintains its ideal texture. Leaving toppings off until you're ready to enjoy it keeps everything looking pristine and prevents sogginess.

Questions About Recipes

→ Can I use a different type of oil?

Yes, but using olive oil enhances the flavor and moisture of the cake.

→ How long does the cake last?

The cake can stay fresh at room temperature for up to 3 days or refrigerated for about a week.

→ Can I make this cake gluten-free?

Yes, substitute all-purpose flour with a gluten-free blend for a modified recipe.

→ What can I use instead of vinegar?

You can use lemon juice or omit it entirely, though the cake may be slightly denser.