Chocolate Olive Oil Cake
Updated Oct 11, 2025
Chocolate olive oil cake made with extra virgin olive oil, cocoa powder, and instant espresso for a rich chocolate flavor, and topped with powdered sugar!
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Try my chocolate olive oil cake!
When I’m craving something chocolatey but don’t want to mess with layers or frosting, I make this chocolate olive oil cake recipe. It’s rich and has a deep cocoa flavor that pairs well with the fruity olive oil.
Everything comes together in one bowl with simple ingredients I always have on hand: flour, sugar, cocoa, and good olive oil. Sometimes I add a pinch of espresso powder to bring out the chocolate even more. Once it’s baked, a light dusting of powdered sugar is all it needs.
Happy Cooking!
– Yumna
Chocolate Olive Oil Cake Ingredients
- Olive oil: I recommend extra virgin olive oil for this cake. Regular olive oil works, but the cake will have a more neutral flavor.
- Dry ingredients: All-purpose flour (or cake flour), unsweetened cocoa powder, instant espresso powder (or 1 tbsp instant coffee), baking powder (aluminum-free), baking soda, and salt.
- Wet ingredients: Milk, eggs, granulated sugar, vanilla extract, and hot water (or hot coffee).
How to Make Chocolate Olive Oil Cake
Chocolate Olive Oil Cake Recipe
Ingredients
- Nonstick baking spray as needed
- 1 ¼ cups all purpose flour
- ¾ cup sugar
- ½ cup cocoa powder
- 2 teaspoons instant espresso powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅔ cup olive oil
- ½ cup milk
- 3 eggs at room temperature
- 1 teaspoon vanilla extract
- ¼ cup hot water
- Powdered sugar optional, for garnish
Instructions
- Preheat the oven to 350˚F. Line the bottom of a 9-inch cake pan with parchment paper, then spray with nonstick baking spray.
- In a large bowl, whisk together the flour, sugar, cocoa powder, espresso powder, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together the olive oil, milk, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and fold together until combined. Next, add the hot water and mix until combined. Scrape the batter into the prepared cake pan, smoothing it into an even layer.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Equipment
Notes
- My Top Tip: Use room-temperature eggs. The yolks are softer at room temperature, which makes it easier to incorporate them into the batter.
- Storage: Store the cake in an airtight container at room temperature for 3–4 days or in the fridge for up to 5 days.
- Freezing: Wrap the cake tightly in plastic wrap or aluminum foil, then place it in a freezer-safe container or bag. Seal tightly to prevent freezer burn. The cake will last in the freezer for up to 3 months. Thaw for a few hours at room temperature or overnight in the fridge.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
This recipe was part of our monthly Cooking Challenge for March 2024! Thank you for joining us in making this delicious Chocolate Olive Oil Cake!
Recipe Variations
- Add deluxe mix-ins. Stir ¾ cup chocolate chips, toasted walnuts, toasted pecans, or dried cherries into the batter before baking. Or, add zest from an orange or blood orange.
- Finish with a glossy glaze. Here’s how to make chocolate ganache with just two ingredients.
- Serve with something sweet. Here’s how to make whipped cream and how to make icing. No-churn ice cream is a nice option, too!
Recipe Tips
- Use room-temperature eggs. The yolks are softer at room temperature, which makes it easier to incorporate them into the batter.
- Sift the dry ingredients if you have time. It removes lumps, makes the batter lighter, and helps you avoid overmixing.
- Don’t overmix the batter. When combining the dry and wet ingredients, fold gently until just combined. Overmixing can lead to a dense and tough cake.
- Cool the cake first. Let it cool for 10 minutes before transferring it to a wire rack to cool completely. This way, it’ll be easier to remove from the pan.
FAQs
Make sure to line the bottom of the cake pan with parchment paper and spray it with nonstick cooking spray. After you remove the cake from the oven, let it cool for 10 minutes so the cake can release from the pan. Then, carefully run a butter knife around the edges of the cake to loosen it and gently invert the pan onto a flat surface, like a dinner plate, to fully release the cake. Peel off the parchment paper from the bottom of the cake and flip it right-side-up onto a wire rack to cool completely.
Comments
I made this but with carob powder and added another tsp of vanilla. The consistency and not to sweet is the perfect cross of a brownie and cake. Definitely one of the best chocolate cakes. I plan to try again gluten and dairy free with it next.
This made my day. I’m so happy you enjoyed it so much, Evan!
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