{"id":237638,"date":"2025-05-12T07:32:28","date_gmt":"2025-05-12T07:32:28","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/chocolate-olive-oil-cake-butternut-bakery\/"},"modified":"2025-05-12T07:32:28","modified_gmt":"2025-05-12T07:32:28","slug":"chocolate-olive-oil-cake-butternut-bakery","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=237638","title":{"rendered":"Chocolate Olive Oil Cake – Butternut Bakery"},"content":{"rendered":"


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This chocolate olive oil cake is my new favorite chocolate cake recipe! It\u2019s so simple to make, yet the flavor and rich texture make it incredibly special. Olive oil creates a moist consistency that\u2019s perfectly fluffy at the same time. Top with a quick chocolate sour cream fudge frosting and be prepared to indulge in the best chocolate olive oil cake ever! <\/p>\n

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Before You Start<\/h2>\n

This chocolate olive oil cake recipe is incredibly simple and quick to make, but here are a few things to keep in mind to ensure it turns out just right:<\/p>\n

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  1. Dry Ingredients<\/strong> \u2013 The first three ingredients in this recipe are flour, powdered sugar, and cocoa powder. All of these ingredients should be measuring as light and fluffy cups, so spoon into your measuring cup and level off with a flat edge. But for the best results, weigh all ingredients instead!<\/li>\n
  2. Dutch Process Cocoa Powder<\/strong> \u2013 This has a richer color and smoother flavor compared to regular unsweetened cocoa powder. It\u2019s also not as acidic, so don\u2019t substitute for regular unsweetened cocoa powder as it can affect the lift of the cake. <\/li>\n
  3. Olive Oil<\/strong> \u2013 This works with any level of olive oil so if you really want to taste it, use a high quality rich olive oil. Otherwise, I just use Kirkland brand! It adds the most subtle olive oil flavor but with all the moisture payoff. <\/li>\n
  4. Cake Pan<\/strong> \u2013 This works in both an 8\u2033 or 9\u2033 round cake pan. I\u2019ve provided bake times for both, but I prefer 8\u2033 for a thicker cake. <\/li>\n
  5. Frosting<\/strong> \u2013 Make the frosting when the cake is just the SLIGHTEST bit still warm. It\u2019s ok if it\u2019s spread on top with a tiny bit of heat coming through because this is when the cake is at its best. <\/li>\n<\/ol>\n
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    What Does Chocolate Olive Oil Cake Taste Like?<\/h2>\n

    It tastes like an incredibly moist chocolate cake that isn\u2019t overly sweet! The olive oil pairs perfectly with the rich dark chocolate flavor of this cake. But what I love most about this recipe as that you can tailor it to your olive oil taste preference.<\/p>\n

    Use a basic extra-virgin olive oil for the most mild flavor. This is typically olive oil sourced from Italy. I prefer to use Kirkland brand here! <\/p>\n

    If you really want to taste olive oil, go with a robust extra-virgin olive oil with a rich color. Spanish olive oil is known to have a stronger flavor. I\u2019ve also tried this recipe with 1\/2 cup of olive oil rather than 1\/3 cup. It created a much stronger olive oil flavor that I thought most might not like, but some would really enjoy. If you\u2019re part of that group, go for the full 1\/2 cup! <\/p>\n

    Otherwise, enjoy the delightful pairing of these two flavors. The olive oil also produces the most rich chocolate cake texture. It\u2019s moist in all the right ways while still maintaining a fluffy and bouncy crumb. <\/p>\n

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    Chocolate Olive Oil Cake Toppings<\/h2>\n

    While not necessary, a sprinkling of something extra on top makes this cake perfectly presentable! Although let\u2019s be honest, that glossy fudge frosting is show-stopping its own.<\/p>\n

    But if you\u2019d like to add a little pizzazz, finely chopped roasted and salted pistachios look beautiful here. The green color calls to the green tint of olive oil, while pairing perfectly with the delicious flavors of this cake.<\/p>\n

    Other toppings that would work great here would be fresh berries (raspberries specifically), edible dried rose petals, or dark chocolate shavings.<\/p>\n

    For a more traditional chocolate cake look, top with chocolate sprinkles or rainbow sprinkles. It would make for the perfect little birthday cake! <\/p>\n

    Cake Serving Instructions<\/h2>\n

    This cake is the absolute BEST when it\u2019s slightly warm and the frosting has just been spread on top. It remains soft, fudgy, and glossy so each bite just melts in your mouth.<\/p>\n

    If you\u2019d like to prepare this cake head of time \u2013 bake the cake, allow it to cool, then wrap in plastic and store in the refrigerator. The next day, bring it to room temperature and then top with a fresh batch of frosting. <\/p>\n

    You can also make the frosting ahead, store in a container, and microwave in 30 second intervals to loosen it up before topping the cake!<\/p>\n

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    Chocolate Olive Oil Cake FAQs<\/h2>\n
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    Can this cake be made gluten-free?<\/strong> <\/p>\n

    Yes! It works perfect with a 1-to-1 gluten-free baking flour. I like Bob\u2019s Red Mill (the blue bag) or King Arthur measure for measure flour. <\/p>\n<\/p><\/div>\n

    Can this cake be made dairy-free?<\/strong> <\/p>\n

    Although I haven\u2019t tested it, I\u2019ve had tons of luck with replacing sour cream with a plant-based unsweetened yogurt in cakes. Try it out for both the cake and frosting! Also make sure to use dairy-free semisweet chocolate chips. My favorite are Trader Joe\u2019s.<\/p>\n<\/p><\/div>\n

    Can I replace the powdered sugar with granulated sugar?<\/strong> <\/p>\n

    Unfortunately the powdered sugar plays a big role in the texture of this cake. It creates an incredibly light consistency that\u2019s balanced out by the rich moistness of the olive oil. Substituting it could alter the magic of this cake!<\/p>\n<\/p><\/div>\n

    Can I replace the olive oil with vegetable oil?<\/strong> <\/p>\n

    Technically, yes. Although I don\u2019t think it would be beneficial to the flavor of this cake as vegetable oil doesn\u2019t have the best taste. <\/p>\n<\/p><\/div>\n

    How do you store olive oil cake?<\/strong> <\/p>\n

    Keep the cake in a container and you can leave it at room temperature for a day or two. Otherwise, store in the refrigerator for up to 5 days. Note that the frosting will firm up after about an hour at room temperature.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n

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    For more delicious cake recipes, check out my:<\/h2>\n

    Make sure to tag me @butternutbakery on\u00a0Instagram<\/a>\u00a0if you make this\u00a0chocolate olive oil cake. I love seeing my recipes come to life in YOUR kitchen! To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!<\/strong><\/p>\n

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text-transform: initial !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Description<\/h3>\n<div class=\"tasty-recipes-description-body\" style=\"color: #373e40 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<p><span style=\"font-weight: 400\">This chocolate olive oil cake is the fudgiest yet easiest chocolate cake you will ever make. The olive oil creates the most melt-in-your-mouth texture while lending a very subtle flavor. It\u2019s not overpowering, but you can definitely tell it\u2019s there. Top with the silkiest chocolate fudge glaze and serve warm for the most plush and tender bites!<\/span><\/p>\n<\/p><\/div>\n<\/p><\/div>\n<hr style=\"border-color: #FEF4F5 !important; background-color: #FEF4F5 !important;\" data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-ingredients\">\n<div style=\"color: #373e40 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<h4><span style=\"font-weight: 400\">Chocolate Olive Oil Cake<\/span><\/h4>\n<ul>\n<li><span style=\"font-weight: 400\"><span data-amount=\"0.75\" data-unit=\"cup\">3\/4 cup<\/span> (96g) all-purpose flour or <span data-amount=\"1\">1<\/span>-to-1 gluten-free baking flour, spooned and leveled<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"2\" data-unit=\"cup\">2 cups<\/span> (220g) powdered sugar, spooned and leveled<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"0.5\" data-unit=\"cup\">1\/2 cup<\/span> + <span data-amount=\"2\" data-unit=\"tablespoon\">2 tablespoons<\/span> (60g) dutch process cocoa powder\u00a0<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"0.5\" data-unit=\"teaspoon\">1\/2 teaspoon<\/span> baking soda\u00a0<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"0.5\" data-unit=\"teaspoon\">1\/2 teaspoon<\/span> baking powder<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"0.25\" data-unit=\"teaspoon\">1\/4 teaspoon<\/span> kosher salt<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"0.33333333333333\" data-unit=\"cup\">1\/3 cup<\/span> (70g) extra-virgin olive oil\u00a0\u00a0<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"0.5\" data-unit=\"cup\">1\/2 cup<\/span> (120g) sour cream<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"1\">1<\/span> large egg + <span data-amount=\"1\">1<\/span> egg yolk\u00a0<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"1\" data-unit=\"teaspoon\">1 teaspoon<\/span> vanilla extract<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"0.5\" data-unit=\"cup\">1\/2 cup<\/span> (120g) hot water\u00a0<\/span><\/li>\n<\/ul>\n<h4><span style=\"font-weight: 400\">Fudge Frosting<\/span><\/h4>\n<ul>\n<li><span style=\"font-weight: 400\"><span data-amount=\"1\" data-unit=\"cup\">1 cup<\/span> (170g) semisweet chocolate chips<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"1\" data-unit=\"tablespoon\">1 tablespoon<\/span> extra-virgin olive oil<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"0.25\" data-unit=\"cup\">1\/4 cup<\/span> sour cream, room temp<\/span><\/li>\n<li><span style=\"font-weight: 400\"><span data-amount=\"0.5\" data-unit=\"tablespoon\">1\/2 tablespoon<\/span> pure maple syrup (or honey or corn syrup, for shine)<\/span><\/li>\n<li><span style=\"font-weight: 400\">Finely chopped salted roasted pistachios, for topping<\/span><\/li>\n<\/ul>\n<p><!--INSIDE_INGREDIENTS-->\t\t\t<\/div>\n<\/p><\/div>\n<hr style=\"border-color: #FEF4F5 !important; background-color: #FEF4F5 !important;\" data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-instructions\">\n<div style=\"color: #373e40 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<h4><span style=\"font-weight: 400\">Chocolate Olive Oil Cake<\/span><\/h4>\n<ol>\n<li id=\"instruction-step-1\" style=\"font-weight: 400\"><span style=\"font-weight: 400\">Preheat the oven to 350F and grease the inside of an 8\u201d round cake pan and line the bottom with parchment paper. This recipe also works with a 9\u201d <a class=\"tasty-link\" rel=\"nofollow noopener\" target=\"_blank\" data-tasty-links-no-disclosure=\"\" href=\"https:\/\/amzn.to\/431U2nV\">springform pan<\/a>, but I like a thicker cake so 8\u201d is my preference.\u00a0<\/span><\/li>\n<li id=\"instruction-step-2\" style=\"font-weight: 400\"><span style=\"font-weight: 400\">In a large bowl, whisk together the flour, powdered sugar, cocoa powder, baking soda, baking powder, and salt.<\/span><\/li>\n<li id=\"instruction-step-3\" style=\"font-weight: 400\"><span style=\"font-weight: 400\">In a 2 cup measuring glass, beat together the olive oil, sour cream, egg, egg yolk, and vanilla. Pour into the bowl of dry ingredients and whisk just until it\u2019s about halfway combined, then pour in the hot water and fully whisk to create a smooth and glossy batter.<\/span><\/li>\n<li id=\"instruction-step-4\" style=\"font-weight: 400\"><span style=\"font-weight: 400\">Pour into your pan and spread even. For 8\u201d, bake for 35-40 minutes and for 9\u201d, 30-35 minutes. It\u2019s done when it\u2019s well puffed and a toothpick in the center comes out clean with a few moist crumbs.<\/span><\/li>\n<li id=\"instruction-step-5\" style=\"font-weight: 400\"><span style=\"font-weight: 400\">Allow the cake to cool in the pan for about 20 minutes, then release and cool on a wire rack for another 20-ish minutes, just until it\u2019s barely warm.<\/span><\/li>\n<\/ol>\n<h4><span style=\"font-weight: 400\">Fudge Frosting<\/span><\/h4>\n<ol>\n<li id=\"instruction-step-6\" style=\"font-weight: 400\"><span style=\"font-weight: 400\">Once the cake is the right temperature, make the frosting by microwaving the chocolate and oil in 30 second intervals until smooth. It shouldn\u2019t take more than 90 seconds total.<\/span><\/li>\n<li id=\"instruction-step-7\" style=\"font-weight: 400\"><span style=\"font-weight: 400\">Then mix in the sour cream and maple syrup. It should turn glossy and fudgy but perfectly spreadable.<\/span><\/li>\n<li id=\"instruction-step-8\" style=\"font-weight: 400\"><span style=\"font-weight: 400\">Pour onto the very center of the cake and use a spoon to spread it out towards the edges, creating deep swirls throughout.\u00a0<\/span><\/li>\n<li id=\"instruction-step-9\" style=\"font-weight: 400\"><span style=\"font-weight: 400\">Top with some finely chopped nuts, if desired, and enjoy! It\u2019s the absolute best when it\u2019s just barely warm.\u00a0<\/span><\/li>\n<li id=\"instruction-step-10\" style=\"font-weight: 400\"><span style=\"font-weight: 400\">Otherwise, it will keep at room temperature for a couple days or store covered in the refrigerator for up to 5 days. I recommend bringing to room temperature or even microwaving for 15-30 seconds to revive that delicious warm texture. Enjoy! <\/span><\/li>\n<\/ol><\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-other-details\" style=\"background-color: #FEF4F5 !important;\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n<ul>\n<li class=\"prep-time\"><span class=\"tasty-recipes-label\" style=\"color: #373e40 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-clock\"\/><\/svg>Prep Time:<\/span> <span style=\"color: #424040 !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-prep-time\">15 minutes<\/span><\/li>\n<li class=\"additional-time\"><span class=\"tasty-recipes-label\" style=\"color: #373e40 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-clock\"\/><\/svg>Cooling Time:<\/span> <span style=\"color: #424040 !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-additional-time\">45 minutes<\/span><\/li>\n<li class=\"cook-time\"><span class=\"tasty-recipes-label\" style=\"color: #373e40 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-clock\"\/><\/svg>Cook Time:<\/span> <span style=\"color: #424040 !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cook-time\">35 minutes<\/span><\/li>\n<li class=\"category\"><span class=\"tasty-recipes-label\" style=\"color: #373e40 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-folder\"\/><\/svg>Category:<\/span> <span style=\"color: #424040 !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-category\">Dessert<\/span><\/li>\n<li class=\"method\"><span class=\"tasty-recipes-label\" style=\"color: #373e40 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-squares\"\/><\/svg>Method:<\/span> <span style=\"color: #424040 !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-method\">Baking<\/span><\/li>\n<li class=\"cuisine\"><span class=\"tasty-recipes-label\" style=\"color: #373e40 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-flag\"\/><\/svg>Cuisine:<\/span> <span style=\"color: #424040 !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cuisine\">American<\/span><\/li>\n<\/ul><\/div>\n<\/div>\n<\/div>\n<div class=\"tasty-recipes-plug\">Recipe Card powered by<a href=\"https:\/\/shareasale.com\/r.cfm?b=973044&u=2011853&m=69860&urllink=&afftrack=trattr\" target=\"_blank\" rel=\"nofollow\"><img loading=\"lazy\" width=\"83\" height=\"20\" decoding=\"async\" data-pin-nopin=\"true\" alt=\"Tasty Recipes\" src=\"https:\/\/butternutbakeryblog.com\/wp-content\/plugins\/tasty-recipes\/assets\/images\/tasty-recipes-neutral.svg\"\/><img loading=\"lazy\" width=\"83\" height=\"20\" decoding=\"async\" data-pin-nopin=\"true\" alt=\"Tasty Recipes\" src=\"https:\/\/butternutbakeryblog.com\/wp-content\/plugins\/tasty-recipes\/assets\/images\/tasty-recipes-neutral.svg\"\/><\/a><\/div>\n<p><!-- [element-15623] --><\/p>\n<p><!-- [\/element-15623] --><!-- [element-15625] --><\/p>\n<div class=\"wp-block-group post-about is-layout-constrained wp-block-group-is-layout-constrained\">\n<figure class=\"wp-block-image alignleft size-full is-resized is-style-rounded\"><img decoding=\"async\" data-pin-url=\"https:\/\/butternutbakeryblog.com\/chocolate-olive-oil-cake\/?tp_image_id=14662\" alt=\"\" class=\"wp-image-14662\" style=\"width:215px\" src=\"https:\/\/dev3.meyne.co\/wp-content\/uploads\/2024\/08\/jenna-butternut-bakery.png\"\/><img decoding=\"async\" data-pin-url=\"https:\/\/butternutbakeryblog.com\/chocolate-olive-oil-cake\/?tp_image_id=14662\" src=\"https:\/\/dev3.meyne.co\/wp-content\/uploads\/2024\/08\/jenna-butternut-bakery.png\" alt=\"\" class=\"wp-image-14662\" style=\"width:215px\"\/><\/figure>\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading\">Meet <em>Jenna<\/em><\/h2>\n<p>I\u2019m the creator, baker, and photographer behind Butternut Bakery. Here I share desserts for every diet because I believe everyone should have a chance to indulge!<\/p>\n<\/div>\n<\/div>\n<p><!-- [\/element-15625] --><\/div>\n<p><script async src=\"\/\/www.instagram.com\/embed.js\"><\/script><br \/>\n<br \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This chocolate olive oil cake is my new favorite chocolate cake recipe! It\u2019s so simple to make, yet the flavor and rich texture make it incredibly special. Olive oil creates a moist consistency that\u2019s perfectly fluffy at the same time. Top with a quick chocolate sour cream fudge frosting and be prepared to indulge in […]<\/p>\n","protected":false},"author":1,"featured_media":237639,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[5257,30769,2954,10489,1640,2754],"dealstore":[],"offerexpiration":[],"class_list":["post-237638","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-bakery","tag-butternut","tag-cake","tag-chocolate","tag-oil","tag-olive"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Chocolate Olive Oil Cake - Butternut Bakery - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=237638\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chocolate Olive Oil Cake - Butternut Bakery - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"This chocolate olive oil cake is my new favorite chocolate cake recipe! It\u2019s so simple to make, yet the flavor and rich texture make it incredibly special. Olive oil creates a moist consistency that\u2019s perfectly fluffy at the same time. 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