Chocolate Olive Oil Cake with Vanilla Buttercream

This is the best Chocolate Olive Oil Cake! It is incredibly moist, easy to make, and bursting with deep chocolate flavor. Made with olive oil, freshly brewed espresso, and topped with fluffy vanilla buttercream!

Chocolate olive oil cake is one of the easiest yet most sophisticated cakes to make! If given the choice, I’d pick olive oil cake over traditional cake any day. My ultimate goal is to have nearly every flavor of olive oil cake on this blog by the time I retire (whenever that may be!). What I love most is how effortlessly it comes together—just one big bowl, no electric mixers, and it’s ready in under 30 minutes if you want to enjoy it warm with a dusting of powdered sugar or a drizzle of warm vanilla glaze.

Tonight is Valentine’s Day, and my husband is making us a steak dinner. My only job? Dessert. I can’t wait to end the night with a big slice of the fluffiest, moistest, and most flavorful chocolate olive oil cake topped with creamy vanilla buttercream. This might just become my go-to cake for every holiday from here on out! Can you all tell I LOVE cake?

In the summer, I always make my lemon olive oil cake topped with fresh berries and lemon slices. It was always the first to sell out at markets! In the fall, I’m completely hooked on my pumpkin spice olive oil cake. And next week, for a friend’s birthday, I’m planning to make a pistachio olive oil cake and I can’t wait! If you have any dinner party or need a cake recipe, please look no further than this chocolate olive oil cake! Oh, and IT’S AMAZING paired with warm espresso!

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Dessert Recipe for Dinner Party

If you’re planning a dinner party with friends, this is the dessert recipe you need to make! It’s super quick, and when you mention “Italian olive oil cake,” it already sounds impressive. You can decorate it with fresh berries, or if you’re a little low on time on the frosting front, just use cold whipped cream or a simple dusting of powdered sugar! Trust me, this is the cake you want in your lineup. It’s easy and delicious, and guaranteed to wow your guests!

What makes Olive Oil Cake so Good?

Olive oil cake is so good because it’s incredibly moist, rich in flavor, and has a beautifully tender crumb. Unlike butter-based cakes, olive oil keeps the cake soft for days and adds a subtle fruitiness that enhances both sweet and savory flavors. Plus, it’s easy to make with just one bowl and no electric mixer, making it a go-to for effortless baking. 

You have to try this chocolate olive oil cake asap!

Chocolate Olive Oil Cake Ingredients:

• All-purpose flour
• Unsweetened cocoa powder
• Salt
• Baking powder
• Baking soda
• Sugar
• Eggs
• Extra virgin olive oil
• Buttermilk
• Freshly brewed espresso (or espresso powder)
• Vanilla extract
• Powdered sugar

Vanilla Buttercream Ingredients:

• Salted butter, melted
• Whole milk
• Vanilla extract
• Powdered sugar

Chocolate Olive Oil Cake with Vanilla Buttercream Instructions:

How to Make Chocolate Olive Oil Cake:

Preheat the oven to 325°F. Grease two 9×3-inch cake pans, line the bottoms with parchment paper, and lightly spray with cooking spray.

Mix dry ingredients. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

Whisk wet ingredients. In a separate bowl, whisk together the sugar, olive oil, and eggs until smooth. Stir in the buttermilk, espresso, and vanilla extract.

Combine wet and dry ingredients. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix!

Bake the cake. Pour the batter evenly into the prepared cake pans. Bake for 30-32 minutes, or until a toothpick inserted into the center comes out clean.

Cool completely. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool fully before frosting.

How to Make Vanilla Buttercream Frosting

Beat butter and powdered sugar. In an electric mixer, beat the melted butter with three cups of powdered sugar on low speed.

Add milk and vanilla. Pour in the milk and vanilla extract, then continue mixing on low speed.

Fluff up the frosting. Gradually add the remaining powdered sugar and increase speed to medium-high. Beat for 2-3 minutes until fluffy.

How to Assemble Chocolate Olive Oil Cake

Frost the first layer. Place one cooled cake layer on a serving plate and spread a generous amount of vanilla buttercream on top.

Add the second layer. Carefully place the second cake layer on top and frost the top and sides evenly.

Garnish and serve. Decorate with fresh berries and shaved dark chocolate for an elegant finish. Slice and enjoy! 

More Dessert Recipes You’ll Love:
Carrot Cake Bars with Vanilla Cream Cheese Frosting
Chocolate Chip Cookies Recipe | Chewy, Gooey, and Crispy!
The BEST Frosted Banana Bread Bar Recipe
The Best Chocolate Chip Banana Bread
Chewy Frosted Orange Ginger Molasses Cookies
Cranberry Orange Almond Cake with Mascarpone Buttercream
Pumpkin Spice Olive Oil Cake with Cream Cheese Frosting
Pineberry Peach Almond Cake with Buttercream Frosting
Lemon Olive Oil Cake

Can I make this chocolate olive oil cake Gluten-Free?

Oh, and did I mention you can swap the flour for a gluten-free 1:1 blend? It works perfectly without any changes to the texture!

How many servings does this Chocolate Olive Oil Cake make?

This cake makes about 12 slices! If you prefer, you can bake two single-layer olive oil cakes instead of stacking them; I actually do that most of the time. Then, you can serve about twenty slices of cake with this recipe! You can also cook them in a large square shaped pan for bars.

How to Store Chocolate Olive Oil Cake

Room Temperature (Up to 2 Days)

• Store the frosted cake in an airtight container or cover it with a cake dome.

Refrigerator (Up to 5 Days)

• Place the cake in an airtight container or cover it tightly with plastic wrap to prevent it from drying out.
• Let the cake sit at room temperature for about 30 minutes before serving to soften the buttercream.

Freezer (Up to 3 Months)

• For Whole Cake: Wrap the fully frosted cake tightly in plastic wrap, then in aluminum foil. Place it in a freezer-safe container.
• For Slices: Wrap individual slices in plastic wrap, then place them in a freezer-safe bag or container.
• Thaw in the refrigerator overnight and bring to room temperature before serving.

Trust me, add espresso to your chocolate desserts!

Espresso is a game-changer in chocolate desserts because it enhances the depth and richness of the chocolate flavor without making the dessert taste like coffee. The natural bitterness of espresso balances the sweetness of chocolate, making it taste even more intense. It also brings out the subtle cocoa notes that might otherwise get lost. Even just a small amount, like a shot of brewed espresso or a teaspoon of espresso powder can make a chocolate cake, brownies, or frosting taste more rich and well-rounded!

Why you’ll love this chocolate olive oil cake recipe:

No Extra Equipment Required: You don’t need any special tools—just basic mixing bowls and utensils.
No Chilling Time: You can enjoy this cake right after baking without waiting hours for it to chill. (although I love a chilled cake!)
So Much Flavor: The cake is infused with warm espresso that brings out a rich and sweet chocolatey taste!
Vanilla Buttercream Frosting: The frosting complements the cake without overpowering its amazing flavor. 
Quick and Easy: You can whip it up in under an hour, making it a perfect last-minute dessert.
Fan Favorite: Your guests will love it and want the recipe!
Delicious with Coffee: It tastes amazing with coffee or a cappuccino (or red dessert wine!)
Stunning: The cake looks beautiful without even trying!
Sophisticated Ingredients: Using high quality and organic olive oil adds a rich depth of flavor! Olive oil elevates this cake recipe.

Using High Quality and Organic Olive Oil

When baking with olive oil, always choose a high-quality extra virgin olive oil! After my trip to Europe, I learned just how important good olive oil is. I used to focus on finding the lowest prices, but now I’m all about splurging on better oil.

Using high-quality olive oil in this recipe makes the cake richer and enhances all the fall spices beautifully. It also gives the cake the BEST texture, moist and soft. Plus, higher-quality olive oil is fresher and less processed, which means it retains more of its natural flavors and health benefits compared to lower-quality oils. Trust me, it’s worth the investment!

Why Buttermilk Makes Cake Taste So Good:

Adding sour cream or buttermilk is a complete MUST when I bake cakes. For my olive oil cake recipes, I always use buttermilk! It adds incredible moisture and gives the cake a super soft crumb. Plus, it enhances the flavors of the olive oil and spices while balancing the sweetness. It also helps the cake rise and gives the recipe a lighter texture. So, if you’re making an olive oil recipe, buttermilk is a must! Don’t trust any olive oil cake without it!

I promise you are going to LOVE this chocolate olive oil cake recipe! We’ve already made it twice in the past few weeks, and we have no plans of stopping anytime soon! I know it’s a little early to be talking about the 4th of July, but I’m already thinking of making this cake vanilla and topping it with all the fresh berries. And for St. Patrick’s Day, how about adding a little mint to the frosting? Yum!

Questions for you!

1. Have you ever made an olive oil cake?

2. What is your favorite cake flavor?

3. What flavor should I make next?