Chocolate Olive Oil Cake with Vanilla Buttercream
This is the most delicious Chocolate Olive Oil Cake with fluffy Vanilla Buttercream! It's rich, moist, and absolutely decadent. Perfect for any occasion, it pairs beautifully with the smooth and creamy vanilla buttercream.
Ingredients
- 1 1/2 Cups All-Purpose Flour
- 3/4 Cup Unsweetened Cocoa Powder
- 1 Tsp Salt
- 1 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1 1/2 Cup Sugar
- 3 Large Eggs
- 1 Cups Extra Virgin Olive Oil
- 1 Cup Buttermilk
- 4 Tbsp Freshly Brewed Espresso or 2 tsp espresso powder
- 1 1/2 Tsp Vanilla Extract
- 1/4 Cup Powdered Sugar
Vanilla Buttercream
- 1/2 Cup Salted Butter, Melted
- 1/3 Cup Whole Milk
- 3 Tsp Vanilla
- 7-8 Cups Powdered Sugar
Instructions
Chocolate Olive Oil Cake
- Preheat oven to 325°F. Grease two 9x3-inch cake pans, line the bottoms with parchment paper, and lightly spray the tops with cooking spray.
- In a mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, whisk together the sugar, olive oil, and eggs until smooth. Stir in the buttermilk, espresso, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix!
- Divide the batter evenly between the prepared cake pans. Bake for 30-32 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool completely before removing them from the pans.
Vanilla Buttercream
- In an electric mixer, combine melted butter and three cups of powdered sugar on low speed.
- Add milk, vanilla extract, and the remaining powdered sugar. Continue mixing on low speed.
- Increase speed to medium-high and mix for 2-3 minutes until fluffy.
- Once cakes have cooled, spread a generous layer of buttercream over the first layer.Place the second cake layer on top and frost the top and sides.Garnish with fresh berries and shaved dark chocolate for an elegant finish.
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