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This one-bowl chocolate olive oil cake proves that sometimes in baking, oil is better than butter. It delivers a rich, tender crumb, keeps cake moist for days, and adds floral complexity with grassy, peppery notes that complement both the cocoa and melted chocolate. Choose an extra-virgin olive oil for baking—nothing too expensive—for the best flavor.
The batter comes together with a whisk—no mixer, no creaming—making this an ideal low-effort, high-reward bake. On top, a generous swoosh of ganache-inspired frosting (with more olive oil) sets to a glossy sheen and a soft, fudgy texture. Finished with flaky sea salt, this is the kind of cake that feels equally right as a casual snack, a dinner party dessert, or something to make ahead and slice into all week (it’s even better the next day).
Tips for making chocolate olive oil cake
Can I swap in regular cocoa?
This recipe was designed to use Dutch-process cocoa powder, which has a lower acidity than natural cocoa. Swapping one for the other can cause the leavener (baking soda) to react differently, leading to a denser cake. The Bon Appétit Test Kitchen’s preferred Dutch-process cocoa powder is Guittard Cocoa Rouge.
This is a lot of frosting; do I have to use it all?
The recipe makes a generous amount of ganache for creating dramatic swoops, but a thin layer is also fine. Freeze the extra frosting for up to 3 months (thaw overnight and whisk again to emulsify).
My frosting didn’t set, or it looks oily or separated—did I mess up?
The mixture may look broken before adding the powdered sugar. Once combined, it will smooth out into a cohesive, glossy frosting.
If your frosting hasn’t set after the 20-minute mark, keep chilling and stirring. If your kitchen runs warm, it might take a bit longer to reach that soft, spreadable, fudge-like consistency.
Can I make this ahead?
Yes. This cake and frosting keep extremely well, and the flavor deepens over time. Bake it a day in advance and store under a cake dome at room temperature for best results.
Recipe information
Total Time
8 servings
Yield
1 hour 20 minutes
Ingredients
Cake
1½
1⅓
½
2
¾
2
½
½
1
Frosting and Assembly
6
¼
1
¾
2
Need to make a substitution?
Preparation
Cake
Step 1
Place a rack in middle of oven; preheat to 350°. Lightly coat a 9"-diameter cake pan or 8x8" baking pan with nonstick vegetable oil spray; line with a parchment paper round if using a cake pan or a sheet of parchment if using a square pan. Whisk together 1½ cups (300 g) granulated sugar, 1⅓ cups (167 g) all-purpose flour, ½ cup (57 g) Dutch-process cocoa powder, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and ¾ tsp. baking soda in a large bowl. Add 2 large eggs, ½ cup buttermilk, ½ cup extra-virgin olive oil, 1 Tbsp. vanilla extract, and ¾ cup water and whisk until no pockets of unincorporated flour or cocoa powder remain.
Step 2
Scrape batter into prepared pan and bake cake, rotating pan halfway through, until a tester inserted into the center comes out with just a few moist crumbs attached, 38–45 minutes. Transfer pan to a wire rack and let cake cool in pan 15 minutes. Turn out cake onto rack and let cool completely.
Frosting and Assembly
Step 3
Microwave 6 oz. unsweetened chocolate, chopped, ¼ cup extra-virgin olive oil, 1 Tbsp. vanilla extract, ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ cup water in a large microwave-safe bowl in 20-second bursts, stirring after each burst, until chocolate is melted. Vigorously whisk mixture until mostly smooth; mixture will look oily and broken, but that is okay. (Alternatively, heat in a heatproof bowl set over a saucepan of simmering water, whisking until melted and mostly smooth. Do not let bowl touch water.) Add 2 cups (220 g) powdered sugar and whisk until dissolved and mixture is completely smooth. Chill, stirring with a rubber spatula every 5 minutes to promote even cooling, until frosting is room temperature and looks like soft fudge, about 20 minutes. (Frosting needs to be room temperature to swoosh properly. If it gets too cold, microwave 5 seconds and stir to thin out.)
Step 4
Place cake, upside down, on a cake stand or large plate. Spoon frosting on top and spread with a spoon or offset spatula to create dramatic swooshes; sprinkle with flaky sea salt.
Step 5
To serve, cut into individual slices and drizzle with oil if desired.
Editor’s note: This chocolate olive oil cake recipe was first printed online in December 2024; the intro has been edited to address reader comments.