Best Olive Oil Chocolate Cake (Extra Moist and Easy)

This olive oil chocolate cake is rich, tender, and made with pantry staples. Using olive oil instead of butter results in a moist crumb that stays soft for days, even in the fridge. A small amount of coffee is stirred into the batter to bring out the depth of the cocoa without leaving a coffee taste. It’s simple to make, full of flavour, and perfect for birthdays, celebrations, or just a quiet weekend bake.

The cake comes together in one bowl and pairs perfectly with a whipped chocolate buttercream made with real vanilla bean. It’s the kind of recipe you’ll return to whenever you want a fail-safe chocolate cake with a grown-up feel. The crumb is soft and rich, the flavour is deep and slightly caramelised from the raw sugar, and it slices cleanly for easy serving.

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Ingredients

For the cake

• 250ml milk
• ½ cup olive oil
• 3 eggs
• 185g plain flour
• ¾ cup (75g) cocoa powder
• 330g raw organic sugar
• 2 tsp baking powder
• 1 tsp bicarb soda
• 1 tsp salt
• 2 tsp decaf coffee granules, dissolved in 2 tbsp hot water

For the icing

• 200g unsalted butter, softened
• 2 cups icing sugar
• ½ cup cocoa powder
• Dash of milk
• Vanilla bean paste, to taste

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Method

1. Preheat the oven to 180°C (350°F) and grease or line a 20–22cm round or square cake tin.
2. In a large bowl, whisk together the milk, olive oil, eggs, and dissolved coffee until well combined.
3. Add the raw sugar and whisk until mostly dissolved.
4. Sift in the flour, cocoa powder, baking powder, bicarb soda, and salt.
5. Stir gently until the batter is smooth and no dry pockets remain. Avoid overmixing.
6. Pour the batter into your prepared tin and tap lightly on the counter to remove air bubbles.
7. Bake for approximately 40 minutes or until the centre is set and a skewer inserted comes out clean.
8. Allow the cake to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.

To make the icing:

1. Beat the softened butter until pale and fluffy.
2. Sift in the icing sugar and cocoa powder and beat on low to combine.
3. Add a small dash of milk and a little vanilla bean paste.
4. Increase to medium-high speed and beat until smooth, fluffy, and spreadable.
5. Once the cake is completely cool, spread the icing over the top using a spatula or spoon.

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Tips & Tricks

• Olive oil: Use a mild-tasting olive oil. Stronger oils will add a peppery flavour which some people love, but if you prefer a more neutral base, go for a light or fruity olive oil.
• Coffee: Decaf is used here so the cake is suitable for all ages. The coffee enhances the chocolate flavour without making the cake taste like coffee. You can omit it if preferred.
• Storage: Store the iced cake in an airtight container at room temperature for up to 3 days. If your kitchen is warm, refrigerate it and let it come back to room temperature before serving. It stays soft even when chilled.
• Freezing: This cake freezes beautifully. Wrap individual slices in baking paper and store in an airtight container for up to 2 months. Thaw at room temperature before serving.
• Icing alternatives: For a lighter finish, you could dust the top with cocoa or icing sugar and serve with whipped cream instead of icing.