Olive Oil Cake with Chocolate Buttercream Frosting- A moist cake made with olive oil instead of traditional butter or canola oil. The final touch? A creamy chocolate buttercream frosting that goes perfectly with it!
It’s a “let’s have a big slice of cake” kinda day. Don’t you think?
Honestly, for me, it is. Because, truth time- – I had a slice for breakfast. I don’t normally do that, but, gosh, this cake is really yummy and I couldn’t resist sneaking a slice. 🤭
Ingredients Needed
- Yellow cake mix
- Eggs
- Milk
- Olive oil
- Vanilla
- Additional for frosting: Unsweetened cocoa powder, butter, milk & powdered sugar
Ingredients Notes
Do I Have to Use Olive Oil?
Nope. If you don’t want to use it, feel free to replace it with the same amount of melted butter or a neutral tasting oil ( ex: vegetable, sunflower, canola, etc)
No Powdered Sugar on Hand?
Make it homemade!
(click to) 📌 Pin it for Later!
Recipe Notes
- If you don’t want to make a 9 x 13 sheet cake, this batter can also make a layer cake or 24 cupcakes. See the notes in the recipe card for baking times.
- Depending on what size cake you make, you may have leftover frosting. If that happens, store it in the refrigerator in a covered container. It will be good for about a week.
Additional Frosting Ideas
- Chocolate Rum Buttercream
- Matcha Frosting
- Chocolate Buttercream Frosting: No Refined Sugar
- Chocolate Chip Frosting
→ → Browse the frosting section of the recipe index for more ideas!
linking up and weekend potluck
Olive Oil Cake
Olive Oil Cake with Chocolate Buttercream Frosting- A moist cake made with olive oil instead of traditional butter or canola oil. The final touch? A creamy chocolate buttercream frosting that goes perfectly with it!
Ingredients
For Cake:
- 1 box, yellow cake mix
- 3 eggs
- 1 1/4 cup milk
- 1/2 cup olive oil
- splash of vanilla
For Frosting:
- 1 cup ( 2 sticks) butter, softened
- 1 cup unsweetened cocoa powder
- 4 cups powdered sugar
- 1/4-1/2 cup milk
Instructions
- Preheat oven to 350 degrees. Grease a 9 x 13 baking pan.
- In a bowl, mix together cake mix with eggs, milk, olive oil and vanilla. Beat to combine.
- Spread batter into prepared pan. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Let the cake cool completely before frosting.
FOR FROSTING:
- Beat butter and vanilla until creamy. On low speed, gradually add in cocoa powder and sugar. Add in milk until desired consistency is reached. Frost on cooled cake.
- Store any leftover frosting in a covered container in the refrigerator. Use within a week.
Notes
- For 2-9 inch round pans: Bake 25-30 minutes
- For bundt: Bake 40-45 minutes
- For cupcakes (24): Bake 20-25 minutes
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 454Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 50mgSodium: 356mgCarbohydrates: 79gFiber: 2gSugar: 57gProtein: 6g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on abiggreenhouse.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate
I would love a slice of this delicious cake! Thanks so much for sharing with us at Full Plate Thursday,473 and hope you are having a great week!
Miz Helen
Thank you for the party Miz Helen!
What a show stopper! It looks incredibly moist and I love the decorations! Thanks for sharing at Fiesta Friday!
Mollie
Thanks Mollie!
Your awesome post is featured on Full Plate Thursday, 634 this week. Thanks so much for sharing with us and have a fantastic week!
Miz Helen