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. 🤭
- Yellow cake mix
- Olive oil
- Additional for frosting: Unsweetened cocoa powder, butter, milk & powdered sugar
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!
- 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!
- 1 box, yellow cake mix
- 3 eggs
- 1 1/4 cup milk
- 1/2 cup olive oil
- splash of vanilla
- 1 cup ( 2 sticks) butter, softened
- 1 cup unsweetened cocoa powder
- 4 cups powdered sugar
- 1/4-1/2 cup milk
- 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.
- 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.
- 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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Amount 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