Chocolate Olive Oil Bundt Cake surprises people in the best way possibleQ The olive oil doesn't taste "olive-y" at all. It quietly makes the cake rich, deeply chocolate-forward, and unbelievably tender, with a texture that stays soft long after the first slice is gone.
It's the kind of cake that feels easy and relaxed, works just as well for a low-key night at home as it does for sharing when you're having a fancy dinner. It has a habit of disappearing faster than you expect (purely coincidental, obviously)! 😋
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What makes this recipe irresistible
This cake delivers without trying too hard. The olive oil creates a plush, tender crumb that stays soft for days, while the cocoa brings a bold chocolate flavor that feels rich without being heavy.
I love it because it's not overly sweet, it doesn't need fancy fillings or frostings to shine, and it somehow tastes even better the next day. This is the kind of cake you keep sneaking slices of, cutting "just a sliver" that somehow never stays a sliver.
Chocolate Olive Oil Bundt Cake
Equipment
- 1 Stand or Hand Mixer
- 1 bundt cake pan
Ingredients
- 15.25 ounce chocolate cake mix Devil's food or dark chocolate
- 3.9 ounce instant chocolate pudding mix
- ¾ cup strong brewed coffee cooled to warm, not hot
- ½ cup extra virgin olive oil
- 4 extra-large eggs
- ½ cup sour cream
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°F.
- In a large bowl, combine the cake mix, pudding mix, coffee, olive oil, eggs, sour cream, and vanilla extract. Beat with a hand or stand mixer for about 2 minutes until smooth and thick, don't overmix!
- Generously grease and flour a 10-12 cup Bundt pan. Use cocoa powder instead of flour for a chocolate finish with no white residue.
- Spoon the batter into the prepared Bundt pan and smooth the top.Bake for 50-55 minutes, or until a toothpick or skewer inserted in the center comes out with just a few moist crumbs.
- Let the cake cool in the pan for 10-15 minutes, then carefully turn it out onto a wire rack. Let it cool completely before glazing.
- Optional glaze: Melt ½ cup chocolate chips with 2 tablespoons olive oil and drizzle over the cooled cake. Serve with a handful of fresh raspberries OR simply dust the cake with powdered sugar for a classic finish.
Nutrition
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Ingredients
Please refer to the printable recipe card below for the exact measurements.
Frequently asked questions (FAQ's)
A mild extra virgin olive oil is the safest choice and keeps the focus on the chocolate. If you want to add a gentle flavor note, infused olive oils like blood orange or espresso can work beautifully, as long as the flavor is subtle and not peppery.
Absolutely. This cake actually gets better after a day and stays tender for several days when stored covered at room temperature.
My Go-To Tip for a Flawless Bundt Cake
My top tip for this recipe? Don't rush the cooling. Let the cake sit in the Bundt pan for a full 10-15 minutes before turning it out. That short rest helps the structure set so it releases cleanly, keeps the edges intact, and saves you from the dreaded "half the cake stayed in the pan" moment. Patience here pays off with a smooth, bakery-worthy finish!
Related recipes
If you're on a Bundt cake kick (welcome, snacks are on the counter!), there are a few more you'll want to try next. The Red Velvet Bundt Cake is rich and classic with that deep cocoa flavor everyone recognizes, the Churro Bundt Cake leans into cinnamon-sugar comfort with a bakery-style feel.
The Lemon Bundt Cake brings a bright, citrusy contrast that's great when you want something a little lighter. They're all easy, dependable, and perfect for rotating through whenever the Bundt pan is already out on the counter begging to be used again.
Wrapping it up
This chocolate olive oil Bundt cake is one of those recipes you'll keep tucked in your back pocket for any moment that calls for chocolate and zero stress. It's easy, reliable, and delivers that rich, tender slice every single time.
If Bundt cakes are your love language, don't miss my Bundt Cake Recipes Round Up. It's packed with more easy favorites. Grab a slice, save this one for later, and let me know in the comments how you served it or who snagged the first piece!
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