Orange Chocolate Olive Oil Cake
Chocolate and orange are one of those classic flavor pairings that never go out of style. Rich chocolate and bright citrus create the perfect balance, making every bite feel indulgent yet fresh. It’s a combination that works just as well on a cozy winter afternoon as it does for spring and summer gatherings.
This Orange Chocolate Olive Oil Cake began as a simple snack cake—the kind you can leave on the counter and slice whenever you’re craving something sweet. Olive oil creates an incredibly tender crumb that stays moist for days, while fresh orange zest adds bright citrus flavor throughout. Instead of layers, it’s topped with silky orange buttercream and swirls of homemade orange marmalade for a finish that’s both beautiful and effortless.
Why This Cake Works
One of the best things about olive oil cakes is how easy they are to make. There’s no creaming butter or complicated decorating—just a simple batter that comes together with a whisk. The olive oil also gives the chocolate an even richer flavor while keeping the cake soft and tender.
The homemade orange marmalade takes this cake to the next level. Its sweet, slightly bitter citrus flavor cuts through the rich chocolate and buttercream, creating little ribbons of brightness in every slice.
Baked in a single 9×9 pan and frosted right in the pan, this cake couldn’t be easier to serve. It’s the perfect dessert for casual get-togethers, weekend baking, or keeping on the counter for an afternoon treat with coffee.
Why You’ll Love This Orange Chocolate Olive Oil Cake
If you’re looking for a dessert that’s just a little different from a classic chocolate cake, this recipe delivers. The olive oil creates an exceptionally moist crumb, the orange zest brightens every bite, and the homemade orange marmalade adds just enough sweetness and citrusy bitterness to keep the cake from feeling too rich. It’s simple enough for everyday baking, beautiful enough to serve for special occasions, and somehow tastes even better the next day.
Tips for the Best Orange Chocolate Olive Oil Cake
The biggest secret to maximizing the orange flavor is rubbing the zest into the sugar before mixing the batter. This releases the natural oils from the zest and infuses the entire cake with bright citrus flavor. Be sure to let the cake cool completely before frosting so the buttercream stays smooth and fluffy, and if your marmalade has thickened after cooling, warm it slightly before swirling it into the frosting for those beautiful ribbons of orange throughout the top.
Orange Chocolate Olive Oil Cake
Ingredients
For the homemade Orange Marmalade:
- 2 medium navel oranges
- 1 lemon
- 2 cups granulated sugar
- 1 1/2 cups water
- 1/2 tsp salt
For the Chocolate Olive Oil Cake:
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1 tsp salt
- 1 1/3 cups granulated sugar
- 1 orange zested
- 2 large eggs room temperature
- 3/4 cup extra virgin olive oil
- 3/4 cup whole milk
- 2 tsp vanilla extract
- 3 tbsp orange juice
- 1/3 cup hot water
For the Orange Buttercream:
- 1 cup unsalted butter softened
- 3 1/2 cups powdered sugar
- 1 orange zested
- 2 tbsp orange juice
- 1 tsp vanilla extract
- 1/2 tsp salt
Instructions
- Slice the 2 medium navel oranges and 1 lemon into very thin rounds, remove the seeds, then cut the slices into thin strips. Add the citrus, 2 cups granulated sugar, 1 1/2 cups water, and 1/2 tsp salt to a medium saucepan. Bring the mixture to a boil over medium-high heat, then reduce the heat to maintain a gentle simmer. Cook for 45–60 minutes, stirring occasionally, until the peel is tender and the syrup has thickened and reaches about 220°F (104°C). Remove from the heat and allow the marmalade to cool completely. It will continue to thicken as it cools.2 medium navel oranges, 1 lemon, 2 cups granulated sugar, 1 1/2 cups water, 1/2 tsp salt
- Preheat the oven to 350°F. Grease a 9×9-inch baking pan and line it with parchment paper, leaving an overhang on two sides for easy removal after baking.
- In a medium bowl, whisk together the 1 1/2 cups all-purpose flour, 1/2 cup cocoa powder, 1 1/2 tsp baking powder, 3/4 tsp baking soda, and 1 tsp salt until evenly combined.1 1/2 cups all-purpose flour, 1/2 cup cocoa powder, 1 1/2 tsp baking powder, 3/4 tsp baking soda, 1 tsp salt
- In a large mixing bowl, combine the 1 1/3 cups granulated sugar and the zest of 1 orange. Rub the zest into the sugar with your fingertips until it becomes fragrant and slightly damp. Add the 2 large eggs, 3/4 cup extra virgin olive oil, 3/4 cup whole milk, 2 tsp vanilla extract, and 3 tbsp orange juice whisking until smooth and well combined.1 1/3 cups granulated sugar, 1 orange, 2 large eggs, 3/4 cup extra virgin olive oil, 3/4 cup whole milk, 2 tsp vanilla extract, 3 tbsp orange juice
- Add the dry ingredients to the wet ingredients and stir until just combined. Slowly pour in the 1/3 cup hot water while whisking until the batter is smooth. The batter will be fairly thin.1/3 cup hot water
- Pour the batter into the prepared baking pan and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached. Allow the cake to cool in the pan for about 20 minutes before transferring it to a wire rack to cool completely.
- While the cake cools, beat the softened 1/3 cup hot water on medium-high speed for about 4 minutes, until light and fluffy. Gradually add the 3 1/2 cups powdered sugar, mixing well after each addition. Add the zest of 1 orange, 2 tbsp orange juice, 1 tsp vanilla extract, and 1/2 tsp salt then continue beating until the frosting is smooth and airy.1 cup unsalted butter, 3 1/2 cups powdered sugar, 1 orange, 2 tbsp orange juice, 1 tsp vanilla extract, 1/2 tsp salt
- Once the cake has cooled completely, spread the orange buttercream evenly over the top using an offset spatula or the back of a spoon.
- Spoon dollops of marmalade over the buttercream, then use a butter knife to gently swirl it into the frosting without fully mixing it in.
- Finish the cake with freshly grated orange zest and, if desired, a few sprigs of mint or flaky sea salt. Slice into 9 squares and serve at room temperature.
