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    Home » All Recipes » Cakes & Cupcakes

    Chocolate Olive Oil Bundt Cake

    October 22, 2021 by Emily 6 Comments

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    An ever so moist dark chocolate olive oil bundt cake, flavored with a touch of espresso and topped with rich caramel, fresh raspberries and figs and paired with sparkling wine!

    Chocolate Olive Oil Bundt Cake
    Jump to:
    • Olive Oil Vs. Butter in Cakes
    • How to make your own Buttermilk
    • The beauty of baking Bundt Cakes
    • How to garnish your bundt cake
    • How to make the caramel glaze
    • How to store your chocolate olive oil bundt cake
    • Here are more delicious cakes recipes to try!
    • Chocolate Olive Oil Bundt Cake
    Chocolate Olive Oil Bundt Cake

    Olive Oil Vs. Butter in Cakes

    Here are a few reasons why you may want to start incorporating more olive oil into your cake baking!

    Dairy-Free - for those with allergies and sensitivities this can be an amazing alternative option.

    Ever so Moist - At room temperature, olive oil is a liquid as it is 100% composed of fat. Butter on the other hand is a combination of both water and fat, so when placed in the fridge or at room temperature it solidifies. You may be familiar with cake recipes that remind you to take the cake out of the fridge for an hour or two before serving. This allows the butter in the cake and buttercream to soften, promoting a more tender and moist mouthfeel. By using olive oil instead of butter in cake recipes, you avoid this issue completely.

    Olive Oil Flavor - When picking what olive oil to use, try choosing an Extra Virgin Olive Oil that is a mild-flavored variety. Some olive oils have a tendency to be quite spicy and peppery which depending on your baked good, could be too much of a contrasting and overpowering flavor.

    A "Good Fat" - Olive oil contains a large number of antioxidants and anti-inflammatory properties along with Vitamin E. Basically, a slice of cake a day is sure to keep the doctor away!

    How to make your own Buttermilk

    Buttermilk is essentially the liquid remaining after butter has been churned. It is quite thin with a tart taste and has small bits and chunks of butter left behind from the process of making butter.

    Let's be honest... I rarely have buttermilk sitting in my fridge! There have been a handful of occasions where I knew I would be using a significant amount of buttermilk, so I would purchase a small jug... but otherwise? NEVER!

    It's actually quite easy to make your own buttermilk at home. Simply add 1 tablespoon of vinegar or lemon juice to 1 cup of whole milk and stir. You can certainly use milk with a lower fat content or even non-dairy options! Just know that the buttermilk will not be as creamy and thick as another dairy/dairy alternatives do not have as much fat as whole milk does. Allow mixture to sit for 10-15 minutes and you have buttermilk!

    Check out my in depth guide for making homemade buttermilk or vegan buttermilk in your own kitchen!

    Slice of Chocolate Olive Oil Bundt Cake

    The beauty of baking Bundt Cakes

    I’ve always felt that there is something particularly impressive about unveiling a bundt cake. With so many different bundt pan shapes and sizes, these pans allow you to transform a simple cake into something more elegant.

    There is a wide variety of bundt pans and cake pans all over the internet! eBay and other online thrift stores always tend to have a classic, vintage selection of beautiful-looking bundt pans. There are more modern options available as well – Nordic Ware has been one of my favorite brands recently. Their bundt pans are incredibly sturdy and I absolutely love the various sizes and designs they offer.

    Yet another aspect of a bundt cake is its simplicity. While so many cakes are frosted, bundt cakes are usually served without much of anything added. The highlight of the bundt experience is the moist, flavorful cake – sometimes highlighted with a glaze or light amount of frosting on top.

    How to garnish your bundt cake

    As you can see, I’ve decorated my bundt cake with various fresh fruits – raspberries and fresh figs to be exact! There are an infinite amount of ways to decorate a bundt cake depending on your preference – I’ve added a few below so that you can let your imagination run wild!

    • Sifted Powdered Sugar
    • Various Berries of all kinds
    • An Icing or Glaze with the flavor of your choosing
    • Whipped Cream infused with liqueur, juice, or zest
    • Edible Flowers

    Looking to create delicious and homemade garnishes to elevate your creations? Try adding Sugared Flowers, Candied Rose Petals, Dried Orange Slices or Sugared berries!

    Chocolate Olive Oil Bundt Cake
    Sparkling  wine with Chocolate Olive Oil Bundt Cake

    How to make the caramel glaze

    In this recipe, we will be pouring caramel on top of our bundt cake. Making caramel is is actually quite simple with only a few steps… here’s how it’s made!

    1. Pour the sugar into a saucepan, and over medium-high heat allow the sugar to slowly melt and eventually shift in color to a deep amber-brown color. Make sure to stand by and continually stir your sugar thought this process - the sugar has a tendency to want to burn quite quickly if you happen to step away for a few minutes.
    2. Add the cream and butter to the sugar – expect the ingredients to bubble and foam for about 30  seconds or so. Then, over low heat, continue to melt down any large bits of caramel. Do this until the mixture is completely fluid and smooth before removing it from heat.
    3. Pour caramel into a glass container and allow to cool completely before adding to the top of your cake. 
    Sparkling Wine with Bundt Cake

    How to store your chocolate olive oil bundt cake

    Bundt cakes are best served at room temperature. Keep it refrigerated until a couple of hours before serving, then cut your cake and enjoy! If stored in the fridge, make sure to wrap in plastic or keep in an airtight container. The bundt cake will keep in the fridge for up to 5 days.

    Chocolate Olive Oil Bundt Cake

    Here are more delicious cakes recipes to try!

    • Strawberry Shortcake Angel Food Cake
    • How To Make Sugared Flowers For Cakes, Cocktails, & Other Recipes!
    • The Ultimate Carrot Cake
    • Mini Spiced Bundt Cakes

    As always, I love seeing your creations and hearing from you! If you try this Chocolate Olive Oil Bundt Cake, please leave a review or share your creation with me on social media! You can find me on Instagram, Facebook, Youtube and Pinterest - for more delicious recipes sent straight to your inbox, sign up for my newsletter!

    Chocolate Olive Oil Bundt Cake

    An ever so moist dark chocolate olive oil bundt cake, flavored with a touch of espresso and topped with rich caramel, fresh raspberries and figs and paired with sparkling wine!
    5 from 8 votes
    Print Recipe Pin Recipe Rate Recipe
    Course: Dessert
    Cuisine: American
    Keyword: Bundt Cake, Cake, Frosting
    Prep Time: 30 minutes
    Cook Time: 55 minutes
    Total Time: 1 hour 25 minutes
    Servings: 12 Slices
    Calories: 453kcal
    Author: Emily Laurae

    Equipment

    • Bundt Pan (10 cup capacity - I used the Nordic Ware Party Bundt Cake Pan)
    • Bowls
    • Whisk
    • Spatula
    • Cooling Rack
    • Saucepan

    Ingredients
     

    Chocolate Olive Oil Bundt Cake 

    • 1 ⅔ Cup (210 g) All-Purpose Flour
    • ⅓ Cup (60 g) Cocoa Powder
    • ¾ tsp Baking Powder
    • ¾ teaspoon Baking Soda
    • 1 Cup & 2 Tbsp (225 g) Granulated Sugar
    • ⅓ cup (68 g) Brown Sugar
    • ¾ cup (180 g) Buttermilk*
    • ⅔ cup (144 g) Olive Oil
    • 1.5 teaspoons Vanilla Extract
    • 2 Eggs, large, room temperature
    • ⅓ Cup + 1 tablespoon (90 ml) Hot Water
    • 2 oz (90 ml) Hot Espresso

    Caramel Glaze

    • 1 ¼ cup (250 g) Granulated Sugar
    • ¾ cup (200 g) Heavy Cream
    • 3 Tablespoons (42 g) Unsalted Butter , room temperature
    • ½ teaspoon (3 g) Sea Salt

    Garnish

    • Fresh Raspberries
    • Fresh Figs

    Instructions

    Chocolate Bundt Cake 

    • Preheat oven to 350°F
    • Grease bundt pan - for bundt pans I tend to prefer using a baking spray with flour to make sure that every nook and cranny is properly greased. 
    • Add dry  ingredients into a large bowl and whisk together to combine. 
      1 ⅔ Cup All-Purpose Flour, ⅓ Cup Cocoa Powder, ¾ teaspoon Baking Powder, ¾ teaspoon Baking Soda, 1 Cup & 2 tablespoon Granulated Sugar, ⅓ cup Brown Sugar
    • In a separate bowl, whisk together buttermilk, olive oil, vanilla and eggs 
      ¾ cup Buttermilk*, ⅔ cup Olive Oil, 1.5 teaspoons Vanilla Extract, 2 Eggs
    • Add the wet ingredients to the dry ingredients, whisking to combine.
    • Incorporate hot water and espresso to the wet ingredients, whisking until  everything is incorporated
      ⅓ Cup + 1 tablespoon Hot Water, 2 oz Hot Espresso
    • Pour cake batter into prepared pan - make sure not to overfill. The Bundt pan  should be no more than ⅔  of the way full
    • Bake for 50-55 minutes or until a toothpick  or knife when inserted comes out clean
    • Let the  cake cool in he bundt pan for 15 minutes before inverting onto a cooling rack  

    Caramel Glaze

    • Pour the sugar into a saucepan, and over medium-high heat allow the sugar to slowly melt and eventually shift in color to a deep amber-brown color. Make sure you continue to stir the sugar every minute or so in order to prevent it from burning!
      1 ¼ cup Granulated Sugar
    • Add the cream, butter, and salt to the amber melted sugar – expect the ingredients to bubble and foam for about 30  seconds or so. Then, over low heat, continue to melt down any large bits of caramel. Do this until the mixture is completely fluid and smooth before removing it from heat.
      ¾ cup Heavy Cream, 3 Tablespoons Unsalted Butter, ½ teaspoon Sea Salt
    • Pour caramel into a glass container and allow it to cool slightly before glazing.

    Assembly

    • Pour caramel onto cooled bundt cake and garnish with fresh raspberries and figs before serving!
      Fresh Raspberries, Fresh Figs

    Notes

    *To make buttermilk, add 1 tablespoon of lemon juice to 1 cup of whole milk. 
    Bundt cakes are best served at room temperature. Keep it refrigerated until a could of hours before serving, then cut your cake and enjoy! If storing in the fridge make sure to wrap in plastic or keep in an airtight container. The bundt cake will keep in the fridge for up to 5 days.

    Nutrition

    Calories: 453kcal | Carbohydrates: 63g | Protein: 4g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 228mg | Potassium: 113mg | Fiber: 1g | Sugar: 47g | Vitamin A: 370IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg
    Enjoyed this recipe?Mention @emilylaurae or tag #emilylaurae!

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      Rose Raspberry Pistachio Cake

    About Emily

    Emily is the recipe developer, writer, and food photographer behind Emily Laurae. After finishing Pastry School and working as a chef in the restaurant industry, she created this blog to share those skills with home bakers and creators all over the world!

    Reader Interactions

    Comments

    1. Victoria

      November 10, 2021 at 8:15 am

      Does this need refrigeration or can it be kept on the counter?

      Reply
      • Emily

        November 10, 2021 at 11:49 am

        If your cake does not contain any perishable toppings, it can be stored at room temperature in an airtight container or covered so it doesn't dry out!

        Reply
        • Victoria Riccardelli

          November 11, 2021 at 5:28 am

          Thank you Emily. So the glaze doesn't need refrigeration? I'm making this today and can't wait.

          Reply
          • Emily

            November 11, 2021 at 8:33 am

            Since the caramel includes perishable ingredients such as cream and butter, I would store it in the fridge! Enjoy!!

            Reply
    2. Sandra Sherman

      August 06, 2022 at 3:33 am

      My cake did not rise as high as the picture shows. How high should it be and what width pan did you use please?

      Reply
      • Emily

        August 08, 2022 at 9:17 am

        Huh, that's too bad Sandra! I used a "Nordic Ware Cast Aluminum Party Bundt® Cake Pan" that has a 10-cup capacity!

        Reply

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