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My newest go-to cake, Fudge Frosted Chocolate Olive Oil Sheet Cake. A delicious fudgy chocolate sheet cake that surprises everyone. Picture a flavorful, light, and fluffy chocolate sheet cake with rich chocolate flavor. Then add the most delectable, roll your eyes back good, chocolate fudge frosting that’s sweet and fudgy. This cake is made without additional added sugar, is super easy, extra chocolatey, and every last bite is truly delicious!

Fudge Frosted Chocolate Olive Oil Sheet Cake |

Welcoming in September with cake! As some of you know, Asher’s birthday was this week. And every year I always share a new dessert with her birthday in mind. 

This year it’s a classic chocolate cake, but updated in surprisingly delicious ways!

Fudge Frosted Chocolate Olive Oil Sheet Cake |

I’ve been excited to share this cake all week. It’s such a special recipe that I know will become a go-to whenever I need a birthday cake!! We all love this. 

The thing you should know about Asher is that while she has a sweet tooth, she’ll only indulge in chocolate. She’s not a fruit dessert girl, she’s just like my mom. 

So of course, her birthday cake needed to be chocolate!! 

Fudge Frosted Chocolate Olive Oil Sheet Cake |

Here are the details 

I wanted this cake to feel very classic and just like the chocolate cake we grew up eating, but with more flavor and richness. 

I knew a good olive oil would be perfect for adding a sweetness and fruitiness that sets this cake apart. You don’t know it’s there while eating bite after bite, but it makes the chocolate stand out. 

Fudge Frosted Chocolate Olive Oil Sheet Cake |

Start with the cake. Mix the oil with the wet ingredients. Add maple to sweeten the cake. Then, mix in the dry ingredients. It’s a very basic process. 

Bake the cake in a rectangular baker for simplicity and ease. 

For the frosting. I made a rich fudge-like chocolate frosting, it’s old-school delicious. Chocolate melted together with cream and honey for smoothness. There’s plenty of pure vanilla mixed in. And then a key ingredient is stirred in at the end – sour cream. 

Fudge Frosted Chocolate Olive Oil Sheet Cake |

Now, this certainly IS just like the old-school frosting everyone LOVES. Very creamy, rich, and fudgy. And I love that it’s not too sweet, but just sweet enough.

To finish, I topped my cake with chocolate curls and sea salt for a salty-sweet finish. And that’s it. Each bite is filled with sweet moist cake and fudgy chocolate frosting.

Best kind of any-day cake to bake, no reason required – though it is fun for a fall birthday. I was so excited when Asher LOVED every last bite of this cake. My parents and Asher even flew with the cake to California to celebrate with my brothers!

Fudge Frosted Chocolate Olive Oil Sheet Cake |

Looking for easy old-school-style desserts? Here are a few ideas: 

Crinkle Top Brownies

Chocolate Peanut Butter Pretzel Blondies

Giant Salted Espresso Hot Fudge Cookies

Lunchroom Chocolate Peanut Butter Bars

Retro-Style Chocolate Sheet Cake

Lastly, if you make this Fudge Frosted Chocolate Olive Oil Sheet Cake, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Fudge Frosted Chocolate Olive Oil Sheet Cake

Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 12
Calories Per Serving: 440 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.




  • 1. Preheat oven to 350° F.  Line a 9×13 inch baking dish with parchment paper.
    2. In a large bowl, beat together the olive oil, milk, maple syrup, eggs, and vanilla. Add the flour, almond flour, cocoa powder, baking soda, and salt. Mix until just combined, then slowly beat in the coffee until combined. It will be thin. If using, stir in mini-chocolate chips.
    3. Pour the batter into the prepared pan. Bake 25-30 minutes, until the top is just set and no longer wiggly in the center. Remove and let cool completely before frosting
    4. To make the frosting. In a bowl, microwave the chocolate, cream, honey, cocoa powder, and a pinch of salt, stirring every 45 seconds, until melted. Stir in the butter, then the sour cream. Swirl the frosting onto the top of the cake. Decorate as desired! Slice and enjoy!


Storing: this cake will keep well for 3-4 days at room temperature or in the fridge. 
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Fudge Frosted Chocolate Olive Oil Sheet Cake |

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  1. Hello Tiegan!
    Thank you for sharing your recipe.
    I want to make this cake with Spelt or white whole wheat flour, can you tell me what would be in grams the flour substitution? I’m going to use the almond flour too.
    Thanks in advance!

    1. Hi Sarah,
      You will need to use 187.5 grams of flour plus the almond flour. I hope this recipe turns out nicely for you! xT

  2. I am thinking about making this for like a potluck lunch.. and was wondering if I could sub all purpose flour for the almond flour.

    1. Hi Kaitlyn,
      Yes, that would work for you! Please let me know if you have any other questions, I hope you love this recipe! xT

  3. 3 stars
    Unfortunately this recipe did not work for me. The cake came out slightly too thin – maybe I should have used a square pan. I used chocolate chips – I think it was too much given how thin the cake was. The icing also came out more like a ganache. Not sure what went wrong. I was expecting a brownie-like thickness with butter-cream like frosting but not so much.

      1. My cake was fairly thin as well, but SO delicious. Not like a dense rich taste, which I kind of expected with the height (probably 1” thick), more fluffy. I didn’t follow this icing recipe (the olive oil chocolate cake recipe in her physical recipe book just called for heavy cream and chocolate) and I just whipped up the ganache after it cooled and it helped make it fluffier

  4. Loved this! Wondering how I would substitute maple syrup with sugar? Would it be the same amount? Or should I add another thing to keep it moist?

  5. Do you like this frosting the most or the one with mascarpone you use in your chocolate olive oil cake in your “Every Day” cookbook?

    1. Hi Brenda
      Love them both….but if you want something a little more fudgey I would go with this one! I hope you love this recipe! xT

  6. 5 stars
    Finally made this cake .. it turned out to be soft and delicious ! Thank you, thank you !!

    Have a question:
    I wanted to make a cake or two and keep in “stock” ! This way if needed, I have a cake at home ! So, my question is::

    Can this cake be stored in the freezer ? If so, fir how long?