Next Post
This post may contain affiliate links, please see our privacy policy for details.
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!
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!
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!!
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.
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.
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!
Looking for easy old-school-style desserts? Here are a few ideas:
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
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.
Ingredients
- 1/2 cup extra virgin olive oil
- 1/2 cup milk
- 1/2 – 3/4 cup maple syrup
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 cup almond flour
- 1 cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 cup brewed coffee
- 1/2 cup semi-sweet mini chocolate chips (optional)
Frosting
- 7 ounces semi sweet or dark chocolate chopped
- 1/2 cup heavy cream or canned coconut milk
- 2 tablespoons honey
- 2 tablespoons cocoa powder
- 2 tablespoons salted butter
- 1/3 cup sour cream
Instructions
- 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 frosting4. 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!
Notes
Storing:Â this cake will keep well for 3-4 days at room temperature or in the fridge.Â
OMG! This looks incredibly delicious!! Thanks Tieghan for giving us such great recipes!
Thanks so much Michelle!! Let me know if you give the recipe a try, I hope you love it! xTieghan
Could you use an oil substitute like apple sauce in this recipe or is the olive oil required? Looks delish!
Hi Mariss,
I would try half olive oil, half apple sauce. I hope you love the recipe, let me know how it turns out! xx
Hi, I am excited to bake this cake. One question I have is can I use a bundt pan instead? THANKS!!!!
Hi Janet,
I don’t think a bundt pan would be the best option for this cake, so sorry! Let me know if you give the recipe a try! xT
This looks delicious! Can I use honey instead of maple syrup? I really dislike the flavor of maple.
Hi Nicole,
Sure, that will work well for you! I hope this recipe turns out amazing, please let me know if you give it a try! xx
Yum, Tieghan! This looks AMAZING! Can’t wait to try!
Thanks so much Macy!! Let me know if you give it a try! xx
How do you determine if you should use a 1/2 cup or 3/4 cup of maple syrup?
Hi Mari,
It just depends on how sweet you want your cake:) I hope you love this recipe, please let me know if you give it try! xx
Hi Tieghan, this looks so delicious! How do you feel about substituting crème fraiche, softened cream cheese, or Greek yogurt in the frosting?
Thank you,
Heidi Lantagne
Hi Heidi,
Thanks so much!! I think greek yogurt will also work well for you! I hope this recipe turns out amazing, please let me know if you give it a try! xx
Tieghan, this looks incredible!! Happy birthday to sweet Asher!!
Thanks so much for the birthday wishes Ruthy!! Hope you’re off to a great weekend! xx
Can I substitute Greek yogurt for the sour cream in the frosting?
Looks yummy!
Hi Marla,
You bet, that will work well for you! I hope you love this recipe, please let me know if you have any other questions! xTieghan
+ Looks delish! -And brilliant use of ingredients. Can’t wait to try! Thanks Tieghan!
Thanks so much Kimberley! I hope you love this recipe, let me know if you give it a try! xT
I can’t wait to try this! Im right there with Asher…?. Thank you for sharing!
Thanks so much!! I hope you love the recipe:) Happy Friday! xT
Can’t wait to make this. We just returned from a trip to Italy where we did an OLIVE OIL TASTING ~ so interesting!
Hi Kathryn,
Oh wow, that sounds awesome!! Let me know if you give the recipe a try, I hope you love it! xTieghan
Can I make this without using almond flour? Can I just use regular flour? This looks delicious!
Thanks!
I have the same question.
Hi Edward,
An equal amount of all purpose flour will work for you! xx
Hi Emily,
Yes, you can use an equal amount of all purpose flour in place of the almond flour. I hope you love this recipe, please let me know if you give it a try! xTieghan
Do you think I could substitute GF flour? If so, would it be the same amount?
Hi Elizabeth,
Yes, an equal amount of gluten free flour would work well for you! I hope this recipe turns out amazing, please let me know if you give it a try! xx
Can I substitute more flour instead of the almond flour and if so what is the conversion? Thank you !
Same question due to almond allergies.
Hi Christie,
You can use an equal amount of all purpose flour or gluten free flour:) Happy Friday!
Same question also
Another flour that you would like to use will work well:)
Hi Danielle,
Yes, that should work well for you! I hope you love this recipe, please let me know if you give it a try! xx