I added olive oil to my cake, but I haven’t baked it yet
First, you could bake it as planned. The taste may become less pronounced, especially in comparison to the other, still developing flavors from caramelizing and the Maillard reaction during baking. 

There are quite a few cake recipes that use olive oil (so it’s not necessarily a bad idea), and often they use citrusy and slightly savory flavor combinations, e.g. a pound cake with rosemary and orange or a lemon cake. (Not sure whether olive oil would work too well with, say, milk chocolate.) You could take that approach as an inspiration: If there's still time, add e.g. some lemon peel. If not, you can combine the baked cake with a citrus marmalade or a glaze.