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Pumpkin-Olive-Oil-Cake-cut

Pumpkin Olive Oil Cake Recipe

This Pumpkin Olive Oil Cake is a moist, flavorful single-layer cake topped with a luscious cinnamon cream cheese frosting. It’s perfect for fall gatherings or any time you crave the warm spices of pumpkin combined with the richness of olive oil.

  • Total Time: 70 minutes
  • Yield: 8 servings 1x

Ingredients

Scale

Cake:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/4 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup canned pumpkin puree
  • 1/2 cup extra virgin olive oil
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract

Frosting:

  • 1/4 cup unsalted butter, room temperature
  • 4 ounces cream cheese, full fat, room temperature
  • 2 cups powdered sugar, sifted
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan with baking spray and line with parchment paper. Spray the parchment paper as well.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
  3. Mix Wet Ingredients: In a medium mixing bowl, whisk together the olive oil, pumpkin puree, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
  4. Combine Mixtures: Pour the wet mixture into the dry ingredients and stir until just combined.
  5. Bake: Pour the batter into the prepared pan and spread evenly with an offset spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely on a wire rack.
  6. Prepare Frosting: In a large mixing bowl, beat the butter and cream cheese until smooth and creamy. Mix in the vanilla and salt. Gradually add the powdered sugar and cinnamon mixture, beating on low until combined, then on medium-high for one minute.
  7. Frost the Cake: Use an offset spatula to frost the cooled cake. Slice and enjoy!

Notes

  • Use Pure Pumpkin Puree: Make sure to use pure pumpkin puree and not pumpkin pie filling, which contains added spices and sweeteners.
  • Cool Completely: Ensure the cake is completely cool before frosting to prevent the frosting from melting.
  • Room Temperature Ingredients: Use room temperature butter and cream cheese for a smooth frosting.
  • Author: Fionna Mendez
  • Prep Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Calories: 498 kcal
  • Sugar: 50g
  • Sodium: 405mg
  • Fat: 25g
  • Carbohydrates: 65g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 70mg

Keywords: PumpkinCake, FallBaking, CozyEats, HomemadeTreats, FoodieFavorites