pumpkin olive oil cake baked and frosted

Pumpkin Olive Oil Cake

  • This post may contain affiliate links. Please read my disclosure policy

    A delicious and easy single layer cake that is full of fall flavors!


    This pumpkin olive oil cake is so moist and fluffy. Topped with an optional creamy cinnamon frosting it’s the perfect cake to whip up this fall season.

    Baking with olive oil is in my blood. As a proud Italian, I’m always using olive oil whenever I can. My Lemon Olive Oil Cake was my first attempt at olive oil cake this summer and from then on I was hooked.

    Reasons Why I Love This Cake and You Will Too!

    • No fancy equipment needed! All you need are some mixing bowls and a whisk. No mixers required (for the batter, if you choose to do the frosting you will need a mixer!)
    • Because no fancy tools are needed, the batter comes together so quickly!
    • The cake only takes 20-25 minutes to bake. So if you just want a snacking cake without any frosting, you could be devouring this cake in well under an hour.

    Let’s get baking shall we?!

    pumpkin olive oil cake unbaked in the pan

    What Ingredients are Needed for Pumpkin Olive Oil Cake?

    Pumpkin: Use 100% pure pumpkin puree (canned or fresh if you have the time!). Make sure not to be fooled with canned pumpkin pie filling, it is not the same as canned pumpkin puree.

    Flour: Regular all purpose flour. I have not tested this recipe with gluten free flours or flour alternatives at this time, so if you try it with an alternative, please leave a comment and let me know how it turns out!

    Olive Oil: A good quality extra virgin olive oil. 

    Cinnamon and Pumpkin Pie Spice: To give this cake ALL the fall flavors we know and love.

    Granulated Sugar: Regular white sugar. 

    Dark or Light Brown Sugar: I used light brown because that’s what I had on hand, however you can swap for dark brown sugar or coconut sugar.

    Baking Powder and Baking Soda

    Salt

    Eggs: Two eggs at room temperature. 

    Cream Cheese: Make sure cream cheese is room temperature so it’s easier to mix together to form the frosting. 

    Butter: We will use unsalted butter in the frosting. Make sure butter is room temp!

    Powdered Sugar: Used in tandem with the cream cheese and butter to make the frosting.

    Vanilla Extract: Used in both the cake batter and frosting. 

    pumpkin olive oil cake baked in the pan

    Kitchen Tools Needed for this Recipe

    Looking for Similar Recipes? Try These:

    If you want more recipes straight to your inbox, be sure to subscribe to my email list.

    pumpkin olive oil cake baked and frosted

    How to Make Pumpkin Olive Oil Cake

    To Make the Cake: 

    First preheat the oven to 350° F. 

    Spray an 8-inch road cake pan with baking spray and line with a piece of parchment paper (cut into a circle) and spray again with baking spray.

    In a medium mixing bowl, combine the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Whisk together and set aside.

    In a large mixing bowl, combine the white sugar, brown sugar, pumpkin, olive oil, eggs, and vanilla. Whisk together until just combined.

    In alternating sections, pour the dry ingredients into the wet ingredients. Using a spatula, fold ingredients together until just combined.

    Pour the batter into the prepared cake pan. Spread into an even layer. (Tip: tap the pan against a hard surface two-three times to even out the batter)

    Bake for 25 minutes or until a toothpick placed into the center of the cake comes out clean.

    Place the cake (still in its pan) to cool on a wire rack. Allow to cool completely before attempting to remove from the pan.

    Once cooled, run a knife along the edges of the pan to loosen the cake. Place a cutting board over the top of the pan and flip the cake onto the cutting board. 

    To Make the Cream Cheese Frosting: 

    While the cake is cooling, begin to make the cream cheese frosting.

    In a small bowl, combine the powdered sugar and cinnamon. Mix together with a fork and set aside.

    In a large bowl or the bowl of an electric mixer, beat the butter and cream cheese together using the paddle attachment. Mix until completely combined and mixture appears creamy and light. Mix in the vanilla. 

    Slowly incorporate the powdered sugar/cinnamon mixture into the bowl on low speed until powdered sugar is no longer visible.

    Spread desired amount evenly onto your cake or cover with plastic wrap and store in the fridge until ready to use.

    pumpkin olive oil cake baked and frosted

    Pumpkin Olive Oil Cake

    A delicious and easy single layer cake that is full of fall flavors!


    Prep time: 20 min |

    Cook time: 25 min |

    Total time: 45 min

    Cuisine: American/Italian |

    Serves: 8

    Ingredients:

    For the Cake:

    • 1 cup, all purpose flour
    • 1 tsp, baking powder
    • ½ tsp, baking soda
    • ½ tsp, cinnamon
    • 2 tsp, pumpkin pie spice
    • ½ tsp, salt
    • ½ cup, granulated white sugar
    • ¼ cup, brown sugar (packed)
    • 1 cup, canned pumpkin
    • ½ cup, olive oil
    • 2 large eggs, room temperature
    • 1 tsp, vanilla extract

    For the Frosting:

    • ¼ cup, unsalted butter, room temperature
    • 4oz, cream cheese, room temperature
    • 2 cups, powdered sugar
    • 1 tsp, cinnamon + more for dusting 
    • 1 tsp, vanilla extract

    Directions:

    For the Cake:

    1. Preheat the oven to 350° F. Spray an 8-inch road cake pan with baking spray and line with a piece of parchment paper (cut into a circle) and spray again with baking spray.
    2. In a medium mixing bowl, combine the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Whisk together and set aside.
    3. In a large mixing bowl, combine the white sugar, brown sugar, pumpkin, olive oil, eggs, and vanilla. Whisk together until just combined.
    4. In alternating sections, pour the dry ingredients into the wet ingredients. Using a spatula, fold ingredients together until just combined.
    5. Pour the batter into the prepared cake pan. Spread into an even layer.
    6. Bake for 25 minutes.*
    7. Place the cake (still in its pan) to cool on a wire rack. Allow to cool completely before attempting to remove from the pan.
    8. Once cooled, run a knife along the edges of the pan to loosen the cake. Place a cutting board over the top of the pan and flip the cake onto the cutting board. 

     For the Frosting:

    1. While the cake is cooling, begin to make the cream cheese frosting.
    2. In a small bowl, combine the powdered sugar and cinnamon. Mix together with a fork and set aside.
    3. In a large bowl or the bowl of an electric mixer, beat the butter and cream cheese together using a paddle attachment. Mix until completely combined and mixture appears creamy and light. Mix in the vanilla. 
    4. Slowly incorporate the powdered sugar/cinnamon mixture into the bowl on low speed until powdered sugar is no longer visible.
    5. Spread desired amount evenly onto your cake or cover with plastic wrap and store in the fridge until ready to use.
    Notes:
    1. The cake is done when a toothpick entered into the center of the cake comes out clean.
    2. Make sure the cake is completely cooled before frosting. 
    3. Frosting will last in the fridge for up to 4 days. 
    4. Unfrosted cake will keep at room temperature in an airtight container for up to 4 days.
    5. Store the frosted cake covered in an airtight container in the fridge for up to 4 days. Let the cake come to room temperature before serving.

    Nutrition Facts

    Serving Size 1/8 slice

    Serves 8


    Amount Per Serving
    Calories 486
    Total Fat 25g
      Saturated Fat 9g
      Trans Fat 0g
    Cholesterol 76mg
    Sodium 327mg
    Total Carbohydrate 61g
      Dietary Fiber 1g
      Sugars 48g
    Protein 4g

     

    Find on MyFitnessPal as: TWW - Pumpkin Olive Oil Cake


    Author: Christine

    |

    Course: Desserts

    |

    Cuisine: American/Italian

    Keywords: Olive Oil Cake, Pumpkin Cake, Cinnamon Cream Cheese Frosting


    Ratings and reviews (4)

    ...
    Vaishali
    3 weeks, 6 days ago

    Love it. I will use my homemade pumpkin puree for this cake. http://kitchendocs.com/2018/01/06/homemade-pumpkin-puree-1-ingredient-only/

    ...
    Christine | The Wellness Walnut 3 weeks, 6 days ago

    awesome idea!

    ...
    Mindy
    4 weeks, 1 day ago

    Yum! Olive oil is great in a cake!

    ...
    Christine | The Wellness Walnut 4 weeks, 1 day ago

    right?! so good!

    ...
    Jenna
    4 weeks, 1 day ago

    Ooooh yummy and so beautiful too! I love that it’s made using simple ingredients I already had in my pantry. Thank you! 😁

    ...
    Christine | The Wellness Walnut 4 weeks, 1 day ago

    yay! hope you enjoy!

    ...
    Rosie
    1 month, 3 weeks ago

    This looks like a winner! I love pumpkin but I only have 2 recipes for them that I keep recycling. I think this would be a great addition. Thank you!

    Leave a review and star rating: