Pumpkin Olive Oil Cake Recipe

Pumpkin Olive Oil Cake is the dessert I turn to when fall calls for cozy flavors—or honestly, whenever I want a cake that’s impossibly moist, deeply spiced, and crowned with a dreamy cinnamon cream cheese frosting. The olive oil gives it a richness and subtle fruitiness, the pumpkin keeps every crumb tender, and the warming spices make your kitchen smell like pure autumn bliss. It’s uncomplicated, but every bite feels decadent and special, making it a must-bake whether you’re gathering friends or just want a slice with your afternoon coffee.

Ingredients You’ll Need

The ingredient list for Pumpkin Olive Oil Cake is refreshingly simple, but don’t let that fool you—each item plays a crucial role in how the cake bakes up. From the natural sweetness of pumpkin puree to the silkiness of olive oil and the cozy kick from pumpkin pie spice, every component helps create the perfect flavor, color, and crumb.

• All purpose flour: The sturdy backbone of your cake, providing just the right amount of structure for a tender yet sliceable crumb.
• Baking powder: Gives the cake a gentle lift, so it’s light instead of dense.
• Baking soda: Reacts with the acid in pumpkin, ensuring extra fluffiness and a fine crumb.
• Cinnamon: Adds a sweet warmth and enhances all those classic autumn flavors.
• Pumpkin pie spice: Brings in a medley of spices—think nutmeg, ginger, cloves—for that unmistakable pumpkin spice magic.
• Salt: Deepens the flavors and balances the sweetness perfectly.
• Granulated sugar: Gives you that classic, clean sweetness and helps the cake caramelize as it bakes.
• Brown sugar (light or dark): Adds moisture and a hint of molasses, making every bite extra flavorful.
• Pumpkin puree: Be sure it’s pure pumpkin, not pie filling; it keeps the cake moist and rich, and brings gorgeous color.
• Olive oil (extra virgin): Offers silky texture and a subtle complexity that truly sets this cake apart.
• Eggs (large, room temperature): Hold everything together and ensure a luscious, tender cake.
• Vanilla extract: Melds all the spices and pumpkin together for a beautifully rounded flavor.
• Unsalted butter (room temperature): The key to creamy, smooth frosting that’s rich but not overpowering.
• Cream cheese (full fat, room temperature): Delivers that signature tang and ensures a fluffy cream cheese frosting.
• Powdered sugar (sifted): Dissolves smoothly into the frosting, bringing the perfect sweetness.
• Cinnamon (for frosting): Infuses the frosting with gentle spice that pairs so well with the pumpkin cake.
• Vanilla extract (for frosting): Adds depth and balances the tanginess of the cream cheese.
• Salt (for frosting): Just a pinch keeps the frosting from being too sweet.

How to Make Pumpkin Olive Oil Cake

Step 1: Prep Your Pan and Preheat

Start by prepping an 8-inch round cake pan: give it a good spray with baking spray, then line the bottom with a round of parchment paper, and spray again. This helps your Pumpkin Olive Oil Cake release perfectly every time. Preheat your oven to 350 Fahrenheit so it’s hot and ready when your batter is mixed, ensuring that first blast of heat helps your cake rise tall and beautiful.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the all purpose flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. This evenly distributes the leavening, salt, and spices so each bite is balanced and flavorful. Don’t rush this step—a good whisk ensures no pockets of spice or leavening are lurking in your batter.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk the olive oil, granulated sugar, brown sugar, eggs, pumpkin puree, and vanilla extract. Stir just until everything comes together into a smooth, glossy mixture. The olive oil and pumpkin ensure your cake will be incredibly moist and flavorful, no matter how long you store it.

Step 4: Bring It All Together

Pour the wet pumpkin mixture into the bowl of dry ingredients. Using a rubber spatula or a mixer on low speed, gently combine just until you don’t see any more streaks of flour. Overmixing can make your Pumpkin Olive Oil Cake tough rather than tender, so stop as soon as everything looks even and thick.

Step 5: Bake to Golden Perfection

Pour the batter into your prepared pan and smooth the top with an offset spatula. Bake for 35-40 minutes—your kitchen will start to smell incredible! The cake is ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Place the cake on a wire rack and let it cool completely in the pan before turning it out.

Step 6: Cool Completely Before Frosting

Once your cake is cool, run a knife around the edge to loosen any sticky spots, then carefully remove it from the pan. This step is important: patience ensures your cake won’t crumble or tear, and is entirely ready for a generous swipe of frosting.

Step 7: Whip Up the Cinnamon Cream Cheese Frosting

Sift together your powdered sugar and cinnamon for a lump-free, evenly spiced base. In the bowl of a stand mixer (or with a hand mixer), cream the room temperature butter and cream cheese until utterly smooth and fluffy. Mix in the vanilla and salt, then add your powdered sugar mixture. Start on low, then whip on medium-high for a full minute—you’ll end up with a frosting that’s cloud-like and tangy, just the thing for Pumpkin Olive Oil Cake.

Step 8: Frost and Enjoy

Once your cake is completely cool, slather the frosting across the top (and sides if you wish). The cream cheese frosting complements the pumpkin and spices so incredibly well, turning this humble loaf into a true showstopper. Slice and serve—pure bliss.

How to Serve Pumpkin Olive Oil Cake

Garnishes

This cake practically begs for gorgeous garnishes. Sprinkle a little cinnamon or pumpkin pie spice across the frosting, add shavings of dark chocolate for an elegant touch, or top with roasted pumpkin seeds for a fun crunch. A few curls of orange zest also brighten up the presentation and flavor.

Side Dishes

Pumpkin Olive Oil Cake shines with a steaming cup of coffee or chai tea, making it perfect for brunch or dessert. For a more decadent pairing, serve it alongside scoops of vanilla ice cream or a swirl of lightly sweetened whipped cream. The rich, spiced flavors also work beautifully with fresh berries or a dollop of Greek yogurt on the side.

Creative Ways to Present

If you’re entertaining, cut the cake into elegant squares and serve as finger food on a pretty platter. Try splitting the cake horizontally for a simple two-layer affair, or bake the batter as cupcakes and swirl each with a piped peak of cinnamon cream cheese frosting. For an autumn party, a dusting of edible gold dust or a ring of candied ginger takes the Pumpkin Olive Oil Cake right over the top.

Make Ahead and Storage

Storing Leftovers

Store any leftover Pumpkin Olive Oil Cake covered in an airtight container in the refrigerator for up to 4 days. Since the frosting contains cream cheese, keeping it chilled is best—but don’t worry, the olive oil and pumpkin keep the crumb fantastic, even after a few days.

Freezing

If you want to prep ahead or save some for later, this cake freezes well. Wrap individual slices or the entire (unfrosted) cake tightly in plastic wrap, followed by a layer of foil. Pop them in the freezer for up to 2 months. When you’re craving a treat, thaw in the fridge overnight, then frost and serve as usual.

Reheating

To enjoy that just-baked taste, let chilled slices come to room temperature, or warm in the microwave on low for just 10–15 seconds. The frosting will soften and the cake aromas will come alive again—almost like freshly baked Pumpkin Olive Oil Cake straight from the oven.

FAQs

Can I use homemade pumpkin puree instead of canned?

Absolutely! Just make sure your homemade puree is thick and not watery—extra moisture can make the cake too dense or soggy. Drain or blot homemade puree as needed, and measure by cup.

What type of olive oil works best for Pumpkin Olive Oil Cake?

Go for extra virgin olive oil with a mild, fruity flavor. A robust, peppery oil might overwhelm the pumpkin and spices, so choose something you like the taste of on its own!

Can I make this cake gluten free?

Yes, simply swap the all purpose flour for your favorite cup-for-cup gluten free baking blend. Double check that your blend includes xanthan gum or the texture may be slightly crumbly.

Is it possible to make cupcakes instead of a single cake?

Definitely! This batter yields about 12 standard cupcakes. Line a muffin tin, fill each two-thirds full, and bake at 350 Fahrenheit for 17–20 minutes, or until a toothpick comes out clean.

Can I double the recipe for a bigger crowd?

You sure can! Double the batter and bake in a 9 by 13 inch pan for a Pumpkin Olive Oil Cake that feeds a crowd. Keep an eye on the bake time—it may need a bit longer, but check with a toothpick for doneness.

Final Thoughts

If you’ve never tried Pumpkin Olive Oil Cake before, this is your sign to bake it up—and prepare to fall in love! It’s easy, packed with flavor, and guaranteed to win over anyone who likes their cake ultra-moist, spiced, and topped with a swoon-worthy frosting. Share it with friends or savor a quiet slice all to yourself. Happy baking!

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