Pumpkin Olive Oil Cake Recipe
A delightful and moist Pumpkin Olive Oil Cake with a hint of cinnamon, topped with a luscious Cinnamon Cream Cheese Frosting. Perfect for fall gatherings or as a treat anytime!
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hr
- Yield: 1 8-inch cake 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Pumpkin Olive Oil Cake
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- 1 ¼ teaspoon pumpkin pie spice
- ½ teaspoon salt
- ½ cup granulated sugar
- ¼ cup brown sugar (light or dark, packed)
- 1 cup canned pumpkin puree
- ½ cup extra virgin olive oil
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
Cinnamon Cream Cheese Frosting
- ¼ cup unsalted butter (room temperature)
- 4 ounces cream cheese (full fat, room temperature)
- 2 cups powdered sugar (sifted)
- ¾ teaspoon cinnamon
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Pumpkin Olive Oil Cake Spray an 8-inch round cake pan with baking spray and line with parchment paper. Preheat oven to 350°F. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. In another bowl, whisk oil, sugars, eggs, pumpkin puree, and vanilla. Combine wet and dry ingredients, pour batter into pan, and bake for 35-40 mins. Cool completely before frosting.
- Cinnamon Cream Cheese Frosting Sift powdered sugar and cinnamon. In a bowl, beat butter and cream cheese until fluffy, add vanilla and salt. Mix in powdered sugar until combined. Use immediately or refrigerate for up to 4 days.
Notes
- Store the frosted cake covered in the fridge for up to 4 days. Bring to room temperature before serving.
- Use pure pumpkin puree, full-fat cream cheese, and a round metal baking pan for best results.
- Batter can be doubled for a sheet cake or layered for a thicker cake.
- For cupcakes, fill liners 2/3 full and bake for 17-20 mins. Cool before frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 498 kcal
- Sugar: 50g
- Sodium: 405mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0.2g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Pumpkin, Olive Oil, Cake, Fall, Cinnamon, Cream Cheese, Frosting
Find it online: https://reemcook.com/pumpkin-olive-oil-cake-recipe/
