Pumpkin olive oil cake is a deliciously moist, light and fluffy olive oil cake filled with pumpkin and warm, cozy fall spices. This easy to make olive oil pumpkin cake is topped with a rich and creamy cinnamon cream cheese frosting.
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Why Should You Make This Recipe
I absolutely love baking with olive oil. Olive oil lends such a rich, but light and fruity flavor. My Lemon Olive Oil Cake, Chocolate Olive Oil Cake, Orange Olive Oil Cake, Olive Oil Cookies, Rosemary Olive Oil Cake and Citrus Olive Oil Brownies are just a few of my favorite olive oil recipes on the blog. If you’re a fan of simple fall desserts with tons of cozy flavor, this pumpkin spiced olive oil cake recipe is for you.
- Layers of flavor and textures. One thing I adore about this olive oil pumpkin cake is the depth of flavor. The olive oil creates a beautiful tender, moist and fluffy crumb. The sweet and spicy ground fall spices and pumpkin give this cake warmth and coziness that’s perfect for fall.
- Easy to make, bake and eat. This pumpkin cake with olive oil tastes like you just bought it from a lovely and quaint bakery, but don’t let the bakery worthy flavor and appearance fool you. This olive oil cake is incredibly quick and easy to make. Simply mix, bake, top with your favorite topping and enjoy.
- Perfectly cozy and made for colder days. There’s nothing more satisfying than enjoying a slice of spiced pumpkin olive oil cake on a cool, crisp morning or evening.
Ingredients
This olive oil cake pumpkin cake requires just a handful of simple ingredients to make and you probably already have them in your pantry and fridge. Here’s what you’ll need.
- Dry Ingredients: Gather all purpose flour, baking powder, baking soda, ground cinnamon, ginger, nutmeg, cloves and salt.
- Wet Ingredients: Gather granulated sugar, light brown sugar, eggs, olive oil, pumpkin puree and vanilla extract.
- Cinnamon Cream Cheese Frosting: If you would like to top with the cake as pictured, gather cream cheese, butter, ground cinnamon, vanilla extract, salt, powdered sugar and milk (as needed).
Substitutions
Here are my recommended ingredient substitutions to make this easy pumpkin spiced olive oil cake with if you need them.
- All Purpose Flour: To make this pumpkin cake gluten free, use a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure the flour based off of the weight (240 g) versus cup for cup.
- Baking Powder and Baking Soda: These both act as leaveners in this olive oil and spiced pumpkin cake.
- Ground Spices: This easy to make pumpkin cake is full of the perfect blend of aromatics to make this easy pumpkin dessert really shine. Feel free to use 3 - 4 teaspoons of Pumpkin spice, chai spice or apple pie spice in this recipe.
- Granulated and Light Brown Sugar: This pumpkin cake with olive oil recipe calls for granulated and light brown sugar, but maple sugar would also work well to make this cake refined sugar free. If you decide to use maple sugar, process the sugar in a food processor until the granules of sugar are the consistency of superfine sugar.
- Olive Oil: Use a mild, slightly fruity olive oil for this moist olive oil cake. Make sure you like the taste of the olive oil before baking with it, as the taste of the olive oil will come through after baking. I like to use this brand when I bake with olive oil.
- Eggs: This recipe has not been tested without eggs. Make sure they are room temperature.
- Canned Pumpkin Puree: You can use the same amount of fresh pumpkin puree if you have some on hand. Do not use pumpkin pie filling.
- Vanilla Extract: This pairs well with all the other flavors of this pumpkin cake.
Variations
- Maple Glaze: Whisk 1½ cups (180 g) powdered sugar with 2 - 3 tablespoons maple syrup and 1 -2 tablespoons (15 - 30 ml) milk until smooth and well combined. Pour and spread across the cooled pumpkin cake olive oil cake.
- Spiced Vanilla Glaze: Whisk 1½ cups (180 g) powdered sugar with 2 - 3 tablespoons milk, ½ teaspoon cinnamon and ½ teaspoon vanilla extract. Pour and spread across the cooled pumpkin cake olive oil cake.
- Other Toppings: A light dusting of powdered sugar makes this pumpkin cake perfect for breakfast or as a lightly sweetened dessert cake. This pumpkin cake is also delicious when served with a scoop of freshly whipped cream or mascarpone frosting and a drizzle of caramel. A maple or cinnamon spiced glaze is also a delicious way to top this pumpkin cake.
- Other Pan Sizes: Prepare the pumpkin cake recipe as written in the recipe. Prepare and bake the pumpkin spiced cake in an 8 inch (20 cm) pan for about 40 minutes. To make this olive oil pumpkin cake recipe as muffins, fill a muffin pan (alternate every other muffin cup if possible) at 375 F (190 C) for 18 - 22 minutes. Fill a 9 x 5 loaf pan with the pumpkin cake batter and bake for 45 - 50 minutes.
How To Make
Learn how to make pumpkin olive oil cake in a few easy steps.
- Preheat the oven to 350 F (177 C). Grease and line the bottom of a 9- inch (23 cm) springform or cake pan with parchment paper. In a large bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ginger, nutmeg, cloves and salt together until well combined.
- In a large mixing bowl fitted with whisk attachment whisk the eggs, sugar and light brown sugar together on low speed until combined. Increase the speed to high and whip for 4 - 5 minutes. The egg and sugar mixture will be thick and lighter in color. With the mixture on medium speed, stream in the olive oil. Once all the olive oil is streamed in, increase the speed to high for 1 minute. Scrape the sides and bottom of the mixing bowl as needed. On low, whisk in the pumpkin puree and vanilla, followed by the dry ingredients. Mix until just incorporated.
- Evenly pour the pumpkin spiced olive oil cake batter into the prepared pan. Bake the olive oil pumpkin cake for 45 - 50 minutes. The crust will be golden brown and the top should bounce back when gently pressed. Cool the cake in the pan for 10 minutes. Gently release the side of the springform pan and allow the cake to cool for 45 - 60 more minutes or until room temperature before topping with frosting or glaze.
- While the cake cools, make the cinnamon cream cheese frosting. Cream together the butter with the room temperature cream cheese until just combined, about 2 - 3 minutes. Add the cinnamon, vanilla extract and salt. Mix until creamy and well combined, about 2 - 3 more minutes on low speed. Mix in the sifted powdered sugar. Once all the sugar has been added, mix on high until the cream cheese cinnamon buttercream is fully incorporated and your desired consistency. Transfer the pumpkin cake to a serving plate or serve right from the pan.
How To Store, Freeze, Thaw and Serve
- Store: Unfrosted olive oil pumpkin cake can be stored in an airtight container at room temperature for up to 4 -5 days. Once the pumpkin cake is topped with the cinnamon cream cheese frosting, the cake must be stored in an air tight container in the fridge for up to 4 - 5 days.
- Freeze: Make sure the pumpkin cake with olive oil is completely cooled to room temperature. Wrap the cake or each slice in plastic wrap and place in a ziplock bag or other airtight, freezer proof container. Store in the freezer for up to 2 months. This cake can be stored frosted or unfrosted.
- Thaw: The easiest and tastiest way to thaw the pumpkin olive oil cake is to let it thaw at room temperature if unfrosted or overnight in the fridge if the cake has cream cheese frosting.
- Serve: This pumpkin olive oil cake recipe suggests topping the pumpkin cake with a cinnamon cream cheese frosting. However, other frostings or glazes would be equally delicious. I suggest dusting the cake with powdered sugar, topping the cake with a maple glaze, mascarpone frosting and a drizzle of caramel or a brown butter cream cheese frosting.
M’s Expert Tips
- Make sure the ground spices are fresh. Olive oil can be a dominating flavor, especially when using an ingredient like pumpkin which lacks a strong flavor on its own. I recommend using at least a full tablespoon (3 teaspoons) of your preferred ground spices for this cake to taste like pumpkin spice cake should taste.
- Bring cold ingredients to room temperature. This allows the ingredients to mix together more evenly which requires less mixing, resulting in soft, fluffy, moist and tender pumpkin cake with olive oil.
- Don’t overmix the batter. Always use the lowest speed on your electric mixer or mix in the dry ingredients by hand. Make sure to mix the dry ingredients into the wet until just combined.
- Use the baking times as a guide. All ovens vary and baking times should be used as a guide. As a general rule, when the cake becomes very fragrant, it’s a good idea to start checking. Begin checking the cake at the minimum baking time. A toothpick inserted into the center of the cake should come out with a few moist crumbs or clean. The top should be golden brown and the top of the cake should quickly bounce back when lightly pressed.
- Decide how you want to top the pumpkin cake. I love this cake topped with the recommended cinnamon cream cheese frosting. However, a light dusting of powdered sugar makes this pumpkin cake perfect for breakfast or as a lightly sweetened dessert cake. This pumpkin cake is also delicious when served with a scoop of freshly whipped cream or mascarpone frosting and a drizzle of caramel. A maple or cinnamon spiced glaze is also a delicious way to top this pumpkin cake.
FAQs
What does olive oil do to a cake?
Olive oil makes an excellent replacement for other fats in baking such as other oils and butter. Extra virgin olive oil creates a light, moist and fluffy texture for baked good like this olive oil cake.
What kind of olive oil should you use for olive oil cake?
Olive oil is such an important ingredient that you should use the best quality you can afford. For me the most important factor is the taste of the olive oil before it’s baked. I like a light, fruity and mild olive oil for baking cakes.
Is olive oil cake healthier than regular cake?
Olive oil cake tends to be healthier than regular cake. Olive oil replaces butter or other oils in this pumpkin cake. It is considered healthier than butter and many other baking oils.
Can this pumpkin olive oil cake be made in a different pan?
Prepare the pumpkin cake recipe as written in the recipe. Prepare and bake the pumpkin spiced cake in an 8 inch (20 cm) pan for about 40 minutes. To make this olive oil pumpkin cake recipe as muffins, fill a muffin pan (alternate every other muffin cup if possible) at 375 F (190 C) for 18 - 22 minutes. Fill a 9 x 5 loaf pan with the pumpkin cake batter and bake for 45 - 50 minutes.
Other Pumpkin Recipes to Try
If you try this Pumpkin Olive Oil Cake recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M
Pumpkin Olive Oil Cake Recipe
Pumpkin olive oil cake is a deliciously moist, light and fluffy olive oil cake filled with pumpkin and warm, cozy fall spices. This easy to make olive oil pumpkin cake is topped with a rich and creamy cinnamon cream cheese frosting.
Equipment
- 1 sheet parchment paper
- 1 stand mixer with whisk attachment or hand mixer with beaters
Ingredients
Pumpkin Olive Oil Cake
- 2 cups (240 g) all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves or all spice
- ½ teaspoon salt
- 3 large eggs, room temperature
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) light brown sugar
- ¾ cup (180 ml) olive oil
- 1 cup (260 g) pumpkin puree
- 2 teaspoons (10 ml) vanilla extract
Cinnamon Cream Cheese Frosting
- 4 oz. (113 g) cream cheese, room temperature
- 4 tablespoons (57 g) unsalted butter, room temperature
- 1 - 2 teaspoons ground cinnamon
- ½ teaspoon vanilla extract
- 2 cups (240 g) powdered sugar
Instructions
- Preheat the oven to 350 F (177 C). Grease and line the bottom of a 9- inch (23 cm) springform or cake pan with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ginger, nutmeg, cloves and salt together until well combined.2 cups (240 g) all purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, 2 teaspoons ground cinnamon , 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves or all spice, ½ teaspoon salt
- In a large mixing bowl fitted with whisk attachment whisk the eggs, sugar and light brown sugar together on low speed until combined. Increase the speed to high and whip for 4 - 5 minutes. The egg and sugar mixture will be thick and lighter in color.3 large eggs, room temperature, 1 cup (200 g) granulated sugar, ½ cup (100 g) light brown sugar
- With the mixture on medium speed, stream in the olive oil. Once all the olive oil is streamed in, increase the speed to high for 1 minute. Scrape the sides and bottom of the mixing bowl as needed. On low, whisk in the pumpkin puree and vanilla, followed by the dry ingredients. Mix until just incorporated.¾ cup (180 ml) olive oil, 1 cup (260 g) pumpkin puree, 2 teaspoons (10 ml) vanilla extract
- Evenly pour the pumpkin spiced olive oil cake batter into the prepared pan. Bake the olive oil pumpkin cake for 45 - 50 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. The crust will be golden brown and the top should bounce back when gently pressed.
- Cool the cake in the pan for 10 minutes. Gently release the side of the springform pan and allow the cake to cool for 45 - 60 more minutes or until room temperature before topping with frosting or glaze.
- While the cake cools, make the cinnamon cream cheese frosting. Add the room temperature cream cheese and butter to the bowl of a stand mixer fitted with paddle attachment. Cream together the butter with the room temperature cream cheese until just combined, about 2 - 3 minutes. Add the cinnamon and vanilla extract. Mix until creamy and well combined, about 2 - 3 more minutes on low speed. Stop and scrape down sides of bowl as needed.4 oz. (113 g) cream cheese, room temperature, 4 tablespoons (57 g) unsalted butter, room temperature, 1 - 2 teaspoons ground cinnamon , ½ teaspoon vanilla extract
- Mix in the sifted powdered sugar ½ cup (60 g) at a time, mixing in each addition of powdered sugar until incorporated. Scrape down sides of mixing bowl as needed. Once all the sugar has been added, mix on high until the cream cheese cinnamon buttercream is fully incorporated and your desired consistency.2 cups (240 g) powdered sugar
- Transfer the pumpkin cake to a serving plate or serve right from the pan. Top with the frosting, glaze or a dusting of powdered sugar and enjoy.
Notes
Store: Unfrosted olive oil pumpkin cake can be stored in an airtight container at room temperature for up to 4 -5 days. Once the pumpkin cake is topped with the cinnamon cream cheese frosting, the cake must be stored in an air tight container in the fridge for up to 4 - 5 days.
Serve: This pumpkin olive oil cake recipe suggests topping the pumpkin cake with a cinnamon cream cheese frosting. However, other frostings or glazes would be equally delicious. I suggest dusting the cake with powdered sugar, topping the cake with a maple glaze, mascarpone frosting and a drizzle of caramel or a brown butter cream cheese frosting.
did you make this recipe?tag @olivesnthyme on Instagram
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