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.
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