The BEST Pumpkin Olive Oil Cake Recipe
This Pumpkin Olive Oil Cake is moist and filled with the most delicious pumpkin spice flavor. When topped with a vanilla cream cheese frosting, it creates the perfect bite.
The cake is simple and easy to make, requiring just one bowl to make the cake batter and one bowl to make the frosting.
This Pumpkin Olive Oil Cake is moist and filled with the perfect amount of pumpkin spice flavor.
And when topped with the vanilla cream cheese frosting, it is truly the perfect bite!
However, one of the best parts about this recipe is that the cake and frosting are both incredibly easy to make.
It would also be an irresistible addition to your dessert table during the holiday season.
Ingredient Notes
Scroll down to the recipe card to see the full list of ingredients and their measurements.
- All Purpose Flour – If needed, this recipe can be made gluten-free friendly by using a Gluten Free All Purpose Flour, swapping at a 1:1 ratio.
- Pumpkin Pie Spice – A blend of spices to create the flavors of fall in every bite.
- Baking Powder and Baking Soda – Baking soda provides more lift, while baking powder creates a taller, puffier, and lighter baked good with a milder flavor.
- Ground Ginger – Its fine, dry powder blends easily into the batter. It also provides a sweet, warm flavor.
- Ground Cinnamon – While cinnamon is in the pumpkin spice blend, I like to add a little extra as it brings the perfect amount of spice and warmth to the cake.
- Olive Oil – Adds moisture in creating a tender crumb. It is the fat used in this cake recipe instead of your typical butter.
- Eggs – Very important as they provide structure and are a binding ingredient in the cake batter.
- Granulated Sugar and Dark Brown Sugar – The granulated sugar creates air pockets, contributing to the cake’s height and structure. However, the dark brown sugar adds moisture to the cake with the higher molasses content.
- Pumpkin Puree – Make sure you buy 100% Pumpkin Puree and not Pumpkin Pie filling.
- Salted Butter – You can also use unsalted butter. However, make sure to add a pinch of fine-grained, non-iodized salt. Due to the small crystals, they dissolve quickly, creating an even distribution of flavor throughout the batter.
- Vanilla Extract or Vanilla Paste – Either will work in this recipe but vanilla extract makes the most sense for cake batter.
- Mellowcreme Pumpkin Candies – optional, for a seasonal decoration on top.
Highlights of Making this Pumpkin Olive Oil Cake
Texture
I’ve never met anyone who likes a dry, crumbly cake. Have you?
That is why this Pumpkin Olive Oil Cake is soft, moist and incredibly delicious! The cake is tender as you stick your fork in for another bite. It practically melts in your mouth.
Flavor
Any dessert that has pumpkin in it, is going to be delicious. However, the addition of the ground ginger and cinnamon adds an extra layer of cozy flavors.
Also, the use of olive oil, doesn’t change the flavor. If anything, it adds more moistness to the cake.
Lastly, the pumpkin cake pairs perfectly with the smooth vanilla cream cheese frosting on top!
Method
When baking, I always try to minimize the amount of bowls needed. Why? I love an easy clean up!
With that in mind, I make this cake batter in one bowl. And the frosting can be made in one bowl as well.
The cake takes just 15 minutes or less to make and 30 minutes to bake.
How to Make Pumpkin Olive Oil Cake
The full-detailed instructions are written out in the recipe card below. Use these images to help guide you as needed when following the directions.
Frequently Asked Questions
Yes! Use Gluten Free All Purpose Flour and substitute at a 1:1 ratio.
You can use vegetable oil and substitute at a 1:1 ratio.
When you stick a toothpick in the center and it comes out clean!
Nope! You can enjoy it as is or even add a light dusting of powdered sugar on top.
If the cake is frosted, store in an airtight container in the fridge for up to 5 days. If the cake is NOT frosted, store at room temperature for up to 4 days.
The BEST Pumpkin Olive Oil Cake Recipe
Ingredients
- 2 cups all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 2 tsp pumpkin pie spice
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 15 oz pumpkin puree
- 1 cup olive oil, or vegetable oil
- 1 cup dark brown sugar, packed
- 1/2 cup granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
Vanilla Cream Cheese Frosting
- 1/2 cup salted butter, softened
- 8 oz plain cream cheese
- 1 tbsp vanilla extract
- 3 cups powdered sugar
Instructions
- Preheat the oven to 350 degrees F
- Grease a circular 9 inch (or square 9×9) on all sides and add parchment paper to the bottom of the pan
- In a large mixing bowl, add the oil, sugars, eggs and vanilla extract
- Whisk until combined
- Fold in the flour, baking powder, baking soda and all spices
- Mix until just combined
- Transfer the batter to a 9×9 circular (or square) baking pan
- Bake for 30-35 min or until a toothpick comes out of the center clean
- Once fully baked, remove from the oven and let cool completely
- While the cake cools, make the cream cheese frosting
- To a bowl, add the softened salted butter, plain cream cheese and 1 cup of powdered sugar
- Blend on low using an electric hand mixer
- Add the vanilla extract and another 1 cup of powdered sugar
- Blend again until combined
- Add the last cup of powdered sugar and blend
- If you would like the frosting to be thicker, add 2 tbsp of powdered sugar until it reaches your desired consistency (I wouldn't use more than 4 cups in total)
- Once the cake is cooled, add the frosting on top and spread in an even layer until the entire cake is covered
- (Optional) Add the Mellowcreme candy pumpkins as decoration
- Slice and enjoy!