This Pumpkin Olive Oil Cake is topped with a vanilla cream cheese frosting to create the perfect bite. The cake is soft, moist and filled with just the right amount of pumpkin spice flavor.

Slice of pumpkin cake on a plate with 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.

Main Ingredients

Pumpkin Olive Oil Cake

Vanilla Cream Cheese Frosting

Ingredients measured out in bowls to make Pumpkin Olive Oil Cake.
Ingredients to make Pumpkin Olive Oil Cake

Why Make THIS Pumpkin Cake Recipe

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.

It doesn’t get much better than that!

Slice of pumpkin cake on a plate with frosting.

How to Make Pumpkin Olive Oil Cake

  1. Preheat the oven to 350 degrees F
  2. Grease a circular 9 inch (or square 9×9) on all sides and add parchment paper to the bottom of the pan
  3. In a large mixing bowl, add the oil, sugars, eggs and vanilla extract
  4. Mix until combined
  5. Fold in the flour, baking powder, baking soda and all spices
  6. Mix until just combined
  7. Transfer the batter to a 9×9 circular (or square) baking pan
  8. Bake for 30-35 min or until a toothpick comes out of the center clean
  9. Once fully baked, remove from the oven and let cool completely 
  10. While the cake cools, make the cream cheese frosting
  11. Once the cake is cooled, add the frosting on top and spread in an even layer until the entire cake is covered
  12. (Optional) Add the Mellowcreme candy pumpkins as decoration
  13. Slice and enjoy!
Wet ingredients in a large, glass mixing bowl.
Add the wet ingredients to a bowl
Wet ingredients in a large, glass mixing bowl.
Mix until combined
Wet and dry ingredients in a large, glass mixing bowl.
Add the dry ingredients
Pumpkin cake batter in a large, glass mixing bowl.
Fold into the wet until just combined
Pumpkin cake batter in a ramekin lined with parchment paper.
Transfer to a pan lined with parchment paper
Baked Pumpkin Cake in a pan.
Bake and let cool
Pumpkin cake topped with frosting.
Top with frosting
Pumpkin cake topped with frosting and pumpkin decorations.
(Optional) Add pumpkin decorations
Slice of pumpkin cake on a plate with frosting.
Slice
Slice of pumpkin olive oil cake on a plate with frosting.
Enjoy!

Frequently Asked Questions

Can this cake be made gluten free?

Yes! Use Gluten Free All Purpose Flour and substitute at a 1:1 ratio.

I don’t have olive oil on hand, what else can I use?

You can use vegetable oil and substitute at a 1:1 ratio.

How do I know the cake is done baking?

When you stick a toothpick in the center and it comes out clean!

Does the cake have to be frosted?

Nope! You can enjoy it as is or even add a dusting of powdered sugar on top.

What is the best way to store leftover pieces of cake?

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.

Eating a slice of Pumpkin Olive Oil Cake.
Slice of pumpkin cake on a plate with frosting.

Pumpkin Olive Oil Cake

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 16 servings
This Pumpkin Olive Oil Cake is topped with a vanilla cream cheese frosting to create the perfect bite. The cake is soft, moist and filled with just the right amount of pumpkin spice flavor.
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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!

Nutrition

Serving: 1serving, Calories: 471kcal, Carbohydrates: 58g, Protein: 4g, Fat: 25g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Trans Fat: 0.2g, Cholesterol: 70mg, Sodium: 343mg, Potassium: 134mg, Fiber: 1g, Sugar: 43g, Vitamin A: 4565IU, Vitamin C: 1mg, Calcium: 76mg, Iron: 2mg
Author: Jessica Selensky
Course: Dessert, Snack
Cuisine: American
Keywords: fall baking, fall desserts, fall recipes, Holiday Dessert, holiday recipe, lemon olive oil cake, pumpkin cake, pumpkin olive oil cake, pumpkin spice

If you try this recipe, please consider leaving a rating and comment at the end of this blog post! It is incredibly helpful to my small business and your fellow readers.

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