Pumpkin Olive Oil Cake with Vanilla Cream Cheese Frosting 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.
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
- 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 to room temperature
- 8 oz Block Plain Cream Cheese, softened to room temperature
- 1 tbsp Vanilla Extract
- 3 cups Powdered Sugar
Equipment
- Mixing Bowl(s)
- Shisk
- Electric Hand Mixer or Stand Mixer for frosting
Instructions
- Preheat the oven to 350 degrees F.
- Grease a 9-inch circular pan (or 9x9 square pan) on all sides and add parchment paper to the bottom of the pan.
- In a large mixing bowl, add the pumpkin puree, olive oil, both sugars, eggs and vanilla extract.
- Whisk until combined.
- Fold in the flour, baking powder, baking soda, salt and all spices.
- Mix until just combined.
- Transfer the batter to the prepared 9x9 circular (or square) baking pan.
- Bake for 30-35 min or until a toothpick comes out of the center clean or with just a few crumbs. The edges will be slightly golden/darker as well.
- 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, softened plain cream cheese and 1 cup of the powdered sugar.
- Blend on low using an electric hand mixer or stand mixer.
- Add the vanilla extract and another 1 cup of powdered sugar.
- Blend again until combined.
- Add the last cup of powdered sugar and mix until fully incorporated with no big clumps.
- 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 a 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