This pumpkin olive oil cake is a super moist single layer 8 inch cake. It is full of pumpkin and spice flavor and topped with cinnamon cream cheese frosting. It is so easy to make and is the perfect fall bake!
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This moist pumpkin flavored olive oil cake is soft, fluffy and full of warm fall flavors. It’s topped with a luscious cinnamon cream cheese frosting. This cake comes together quickly and is perfect for a small get together or for anytime you’re craving pumpkin cake!
I love baking with olive oil. I wanted to create a fall version of my popular lemon rosemary olive oil cake. Pumpkin and olive oil make a delicious combination!
For more pumpkin recipes, try my pumpkin carrot cake, pumpkin banana muffins, and my chocolate pumpkin pie.
Why You’ll Love This Recipe
- This simple pumpkin snack cake is a unique twist on a classic recipe.
- It makes the perfect snack with coffee and is special enough for special occasions!
- Pumpkin and olive oil make the cake extra moist. It stays moist for days. It’s a perfect make-ahead dessert.
- The batter comes together in minutes. You don’t need any special equipment to make this easy pumpkin cake recipe!
Ingredient Notes
Here are some useful notes on the ingredients for this pumpkin olive oil cake recipe. Please see recipe card for a full list of ingredients and their measurements.
- Pumpkin puree- Use 100% pure pumpkin puree. Be careful not to confuse pumpkin puree with pumpkin pie filling. They are not the same thing.
- Olive oil- Olive oil provides moisture and flavor. It’s best to use a good quality extra virgin olive oil.
- Pumpkin pie spice- I use a store bought pumpkin pie spice mixture. It is made up of this is made of cinnamon, nutmeg, allspice, cloves and ginger.
- Butter-Use unsalted, room temperature butter for the frosting.
- Cream cheese- Cream cheese makes the frosting creamy and fresh tasting. Use full fat, room temperature cream cheese for the frosting. Do not use the spreadable cream cheese that comes in a tub.
Step by Step Instructions
Here are the directions on how to make and bake this pumpkin spice olive oil cake.
Step 1: Combine the dry ingredients. In a large mixing bowl, whisk to combine the all purpose flour, cinnamon, pumpkin pie spice, baking powder, and salt.
Step 2: Mix together the wet ingredients. In a medium mixing bowl, whisk together the olive oil, pumpkin puree, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
Step 3: Pour the wet mixture into the dry ingredients. Stir until just combined.
Step 4: Bake. Pour into an 8 inch round cake pan sprayed with baking spray and lined with parchment paper.
Bake for 35-40 minutes or until a toothpick comes clean when inserted in the center. Cool completely on a wire rack.
Step 5: Sift the powdered sugar. Sift together the powdered sugar and cinnamon.
Step 6: Beat the butter and cream cheese. In a large mixing bowl, beat the butter and cream cheese until smooth and well combined.
Next, beat in the vanilla and salt. With the mixer on low, slowly add the powdered sugar mixture. Once the powdered sugar is no longer visible, turn the mixer to medium high and beat for 1 minute.
Step 7: Frost the cake. Use an offset spatula to frost the cake. Slice and enjoy!
Substitutions and Variations
- Canola or vegetable oil can be used instead of olive oil.
- Pumpkin puree can’t be substituted with pumpkin pie filling. Pumpkin pie filling includes spices and sweeteners. Pumpkin puree is purely pumpkin with nothing else added.
- Chopped nuts or a dusting of cinnamon can be added as decoration on top.
- This cake is delicious without frosting too. Top it with icing or maple caramel sauce or a dusting of cinnamon or powdered sugar.
Expert Tips
Tip # 1: Use pure pumpkin puree. Make sure not to grab pumpkin pie filling by mistake. You want to use pure, pureed pumpkin for this olive oil cake and not pumpkin pie filling.
Tip #2: Allow cake to cool completely. Cool cake completely before frosting. The frosting will melt if the cake is still warm.
Tip #3: Use room temperature cream cheese. Make sure your cream cheese. Cold cream cheese will give you lumpy frosting.
Tip #4: Use an offset spatula to frost the cake.
Recipe FAQs
Pumpkin puree is good for about 5 days in the fridge. Pumpkin puree should be stored in an airtight container.
I use preblended pumpkin pie spice for this cake. A combination of cinnamon, nutmeg, allspice, cloves, and ginger can be used as a substitute. I haven’t made my own blend of pumpkin pie spice, so I can’t provide exact measurements of these spices.
Yes! Double the recipe to make two 8-inch round cakes.
Storage
Room temperature: Store the unfrosted cake in an airtight container for up to 4 days.
Refrigerator: Store the frosted cake covered in an airtight container in the fridge for up to 4 days. Allow the cake to come to room temperature before serving. Since the frosting is made with cream cheese, the cake should be stored in the refrigerator.
Freezer: Freeze the unfrosted cake in an airtight container for up to 2 months. Defrost it in the refrigerator or at room temperature. Cream cheese frosting does not stand up well to freezing. It’s best to freeze the cake without frosting.
More Pumpkin Recipes You’ll Love
Pumpkin Olive Oil Cake
Equipment
- 8 inch round pan or use a 9 inch round pan
Ingredients
Pumpkin Olive Oil Cake
- 1 cup (125 g) all purpose flour
- 1 teaspoon (1 teaspoon) baking powder
- ½ teaspoon (½ teaspoon) baking soda
- ½ teaspoon (½ teaspoon) cinnamon
- 1 ¼ teaspoon (1 ¼ teaspoon ) pumpkin pie spice
- ½ teaspoon (½ teaspoon) salt
- ½ cup (100 g) granulated sugar
- ¼ cup (55 g) brown sugar, light or dark packed
- 1 cup (225 g) canned pumpkin puree
- ½ cup (118.29 ml) olive oil extra virgin
- 2 (2) large eggs room temperature
- 1 teaspoon (1 teaspoon) vanilla extract
Cinnamon Cream Cheese Frosting
- ¼ cup (56.75 g) unsalted butter room temperature
- 4 ounces (113.4 g) cream cheese full fat, room temperature
- 2 cups (240 g) powdered sugar sifted
- ¾ teaspoon (¾ teaspoon) cinnamon
- ½ teaspoon (½ teaspoon ) vanilla extract
- ¼ teaspoon (¼ teaspoon) salt
Instructions
Pumpkin Olive Oil Cake
- Spray an 8 inch round cake pan with baking spray. Line with a round of parchment paper. Spray the parchment paper. Preheat oven to 350 Fahrenheit.
- In a large mixing bowl, whisk to combine the all purpose flour, baking powder, baking soda, pumpkin pie spice, cinnamon and salt. Set aside.
- In a medium mixing bowl, whisk together til just combined the oil, granulated sugar, brown sugar, eggs, pumpkin puree and vanilla extract.
- Pour the pumpkin mixture into the dry ingredients. Use a rubber spatula or mixer to mix until just combined.
- Pour the batter into the prepared pan. Spread evenly with an offset spatula. Bake 35-40 minutes until a toothpick comes out clean when inserted in the center of the cake.
- Place the cake pan on a wire rack. Allow to cool completely. Once cooled, run a knife along the edge of the pan to make sure it is not sticking. Remove cake from pan. Make sure cake is completely cool before frosting.
Cinnamon Cream Cheese Frosting
- Sift together the powdered sugar and cinnamon. Set aside.
- In the bowl of an electric mixer fitted with a paddle attachment or in a large mixing bowl using a hand held mixer, beat the butter and cream cheese until completely combined, creamy and fluffy. Mix in the vanilla and salt.
- Turn mixer off and add the powdered sugar mixture. Beat on low until powdered sugar is no longer visible. Turn mixer to medium high and beat for one minute.
- Use right away or cover with plastic wrap or in an airtight container. Refrigerate for up to 4 days.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Ty
the recipe i keep coming back to and never disappoints.
I add a little extra pumpkin and it almost become like pumpkin pie
Natalie Ward
Aww I’m so glad you love the recipe and I love the idea of adding extra pumpkin! Thank you so much Ty!
Nicole
Hi would this hold up with gluten free 1-1 flour?
Natalie Ward
Morning! I have not made this cake gluten free with a 1-1 flour, but I know many readers (including some here in the blog post comments and on IG) have made it with a GF 1-1 flour and they’ve said it turned out great. I hope that helps and please let me know if you have any other questions. -Natalie
Naomi
Can the cake and/or frosting be frozen?
Natalie Ward
Hi, The unfrosted cake freezes well for up to 2 months. Unfortunately I haven’t tested freezing this cake once it’s frosted, so I can’t say for sure how the cinnamon cream cheese frosting would hold up. I’d recommend frosting it after it thaws for the best texture. Hope you enjoy the cake!