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.
Kaela
I’ve made this cake a couple of times now for my family and friends and it’s always a hit and always wanted to be made! It is 100% the best cake I’ve ever eaten (I even made it GF by using cup4cup flour and it was the most moist cake I’ve ever had) It had the perfect amount of sweetness, amount of pumpkin, & the icing with added cinnamon is genius!
Natalie
Hi Kaela,
Awe this comment made my day! I love to hear that this recipe was enjoyed. So glad it worked well gluten free! Thanks a lot for making it. Have the best week! XO Natalie
Aimee Martin
Don’t be afraid of the EVOO! This cake is PERFECT! Absolutely delicious- so moist! It baked perfectly in exactly 35 minutes. I made my own spice blend, 3/4 tsp cinnamon, 1/2 tsp both nutmeg and ginger and 1/4 tsp cloves. I also added nutmeg to the frosting as well as a splash of almond milk and generous splash of bourbon. I also sprinkled nutmeg on top. It is so good I’m sitting here trying not to go eat another piece.
Thank you so much for a perfect recipe!
Natalie
Hey Aimee,
Thanks so much for your comment and trying this recipe out. I love to hear that you enjoyed it!! Appreciate your feedback and recipe notes as well. So well said about not being afraid of the EVOO haha! Have the best week! -Natalie
Yasmin
Absolutely delicious! I was wanting a warm fall cake and this did not disappoint. Had to “whip” the cream cheese and butter by hand since I didn’t have a mixer, and it was rough, but soooo worth it. It’s the perfect sweet compliment to this more subtle/savory cake. Mine just came out a little thicker when whipped by hand: it was easier to use a fork when mixing.
Natalie
I am so happy this turned out so amazing for you, Yasmin! Thank you so much for trying it. Love that “subtle/savory” description and I appreciate you making that frosting by hand! Have a great day! -Natalie
Olive person
I actually think this one of the best pumpkin cake recipes. I tried this and it was amazing, i could eat it everyday.
Natalie
Thank you so much! I am so glad this turned out so well for you! I think I could eat it every day too 🙂 Have a great day! -Natalie
Ana
This cake was really delicious and so easy to pull together! love the cinnamon cream cheese frosting!
Natalie
Hi Ana! Apologies for the late response. Thank you so much for making this cake! I loved seeing photos of it and loved how you decorated it. I’m so happy you enjoyed it. Have a fantastic week!
Kaitlyn
I made this cake a few days ago and still can’t stop thinking about it! I did not make frosting for it, instead just dusted it with powdered sugar and it was divine (especially the next morning with a cup of coffee)! I also delivered some to my friend she has already made one of her own. I am going to make another tonight and this time I’m thinking of making a brown sugar and orange compound butter to spread over a warm slice in the morning. Thanks for the recipe, Natalie!
Natalie
I’m soooo happy this recipe turned out so well for you, Kaitlyn! Thank you for trying this and thanks for sharing it with your friend! Love that you’ve already made it again and that brown sugar and orange compound butter sounds like an awesome idea too. Have a great day! -Natalie
Cami
Hey, I just saw this recipe and I have everything but the eggs, but I’m too lazy to go to the store and get some 😂 do you think this would work with a flax egg?
Natalie
Hi Cami! So sorry for the late response. I haven’t tried this cake with flax eggs, so unfortunately I can’t say for sure. My guess is that a flax egg would work though. Please let me know if you try it!
Jennifer
I made this today in an 8” springform pan, as directed and it was outstanding. The raw batter had a distinct olive oil flavor which worried me. But the baked cake did not. Moist and delicious!
Natalie
Hi Jennifer! Thank you for making this pumpkin olive oil cake. Yes bakes up so nicely, right! So happy you enjoyed it and thank you for your comment!! Have an awesome week 🙂 -Natalie
Alex
Insane! This cake is so so good. Tastes like fall.
Natalie
Hey Alex!
Ahh so happy you enjoyed this cake! Yes- definitely tastes like fall! I appreciate you taking the time to leave a rating and comment XO Natalie
Chelsea
Looking to make this for my son’s first birthday cake! Can I omit some of the sugar/replace with maple sugar!? Thanks!
Natalie
Hi Chelsea,
Thanks for your question. Unfortunately I haven’t tried this with any maple sugar, so I can’t say for sure how it would work. Sorry I couldn’t be more helpful with that, but please let me know if you have any other questions. Have a nice week! -Natalie
Marie
I made this cake last night to share with my colleagues at work today and OH. MY GOD. This is **THE** cake to end all pumpkin cakes.
I made mine vegan friendly to accommodate my work manager, so 1/2 c applesauce stood in for the 2 eggs and I used both dairy-free cream cheese and butter in the frosting. It came together in literally no time, and even whilst going on auto-pilot and adding my sugars to the dry ingredients by mistake, it still turned out as it should. If stomach aches weren’t a thing, I could easily eat half of this cake in one sitting. It’s perfectly moist, full of flavor, and the cake-to-frosting ratio is spot on.
I will absolutely be making this every autumn. And probably at least once or twice more this year! Many, many thanks for the recipe, Natalie! ♥
Natalie
Oh my gosh Marie! Thank you so much for your sweet comment! Your description of the cake and recipe were what my hopes for this cake were and I’m so thrilled that you loved it! Thanks for sharing about your vegan substitutions as well. I’m so glad this cake has a spot on your fall baking list! Have a great rest of your week XO Natalie
Andrea
Made this cake last night for Thanksgiving. I decided to use grapeseed oil as I have some picky eaters and didn’t want the taste of olive oil.
I used gluten free all purpose flour cause I can’t eat gluten.
It turned out absolutely amazing. Everyone who came to the dinner loved it, to the point of messaging me today to see if there was any leftovers (there wasn’t). I’m definitely making this again and again!
Natalie
Hi Andrea! Thanks so much for making this cake as part of your Thanksgiving! I’m so happy everyone enjoyed it and love to hear they were asking for leftovers hehe 🙂 Thanks for your comment and hope you have a great day!! -Natalie
Mo
I made this over the weekend, and….OMG! I am not a huge pumpkin person, but occasionally will try a recipe during the Fall season. This is going to be one I make all throughout the year. I’m already planning on making it later this month for a get together with friends and also for Thanksgiving! The olive oil makes it so rich and dense. And the cream cheese frosting has the perfect hint of cinnamon. I ended up making a maple flavored simple syrup that I brushed on the cake before I frosted it. I’m not sure if it made a difference; either way, it was amazing!
Natalie
Hey Mo,
Awe, love to hear this!! Thanks so much for making this cake! So happy you enjoyed it- yes the olive oil and cinnamon cream cheese frosting make it so good! Love your idea to add a maple simple syrup too! Best it went so well with the flavors of the cake. I’m thrilled you’ll be making it again and appreciate you taking the time to leave a comment 🙂 Have a great rest of your week! -Natalie
Chris
Awesome! Very popular cake for those who do not like pumpkin pie but want the spirit and taste of the holiday!
Natalie
Hi Chris! Thanks so much for making this cake and for your sweet comment! So happy you enjoyed it and I love how you described this cake! Have a great week 🙂 Natalie
Christine
Just made this and it is absolutely delicious. Even my family is enjoying it as well. Nothing like feeling fall and tasting it. Yummy.
Natalie
Hey Christine, Thanks for making this cake! I’m thrilled that you and your family enjoyed it! Definitely the perfect taste of fall for this time of the year! 🙂 -Natalie
Molly Cerrone
Hello! I am making this right now for tomorrow. I was wondering if after baked and frosted it should be stored in the fridge? Taken out a couple hours prior to eating? Or should I wait to frost until tomorrow? Thank you!
Natalie
Hey Molly! So sorry just seeing this message now. Ideally it’s best to frost it closer to when it’s being served, but it would also be fine (and just as delicious) if you frosted it ahead of time, stored it in the fridge and let it come to room temperature before serving. Hope that helps and that you enjoy the cake. Please let me know if you have any other questions 🙂