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.
Alicia
One of the best cakes I’ve ever had! We can’t stop raving about it. Making again asap!
Natalie
Thanks so much for making this cake, Alicia and for taking the time to comment! So happy you enjoyed it!
Lynn
Fast & easy! Loved this cake. I didn’t have cream cheese so I made some whipped cream sweetened with maple syrup. Soooooo good!!
Natalie
Thank you so much for making this pumpkin olive oil cake, Lynn! Great idea to swap in maple whipped cream! Have a great weekend. -Natalie
Heidi
Posting again because I missed the 5 stars! The perfect Fall cake!
Natalie
Hi Heidi!! Aww thanks so much for the five stars and for making this cake! So happy you loved it 🙂
Heidi
Absolutely delicious and perfect for fall! I will make this cake again and again.
Victoria Hill
Made this today and it turned out wonderful! Doubled the recipe and made an 8 in cake and 12 perfect cupcakes! Used brown butter instead of regular butter for icing. Turned out scrumptious!
Natalie
Thanks so much for making this recipe, Victoria! Great idea to double the recipe and make both a cake AND cupcakes! Brown butter in the icing sounds like such a good idea too. Have a great week 🙂 -Natalie
Marci Breitling
can I double the recipe to make a layer cake?
Natalie
Hi Marci, Yes you can double the recipe to make a layer cake. Hope you enjoy it and please let me know if you have any other questions.
Lauren L
sooooo good. perfect for fall! i didn’t have an electric mixer but the icing still turned out fine 🙂
Natalie
Hi Lauren,
Thanks for making this pumpkin olive oil cake! Great to hear the icing came together without a mixer. I appreciate your feedback 🙂 Enjoy the rest of your weekend! -Natalie
Elizabeth Jones
My house loved this recipe! Next time, I am using the double recipe to make even more. If you’re looking for an easy, no fuss, moist fall cake this is it. So glad to have found this recipe!
Natalie
Hey Elizabeth, Thank you so much for making this pumpkin olive oil cake and for your kind words. Awesome to hear it was a hit and great idea to double the recipe next time! Have a great week 🙂 -Natalie
Stephanie
This cake is absolutely delicious. Every year I wait for Sprinkles Cupcakes to release their pumpkin cupcake in the fall and this recipe has them beat! The cake is moist, the frosting is flavorful but not too sweet, and the taste immediately transports you to a cozy fall day. I will be making this cake for all of my friends and family this season, and it is now my go-to cake recipe. Thank you for sharing!
Natalie
Hi Stephanie, I absolutely loved reading your sweet comment. You described this yummy fall cake perfectly and I’m so happy this is your go-to cake recipe!! Have a great night! xo Natalie
Nancy
How long would i bake cupcakes?
Natalie
Hi Nancy, I haven’t made this recipe as cupcakes yet, so unfortunately I can’t say for sure how long they’d take to bake. I’d guess they’d take around 18-20 minutes at 350 F. Please let me know if you have any other questions and have a great day!
Terry M
I made this recipe with my friend who has celiacs, so we used gluten free AP flour and IT WAS AMAZING. If the GF version of this recipe is good, I can’t imagine how delicious the original recipe is. We also made this into cupcakes and mini cupcakes. Muffins took about 15 min to cook, while mini muffins took around 11. I recommend halving the frosting if making muffins 🙂 Cannot wait to make this again
Natalie
Thanks so much for making this recipe and for sharing your useful recipe notes! So happy you loved it and that’s great to hear you enjoyed the GF version 🙂 Have a great week! -Natalie
Kevin @kmhellagood
Phenomenal recipe, so simple so delicious. This will be a regular feature in my home
Natalie
Hi Kevin! Thanks so much for your comment and for making this pumpkin olive oil cake. I’m so happy you enjoyed it and excited to hear you’ll be adding it to your rotation 🙂 Have a great night! -Natalie
D’Arcy Foster
FANTASTIC‼️ thanks so much it’s divine.
Natalie
Hi D’Arcy! I’m so thrilled you loved the recipe! Thank you for making it and for taking the time to comment 🙂 Have a great night! -Natalie
Emily
Delicious and simple to make.
I subbed equal parts maple extract in the icing to make it pumpkin maple cake and it was a hit.
Natalie
Hey Emily, Thanks so much for giving this recipe a try and for taking the time to comment. Great idea to add some maple extract and so happy the cake was a hit! Have a great week. -Natalie
JR
Just made this. Quite simply fool proof. Took no time to make. As others noted, the cake is flavorful without being overly sweet. The icing brings the sweetness so it’s the perfect mix. Great for dessert or with an afternoon coffee. It’ll become part of my list of go to desserts. I may try to make them as cupcakes.
Natalie
Hi JR, Thank you for making this pumpkin olive oil cake and for all your positive feedback! I’m so glad you enjoyed the recipe and that you’re adding it to your go to dessert recipe list 🙂 Have a nice night! -Natalie
Eric KABBAR-DUCROCQ
Hi, I’m french and I live in France.
I used to have this marvellous cake when I visited friends ih the U.S.
I’m so glad I found this recipe, it’s incredible for me to have it here at home.
This recipe gives a pure delight so i wanted to say Merci beaucoup !
Eric.
Natalie
Salut Eric! I’m so happy you fournd this recipe too and glad you’re able to enjoy this pumpkin cake in France. Hope it brings back nice memories for you! -Natalie