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.
Valeriya Dubina
Amazing! Been making this recipe in muffin form since last fall, best pumpkin dessert out there. Friends and family always request these for holiday gatherings, can’t make them fast enough!
Gigi
I have made this cake 4 times this fall! And it’s a hit every time. Its so easy and unbelievably moist! I have converted many a “pumpkin spice hater” with this recipe.
Natalie
Yay! So happy to hear that Gigi! Thank you so much for making this recipe and good job converting those pumpkin spice haters too! haha 🙂
Emily
Best pumpkin cake. Used GF flour and coconut sugar in place of the brown sugar.
Natalie
Hey Emily, Thanks so much for making this cake and for sharing your helpful recipe notes! Have a great day! -Natalie
Traci Pile
I love this recipe!!! Could I make it into cupcakes? If so, is there anything I would need to change about the recipe? Thanks!
Natalie
Hey Traci, Yes! I just made them into cupcakes last week and they came out amazing! I shared my tips in the notes section just below the recipe. Please let me know if you have any other questions 🙂
Rose
Just returned from Italy where I had a pumpkin cake with olive oil so thought I would look for a recipe when I got home. Your recipe is perfect. It’s moist and not too sweet. Love the way the cinnamon in the frosting adds to the cake. Will make again!
Thank you!
Natalie
Hi Rose, Thanks so much for making this recipe and for your review. I love the flavors and style of Italian cooking, so I love to hear Italy helped inspire you to find this cake!! So happy you enjoyed it!
Brenna
Made this gluten-free for an event with and replaced the flour with Bob’s Red Mill 1:1 baking flour. Cooked in a 9in cake pan for 35 min and it came out perfectly moist and was absolutely delicious. Such an easy recipe and the icing is delightful. I can’t wait to make it again. Thank you!!!
Natalie
Hey Brenna, Thanks for the review! I’m so glad you enjoyed this pumpkin olive oil cake! Thank you for sharing your recipe notes. Love to hear you made it gluten free 🙂 Have a great weekend!
Jessica T
HI Natalie! I am wondering if you can make the cake in a 10 inch pan and if there are any steps that you’d recommend I take? Thanks!
Natalie
Hey Jessica! I haven’t tried this recipe in a 10 inch pan, but the cake should take less time to bake in a 10 inch pan. I’d recommend checking it earlier than the recommended baking time to be sure it doesn’t overbake. Hope you enjoy it and please let me know if you have any other questions 🙂
Kate Ryan
Hi Natalie! Can’t wait to try this! Is there a substitute for the pumpkin spice? Just wondering if it will be greatly missed if I skip / replace this ingredient?
Natalie
Hi Kate! Excited for you to try this cake too! I would suggest adding more cinnamon or a combination of cinnamon and ginger or nutmeg in place of the pumpkin pie spice. Please let me know if you have any other questions.
Lauren Madigan
I made this twice last year and it was perfect. Have been waiting all year for fall to make it again 🙂 Making it for a dinner party tonight xx
Natalie
Hi Lauren, Awh that makes me so happy!! So glad you loved this cake! Definitely the perfect yummy and easy cake for fall 🙂
C
I’m going to try and make this vegan wish me luck
Natalie
Nice! I’d love to hear how it turns out! Hope you enjoy it 🙂
Judy
Best cake recipe I’ve ever made! Love it.
Natalie
Awh that makes me so happy!! So glad you love it, Judy!
Morgan
This recipe was delicious! Cooked in an 8″ square pan and turned out perfectly. Will be making this annually as a new tradition. SO yummy 🙂
Natalie
Thank you for so much for making this recipe! So glad to hear you enjoyed it and love that it’s a new annual tradition!! 🙂
Allie Tish
Absolutely loved making this cake! Exactly as other reviewers stated – easy, delicious, warming, Fall-y. Checked all the right boxes. I’m not huge on cinnamon so while I added it to the cake as directed (since pumpkin absorbs it well), I omitted from the frosting and used brown butter as another reviewer suggested. Delicious!
Natalie
Ah yay so glad you enjoyed it! Great idea to use brown butter for the frosting! Thank you for sharing 🤍
Roxanne
This cake was so delicious.
Thank you.
Natalie
My pleasure and thank you for making it Roxanne. Happy you enjoyed it 🙂
Alexandra Krantzler
Any tips for a GF version?
Natalie
Hi Alexandra, I haven’t made this gluten free yet, but I have heard from many people who have made it with GF flour. They used equal amounts of 1:1 GF flour and have said it turned out great. Please let me know if you give it a try or have any other questions. -Natalie
Emmy
could you make this in a loaf pan instead?
Natalie
Hi Emmy, I haven’t tried making this in a loaf pan yet, so can’t say for sure how it’d turn out. Some readers have tried it and said it turned out great. I also have a pumpkin bread recipe and carrot cake loaf recipe on the blog if you’re interested in trying those 🙂 Please let me know if you have any other questions!
Lauren
I am SO EXCITED to make and bring this to our Abiding Together meeting on Friday (10/13)! So long as no one else in my group clicks the link and reads this comment, it’ll be a surprise! Hooray!
Also I think I need to eat some STAT.
Lauren Dunigan
College Station
Natalie
Hi Lauren! So excited for you to make this cake too! I hope you love it and that it’s a yummy surprise for your group on Friday 🙂