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.
Staci
This cake is the bomb! I made a couple of modifications: added a tiny bit of cardamon to the frosting, sprinkled candied pecans and orange zest over the top once frosted. A-MAH-ZING. Thanks for the great recipe, a new staple.
Natalie
Ahh I’m so glad you enjoyed this cake Staci!! Thank you so much for your review <3 and for sharing your recipe notes! Your modifications all sound so good!!
Emily
This cake is PERFECT! It’s my new go-to for Thanksgiving. It was the only dessert that was completely finished on my family’s table last year. I will definitely be making this every Thanksgiving going forward!
Natalie
Hi Emily!! Aww that is the best compliment! I’m thrilled it was such a hit and I’m honored that it’s your go-to for Thanksgiving!🩷
Monica Bair
Great recipe! Everyone loves it! A friend highly recommended this recipe to me. I made a single layer round cake 2 weeks ago for my dad’s birthday, a double layer cake last week for a friend’s birthday, and making cupcakes for a family gathering this weekend! Might make it a 4th time on Thanksgiving!
Natalie
Hi Monica!! Oh wow your comment put a big smile on my face! Thank you for making this recipe for so many special occasions. I’m so happy it’s a hit with everyone and hope you end up making it for the 4th time on Thanksgiving! 🙂 XO Natalie
Cathy Gonzalez
Amazing delicious, moist cake! Everyone loved it! Thank you for sharing 🧡
Natalie
Thank you so much Cathy for making this cake! I’m so happy it was a hit with everyone! Have a great week! -Natalie
Fiona
This recipe is great! the cake came out so moist and soft, and the frosting was amazing too. I can’t wait to make this again.
Natalie
Hi Fiona, I’m thrilled you enjoyed the cake! Thanks so much for making it and for sharing your positive feedback 🙂 Can’t wait for you to make it again too!!
Dimitra Ch.
Amazing recipe, with the best frosting I have ever made !! 🥰 try it!
Natalie
Thank you so much Dimitra! So happy you loved it!
Delaney
This cake is so delicious and moist!! It’s perfectly fall and the frosting is cinnamon heaven, an amazing recipe!! Would absolutely recommend!
Natalie
Hi Delaney, Your comment put a big smile on my face 🙂 So happy you enjoyed this pumpkin olive oil cake! Thanks so much for making it. Have a great day!! -Natalie
Isabella
Absolutely delicious!!!
Natalie
Thank you Isabella!! So happy you loved it!
Marie
Will a 9 in pan work ok if I don’t have a 8 in pan?
Natalie
Hi! Yes! The cake will likely bake a little faster and turn out a little thinner if you use a 9 inch pan, but it should still turn out great! Please let me know if you have any other questions. Hope you enjoy it!
Joanna P
Honestly, it’s just the perfect cake. I will be making this forever.
Natalie
That is the nicest compliment. Thank you so much Joanna!
SH
Really love this recipe. I make pumpkin bread every year, but this is so much healthier and light and moist. Thank you!
Natalie
I’m so thrilled to hear you love this pumpkin olive oil cake recipe! Thanks so much for your comment and for making it!
Pam
I have Celiac disease. I make this using Bob’s Red Mill gluten free 1:1 flour. My whole family loves it.
Natalie
Hi Pam! I’m so glad you make this gluten free. Thank you for letting me know and thrilled it’s a hit with your family! 🙂
Natalie
Hi Whitney, Thanks for making this cake. I’m sorry to hear it was a lot flatter than the picture. I’d suggest making sure to use the accurate amount of flour, baking powder and baking soda. Also double checking to make sure your baking powder is fresh. Also, try not to overmix the batter. And make sure to bake the cake right after making the batter-so preheat the oven ahead of time so that the cake can go straight into the oven. Hope these suggestions help. Please let me know if you have any other questions!
Michelle
I have made this cake several times. It is a hit every single time. So simple to make and just delicious! It’s a great snack cake to have on hand.
Natalie
Thank you so much for making this pumpkin olive oil cake Michelle! So happy you enjoy it and I’m honored it has a spot on your rotation 🙂 Have a great weekend!!
Emma
This is so delicious! I am making it again for a crowd that isn’t as in to the olive oil flavour however. Would coconut oil substitute as well? Or a neutral vegetable oil? Thank you!
Natalie
Hey Emma, Thank you! I’m so happy you enjoyed this cake! I haven’t tried the cake with coconut oil, but you can definitely make it with vegetable oil or avocado oil. Let me know how it goes and please let me know if you have any other questions 🙂 -Natalie
Cara Megerdichian
I love this recipe exactly as is and now crave it 🙂 perfectly sweet, flavorful, and moist. Everyone has been so impressed every time I make them! Thank you so much for this!
Natalie
Hi Cara- I’m so happy you love this cake and that everyone has enjoyed it! Thank you so much for letting me know 🙂 Have a great weekend! xo Natalie
Yarelis
I tried this recipe and it was the BEST CAKE I’ve ever had. I was so impressed by how moist the cake was, great pumpkin flavor & the icing was delicious and smooth. The very next day I baked a second cake! My family loved the cake (even my sibling who doesn’t typically like pumpkin flavor). I love that the instructions are so easy to follow and very specific. I printed it out so I could follow the recipe with the paper while making it.
Natalie
Thank you so much for making this pumpkin olive oil cake, Yarelis. I’m thrilled that your and your family (even the non-pumpkin fan hehe) loved it! Great to hear that you found the instructions easy to follow as well. That was definitely a goal for this cake-easy and delicious! Have a fantastic day! -Natalie
Gina Pelloni
I always make a pumpkin pie but my daughter saw this recipe and we both got really excited to try this cake instead. It absolutely did not disappoint!! It was so easy and moist. The idea of olive oil was a welcome change, I don’t think I have to talk about how yummy cream cheese frosting is, but it is! We also loved the one layer cake for a smaller group. This recipe will definitely stay in both of our homes for a very long time!!
Natalie
Hi Gina, Awh yay so happy your daughter saw this recipe and that you decided to try it. Thank you for your awesome feedback. Love to hear that it’s a keeper for your family! Happy new year! xo Natalie
Rachael
Made two of these cakes- one for Thanksgiving and one for my husband beforehand so he could eat it early (at his request :)) He ate it warm with just butter instead of a frosting on top and it was perfect. I love that it’s not too sweet. I made it with GF flour (King Arthur) and in a buttered 8″ cast iron pan and it came out great. I just flipped the cast iron over and it came out and held its shape onto a separate plate for serving. Thank you!
Dawn
Hi Rachel: Did the cake vome out fluffy w/the King Arthur GF Flour? Ive only made the original version before I confirmed Im gluten intolerant, and have been reading-up on different GF flours, density issues, flavor distortion, etc. I was considering trying 50% KA GF & 50% Almond Flour for flavor. Thought Id inquire with how fluffy your came turned out 1st. TY!
Brooke
Lovedddd this recipe and so did everyone who tried it when I made it! Made it the day before I served it and it was perfect! Will definitely make this again.