Pumpkin Olive Oil Cake
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's easy to make and is the perfect anytime snacking cake or festive fall dessert!
Servings: 8 servings
Calories: 498kcal
Equipment
- 8 inch round pan or use a 9 inch round pan
Ingredients
Pumpkin Olive Oil Cake
- 1 cup all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- 1 ¼ teaspoon pumpkin pie spice
- ½ teaspoon salt
- ½ cup granulated sugar
- ¼ cup brown sugar, light or dark packed
- 1 cup canned pumpkin puree
- ½ cup olive oil extra virgin
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
Cinnamon Cream Cheese Frosting
- ¼ cup unsalted butter room temperature
- 4 ounces cream cheese full fat, room temperature
- 2 cups powdered sugar sifted
- ¾ teaspoon cinnamon
- ½ teaspoon vanilla extract
- 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
Storage: 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.
Pumpkin puree: Use pure pumpkin puree and not pumpkin pie filling. The cans look very similar, but they are different.
Cream cheese: Use full fat, block-style, room temperature cream cheese.
Baking pan: Use a round, metal 8-inch or 9-inch baking pan.
Sheet cake: This batter can be doubled and baked in a 9 by 13 inch cake pan.
Layer cake: The cake can be cut in half and served as a layer cake. For thicker layers, double the recipe and bake two cakes.
Cupcakes: This batter yields 12 standard cupcakes. Use the same oven temperature. Line a 12-count muffin pan with cupcake liners. Fill 2/3 full. Bake 17-20 minutes or until a toothpick comes out clean when inserted in the middle of a cupcake. Cool in the pan for 10 minutes then remove cupcakes from pan and finish cooling on a wire rack. Cool completely before frosting. I used about 1/2 the amount of frosting in the original cake recipe.
Nutrition
Serving: 1slice | Calories: 498kcal | Carbohydrates: 65g | Protein: 4g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 70mg | Sodium: 405mg | Potassium: 130mg | Fiber: 2g | Sugar: 50g | Vitamin A: 5195IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 2mg