Pumpkin Olive Oil Cake

This Pumpkin Olive Oil Cake combines pumpkin puree, olive oil, brown sugar, and honey for an incredibly moist, tender crumb. Warm fall spices and cinnamon cream cheese frosting make it an easy, bakery-style pumpkin dessert.

Prep Time25

Cook Time1 10

Cool Time, divided1 30

Total Time3 5

Servings:

Calories: 528kcal

Author: Karin and Ken

Ingredients

Cake

2 ¼ cups all-purpose flour 280 g
1 tablespoon pumpkin pie spice
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 ¼ teaspoons baking soda
½ teaspoon salt
1 can (15 oz) pumpkin puree 425 g
1 cup Brown Sugar 220 g
1 cup olive oil
½ cup granulated sugar 100 g
3 tablespoons honey
3 large eggs room temperature
1 tablespoon vanilla extract

Frosting

4 oz cream cheese softened to room temperature (113 g)
4 tablespoons salted butter softened (57 g)
1 ½ teaspoons ground cinnamon
1 teaspoon vanilla extract
2 ½ cups powdered sugar 240 g

Instructions

Step 1: Combine the Dry Ingredients.

In a medium mixing bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt until evenly combined.

Step 2: Mix the Cake Batter.

In a large mixing bowl, beat the pumpkin puree, brown sugar, olive oil, granulated sugar, honey, eggs, and vanilla for 2 to 3 minutes, or until smooth and well combined. Add the dry ingredients and stir gently with a wooden spoon just until no dry streaks remain.

Step 3: Bake the Cake.

Pour the batter into the prepared pan and smooth the top. Bake for 60 to 70 minutes. Begin checking around 60 minutes and continue baking until the center is set and a toothpick or cake tester inserted near the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely tent it with foil and continue baking.

Step 4: Cool Completely.

Let the cake cool in the pan on a wire rack for about 10 minutes. Carefully run a knife around the edge or release the springform pan, then transfer the cake to a wire rack. Cool for another 60 to 90 minutes, or until completely room temperature.

Step 5: Make the Cinnamon Cream Cheese Frosting.

Beat the softened cream cheese and butter until light and fluffy, about 3 to 4 minutes. Add the cinnamon, vanilla, and powdered sugar and mix on low until incorporated. Increase the speed and beat for another 2 to 3 minutes, or until smooth and creamy.

Step 6: Frost and Serve.

Spread the cinnamon cream cheese frosting generously over the completely cooled cake using an offset spatula or butter knife. Slice and serve immediately or refrigerate until ready to enjoy.

Video

Notes

Store properly: Keep the unfrosted cake in an airtight container at room temperature for 4–5 days, or refrigerate the frosted cake for up to 5 days. Let chilled slices sit at room temperature for 15–20 minutes before serving.
Use room temperature ingredients: Room temperature eggs, cream cheese, and butter blend more easily for a smoother batter and frosting.
Mix with care: Beat the wet ingredients well, but stir the dry ingredients in just until combined to keep the cake soft and tender.
Bake with confidence: Begin checking the cake around 60 minutes and tent it loosely with sprayed foil if the top browns too quickly.
Cool before frosting: Allow the cake to cool completely so the cream cheese frosting stays thick and doesn't melt.

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