Pumpkin Olive Oil Cake
October 20, 2025
Recipe source: https://parsleyandicing.com/wprm_print/pumpkin-olive-oil-cake
Pumpkin Olive Oil Cake
Ingredients:
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1 cup all purpose flour
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1 teaspoon baking powder
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½ teaspoon baking soda
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½ teaspoon cinnamon
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1 ¼ teaspoon pumpkin pie spice
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½ teaspoon salt
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½ cup granulated sugar
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¼ cup brown sugar, light or dark packed
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1 cup canned pumpkin puree
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½ cup olive oil extra virgin
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2 large eggs room temperature
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1 teaspoon vanilla extract
Cinnamon Cream Cheese Frosting
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¼ cup unsalted butter room temperature
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4 ounces cream cheese full fat, room temperature
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2 cups powdered sugar sifted
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¾ teaspoon cinnamon
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½ teaspoon vanilla extract
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¼ teaspoon salt
Instructions
Pumpkin Olive Oil Cake
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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.
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In a large mixing bowl, whisk to combine the all purpose flour, baking powder, baking soda, pumpkin pie spice, cinnamon and salt. Set aside.
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In a medium mixing bowl, whisk together til just combined the oil, granulated sugar, brown sugar, eggs, pumpkin puree and vanilla extract.
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Pour the pumpkin mixture into the dry ingredients. Use a rubber spatula or mixer to mix until just combined.
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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.
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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
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Sift together the powdered sugar and cinnamon. Set aside.
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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.
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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.
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Use right away or cover with plastic wrap or in an airtight container. Refrigerate for up to 4 days.
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