This incredible pumpkin olive oil cake is moist and tender, made in one bowl, and is topped with whipped cream cheese frosting.
This cake is incredibly moist and tender, making every bite melt in your mouth with the light and fluffy whipped cream cheese frosting.
What makes it even better is that it's made in just one bowl, simplifying the baking process and reducing cleanup time.
The texture of this cake is soft and fluffy, thanks to the pumpkin puree, and olive oil which adds a unique richness without being overpowering.
Topped with a luscious whipped cream cheese frosting, the cake has a perfect balance of sweet and tangy flavors.
This combination makes it an irresistible dessert that's perfect for any occasion, especially for fall time and the holidays.
For more pumpkin desserts, check out my pumpkin pie with graham cracker crust, pumpkin bread with cream cheese frosting, pumpkin swirl cheesecake, and pumpkin pie cookies.
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Why this recipe works
- Texture- this cake stands out for its incredibly moist and tender texture. The olive oil and pumpkin puree keep the cake soft and tender that goes perfectly with the light and creamy frosting.
- Flavor- the combination of pumpkin and olive oil creates a unique flavor that pairs perfectly with the light cream cheese frosting and spices like cinnamon, pumpkin pie spice, and nutmeg.
- One bowl- you only need one bowl and a whisk to mix all the ingredients, making cleanup quick and easy. This means less time washing dishes and more time enjoying your delicious creation.
- Whipped cream cheese frosting- the creamy, light, and tangy frosting complements the sweet, spicy flavors of the cake perfectly, adding a creamy texture and a delish flavor that makes each bite irresistible.
- Perfect for fall- this pumpkin cake is perfect for fall and thanksgiving! Its warm spices and rich flavors capture the essence of autumn, making it a seasonal favorite that everyone will love.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Pumpkin puree- you can use either canned pumpkin puree or homemade pumpkin puree, make sure that you strain the extra liquids from your fresh pumpkin puree.
Pumpkin pie spice- If you don't have pumpkin pie spice on hand, make a homemade mix of pumpkin spice.
Spices- for spices, I used cinnamon, and nutmeg, which goes perfectly with the pumpkin flavor.
Flour– I used all-purpose flour for this recipe. Cake flour will work great as well.
Eggs- you will need 4 large eggs for this recipe. Make sure that your eggs are at room temperature.
Baking powder and baking soda – to allow the muffins to rise. Make sure that your baking powder and baking soda aren’t expired.
Olive oil- opt for a light or extra-light variety to avoid overpowering the flavor. These milder olive oils will contribute to the cake's moisture and texture without imparting a strong olive taste.
You can use canola oil or vegetable oil instead of olive oil if desired.
Granulated sugar– I like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Brown sugar- adds a caramel and rich flavor. Use either light brown sugar or dark brown sugar for this.
Sour cream- use either sour cream or Greek yogurt. Both will work great.
Vanilla extract- you can use vanilla bean extract or pure vanilla extract for better flavor.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
For the whipped cream cheese frosting
Powder sugar- You don’t have to buy powdered sugar, you can simply make it at home by blending granulated sugar in a blender or food processor.
Cream cheese– you will need to get your cream cheese to room temperature. Use full-fat cream cheese for this.
Heavy cream- use full-fat heavy cream for this recipe. This can't is substituted.
Instructions
Preheat the oven to 180 (350f) and prep a 9-inch springform pan with cooking spray and parchment paper.
Into a large mixing bowl add the olive oil, pumpkin puree, eggs, sugar, brown sugar, vanilla extract, sour cream, salt, pumpkin pie spice, cinnamon, and nutmeg, and mix with a whisk until well combined.
Add the flour, baking powder, and baking soda, and mix it until the batter is just combined and there are no lumps of flour visible. Do not overmix.
Pour the batter into the prepared baking pan and bake the cake in a 180c (350f) preheated oven for about 50 minutes or until a toothpick inserted into the cake comes out clean with a few moist crumbs.
Allow the cake to reach room temperature for at least 1 hour.
Make the whipped cream cheese frosting
In a large mixing bowl add the heavy cream, powdered sugar, and vanilla extract, and mix with an electric hand mixer until stiff peaks form.
Add the room temperature cream cheese and mix until smooth and creamy.
Top the room-temperature cake with the whipped cream cheese frosting and make swirls using an offset spatula. Sprinkle cinnamon on top and serve!
Expert Tips
- Use pure pumpkin puree in this recipe! It is very important that you use pure pumpkin puree in this recipe. Make sure that you are not using the presweetened or pre-spiced pumpkin puree. You will be able to find this information on the ingredient list of your pumpkin puree can.
- Use room temperature ingredients. It is important that you use room-temperature ingredients. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cake and not dense and dry cake.
- Test for doneness carefully. Use a toothpick or cake tester to check if the cake is done. Insert it into the center of the cake; it should come out clean or with just a few moist crumbs.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your cake will release easily from the pan.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Cool completely before frosting. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack. Ensure it's completely cool before applying the cream cheese frosting to prevent melting.
Faq's
Olive oil transforms a cake by adding a moist, tender crumb and a rich flavor. Its natural antioxidants help the cake stay fresh longer.
Olive oil is also healthier, providing beneficial monounsaturated fats without compromising taste or texture.
Olive oil cake uses olive oil instead of butter, giving it a unique, slightly fruity flavor and a moist, tender crumb.
It often has a denser texture and stays fresh longer due to the oil's natural preservatives. Its distinct taste and texture make it special.
Pumpkin puree, stored in an airtight container, lasts 5 to 7 days in the refrigerator. Keep it consistently cold and avoid leaving it out.
Storing
This cake will last up to 4 days stored in the fridge. Cover the cake with plastic wrap or foil to prevent the fridge smells from soaking into the cake.
You can store the unfrosted cake at room temperature for up to 4 days.
Freezing
To freeze this cake, first, make sure the cake is completely cooled to room temperature.
It’s crucial to freeze the cake without any cream topping since it does not freeze well and can become watery upon thawing.
Wrap the cake tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. Place it in an airtight container or a heavy-duty freezer bag for added protection.
This cake can be frozen for up to two months.
When you're ready to serve, thaw the cake in the refrigerator overnight or at room temperature for a few hours and whip up the cream frosting to top it just before serving.
Substitutions
Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.
Egg-free- to make this cake egg-free, replace the eggs with ½ cup of applesauce.
Dairy-free- you can make this cake dairy-free by replacing the cream cheese with vegan cream cheese, and the whipping cream with vegan whipping cream.
Variations
Nuts- fold in ½ cup of chopped toasted walnuts or pecans to the batter for added crunch and nutty flavor.
Crumble topping- add a delish and buttery crumble topping on top of the cake, and skip the frosting. Use the recipe from my apple crumble muffins.
Maple glaze- instead of topping this cake with whipped cream cheese frosting, drizzle the cake with a simple maple glaze made from 1 cup powdered sugar and 2-3 tablespoons of pure maple syrup.
Caramel drizzle- drizzle caramel sauce over the whipped cream topping. The caramel complements the pumpkin and enhances the warm flavors of the pumpkin spices.
Cinnamon sugar dusting- for a simple yet flavorful twist, sprinkle a mixture of cinnamon and sugar over the whipped cream cheese topping.
Serving Tips
Powdered sugar- for a simpler yet impressive presentation, skip frosting and use powdered sugar. This highlights the cake's moist texture and lets the pumpkin and olive oil flavors shine without extra sweetness. This option is dairy free!
Fresh berries- adding fresh raspberries or blueberries provides a burst of freshness and color to each slice. Their natural tartness pairs wonderfully with the sweet, spiced notes of pumpkin cake.
Roasted nuts- top your cream cheese frosting with roasted pecans or walnuts for added crunch and depth. The nuts provide texture contrast and complement the cake's autumnal flavors beautifully before serving.
Equipment
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- 9 inch springform pan
- Rubber spatula
- Offset spatula
- Electric hand mixer to make the whipped cream cheese frosting
More pumpkin desserts
Pumpkin Tres Leches Cake- This pumpkin tres leches cake is a pumpkin cake soaked in three milk mixture, topped with whipped cream, and chopped pecans.
Pumpkin Cream Cheese Muffins- These soft and tender pumpkin cream cheese muffins are stuffed with cream cheese filling and topped with cinnamon sugar.
Pumpkin Tiramisu- This pumpkin tiramisu is made with pumpkin mascarpone cream, layers of ladyfingers soaked in coffee, and topped with cocoa powder.
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If you liked this recipe
📖 Recipe
Pumpkin Olive Oil Cake
Ingredients
For the cake
- 15 oz Pumpkin puree
- ¾ cup Olive oil
- ½ teaspoon Kosher salt
- 1 teaspoon Vanilla extract
- 1 cup Granulated sugar
- ½ cup Brown sugar
- 4 Eggs
- ½ cup Sour cream
- 1 ½ teaspoon Cinnamon
- 1 teaspoon Pumpkin pie spice
- ¼ teaspoon Nutmeg
- 2 cups Flour
- 2 teaspoon Baking powder
- ½ teaspoon Baking soda
For the whipped cream frosting
- 8 oz cream cheese
- 1 cup Heavy cream
- 1 teaspoon Vanilla extract
- ½ cup Powdered sugar
Instructions
- Preheat the oven to 180 (350f) and prep a 9-inch springform pan with cooking spray and parchment paper.
- Into a large mixing bowl add the olive oil, pumpkin puree, eggs, sugar, brown sugar, vanilla extract, sour cream, salt, pumpkin pie spice, cinnamon, and nutmeg, and mix with a whisk until well combined.
- Add the flour, baking powder, and baking soda, and mix it until the batter is just combined and there are no lumps of flour visible. Do not overmix.
- Pour the batter into the prepared baking pan and bake the cake in a 180c (350f) preheated oven for about 50 minutes or until a toothpick inserted into the cake comes out clean with a few moist crumbs.
- Allow the cake to reach room temperature for at least 1 hour.
Make the whipped cream cheese frosting
- In a large mixing bowl add the heavy cream, powdered sugar, and vanilla extract, and mix with an electric hand mixer until stiff peaks form.
- Add the room temperature cream cheese and mix until smooth and creamy.
- Top the room-temperature cake with the whipped cream cheese frosting and make swirls using an offset spatula. Sprinkle cinnamon on top and serve!
Notes
- Use pure pumpkin puree in this recipe! It is very important that you use pure pumpkin puree in this recipe. Make sure that you are not using the presweetened or pre-spiced pumpkin puree. You will be able to find this information on the ingredient list of your pumpkin puree can.
- Use room temperature ingredients. It is important that you use room-temperature ingredients. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cake and not dense and dry cake.
- Test for doneness carefully. Use a toothpick or cake tester to check if the cake is done. Insert it into the center of the cake; it should come out clean or with just a few moist crumbs.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your cake will release easily from the pan.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Cool completely before frosting. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack. Ensure it's completely cool before applying the cream cheese frosting to prevent melting.
Erez
This cake is so yummy