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ByTaralynn

Pumpkin Spice Olive Oil Cake with Cream Cheese Frosting

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This single-layer Pumpkin Spice Olive Oil Cake is a moist, flavorful dessert made with warm spices, pumpkin puree, and extra virgin olive oil for a rich autumn flavor. Topped with creamy vanilla cream cheese frosting, it’s the perfect fall treat to cozy up with by the fireplace! It’s one of the easiest cakes to make!

I have never been more excited for you all to try a recipe! This cake is now a fall icon!

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Yesterday, we celebrated my dad’s 67th birthday. It’s crazy to think he was in his early 50s when I started this blog. Dad, if you’re reading this (and I know you are because you never miss a post), I love you and feel so lucky to be your daughter!

Pumpkin Spice Olive Oil Cake

Perfect Fall Baking Recipe

My dad and I are similar when it comes to dessert—we both LOVE cakes, especially the spiced ones. We usually share carrot cake or anything pumpkin! For his birthday yesterday, we grabbed lunch at a sandwich shop, spent time at the park with my son, and then all headed back to my house to sip coffee, watch football, and dive into this delicious pumpkin spice olive oil cake with cream cheese frosting. This is one of the BEST pumpkin desserts I’ve ever made and shared on this blog. If I could convince you to make just one of my pumpkin recipes that will steal the show at your next event, this is the one! It has everything you could ever want in a cake, especially a pumpkin cake.

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I’ve been making olive oil cakes for years, and they were always a sell-out at my markets. When planning my fall desserts this year, I had the idea to merge my lemon olive oil cake recipe with a pumpkin twist! Of course, this one has no lemon, but wow—this turned out to be one of the best recipes ever to hit my blog! You will LOVE, LOVE, LOVE this cake, and the best part? No electric equipment is needed, no long chilling times, and it’s super easy to frost. I can’t wait for you to try it!

VIDEO TUTORIAL FOR PUMPKIN SPICE OLIVE OIL CAKE

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Why you’ll love this pumpkin olive oil cake recipe:

No Extra Equipment Required: You don’t need any special tools—just basic mixing bowls and utensils.
Single Layer: No tricky stacking or filling! One layer, frost, and done!
No Chilling Time: You can enjoy this cake right after baking without waiting hours for it to chill.
So Much Pumpkin Spice Flavor: The cake is infused with warm spices that scream “pumpkin spice!”
Mild Cream Cheese Frosting: The frosting complements the cake without overpowering its pumpkin flavor. I’m not a huge fan of cream cheese frosting, but this one is very subtle!
Quick and Easy: You can whip it up in under an hour, making it a perfect last-minute dessert.
Fan Favorite: Your guests will love it and want the recipe!
Delicious with Coffee: It tastes amazing with coffee or a cappuccino, enhancing your cozy fall vibes.
Stunning: The cake looks beautiful without even trying!
Sophisticated Ingredients: Using olive oil adds a rich depth of flavor! Olive oil elevates this cake recipe.
Cozy Fall Vibes: This cake is the perfect way to kick off the fall season, bringing warmth and comfort into your home!

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Pumpkin Olive Oil Cake Ingredients

  • Dry Ingredients:
    • purpose flour
    • cinnamon
    • pumpkin pie spice
    • cloves
    • baking powder
    • baking soda
    • teaspoon salt
  • Wet Ingredients:
    • sugar
    • eggs
    • buttermilk
    • extra virgin olive oil
    • pumpkin puree
    • vanilla extract

Vanilla Cream Cheese Frosting Ingredients

  • unsalted butter (melted)
  • plain cream cheese
  • powdered sugar
  • vanilla extract
  • milk
  • best olive oil cake
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Instructions for Pumpkin Olive Oil Cake

Preheat the Oven: Preheat your oven to 350°F

Prepare Your Cake Pan: Grease a 9-inch round cake pan or line it with parchment paper to prevent sticking.

Sift Dry Ingredients: In a mixing bowl, sift together all-purpose flour, cinnamon, pumpkin pie spice, cloves, baking powder, baking soda, and salt. Set aside.

Mix Wet Ingredients: In another mixing bowl, whisk together sugar, extra virgin olive oil, and eggs until well combined.

Add Buttermilk and Pumpkin: Stir in room temperature buttermilk, pumpkin puree, and vanilla extract into the wet mixture.

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Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients and gently mix until just combined. Avoid overmixing to ensure a moist cake.

Transfer to Pan: Pour the batter into the prepared cake pan, smoothing the top with a spatula.

Bake the Cake: Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Keep an eye on the cake to prevent overbaking.

IMPORTANT NOTE** It is BETTER to undertake this cake to keep it super moist than to overcook it. I take mine out when it’s slightly underdone. 

Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

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Make the Frosting: In a mixing bowl, combine melted unsalted butter, plain cream cheese, and powdered sugar. Mix until smooth, then add vanilla extract and milk, stirring until well combined.

Frost the Cake: Once the cake is completely cool, evenly spread the cream cheese frosting over the top.

Serve and Enjoy: Slice the cake into large pieces and serve. Enjoy your delicious pumpkin olive oil cake with coffee or cappuccino!

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Pumpkin Spice Olive Oil Cake with Vanilla Cream Cheese Frosting

Taralynn
This Pumpkin Spice Olive Oil Cake is a moist, flavorful dessert made with warm spices, pumpkin puree, and extra virgin olive oil for a rich, autumn flavor. Topped with creamy vanilla cream cheese frosting, it's the perfect fall treat to cozy up with by the fireplace!
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Dessert
Servings 8 Slices

Ingredients
  

Pumpkin Spice Olive Oil Cake
  • 2 Cups All-Purpose Flour gluten-free all-purpose works!
  • 1 1/2 Tablespoons Cinnamon
  • 1 1/2 Tablespoons Pumpkin Pie Spice
  • 1/8 Teaspoon Cloves
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1 Teaspoon Sea Salt
  • 3/4 Cup Extra Virgin Olive Oil High Quality
  • 3 Large Eggs Room Temp
  • 1 Cup Sugar
  • 1 Cup Buttermilk Room Temp
  • 1 Cup Pumpkin Puree
  • 2 Teaspoons Vanilla Extract
Vanilla Cream Cheese Frosting
  • 1/2 Cup Unsalted Butter (melted)
  • 1/4 Cup Plain Cream Cheese
  • 2 1/2 Cups Powdered Sugar
  • 1 1/2 Tsps Vanilla Extract
  • 2 Tbsps Milk

Instructions
 

Pumpkin Spice Olive Oil Cake Instructions

  • Preheat the oven to 350°F.
    Sift the flour, cinnamon, pumpkin spice, cloves, baking powder, baking soda, and salt together in a mixing bowl. Set aside
  • In a separate bowl, whisk together the sugar, olive oil, and eggs until well combined, about 90 seconds.
    In another separate bowl, Mix in the buttermilk, pumpkin puree, and vanilla extract.
  • Gradually add the wet ingredients into the bowl with the dry ingredients and lightly mix until just combined. Be careful not to overmix the batter.
  • Pour the batter into a greased or lined cake pan (I used a 9-inch round cake pan, but you can also use a square pan). Leave at least 1 inch of space at the top of the pan to allow it to rise.
    Bake for 30-35 minutes.
    Keep a close eye on the cake to avoid overbaking; it’s better to slightly underbake than overbake, as the cake will continue to cook while cooling.
    Once done, let the cake cool completely in the pan.

Vanilla Cream Cheese Frosting

  • In a bowl, mix the melted butter and cream cheese partially smooth. Add the vanilla extract and stir. Gradually add the powdered sugar, one cup at a time, mixing until the frosting reaches a paste-like consistency.
  • Add the milk and continue mixing until the frosting becomes thick and smooth. You can always add more powdered sugar if it's too runny, or milk if it's too dry.
    Set aside while the cake cools to let the frosting thicken as the butter cools.
  • Once the cake has completely cooled, spread the frosting over the cake. I refrigerated it before serving, but that is totally optional!
    This recipe makes 8 large slices!

Notes

Keep a close eye on the cake to avoid overbaking; it’s better to slightly underbake than overbake, as the cake will continue to cook while cooling.
Use premium high-quality olive oil.
Chilling this cakes bring more flavor into each bite.
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Tried this recipe?Leave a Rating!
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For our Thanksgiving this year, I made this pumpkin olive oil cake gluten-free, and stacked and frosted it! This could be a gorgeous Christmas cake, too. olive oil cake, pumpkin olive oil cake, cream cheese buttercream frosting, vanilla buttercream, pumpkin bread, fall recipes, fall baking, pumpkin spice, cake, pumpkin cake, the best pumpkin recipe, olive oil cake, pumpkin cake, olive oil recipes, fall cozy baking, cake, desserts, easy cake, easy baking, no equipment needed, big bowl recipe, fall, autumn, simply taralynn, recipe, cozy bakeryGluten-Free Substitution for Cake

  1. Gluten-Free Flour:
    • Replace the 2 cups of all-purpose flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum, which helps provide structure and elasticity. If it doesn’t, add about one teaspoon of xanthan gum to the dry ingredients.
    • Baking Time: Watch the cake while baking; it may require slight adjustments in baking time, so check for doneness with a toothpick.

High-Quality Olive Oil for Baking:

When baking with olive oil, always choose a high-quality extra virgin olive oil! After my trip to Europe, I learned just how important good olive oil is. I used to focus on finding the lowest prices, but now I’m all about splurging on better oil.

Using high-quality olive oil in this recipe makes the cake richer and enhances all the fall spices beautifully. It also gives the cake the BEST texture—moist and soft. Plus, higher-quality olive oil is fresher and less processed, which means it retains more of its natural flavors and health benefits compared to lower-quality oils. Trust me, it’s worth the investment!

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Adding sour cream or buttermilk is a complete MUST when I bake cakes. For my olive oil cakes, I always use buttermilk! It adds incredible moisture and gives the cake a super soft crumb. Plus, it enhances the flavors of the olive oil and spices while balancing the sweetness. It also helps the cake rise and gives the recipe a lighter texture. So, if you’re making an olive oil recipe, buttermilk is a must—don’t trust any olive oil cake without it!

How to Store This Cake Recipe:

To store pumpkin olive oil cake properly and maintain its moisture and flavor, follow these steps:

1. Room Temperature Storage:

  • Cool Completely: Ensure the cake is completely cooled before storing to prevent condensation, which can make it soggy.
  • Wrap or Cover: Wrap the cake tightly in plastic wrap or store it in an airtight container.
  • Duration: At room temperature, the cake can stay fresh for up to 2-3 days.

2. Refrigeration:

  • Wrap Securely: If you plan to store it longer, wrap the cake in plastic wrap and then place it in an airtight container to prevent it from absorbing other odors.
  • Shelf Life: It can last in the refrigerator for up to a week. Bring it to room temperature before serving for the best texture and flavor.

3. Freezing:

  • Wrap Well: For longer storage, wrap the cake (or individual slices) in plastic wrap and then in aluminum foil to prevent freezer burn.
  • Use an Airtight Container: Place the wrapped cake in a freezer-safe, airtight container or resealable freezer bag.
  • Shelf Life: The cake can be frozen for up to 2-3 months. Thaw it in the refrigerator overnight and let it come to room temperature before serving.

These methods will help keep your pumpkin olive oil cake moist and flavorful for days or even months!

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More Favorite Fall Recipes You Will Love:

Roasted Butternut Squash Soup
Maple Cinnamon Apple Crisp
Pumpkin Spice Bars with Maple Icing
Pumpkin Pie Protein Parfaits
Fall Charcuterie Board
Butternut Squash Turkey Chili
Pumpkin Pie Protein Balls
Cranberry Orange Herb Chicken
Cranberry Dark Chocolate Cookies
Flaky Gluten-Free Pumpkin Pie
Pumpkin Spice Sourdough Bagels
Frosted Pumpkin Bars

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Powdered Sugar Dusting

If you’re not a fan of frosting, you can always dust this cake with powdered sugar, as I did for my lemon olive oil cake in this post! olive oil cake, pumpkin olive oil cake, cream cheese buttercream frosting, vanilla buttercream, pumpkin bread, fall recipes, fall baking, pumpkin spice, cake, pumpkin cake, the best pumpkin recipe, olive oil cake, pumpkin cake, olive oil recipes, fall cozy baking, cake, desserts, easy cake, easy baking, no equipment needed, big bowl recipe, fall, autumn, simply taralynn, recipe, cozy bakery

 We are taking my son to our annual pumpkin patch trip today, and I’m already thinking about how I plan to come home during his nap and have a little slice of this cake with my cappuccino this afternoon! I love chilled cakes, so I keep them hiding in the back of my refrigerator for me. I had to send my parents home with some cake too because they LOVED it!olive oil cake, pumpkin olive oil cake, cream cheese buttercream frosting, vanilla buttercream, pumpkin bread, fall recipes, fall baking, pumpkin spice, cake, pumpkin cake, the best pumpkin recipe, olive oil cake, pumpkin cake, olive oil recipes, fall cozy baking, cake, desserts, easy cake, easy baking, no equipment needed, big bowl recipe, fall, autumn, simply taralynn, recipe, cozy bakeryI cannot wait for you to try this recipe! Make sure to come back and leave a comment and rating. This helps me when creating new recipes for the blog!:) 

Questions for you!

  1. Have you made any pumpkin desserts yet!?
  2. Have you ever had olive oil cake?
  3. What is your favorite fall ingredient?
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5 from 6 votes

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16 Comments

  1. Erica D Wilson says:

    5 stars
    It is really very delicious

    Reply
  2. Jessica Kate says:

    5 stars
    I tried this recipe a few hours after you posted on TikTok! I had all the ingredients (but had to make my own buttermilk) and I can’t believe how delcious it is. My husband thought I bought it from a bakery. The cake was very moist, and super spicy like pumpkin spice should be, and the icing was nice and light. I can’t wait to try your next falvors. Thank you taralynn!

    Reply

    1. Would love to know how you make your buttermilk! Every time I try, it never turns out as great. I’m so happy you loved this recipe!!!

      Reply

  3. 5 stars
    Very moist very flavorful

    Reply

  4. This recipe looks amazing! Making it asap 🙂
    What type of container do you use for your olive oil cakes when selling them at market? I’d like to make some for our church fall bazaar. Thanks for sharing!

    Reply

    1. Thank you Lynda!

      I make the cakes shaped into squares and use the charcuterie containers (4×4) on Amazon!

      Reply

  5. I have to say your blog has been my favorite lately. Thank you for working so hard on keeping up with your posts. I have never had olive oil cake before but I think this recipe has convinced me to try it this weekend.

    Reply

  6. 5 stars
    This word gives me the heebeejeebees, but this cake was so moist. I have a recipe club next Friday, and I plan to make this cake again. I will tag you on my Instagram to share!

    Reply
  7. Nikki Colesen says:

    5 stars
    I never leave blog comments but his cake was close to heaven

    Reply

  8. 5 stars
    Hi, Tara!

    I made your recipe over the weekend for my family, and it was the definition of fall.

    The cake was moist, and I made sure not to overcook it, which I think helped me learn how to bake cakes better in the future since mine have always been extra dry.

    I enjoyed the frosting. Like you, I’ve never been a fan of cream cheese frosting, but this one was, as you said, subtle.

    My dad came over after a long drive from the mountains last night to watch football with us. When he pulled his slice out of the refrigerator, he couldn’t stop raving about how good the cake was and said it was the best thing he’d ever tasted.

    I look forward to trying more of your recipes this year!

    A new reader!

    Reply

    1. Hi, Helen! This comment was so sweet and made my day 🙂 I’m so happy you made this cake, and it was a hit in your household! Looks like this is a favorite cake with both of our dads! 🙂

      Reply