Pumpkin Spice Olive Oil Cake with Cream Cheese Frosting
This Pumpkin Spice Olive Oil Cake is incredibly moist and tender, made with pumpkin puree, extra virgin olive oil, buttermilk, and warm fall spices. Topped with creamy vanilla cream cheese frosting, it’s an easy single layer cake that’s perfect for fall gatherings, Thanksgiving, or enjoying with a cup of coffee.
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. Grease a 9 inch round cake pan or line it with parchment paper.
- In a large mixing bowl, whisk together the flour, cinnamon, pumpkin pie spice, cloves, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the sugar, extra virgin olive oil, and eggs until smooth and well combined, about 90 seconds.
- Add the buttermilk, pumpkin puree, and vanilla extract to the wet ingredients and whisk until combined.
- Gradually add the wet ingredients to the dry ingredients and gently mix until just combined. Be careful not to overmix the batter.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Leave at least 1 inch of space at the top of the pan to allow the cake to rise.
- Bake for 30 to 35 minutes, or until the center is set and a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid overbaking to keep the cake soft and moist.
- Allow the cake to cool completely before frosting.
Vanilla Cream Cheese Frosting
- Beat the melted butter and cream cheese together until smooth. Add the vanilla extract and mix until combined.
- Gradually add the powdered sugar, mixing until the frosting becomes thick and creamy.
- Add the milk and continue mixing until smooth and spreadable. If the frosting is too thin, add a little more powdered sugar. If it is too thick, add a small splash of milk.
- Allow the frosting to sit and thicken as the butter cools.
- Once the cake has completely cooled, spread the cream cheese frosting over the top. Serve immediately or refrigerate until ready to enjoy.
Notes
For the best texture, avoid overbaking the cake. Check it around the 30 minute mark and remove it when a toothpick comes out clean or with a few moist crumbs.
Use a good quality extra virgin olive oil for the best flavor.
I personally love this cake chilled! Store the frosted cake covered in the refrigerator and let individual slices sit at room temperature for 15 to 20 minutes before serving if you prefer a softer texture.
For a gluten free cake, substitute the all purpose flour with a quality 1:1 gluten free baking flour that contains xanthan gum.
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