Go Back Email Link
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, cream cheese buttercream frosting, fall recipes potluck, easy fall dessert, cake without electric mixer

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.
Keyword pumpkin cake, pumpkin spice, fall recipes, fall dessert, olive oil cake, pumpkin spice olive oil cake, pumpkin olive oil cake, best olive oil cake recipe, best pumpkin bar recipe
Tried this recipe?Leave a Rating!