Pumpkin Olive Oil Cake
Difficulty Level: Intermediate
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Prep Time:20 Minutes
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Cook Time:PT60M40 Minutes
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Yield:12 Servings
Ingredients
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon kosher salt
- ½ cup extra virgin olive oil
- 2 eggs
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- Cinnamon Cream Cheese Frosting:
- ¼ cup butter, room temperature
- 4 ounces cream cheese, room temperature
- ½ teaspoon vanilla extract
- 2 cups powdered sugar
- ½ teaspoon cinnamon
- 295.74ml all-purpose flour
- 4.26g baking powder
- 2.13g baking soda
- 3.2g cinnamon
- 4.26g pumpkin pie spice
- 2.13g kosher salt
- 118.29ml extra virgin olive oil
- 2 eggs
- 118.29ml granulated sugar
- 59.15ml brown sugar
- 236.59ml pumpkin puree
- 4.26g vanilla extract
- Cinnamon Cream Cheese Frosting:
- 59.15ml butter, room temperature
- 113.4g cream cheese, room temperature
- 2.13g vanilla extract
- 473.18ml powdered sugar
- 2.13g cinnamon
Get into the autumn spirit with seasonal pumpkin, fruity olive oil, and the perfect pinch of spice. This cake is sure to be a favorite!
Preparation
STEP 1
Preheat oven to 350°F.
STEP 2
Spray an 8-inch round cake pan with baking spray and line with a parchment paper round. Spray the parchment paper.
STEP 3
In a large mixing bowl, whisk to combine flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt. Set aside.
STEP 4
In a medium mixing bowl combine oil, eggs, granulated sugar, brown sugar, pumpkin puree and vanilla with a whisk.
STEP 5
Pour the pumpkin mixture into the dry ingredients. Use a rubber spatula to mix until just combined.
STEP 6
Pour the batter evenly into the prepared pan. Bake 35-40 minutes or until a toothpick comes out clean when inserted in the center of the cake.
STEP 7
Allow cake to cool completely. Once cooled, run a knife along the edge of the pan to loosen it before flipping over to remove cake from the pan.
STEP 8
To make frosting beat the butter, cream cheese and vanilla in a large bowl with either a hand-held mixer or in a stand-up mixer with the paddle attachment until it becomes very light and fluffy.
STEP 9
Turn mixer to low and slowly add powdered sugar and cinnamon. Mix on low until combined then turn mixer back up to medium high to whip the frosting to a well-blended creamy consistency.
STEP 10
Spread frosting over the top of the pumpkin cake. Sprinkle a little cinnamon or pumpkin pie spice on top for decoration if you wish!
Options
Frosting is best and easiest (more spreadable) when used right away but it can be made ahead of time and stored in the refrigerator for 3 days. Let it warm to room temperature before frosting a cake.