There are so many pumpkin cake recipes floating around, but let me tell you, this is the one I keep coming back to every fall. I’ve made it for family dinners, brought it to friends’ houses, and every single time, people immediately ask me for the recipe. The olive oil might sound a little different, but it’s the trick that makes this cake ridiculously soft and gives it that little something special you can’t quite put your finger on!
Trying a new recipe can feel like a gamble, and no one wants to waste time baking something that ends up dry or bland. That’s why I’m so confident sharing this one. It’s been tested in my kitchen more times than I can count, and it has never let me down. You don’t need fancy gadgets or hours of prep either, it all comes together in one bowl, which means less stress and less cleanup. What you end up with is the dreamiest pumpkin cake topped with creamy frosting, and I promise, once you try it, you’ll want to make it on repeat all season long!
Love cozy recipes? Check out my pumpkin chocolate cake, crumb coffee cake, pumpkin spice latte cake, whiskey caramel sauce, pumpkin cake pops, cardamom banana bread, cookie pie, chocolate orange cake with ganache, chocolate mousse cake, banana spice cupcakes, apple and cinnamon pop tarts, and caramel mousse cake!
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Why you'll love this olive oil pumpkin cake recipe
- Easy to Make: This recipe simplifies baking with a straightforward, one bowl approach. It minimizes prep time and cleanup, making it perfect for both beginner and experienced bakers alike.
- Delicious Flavor: The cake has a unique flavor profile thanks to the rich, subtle notes of olive oil combined with the warm, aromatic spices that are quintessential to pumpkin desserts. This balance creates a taste experience that’s both comforting and intriguing!
- Incredible Texture: The use of olive oil and sour cream results in a moist and tender crumb that practically melts in your mouth. This perfect texture is achieved without any extra steps.
- Irresistible Frosting: Finished with a luscious cream cheese frosting, the cake gains an extra layer of tangy sweetness that beautifully complements the spiced pumpkin cake. This frosting adds a touch of creaminess to each bite.
Equipment
Using a kitchen scale when baking this cake is essential for achieving accuracy and consistency. It provides precise measurements, which are crucial because baking relies on exact proportions to ensure the correct texture. Unlike volume measurements that can vary based on how ingredients are packed or scooped. This efficiency also helps when scaling recipes up or down, ensuring that ingredient ratios remain consistent. By using a scale, you can avoid wasting ingredients and time.
Ingredients needed for olive oil pumpkin cake!
- Pure 100% Pumpkin: Provides a rich, natural pumpkin flavor and contributes to the moist texture. Using pure pumpkin, rather than pumpkin pie filling. Pumpkin pie filling has other ingredients added.
- Spices: Enhance the cake with warm, aromatic notes. A blend of spices like cinnamon, ginger, and cloves complements the pumpkin and adds depth, making the cake taste like a classic fall treat.
- Full Fat Sour Cream: Adds richness and moisture to the cake, creating a tender crumb. The fat content helps with the tenderness of the crumb.
- Extra Virgin Olive Oil: Gives the cake a wonderfully soft, moist texture while imparting a subtle, fruity flavor. The olive oil enhances the cake’s tenderness and helps it stay fresh much longer. I recommend using extra virgin!
- Full Fat Brick Style Cream Cheese: Used in the frosting for its texture and rich flavor. The brick style cream cheese, as opposed to spreadable cream cheese, ensures a thicker, creamier frosting that pairs perfectly with the cake.
See recipe card below for quantities.
Pumpkin Olive Oil Cake Variations
- Vegetable Oil Alternative: If you don’t have olive oil on hand, you can use vegetable oil as a substitute. It will still provide a moist texture and tender crumb, though it may lack the subtle fruity flavor.
- Chopped Pecans: For added texture and a nutty crunch, consider sprinkling chopped pecans on top of the cake as a garnish.
- Chocolate Frosting: If you prefer chocolate pumpkin, you can top the cake with chocolate frosting instead of cream cheese frosting. I love chocolate pumpkin!
This recipe has not been tested with other substitutions. These are just suggestions.
How to make pumpkin olive oil cake
Step 1. In a medium bowl, whisk together the flour, baking soda, kosher salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
Step 2. In a large bowl, beat the eggs until well combined. Add the sour cream, olive oil, pumpkin puree, brown sugar, and vanilla extract. Mix until smooth and well incorporated.
Step 3. Gradually add the dry ingredients to the wet ingredients. Beat the dry ingredients into the wet mixture until just combined. Be careful not to over mix.Pour the batter into the baking pan, spreading it out evenly. Bake for 27-30 minutes or until a toothpick inserted comes out clean.
Step 4. Using a handheld or stand mixer beat the cream cheese, butter, vanilla until smooth and combined. Slowly add the powdered sugar, mixing until combined. Beat on high for about 1 minute, the frosting should be smooth and fluffy.
Hint: Sprinkle a bit of cinnamon on top of the frosting to make it look extra pretty! I love making swoops into the frosting with the back of a spoon.
Pumpkin Olive Oil Cake Pro tips
- Do Not Over Mix the Cake Batter: Over mixing can lead to a dense, gummy texture. Mix until just combined to ensure a light and tender crumb.
- Beat the Cream Cheese Frosting Thoroughly: For the smoothest, fluffiest frosting, beat the cream cheese until it's completely smooth and creamy. This helps avoid lumps and adds air into the frosting.
- Do Not Skip the Spices: The spices are a must for achieving the classic, warm flavor of pumpkin cake. Don’t omit or reduce them to maintain the full, spiced taste.
- Let the cake cool down before frosting it. The cream cheese frosting will melt off if the cake is warm.
Pumpkin Cake FAQs
Can I double this recipe?
Yes! You can use a 9X13 pan or two 8 inch pans.
How long is pumpkin puree good for in the refrigerator?
I recommend storing the pumpkin puree in an airtight container for up to 4 days in the refrigerator, do not store it in the can.
How can I make pumpkin pie spice?
It's a mix of ground cinnamon, ground ginger, nutmeg, allspice, and cloves. You can play around with the amounts of each, cinnamon being the dominant spice.
How to store pumpkin olive oil cake
Refrigerator
Let the cake cool completely at room temperature to avoid condensation that can make it soggy. Place the cooled cake in an airtight container, where the cake will stay fresh for up to 5 days.
Freezer
Wrap it tightly in plastic wrap, or if it’s sliced, wrap each slice individually. This helps to prevent freezer burn and preserves the cake’s flavor. Place the wrapped cake or slices in an airtight container for up to 2 months.
When you’re ready to enjoy the frozen cake, transfer it to the refrigerator to thaw gradually for several hours or overnight. If you prefer a quicker thawing method, let the cake sit at room temperature for about an hour until it’s fully thawed.
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📖 Recipe
Pumpkin Olive Oil Cake
Equipment
- 8 inch baking pan
- Handheld or stand mixer
- Parchment Paper
- Measuring cups and spoons
Ingredients
Pumpkin Cake
- 1 cup (127 grams) all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 teaspoons cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup plus 6 tablespoons (175 grams) brown sugar packed, I like dark brown sugar
- ¾ cup (173 grams) pumpkin puree 100% pumpkin
- ¼ cup (53 grams) extra virgin olive oil
- ¼ cup (55 grams) sour cream full fat
- 2 large eggs
- 1 teaspoon vanilla extract
Cream Cheese Frosting
- 5 oz (132 grams) cream cheese room temperature, full fat, brick style
- 4 tablespoons (57 grams) salted butter room temperature, add ¼ teaspoon of salt if you do not have salted butter
- 1 teaspoon vanilla extract
- 2 cups plus 2 tablespoons (248 grams) powdered sugar
Instructions
Pumpkin Olive Oil Cake
- Preheat your oven to 350°F. Line an 8X8 metal baking pan with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, kosher salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
- In a large bowl, beat the eggs until well combined. Add the sour cream, olive oil, pumpkin puree, brown sugar, and vanilla extract. Mix until smooth and well incorporated.
- Gradually add the dry ingredients to the wet ingredients. Beat the dry ingredients into the wet mixture until just combined. Be careful not to over mix.
- Pour the batter into the baking pan, spreading it out evenly. Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake for 27-30 minutes or until a toothpick inserted comes out clean. Let the cake cool before frosting it.
Cream Cheese Frosting
- Using a handheld or stand mixer beat the cream cheese, butter, vanilla until smooth and combined.
- Slowly add the powdered sugar, mixing until combined.
- Beat on high for about 1 minute, the frosting should be smooth and fluffy.
- Spread the frosting on top of the cooled down cake evenly.
Kelsey says
This was so moist and loved the spice level!!
Amanda says
Thank you!
Lou says
I've made several of STS's desserts, and they are all home runs. Directions are always very clear, measurements have weight option, which I prefer when baking, and the results are great. This one had such great flavor and didn't have the typically overpowering "pumpkin spice" flavor that some similar desserts have. Thanks Amanda for all the great stuff!
Amanda says
Oh my gosh, thank you for the kind words Lou!! I'm so happy you've to decided to make my recipes and enjoyed them!!
Alicja says
Such a soft and tasty cake. Easy to make!
Amanda says
thank you so much for leaving a review, Alicja!! 🙂