Pumpkin Olive Oil Cake
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. 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!
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.
Notes
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.
Tried this recipe?Leave a comment below and tag @stir.taste.smile on social.