Pumpkin Olive Oil Cake
Recipe by:This Pumpkin Olive Oil Cake is a delightfully simple dessert. Moist and flavorful with fall spices, it is finished with a luscious brown sugar cream cheese frosting.
Ingredients
- 2 large eggs room temperature
- 1 cup (225 grams) packed brown sugar light or dark
- 1 cup (245 grams) canned pumpkin puree not pumpkin pie filling
- ½ cup (118 ml) extra-virgin olive oil
- 1 teaspoon (5 ml) vanilla extract
- 1 cup (130 grams) all-purpose flour
- 1 teaspoon (4 grams) baking powder
- ½ teaspoon (2 grams) baking soda
- ½ teaspoon (3 grams) salt
- 1 teaspoon (2 grams) ground cinnamon
- ½ teaspoon (1 grams) ground nutmeg
- ¼ teaspoon (0.5 grams) ground ginger
Brown Sugar Cream Cheese Frosting
- 6 oz. (170 grams) cream cheese softened
- 4 tablespoons (57 grams) unsalted butter softened
- ⅓ cup (75 grams) packed brown sugar light or dark
- ½ cup (60 grams) powdered sugar
- ½ teaspoon (2.5 ml) vanilla extract
Instructions
- Preheat the oven to 350°F (180°C). Spray an 8-inch round cake pan with nonstick baking spray.
- Whisk the eggs and brown sugar in a large mixing bowl for 1 minute until they are frothy.2 large eggs, 1 cup packed brown sugar
- Add the pumpkin puree, olive oil, and vanilla and whisk until smooth.1 teaspoon vanilla extract, ½ cup extra-virgin olive oil, 1 cup canned pumpkin puree
- Sprinkle the dry ingredients over the top of the batter, then whisk until just incorporated. It's okay if there are some lumps in the batter.1 cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground ginger
- Pour the batter into the cake pan and smooth it with a small offset spatula. Bake in the oven for 35-40 minutes or until a toothpick inserted comes out clean. Remove the pan from the oven and cool for 5 minutes, then turn the cake onto a wire rack and cool completely.
- Once the cake has cooled completely, beat the cream cheese and butter in a large bowl at medium-high speed, using an electric hand or stand mixer6 oz. cream cheese, 4 tablespoons unsalted butter
- Add the brown sugar, powdered sugar, and vanilla extract and continue beating until the frosting is fluffy.⅓ cup packed brown sugar, ½ cup powdered sugar, ½ teaspoon vanilla extract
- Place the cake on a cake plate, then spread or pipe the frosting over the top of the cake. Refrigerate until ready to serve.
Notes
Make into a snacking cake by reducing the brown sugar to ¾ cup and replacing the frosting with a dusting of powdered sugar.
Bake in a different-sized pan:
Loaf pan for 50-55 minutes.
12 Cupcakes for 18-22 minutes.
Or double the recipe to make the following cakes:
Layer cake: Bake 2 8-inch pans for 35-40 minutes.
Bundt pan for 65-75 minutes.
9x13 for 45-55 minutes.
To check doneness, insert a toothpick into the center of the cake. It should come out clean. You can also check doneness by inserting an instant thermometer into the center of the cake. It is fully cooked once it has reached 150-155°F (66-68°C).
Nutrition
Calories: 499kcal | Carbohydrates: 60g | Protein: 5g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 77mg | Sodium: 363mg | Potassium: 177mg | Fiber: 1g | Sugar: 45g | Vitamin A: 5287IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 2mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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