Baked Pumpkin Olive Oil Cake Recipe for Moist and Flavorful Dessert

Introduction

There’s something truly magical about recipes that have been carried through generations, quietly sitting in the background of family gatherings and everyday dinners. The kind of recipes that smell like home and feel like a warm hug even on the coldest days. This cake, a baked pumpkin olive oil creation, is one of those recipes that takes me back to simpler times spent in a bustling kitchen where flour dust danced in the sunlight and laughter filled every corner. Watching my grandmother work her culinary magic was nothing short of inspiring—her hands moving with practiced ease, transforming humble ingredients into dishes brimming with love. She wasn’t just making food, she was creating memories and weaving stories into every bite. There were no fancy gadgets or elaborate instructions, just a handful of ingredients and plenty of heart. Sometimes, things didn’t go perfectly—the batter would be a bit too thick, or a splash too much olive oil would sneak in—but somehow those little imperfections only made the end result more special. Because real cooking isn’t about being flawless; it’s about the joy of creating and sharing. This pumpkin olive oil cake carries that very spirit. It’s moist, flavorful, and surprisingly simple to pull off, even if you’re juggling the chaos of a busy kitchen or a hundred other things on your to-do list. The olive oil adds a subtle richness that makes the cake tender and keeps it soft longer than your usual pumpkin dessert. There’s a kind of rustic charm in this cake, the kind that doesn’t scream for attention but quietly wins you over with every forkful. Baking this cake reminds me that food is more than just nourishment. It’s a way to keep traditions alive, to connect across generations, and to make ordinary moments feel a little more special. Whether you’re an experienced baker or someone who just loves a good slice of pumpkin cake with a cup of tea, this recipe invites you to slow down, enjoy the process, and savor a truly comforting dessert.

why you should love this recipe

This cake is like a warm hug on a chilly day, seriously. It’s moist from the pumpkin but with this lovely, silky richness that the olive oil brings. No butter means it feels a little lighter but still totally indulgent. Honestly, I wasn’t sure about olive oil in a sweet cake at first — like, who puts that fruity stuff in dessert? But once you try it, you’re hooked. Plus, the spices bring a cozy fall vibe that’s just perfect for any time you want to feel a little festive without turning your whole kitchen into a cinnamon bomb. And the frosting — oh, that frosting — is just the right balance of creamy and cinnamon-spiced sweetness. I’ll admit, I’ve had days where the cake turned out almost too moist and stuck a bit, but letting it cool completely and running a knife around the pan fixed that every time. If you like pumpkin but are tired of the same old pumpkin loaf or muffins, this will be your new go-to. Promise.

Ingredients and measurement

1 cup all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon cinnamon 1 ¼ teaspoon pumpkin pie spice ½ teaspoon salt ½ cup granulated sugar ¼ cup brown sugar, light or dark packed 1 cup canned pumpkin puree ½ cup extra virgin olive oil 2 large eggs, room temperature 1 teaspoon vanilla extract For the Cinnamon Cream Cheese Frosting: ¼ cup unsalted butter, room temperature 4 ounces full-fat cream cheese, room temperature 2 cups powdered sugar, sifted ¾ teaspoon cinnamon ½ teaspoon vanilla extract ¼ teaspoon salt

Preparing time

About 15 minutes to gather your ingredients and mix everything together.

Cooking time

Bake for 35 to 40 minutes. Make sure to test with a toothpick near the end — it should come out clean or with just a few moist crumbs.

Instructions

prepare the cake pan

Preheat your oven to 350°F. Spray an 8-inch round cake pan with baking spray, then line it with parchment paper. Spray the parchment too, so nothing sticks. Trust me, this helps when it’s time to get that beauty out.

mix dry ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Just a quick mix — easy peasy. Set this aside.

combine wet ingredients

In another bowl, whisk olive oil, granulated sugar, brown sugar, eggs, pumpkin puree, and vanilla extract until they’re just blended. No need to overwork it or make a mess.

fold ingredients

Pour the wet stuff into the dry bowl. Gently fold with a rubber spatula or use a low mixer speed until just combined. Don’t overmix or the cake might get tough — we want tender and soft.

bake the cake

Pour the batter evenly into your prepared pan and smooth the top. Bake for 35-40 minutes. I always peek at 35 and then every few minutes after because ovens? They’re quirky. Use a toothpick to check — no wet batter on it means you’re golden.

cool before frosting

Put your cake pan on a wire rack and cool completely. This part is crucial — the frosting won’t look pretty if the cake’s still warm or it’ll melt and slide right off. Run a knife around the edges once cooled and carefully lift the cake out.

make the frosting

Sift powdered sugar and cinnamon together. Beat butter and cream cheese till creamy and fluffy. Add vanilla and salt. With mixer off, slowly add sugar mixture. Beat on low until combined, then crank to medium-high for about a minute — you want that cloud-like texture.

frost and serve

Frost the completely cooled cake with your cinnamon cream cheese. This frosting sets beautifully but don’t wait too long or it gets harder to spread. Eat right away or refrigerate up to 4 days (bring to room temp before serving).

Notes

room temperature eggs make a difference

Cold eggs can cause the batter to seize or look lumpy. Take those bad boys out at least 30 minutes before starting.

olive oil flavor

Start with extra virgin olive oil that isn’t too pungent or peppery. A mild, fruity olive oil plays well here and doesn’t overpower the pumpkin and spices.

don’t skip lining the pan

I once thought skipping parchment was fine. Big mistake. The cake stuck and crumbled — not pretty.

frosting storage

Keep it in the fridge if you’re not using immediately — just warm up a bit and give it a quick whip before frosting again.

spices tweak

If you’re spice-sensitive, try reducing cinnamon or pumpkin pie spice slightly. It’s still delicious but gentler on the palate. Enjoy every slightly imperfect, cozy bite!

Cooking tips :

Choosing the right olive oil

For this cake, extra virgin olive oil gives such a lovely fruity depth, but make sure it’s a mild and fresh one. Sometimes a very peppery or robust olive oil can overpower the pumpkin’s gentle sweetness—so taste first if you’re unsure!

Measuring pumpkin puree

Using canned pumpkin puree is the easiest way to get that smooth texture, but if you’re using homemade, be sure to drain off excess liquid. Too much moisture can make the cake dense and heavy.

Mixing batter gently

It’s tempting to over-mix when you’ve got so many spices and ingredients going on, but fold gently until just combined. Overmixing can make the cake tough instead of tender, plus you want that light crumb.

Baking and testing for doneness

Every oven is its own beast. Start checking your cake at around 35 minutes by inserting a toothpick in the center. If it comes out with a few moist crumbs, that’s perfect. Too wet means a couple more minutes, but watch out for drying.

Cooling before frosting

This is a hard one! I know you’re excited to slather on the frosting, but the cake has to be fully cool or the cream cheese frosting will melt and get runny. Patience really does pay off here.

Frosting consistency fix

If the cinnamon cream cheese frosting seems too soft, pop it in the fridge for 10-15 minutes. If too stiff, let it sit briefly at room temp and whisk gently to bring it back.

FAQ

Can I substitute the olive oil with another oil?

Yes, you can swap olive oil for a neutral oil like canola or vegetable oil, but you’ll miss that subtle fruity note. Avoid buttery oils as they’ll change the texture and flavor balance.

Is this cake gluten-free?

Not as written—it uses all-purpose flour. You could try a gluten-free flour blend, but results may vary, so test and adjust baking times.

How long does the cake stay fresh?

Stored in an airtight container, it’s best enjoyed within 2-3 days. The frosting can be refrigerated for up to 4 days, but bring the cake to room temperature before serving for best texture.

Can I make this cake into cupcakes?

Absolutely! Adjust baking time to about 18-22 minutes and keep an eye out—cupcakes bake faster. Same preparation otherwise.

What if I don’t have pumpkin pie spice?

No worries—combine cinnamon, nutmeg, ginger, and a pinch of cloves or allspice. This homemade mix works just as beautifully. Print

Conclusion

Making this Pumpkin Olive Oil Cake is like wrapping yourself in a cozy sweater on a chilly day. The cake turns out moist and tender thanks to the olive oil and pumpkin puree working their magic together, while the warm spices bring that unmistakable autumn feeling right to your kitchen. And the cinnamon cream cheese frosting? It’s that sweet, tangy finish that makes slicing into this cake feel like a little celebration every time. I remember the first time I tried this—I actually overbaked it just a smidge and still couldn’t stop sneaking forkfuls while it was cooling. It’s forgiving, simple, and so satisfying, perfect for sharing around the table with friends or family. Honestly, it feels like dessert and a hug all in one.

Suggestions of another similar recipes

Spiced Carrot Olive Oil Cake with Honey Glaze

If you love the olive oil and spice combo but want to switch up the veggie base, try a carrot cake with similar warm spices and a drizzle of honey glaze. The natural sweetness of the carrots pairs beautifully with the olive oil’s richness for a delightful twist.

Apple Cinnamon Olive Oil Loaf

This loaf brings juicy apples into the mix with the same cozy cinnamon notes. It’s a great fall breakfast or afternoon snack, especially when you don’t want to fuss with frosting but still crave a flavorful, tender crumb.

Maple Pecan Pumpkin Muffins

For muffin fans, these pumpkin treats add crunchy pecans and a touch of maple syrup. They’re perfect for busy mornings on the go, or if you want little handheld pockets of fall flavors without the fuss of slicing and frosting a cake.

Vanilla Olive Oil Bundt Cake with Spiced Glaze

Keep it simple but elegant with a vanilla-based olive oil cake topped with a thin spiced glaze. It’s less about pumpkin but still packs in a fragrant, moist, and tender bite that complements afternoon tea or coffee perfectly.