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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: This Pumpkin Olive Oil Cake brings together the earthy richness of olive oil and the warmth of pumpkin, perfect for any fall occasion or cozy weekend treat. Its soft texture and inviting flavor are sure to impress with a prep of only 20 minutes!
- Incredibly Moist: Thanks to the olive oil and pumpkin puree, every bite is soft and tender.
- Eggs and Dairy-Free: Naturally egg and dairy-free, making it a great option for those with dietary restrictions.
- Easy to Make: With simple steps and minimal ingredients, this cake comes together effortlessly.
- Perfect for Fall: Packed with seasonal spices like cinnamon and pumpkin spice, it’s the ideal dessert for cooler days.
If you love the warm, cozy vibes of this Olive Oil Pumpkin Cake, be sure to explore some of our curated selection of mouthwatering fall recipes. Indulge in the rich, spiced goodness of my Apple Cider Donut Cake or the buttery layers of Apple Strudel. For a fun twist, try the Caramel Apple Upside Down Cake or satisfy your pumpkin cravings with a batch of Glazed Pumpkin Donuts. These recipes are perfect for embracing all the flavors fall has to offer!
Vanilla plays a vital role in baking, enhancing the flavors of other ingredients while adding its own delightful taste. I opted for Rodelle Natural Vanilla Paste in this recipe it can be used just like vanilla extract but effortlessly adds beautiful flecks of vanilla beans to the cream cheese glaze. Rodelle has nearly 100 years of tradition and vanilla expertise, bringing carefully crafted extracts to consumers across the world. All Rodelle vanilla products are superior because they’re expertly blended from the finest vanilla beans, ensuring that every batch is outstanding. Use Rodelle in all Bigger Bolder Baking recipes, including Irresistible S’mores Bars, Peanut Butter and Jelly Cookies, Strawberry Cheesecake Ice Cream, and 100-Hour Brownies. Rodelle Natural Vanilla Paste is a premium product at a great price and is available in stores and online, making it even easier to find.
Table of Contents
- What is a Pumpkin Olive Oil Cake?
- Tools You Need
- Key Ingredients of Pumpkin Cake Recipe
- How to Make a Pumpkin Olive Oil Cake
- Gemma’s Pro Chef Tips
- Make Ahead & Storage Instructions
- What’s the Best Way to Frost Pumpkin Olive Oil Cake?
- FAQs
- More Fall Recipes
What is a Pumpkin Olive Oil Cake?
Pumpkin Olive Oil Cake is a moist, fall-inspired cake that blends the rich, earthy flavor of olive oil with the warm spices of pumpkin. Its unique texture and balance of sweet and savory make it an ideal dessert for cozy autumn days.
- Moist & Tender: The olive oil adds depth and keeps the cake soft.
- Warm Fall Flavors: Pumpkin puree and spices like cinnamon or nutmeg give it a cozy autumn vibe.
Tools You Need
- 8-inch (20-cm) round cake pan
- Measuring cups
- Measuring spoons
- Measuring jugs
- Mixing bowls
- Whisk
- Spatula
- Offset spatula
Key Ingredients and Substitutions
Pumpkin Cake
All-Purpose Flour
- Provides structure to the cake.
- Substitutes: Use whole wheat flour for up to 50% of the all-purpose flour for more nutrition and flavors. Or use a gluten-free flour blend or Easy Almond Baking Mix for a gluten-free option.
Baking Powder & Baking Soda
- Help the cake rise.
Pumpkin Pie Spice & Cinnamon
- Add warm, aromatic fall flavors.
- Substitutes: Nutmeg, cloves, cardamom, or ginger for a custom spice blend.
Salt
- Enhances flavors and balances sweetness.
Pumpkin Puree
- Adds moisture and a rich pumpkin flavor.
- Substitutes: Sweet potato or butternut squash puree.
Extra Virgin Olive Oil
- Baking with olive oil adds moisture, richness, and a mild fruity flavor. It also helps create a tender crumb.
- Substitutes: Vegetable oil or melted coconut oil for a milder flavor.
Granulated & Dark Brown Sugar
- Provide sweetness and a slight caramel flavor from the molasses in brown sugar.
- Substitutes: Coconut sugar or maple syrup for a refined sugar-free option.
Water
- Adds moisture to balance the batter.
- Substitutes: Milk or plant-based milk for extra richness.
Rodelle Natural Vanilla Paste
- Rodelle Natural Vanilla Paste enhances overall flavor with a subtle, floral sweetness. Adds a rich, deep vanilla flavor and boosts the overall fragrance that complements the warm spices and pumpkin.
- Substitutes: Vanilla extract will also work: in the same amount used in this recipe – you can use vanilla paste and vanilla extract in a 1:1 ratio.
Cream Cheese Glaze
Cream Cheese & Butter
- Create a creamy, smooth base for the glaze.
- Substitutes: Mascarpone for cream cheese or plant-based versions for a dairy-free option.
Powdered Sugar
- Sweetens and thickens the glaze.
- Substitutes: Stevia powdered sugar or sifted coconut sugar for a healthier alternative.
Whole Milk
- Thins the glaze to the desired consistency.
- Substitutes: Any plant-based milk like almond or oat milk.
Rodelle Natural Vanilla Paste
- Rodelle Natural Vanilla Paste adds aroma and depth of flavor to the glaze. The flecks of real vanilla seeds provide a gourmet touch in both the cake and cream cheese glaze.
- Substitutes: Vanilla extract is another option or go with whole vanilla beans for even more gourmet vibes.
How to Make a Pumpkin Olive Oil Cake
Bake the Cake
- Preheat the oven to 350°F (180°C) and butter (or spray) and line an 8-inch (20-cm) round cake pan with parchment paper. Set aside.
- In a medium bowl, mix together the flour, baking powder, baking soda, pie spice, ground cinnamon and salt. Set aside.
- In a medium bowl, whisk the pumpkin puree with the olive oil, granulated sugar, brown sugar, water and vanilla paste.
- Fold the dry ingredients and the wet ingredients together until just combined, then pour and spread evenly into the prepared pan. Tap the pan on the counter gently to release large air bubbles.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake completely in the pan on a wire rack then remove it from the pan onto a serving plate.
Make the Cream Cheese Glaze
- In a small bowl, whisk together the cream cheese and butter until smooth.
- Gradually whisk in the powdered sugar followed by the vanilla paste.
- Add in the milk a little at a time until your desired consistency is reached: for a thicker glaze, use less milk, and for a thinner glaze, use all of the milk.
Serve the Cake
- Spread the glaze over the top and let set before serving.
Gemma’s Pro Chef Tips
- This cake happens to be egg and dairy free. To make it completely vegan, use a plant-based cream cheese and butter to make the glaze.
- For the pumpkin puree, you can either use canned pumpkin or make your own homemade puree from roasted pumpkin or any other winter squash.
- When mixing the wet and dry ingredients in this cake, take care to stop mixing once it’s just combined. Over mixing will cause the cake to be tough.
- You can double this recipe to make a layer cake. Frost it with our Cream Cheese Frosting.
- For longer storage, freeze this cake unglazed in an airtight container for up to 4 weeks. Defrost at room temperature for 2 hours before glazing.
Make Ahead and Storage Instructions
Make-Ahead Instructions:
- Cake: Bake and cool completely. Wrap in plastic wrap or store in an airtight container. Keep at room temperature for up to 2 days, refrigerate for up to 1 week, or freeze for up to 4 weeks.
- Glaze: Prepare the glaze and store it in an airtight container in the refrigerator for up to 1 week. Stir well before use.
Storage Instructions:
- Unglazed Cake: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 1 week.
- Glazed Cake: Store in the fridge for up to 3 days. Allow to come to room temperature before serving for optimal texture.
- Freezing: Wrap the unglazed cake tightly in plastic wrap and aluminum foil. Store in the freezer for up to 4 weeks. Thaw at room temperature before glazing and serving.
What’s the Best Way to Frost Pumpkin Olive Oil Cake?
- Choose a rich, creamy, and slightly tangy topping that compliments the cake’s warm spices and moist texture.
- Such as the cream cheese glaze in this recipe (thinner than frosting) offers a silky, slightly tangy layer of sweetness without being too heavy.
- You can also try a Maple Cream Cheese Frosting by adapting our Best-Ever Cream Chees Frosting:
- Beat Together: Mix cream cheese and butter until smooth using an electric hand mixer or stand mixer.
- Add Flavors: Whip in 2 tablespoons of maple syrup and vanilla extract.
- Incorporate Sugar: Gradually mix in powdered sugar until smooth.
- Adjust Consistency: Add milk if too thick, or more powdered sugar if too thin.
FAQs
What types of olive oil are there?
- Extra Virgin Olive Oil (EVOO): Highest quality, with a strong, fruity flavor. Great when you want the olive oil taste to stand out.
- Virgin Olive Oil: Milder than EVOO, but still flavorful. Less common in baking but good if you prefer a lighter taste.
- Pure Olive Oil: A mix of refined and virgin oils, with a neutral taste. Ideal for baked goods when you don’t want a strong flavor.
- Light Olive Oil: Mild in flavor, often used when a neutral oil is needed.
- Olive Pomace Oil: Very neutral and refined, mainly for high-heat cooking, but also works in baking when you don’t want any olive oil taste.
What type of olive oil is best for baking?
- Extra virgin olive oil is commonly used for its higher quality and pronounced flavor. However, lighter olive oil varieties can be used for more subtle taste.
Can I use pumpkin pie filling instead of pumpkin purée?
- No, pumpkin pie filling and pumpkin purée are not interchangeable in most recipes.
- Pumpkin Purée is made from cooked, mashed pumpkin with no added spices or sweeteners. It’s plain and often used in recipes where you control the seasoning, like in cakes, breads, or savory dishes.
- Pumpkin Pie Filling, on the other hand, is pre-seasoned with spices like cinnamon, nutmeg, and sugar, ready to be used directly in pies or desserts. It’s sweetened and spiced, so it’s not ideal for recipes that require pure pumpkin.
What mix-ins can I add to the olive oil cake batter?
You can try these for extra flavor and texture:
- Chocolate chips for a rich, sweet touch.
- Chopped nuts like walnuts or pecans for crunch.
- Dried cranberries or raisins for a bit of tartness.
- Shredded coconut for a subtle tropical flavor.
- Candied ginger for a spicy kick.
Can I make this recipe into cupcakes?
Absolutely! This batter can be used to make cupcakes.
- Fill each standard cupcake well is usually filled ¾ full with about 3 to 4 tablespoons of batter. Bake at 350°F (180°C) for 16-20 minutes.
- You may need two or three 12-well standard cupcake pans.
More Fall Recipes
- Easy Apple Strudel
- Pumpkin Coffee Creamer
- Irish Apple Tart
- Apple Cider Caramel
- Best-Ever Pumpkin Pie
Try These Recipes!
Servings: 8 servings
Ingredients
Pumpkin Cake
- 1 cup (5 oz/142 g) all-purpose flour
- 5 teaspoons baking powder
- ½ teaspoon baking soda
- 1 ¼ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 cup (8 oz/225 g) pumpkin puree
- ½ cup (4 fl oz/120 ml) extra virgin olive oil
- ½ cup (4 oz/115 g) granulated sugar
- ⅓ cup (2 oz/57 g) dark brown sugar
- ¼ cup (2 fl oz/60 ml) water
- 1 teaspoon Rodelle’s Vanilla Paste
Cream Cheese Glaze
- ½ cup (4 oz/115 g) cream cheese, softened
- ¼ cup (2 oz/57 g) butter, softened
- ¾ cup (3 oz/85 g) powdered sugar, sifted
- 2 tablespoons whole milk
- ½ teaspoon Rodelle’s Vanilla Paste
Instructions
Bake the Cake
- Preheat the oven to 350°F (180°C) and butter and line with parchment an 8-inch (20-cm) round cake pan. Set aside.
- In a medium bowl, mix together the flour, baking powder, baking soda, pie spice, cinnamon and salt. Set aside.
- In a medium bowl, whisk the pumpkin puree with the olive oil, granulated sugar, brown sugar, water and vanilla extract.
- Fold the dry ingredients and the wet ingredients together until just combined, then spread evenly into the prepared pan.
- Bake for 35-40 minutes, or until a skewer inserted into the center comes out clean.
- Let cool completely before turning out of the pan and onto a serving plate.
Make the Cream Cheese Glaze
- In a small bowl, whisk together the cream cheese and butter until smooth.
- Gradually whisk in the powdered sugar followed by the vanilla extract.
- Add in the milk a little at a time until your desired consistency is reached: for a thicker glaze, use less milk, and for a thinner glaze, use all of the milk.
- Spread the glaze over the top and let set before serving.
- Store the cake in an airtight container in the refrigerator for up to 3 days.
I made this cake with the almond flour/tapioca flour substitution. It tasted delicious however the cake sunk in the middle. Wondering what i did wrong as so many things can cause a cake to sink. I will try with an all-purpose GF flour as well to see what happens, but I liked the simplicity of the almond/tapioca.
Any tips for how to keep it from doing this?
Thanks so much! I love your recipes, I’ve never been much of a baker however your instructions and recipes make it so easy.
I have made this cake twice. I didn’t make the icing as I like plain cake. Oh my goodness was this a great cake!! So moist and flavorful. This will definitely be one of my go-to recipes from now on. Thanks so much for sharing your great recipes!
Hello Gemma,
Why 5 TSP baking powder? Is there any specific reason behind it? I am unable to comprehend. Please guide. Thanks