Olive Oil Pumpkin Cake
This moist Olive Oil Pumpkin Cake is full of warm fall spices and topped with a cinnamon brown butter cream cheese frosting. It takes just 10 minutes to prepare!
Servings: 10 people
Equipment
- 9x13-inch baking pan
- large mixing bowl
- Stand mixer
- Small saucepan
- whisk
- Rubber spatula
- Measuring cups & spoons
- wire cooling rack
Ingredients
Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 cup sugar
- ½ cup brown sugar
- ¾ cup extra virgin olive oil
- 3 large eggs
- 15 oz can pumpkin puree
- 2 teaspoons vanilla extract
Frosting
- 8 oz cream cheese softened
- ⅓ cup butter
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
- ½ teaspoon cinnamon
- Pinch of salt
Instructions
Cake
- Preheat the oven to 350°F.
- Grease and flour a 9-by-13-inch baking pan, then set aside.
- Whisk the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt together in a large bowl.2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 ½ teaspoons pumpkin pie spice, 1 teaspoon cinnamon, ½ teaspoon salt
- In a separate bowl, mix the sugar, brown sugar, olive oil, pumpkin puree, eggs, and vanilla.1 cup sugar, ½ cup brown sugar, ¾ cup extra virgin olive oil, 3 large eggs, 15 oz can pumpkin puree, 2 teaspoons vanilla extract
- Slowly add the flour mixture to the wet ingredients and mix until just combined.
- Pour the batter into the prepared baking pan.
- Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before frosting, about 1 hour.
Frosting
- Brown the butter in a small saucepan over medium-high heat for about 5 to 8 minutes while the cake is cooling.⅓ cup butter
- Let the browned butter cool for 15 minutes.
- Add the cream cheese and cooled browned butter to the bowl of a stand mixer fitted with a paddle attachment.8 oz cream cheese
- Beat the mixture until it is smooth.
- Slowly add the powdered sugar to the bowl one cup at a time.3 cups powdered sugar
- Add the vanilla, cinnamon, and salt.2 teaspoons vanilla extract, ½ teaspoon cinnamon, Pinch of salt
- Mix the frosting until the ingredients are combined.
- Spread the frosting evenly over the cooled cake.
- Slice the cake and serve.
Notes
Recipe Tips
- Use pumpkin puree, not pumpkin pie filling.
- Do not overmix the batter.
- Watch the butter carefully as it browns.
- Since this cake has cream cheese frosting, store the frosted cake in the refrigerator, covered. It will keep well for about 3 to 4 days. For the best flavor and texture, take individual slices out of the refrigerator about 20 to 30 minutes before serving.
- For longer storage, freeze individual frosted slices on a parchment-lined baking sheet until the frosting is firm. Wrap each slice well and place the wrapped pieces in a freezer-safe container. Freeze for up to 2 months.
- Thaw frozen cake overnight in the refrigerator, then bring it closer to room temperature before serving.
- For make-ahead preparation, bake the cake one day before serving. Cool completely, cover the pan, and frost the next day. You can prepare the frosting ahead and refrigerate it separately. Bring it back to room temperature and mix briefly before spreading.
Nutrition
Serving: 1slice | Calories: 667kcal | Carbohydrates: 91g | Protein: 6g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.3g | Cholesterol: 88mg | Sodium: 456mg | Potassium: 186mg | Fiber: 2g | Sugar: 68g | Vitamin A: 7185IU | Vitamin C: 2mg | Calcium: 108mg | Iron: 2mg