If you’re searching for a delightful fall dessert that combines moist texture, warm spices, and a luscious finish, this Pumpkin Olive Oil Cake with Cream Cheese Frosting Recipe is sure to become a new favorite. Bursting with the rich flavors of pumpkin and cozy spices, this cake gets its tender crumb from the smooth olive oil, while the cream cheese frosting adds a silky, tangy contrast that perfectly balances sweetness. Whether for a holiday gathering or a cozy night in, this cake is as comforting as it is impressive.

Ingredients You’ll Need

The image shows a single-layer round cake with a rough, golden-brown textured base and a thick, smooth creamy frosting spread evenly on top. The frosting is light beige in color, slightly swirled with soft waves, covering the surface fully and dripping a tiny bit over the edges. The cake sits on a plain white plate on a white marbled surface. In the background, there are some cinnamon sticks blurred out, adding a warm tone to the scene. Photo taken with an iphone --ar 4:5 --v 7

Simple yet carefully chosen ingredients come together in this recipe to create a cake that feels both rustic and refined. Each item plays an important role, from the velvety pumpkin puree to the robust olive oil that keeps the crumb tender and moist, making this recipe a trustworthy classic.

2 large eggs (room temperature): Provide structure and richness, helping the cake rise beautifully.
1 cup packed brown sugar (light or dark): Adds deep caramel notes and moistness to the batter.
1 cup canned pumpkin puree (not pumpkin pie filling): Infuses the cake with its signature warm autumn flavor and moist texture.
1/2 cup extra-virgin olive oil: Offers a luscious, fruity undertone and a tender crumb unlike typical butter-based cakes.
1 teaspoon vanilla extract: Enhances all the other flavors with subtle sweetness and aroma.
1 cup all-purpose flour: The base that holds everything together, giving the cake its structure.
1 teaspoon baking powder: Helps the cake rise evenly and stay light.
1/2 teaspoon baking soda: Works with the acidic pumpkin to create a perfect lift.
1/2 teaspoon salt: Balances the sweetness and highlights the spices.
1 teaspoon ground cinnamon: Adds warm and comforting spice notes essential to pumpkin desserts.
1/2 teaspoon ground nutmeg: Imparts a gentle, nutty warmth that complements the cinnamon.
1/4 teaspoon ground ginger: Gives a slight zing that brightens the overall spice profile.
6 oz. cream cheese (softened): The star ingredient in the frosting, contributing smoothness and tang.
4 tablespoons unsalted butter (softened): Makes the frosting rich and creamy without overpowering the cream cheese flavor.
1/3 cup packed brown sugar (light or dark): Adds depth and sweetness to the frosting.
½ cup powdered sugar: Ensures a silky texture and sweetness in the frosting.
1/2 teaspoon vanilla extract: Rounds out the frosting’s flavor with a warm, sweet note.

How to Make Pumpkin Olive Oil Cake with Cream Cheese Frosting Recipe

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 350°F (180°C) and lightly spraying an 8-inch round cake pan with nonstick baking spray. This step is simple but crucial to ensure your cake doesn’t stick and comes out with a beautiful, even crust.

Step 2: Whisk the Eggs and Brown Sugar

In a large bowl, whisk together the eggs and brown sugar for about one minute until the mixture becomes frothy and slightly thickened. This brief beating helps incorporate some air, which will give your cake a light texture.

Step 3: Add Pumpkin, Olive Oil, and Vanilla

Carefully whisk in the pumpkin puree, extra-virgin olive oil, and vanilla extract until the mixture is smooth. The olive oil makes the batter luxuriously silky, while the pumpkin infuses every bite with festive flavor.

Step 4: Incorporate Dry Ingredients

Sprinkle the combined dry ingredients—flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger—over the wet mixture. Gently whisk until just combined; some small lumps in the batter are perfectly fine and will keep your cake tender.

Step 5: Bake the Cake

Pour the batter into your prepared pan and smooth the top with a small offset spatula for an even surface. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Once done, let the cake cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.

Step 6: Make the Cream Cheese Frosting

While the cake cools, beat the softened cream cheese and butter in a large bowl on medium-high speed until smooth and fluffy. This step is fundamental to achieving a frosting texture that’s both creamy and spreadable.

Step 7: Sweeten and Flavor the Frosting

Add the brown sugar, powdered sugar, and vanilla extract, then continue beating until the frosting is light, airy, and perfectly balanced between sweet and tangy—the ideal topping for your cake.

Step 8: Frost Your Cake

Once your cake is completely cool, place it on a serving plate and gently spread or pipe the cream cheese frosting over the top. Refrigerate the frosted cake until it’s ready to be enjoyed. This final touch transforms the cake into an irresistible centerpiece.

How to Serve Pumpkin Olive Oil Cake with Cream Cheese Frosting Recipe

The image shows a close-up of a single square slice of cake on a white plate with a spoon beside it. The cake has two layers: the bottom layer is thick, moist, and brown with a crumbly texture, and the top layer is a creamy, light beige frosting spread evenly with a smooth and soft appearance. In the background, there are two more slices of the same cake, slightly out of focus, set on a white marbled surface. The photo was taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a sprinkle of toasted pumpkin seeds, a dusting of cinnamon, or a few autumn-colored edible flowers can elevate this cake’s presentation and introduce extra texture and seasonal flair.

Side Dishes

This cake pairs beautifully with a scoop of vanilla bean ice cream or a warm cup of spiced chai tea—combining creamy, icy, or spicy notes alongside the cake’s moist richness creates a truly memorable experience.

Creative Ways to Present

Try serving individual slices with a dollop of whipped cream and a drizzle of honey or maple syrup for an elegant, personalized touch. Alternatively, cut into small squares and serve as delightful bite-sized treats at a party.

Make Ahead and Storage

Storing Leftovers

Keep leftover cake in an airtight container in the refrigerator for up to 4 days. The cool environment preserves the cream cheese frosting’s freshness and keeps the cake moist without drying out.

Freezing

You can freeze the cake without frosting, wrapped tightly in plastic wrap and foil, for up to 3 months. For best results, thaw it overnight in the fridge and then prepare the frosting fresh before serving.

Reheating

Warm individual slices gently in the microwave for about 10-15 seconds if you prefer that cozy, just-baked feeling. Avoid reheating the entire cake with frosting to prevent melting or separation.

FAQs

Can I substitute the olive oil for another type of oil?

While olive oil adds a distinct fruity flavor and moist texture, you can substitute it with a neutral oil like canola or vegetable oil if preferred. Just bear in mind the flavor will be slightly different, but still delicious.

Is canned pumpkin puree different from pumpkin pie filling?

Yes, canned pumpkin puree is pure cooked pumpkin without added spices or sugars, whereas pumpkin pie filling contains added flavorings like cinnamon, nutmeg, and sweeteners, which can affect the cake’s taste and texture.

How do I know when the cake is done baking?

Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, your cake is perfectly baked. Avoid overbaking to keep the cake moist and tender.

Can I make this cake gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for the best texture. Baking times may vary slightly, so keep an eye on doneness.

How should I store the leftover cream cheese frosting?

Keep the frosting in an airtight container in the refrigerator, and use it within 3-4 days. Give it a quick whip before spreading again if it becomes too firm.

Final Thoughts

You really can’t go wrong with this Pumpkin Olive Oil Cake with Cream Cheese Frosting Recipe. It’s easy to make, wonderfully flavorful, and perfect for sharing with friends and family on any occasion that calls for a little autumn magic. I can’t wait for you to try it and watch it become a staple in your seasonal dessert rotation!