Description
A moist and flavorful pumpkin olive oil cake, perfectly spiced with cinnamon, nutmeg, and ginger, topped with a creamy homemade cream cheese frosting. This easy-to-make cake combines the richness of olive oil with seasonal pumpkin puree for a delicious dessert ideal for autumn gatherings or year-round enjoyment.
Ingredients
Cake
- 2 large eggs (room temperature)
- 1 cup packed brown sugar (light or dark)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup extra-virgin olive oil
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Frosting
- 6 oz. cream cheese (softened)
- 4 tablespoons unsalted butter (softened)
- 1/3 cup packed brown sugar (light or dark)
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (180°C) and spray an 8-inch round cake pan with nonstick baking spray to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, whisk the eggs and 1 cup brown sugar for about 1 minute until the mixture is frothy, ensuring a light and airy batter.
- Add Pumpkin and Oil: Add the pumpkin puree, olive oil, and 1 teaspoon vanilla extract to the egg mixture and whisk until the mixture is smooth and well combined.
- Incorporate Dry Ingredients: Sprinkle the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger over the wet mixture. Gently whisk until just incorporated; it’s fine if some lumps remain to avoid overmixing.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the Frosting: Once the cake is fully cooled, beat the softened cream cheese and butter in a large bowl at medium-high speed using an electric hand or stand mixer until smooth.
- Add Sugar and Vanilla: Gradually add the brown sugar, powdered sugar, and vanilla extract to the cream cheese mixture. Continue beating until the frosting becomes light and fluffy.
- Frost the Cake: Place the cooled cake on a serving plate. Spread or pipe the cream cheese frosting evenly over the top of the cake. Refrigerate the cake until ready to serve to allow the frosting to set.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, to ensure the right taste and texture.
- Room temperature eggs help create a smoother batter.
- Do not overmix the batter to keep the cake light and tender.
- Ensure that the cake is completely cooled before frosting to prevent melting.
- Refrigerate the frosted cake to keep the cream cheese frosting firm.
- This cake can be stored in the refrigerator for up to 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
