Pumpkin Olive Oil Cake is a delightful twist on traditional fall desserts that brings together the rich flavors of pumpkin and the subtle fruitiness of olive oil. This cake offers a moist texture and a tender crumb that’s perfect for cozy gatherings or a simple treat with your afternoon coffee. Using olive oil instead of butter adds a unique depth and keeps the cake wonderfully light.
Ingredients
To create a perfectly moist and flavorful Pumpkin Olive Oil Cake, we need to gather a balance of rich dry ingredients, smooth wet ingredients, and a few optional add-ins that enhance both texture and taste. Below is a detailed list of ingredients that will bring this fall favorite to life.
Dry Ingredients
Our dry ingredients form the cake’s structure and infuse it with warm spice notes that complement the pumpkin beautifully:
- 2 cups (240g) all-purpose flour, sifted for lightness
- 1 ½ teaspoons baking powder for leavening
- 1 teaspoon baking soda to ensure rise
- 1 ½ teaspoons ground cinnamon for classic fall warmth
- ½ teaspoon ground nutmeg for subtle spice complexity
- ¼ teaspoon ground cloves for depth
- ½ teaspoon salt to balance sweetness
Wet Ingredients
The wet ingredients combine to create a tender crumb and rich moisture, highlighted by the unique use of extra virgin olive oil which lends subtle fruitiness and a delicate texture:
| Ingredient | Measurement | Notes |
|---|---|---|
| Pumpkin puree | 1 ½ cups (about 360g) | Use canned or homemade |
| Extra virgin olive oil | ¾ cup (180ml) | Choose mild or fruity type |
| Brown sugar | 1 cup (200g) | Packed for moisture |
| Granulated sugar | ½ cup (100g) | Adds balanced sweetness |
| Large eggs | 3 | At room temperature |
| Pure vanilla extract | 2 teaspoons | Enhances flavor depth |
Optional Add-Ins and Toppings
These optional ingredients add extra texture, flavor, and visual appeal to our Pumpkin Olive Oil Cake — perfect for personalizing this versatile dessert:
- ½ cup chopped walnuts or pecans for crunch
- ½ cup chocolate chips for a touch of decadence
- Powdered sugar for dusting after baking
- A drizzle of honey or maple syrup for extra sweetness
- Whipped cream or cream cheese frosting for serving
We recommend selecting your favorite combination of these add-ins to elevate the cake’s flavor and presentation.
Equipment Needed
To create our Pumpkin Olive Oil Cake with perfect texture and flavor, having the right equipment is essential. Here is a list of tools we use at each step to ensure smooth preparation and excellent results.
| Equipment | Purpose |
|---|---|
| Mixing bowls | Combine dry and wet ingredients separately |
| Electric mixer or whisk | Beat eggs and sugars to airy consistency |
| Measuring cups and spoons | Accurate measurement of ingredients |
| Rubber spatula | Fold ingredients gently without deflating |
| Sifter or fine mesh sieve | Aerate flour and spices for even mixing |
| 9-inch round cake pan or 8×8-inch square pan | Shape and bake the cake evenly |
| Parchment paper | Line pan for easy release and minimal sticking |
| Cooling rack | Allow the cake to cool evenly and prevent sogginess |
| Oven thermometer | Verify accurate oven temperature for consistent baking |
We recommend using a good quality extra virgin olive oil dispenser to measure the oil precisely, preserving its flavor and aroma. Additionally, a timer is crucial to avoid overbaking and ensure the cake stays moist with a tender crumb.
Each piece of equipment plays a vital role from mixing to baking, contributing to the smooth workflow and the delightful results of our Pumpkin Olive Oil Cake recipe.
Prep Work
Proper Prep Work lays the foundation for our Pumpkin Olive Oil Cake success. Let’s carefully prepare the pumpkin puree and measure each ingredient for consistent flavor and texture.
Preparing the Pumpkin Puree
To achieve the perfect moist crumb, start with fresh or canned pumpkin puree. If using fresh pumpkin:
- Select a sugar pumpkin or pie pumpkin for sweeter flesh.
- Cut the pumpkin into halves and scoop out seeds.
- Roast face-down on a baking sheet lined with parchment at 400°F (204°C) for 35 to 45 minutes.
- Let cool completely before scooping out the flesh.
- Puree the roasted flesh in a food processor until smooth.
Ensure the puree is thick and free of excess water, as watery puree will affect the cake’s texture. If your puree is too liquidy, strain it through cheesecloth or let it drain for 20 minutes.
Tip: Using canned pumpkin labeled 100% pure pumpkin is a convenient and reliable alternative for consistent moisture.
Measuring Ingredients
Accurate measurements preserve the balance of wet and dry ingredients, crucial in Pumpkin Olive Oil Cake. We recommend using weight measurements for precision but provide volume measurements for convenience.
| Ingredient | Weight (grams) | Volume (cups, tablespoons) |
|---|---|---|
| All-purpose flour | 240 | 2 cups |
| Brown sugar | 150 | 3/4 cup packed |
| Granulated sugar | 100 | 1/2 cup |
| Pumpkin puree | 245 | 1 cup |
| Extra virgin olive oil | 120 | 1/2 cup |
| Eggs | ~100 each | 2 large eggs |
| Baking powder | 10 | 2 teaspoons |
| Baking soda | 5 | 1 teaspoon |
| Ground cinnamon | 5 | 1 teaspoon |
| Ground nutmeg | 1 | 1/4 teaspoon |
| Ground cloves | 1 | 1/4 teaspoon |
| Salt | 3 | 1/2 teaspoon |
| Vanilla extract | – | 1 teaspoon |
Use dry measuring cups for flour and sugars; use liquid measuring cups for pumpkin puree and oils. Sift your dry ingredients together to avoid clumping and ensure even distribution of spices and leaveners.
Remember: Level off your dry ingredients with a knife or spatula to avoid excess flour.
This prep work optimizes our ingredients for mixing and baking, setting us on course for a moist, tender Pumpkin Olive Oil Cake bursting with fall warmth.
Instructions
Follow these precise steps to create a perfectly moist and tender Pumpkin Olive Oil Cake that captures the essence of fall in every bite.
Mixing the Batter
- Preheat your oven to 350°F (175°C). Prepare your cake pan by greasing it lightly with olive oil and lining it with parchment paper for easy release.
- In a large mixing bowl, whisk together the dry ingredients:
- All-purpose flour
- Baking powder
- Baking soda
- Ground cinnamon
- Nutmeg
- Cloves
- Salt
Use a sifter or fine mesh sieve to aerate the flour and spices for a lighter crumb.
3. In a separate bowl, combine the wet ingredients:
- Pumpkin puree (ensure it is thick and moisture-free)
- Extra virgin olive oil
- Brown sugar
- Granulated sugar
- Eggs (beaten)
- Vanilla extract
Beat them together thoroughly until the sugars dissolve and the mixture is smooth and uniform.
4. Gradually fold the dry ingredients into the wet mixture using a rubber spatula.
Use gentle, sweeping motions to maintain the batter’s airiness. Avoid overmixing, which can make the cake dense.
5. If desired, fold in optional add-ins such as chopped nuts or chocolate chips at this stage to enhance texture and flavor.
| Step | Action | Key Notes |
|---|---|---|
| Preheat & prepare pan | 350°F, grease & line pan | Ensures non-stick release |
| Mix dry ingredients | Sift and whisk | Aerates flour and spices |
| Combine wet ingredients | Beat until smooth | Dissolves sugars completely |
| Fold batter | Gently combine wet & dry | Prevents overmixing |
| Optional add-ins | Fold in last | Adds texture and flavor |
Baking the Cake
- Pour the batter evenly into the prepared cake pan, smoothing the top with a spatula.
- Place the pan in the center of the preheated oven.
- Bake for 45 to 55 minutes, or until a toothpick inserted into the center emerges clean or with just a few moist crumbs attached.
- Keep an eye on the cake and check for doneness starting at 45 minutes to prevent overbaking.
- Use an oven thermometer to ensure consistent heat, as temperature fluctuations affect texture and rise.
Cooling and Resting
- Remove the cake from the oven and let it cool in the pan for 15 minutes on a cooling rack.
- Gently run a knife around the edges, then invert the cake onto the rack.
- Peel off the parchment paper carefully.
- Let the cake cool completely to room temperature before slicing or frosting.
- Resting allows the crumb to set and flavors to deepen, resulting in a tender Pumpkin Olive Oil Cake with a moist crumb and rich aroma.
“Patience during cooling improves texture and flavor far beyond any last-minute rush.”
This step ensures the cake holds its structure and provides the best eating experience whether served plain or enhanced with your favorite topping.
Serving Suggestions
To highlight the rich flavors of our Pumpkin Olive Oil Cake while enhancing its moist and tender crumb, we recommend the following serving ideas that complement and contrast this superb fall dessert.
Classic Pairings
- Warm beverages: Serve slices alongside a cup of freshly brewed coffee, spiced chai tea, or a creamy latte to balance the cake’s sweet and earthy notes.
- Creamy toppings: Add a dollop of lightly sweetened whipped cream or a smear of rich cream cheese frosting to introduce a luscious, smooth texture contrast.
Flavor Enhancers
For added depth and variety, try these toppings and accompaniments:
- Drizzle with honey or maple syrup: This adds a natural sweetness and mild floral or caramel tones.
- Dust with powdered sugar: A simple dusting brightens the cake’s surface and lends a delicate sweetness without overwhelming the pumpkin flavor.
- Add chopped toasted nuts: Walnuts or pecans bring a satisfying crunch and nutty richness that pairs beautifully with the olive oil base.
Serving Temperature
- Serve slightly warm or at room temperature: This optimizes the cake’s moistness and allows the warm spices and olive oil aromas to shine through fully.
| Serving Option | Description | Flavor / Texture Benefit |
|---|---|---|
| Coffee or chai tea | Freshly brewed warm drinks | Balances sweetness, enhances spice notes |
| Whipped cream or cream cheese | Soft and creamy toppings | Adds richness and smooth mouthfeel |
| Honey or maple syrup drizzle | Natural sweet syrup | Introduces floral or caramelized sweetness |
| Powdered sugar dusting | Fine white sugar powder | Light sweetness and attractive presentation |
| Toasted chopped nuts | Crunchy walnut or pecan pieces | Nutty crunch complements tender crumb |
Presentation Tips
- Slice the cake into 3/4-inch thick pieces for an ideal balance between texture and flavor intensity.
- Serve on a simple white or earth-toned plate to accentuate the cake’s warm color palette.
- Garnish with a fresh sprig of rosemary or cinnamon sticks for visual appeal and subtle aromatic enhancement.
By pairing our Pumpkin Olive Oil Cake with these thoughtfully chosen accompaniments, we create a memorable sensory experience that celebrates autumn flavors and encourages sharing with loved ones.
Storage and Make-Ahead Tips
Proper storage and thoughtful make-ahead planning are key to preserving the moist texture and vibrant flavors of our Pumpkin Olive Oil Cake. Follow these expert tips to keep the cake fresh and ready whenever you want to enjoy it.
Storing Pumpkin Olive Oil Cake
- At Room Temperature:
Place the cooled cake in an airtight container. Store it at room temperature for up to 2 days to maintain optimal softness and moisture.
- Refrigeration:
To extend freshness, wrap the cake tightly with plastic wrap or foil. Store in the refrigerator for up to 5 days. Allow the cake to come to room temperature before serving to revive its tender crumb.
- Freezing:
Our Pumpkin Olive Oil Cake freezes beautifully. Wrap individual slices or the entire cake in plastic wrap and then aluminum foil or place in an airtight freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours before enjoying.
| Storage Method | Packaging | Storage Duration | Serving Tip |
|---|---|---|---|
| Room Temperature | Airtight container | Up to 2 days | Serve slightly warm or room temp |
| Refrigerator | Plastic wrap + foil | Up to 5 days | Warm briefly before serving |
| Freezer | Plastic wrap + foil or airtight bag | Up to 3 months | Thaw overnight or at room temp |
Make-Ahead Preparation
- Baking in Advance:
Bake the cake 1 to 2 days ahead. Store the cake using the room temperature or refrigeration methods to preserve moisture and flavor.
- Prepping Ingredients:
We recommend mixing dry and wet ingredients separately earlier in the day or the night before. Keep them refrigerated and combine just before baking for a fresh batter.
- Freezing Batter:
Though less common, you can freeze the fully mixed batter in a freezer-safe container for up to 1 month. Thaw overnight in the fridge and give a gentle stir before baking, adjusting bake time as needed.
Reheating Tips
To revive the cake’s moistness and bring out the warm autumn spices, gently warm slices in a microwave for 15–20 seconds or in an oven at 300°F (150°C) for 10 minutes.
Avoid overheating to prevent drying out. Serve with a drizzle of honey or a dollop of whipped cream for added indulgence.
By adopting these storage and make-ahead strategies, we ensure our Pumpkin Olive Oil Cake stays irresistibly moist, tender, and flavorful — ready to delight at any moment.
Conclusion
Pumpkin Olive Oil Cake offers a wonderful twist on traditional fall desserts, blending rich pumpkin flavors with the lightness of olive oil. Its moist texture and warm spices make it perfect for any occasion, whether shared with friends or enjoyed quietly at home.
With simple ingredients and straightforward steps, this cake is accessible for bakers of all levels. Plus, the flexibility to customize with add-ins and toppings means you can make it your own.
We’re confident this recipe will become a seasonal favorite in your kitchen, bringing cozy autumn vibes to every bite.
Frequently Asked Questions
What makes Pumpkin Olive Oil Cake different from other pumpkin cakes?
Pumpkin Olive Oil Cake uses olive oil instead of butter, creating a lighter texture and adding a subtle fruity depth to the flavor, while still maintaining moistness and tender crumb.
Can I use canned pumpkin for this cake?
Yes, canned pumpkin puree works great. Just ensure it’s thick and moisture-free to maintain the cake’s ideal texture.
What spices are used in the cake?
The cake features warm fall spices including ground cinnamon, nutmeg, and cloves to add depth and seasonal flavor.
How should I prepare the cake pan?
Grease the pan with olive oil and line it with parchment paper for easy release and even baking.
How long does it take to bake the cake?
Bake at 350°F (175°C) for 45 to 55 minutes, or until a toothpick inserted comes out clean.
Can I add nuts or chocolate chips to the batter?
Yes, optional add-ins like chopped nuts or chocolate chips can be folded into the batter before baking for extra flavor and texture.
What’s the best way to serve Pumpkin Olive Oil Cake?
Serve slightly warm or at room temperature, paired with coffee or chai, and optionally topped with whipped cream, cream cheese frosting, or a drizzle of honey or maple syrup.
How should I store the cake?
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze for up to 3 months with proper wrapping.
Can I prepare the cake in advance?
Yes, bake it 1 to 2 days ahead, or prep ingredients separately and combine before baking. You can also freeze the batter for up to 1 month.
What tools do I need to bake this cake?
Basic tools include mixing bowls, an electric mixer or whisk, measuring cups and spoons, a rubber spatula, sifter, cake pan, parchment paper, cooling rack, oven thermometer, and a timer.