Pumpkin Olive Oil Cake
If you’re craving a dessert that’s cozy, flavorful, and unbelievably moist, this Pumpkin Olive Oil Cake with Frosting is exactly what you need. Made with warm fall spices, pumpkin puree, and rich olive oil, this cake is soft, tender, and topped with the creamiest buttercream frosting. It’s an easy recipe that works beautifully for weeknight baking, holiday gatherings, or even as a make-ahead Thanksgiving dessert.
In this post, we’ll cover:
Why you’ll love this pumpkin olive oil cake
Tips for baking with olive oil
Step-by-step instructions for the cake and frosting
Serving ideas and storage tips
Variations to make the recipe your own
Why You’ll Love Pumpkin Olive Oil Cake
Pumpkin desserts are a staple during the fall season, but this pumpkin olive oil cake stands out for a few reasons:
Super Moist Texture – Olive oil keeps the cake incredibly soft and tender without feeling heavy.
Warm, Cozy Flavors – Cinnamon, nutmeg, and cloves bring out the best in pumpkin, making every bite taste like autumn.
Simple Ingredients – Everything you need is pantry-friendly: flour, sugar, spices, pumpkin puree, and olive oil.
Perfectly Sweet Frosting – The fluffy buttercream balances the cake’s earthy pumpkin notes with just the right amount of sweetness.
Versatile Dessert – Serve it plain, add chopped nuts, or sprinkle extra cinnamon into the frosting for a spiced twist.
If you love recipes like pumpkin bread or carrot cake, this pumpkin olive oil cake will instantly become a favorite in your fall baking rotation.
Baking with Olive Oil: Why It Works
Most pumpkin cake recipes call for butter or vegetable oil, but olive oil brings something special to the table.
Moisture Retention – Olive oil helps the cake stay moist for days, even when stored at room temperature.
Subtle Flavor – Contrary to what you might think, olive oil doesn’t overpower the cake. Instead, it adds a slightly fruity richness that enhances pumpkin and spices.
Better for You – Olive oil contains heart-healthy fats and antioxidants, making it a nourishing alternative to other oils.
When baking, it’s best to use a light or mild olive oil rather than extra virgin. A lighter olive oil keeps the flavor delicate while still delivering all the moisture benefits.
Pumpkin Olive Oil Cake Recipe
Here’s everything you’ll need to make this moist, fluffy pumpkin cake with frosting.
Ingredients for the Cake
1 ½ cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ cup olive oil (light or mild recommended)
2 large eggs
1 cup pumpkin puree (not pumpkin pie filling)
¼ cup milk (dairy or non-dairy)
1 teaspoon vanilla extract
Ingredients for the Frosting
1 cup unsalted butter, room temperature
3 cups powdered sugar
1 teaspoon vanilla extract
2–3 tablespoons milk
½ teaspoon salt
Optional: ½ teaspoon ground cinnamon for a spiced frosting
How to Make Pumpkin Olive Oil Cake
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch square baking pan (or similar size). This recipe can also be doubled and baked in a 9x13 pan for a larger crowd.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until well combined.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the olive oil, eggs, pumpkin puree, milk, and vanilla extract until smooth.
Step 4: Combine
Pour the wet mixture into the dry mixture and gently stir until just combined. Be careful not to overmix—the batter should be smooth but not overworked.
Step 5: Bake
Pour the batter into your prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.
How to Make the Frosting
In a large bowl, beat the softened butter with an electric mixer until light and creamy.
Add the powdered sugar gradually, mixing on low to avoid a sugar cloud.
Stir in the vanilla and salt.
Add 2–3 tablespoons of milk, one at a time, until you reach a spreadable consistency.
For extra warmth, whisk in ½ teaspoon cinnamon.
Spread the frosting generously over the cooled pumpkin olive oil cake. Slice, serve, and enjoy!
Tips for Success
Don’t skip cooling – If the cake is even slightly warm, the frosting will melt.
Use canned pumpkin puree – It’s thicker than homemade puree, which helps keep the cake’s texture consistent.
Taste test the frosting – Add more milk for creaminess or more sugar if you want a stiffer frosting.
Spice it up – Feel free to add ginger or allspice to the batter for extra depth.
Serving Ideas
This pumpkin olive oil cake is versatile and works for almost any fall occasion:
Weeknight Dessert – Enjoy with a cup of tea or coffee.
Holiday Centerpiece – Frost with a swirl design and sprinkle with cinnamon sugar for Thanksgiving.
Celebrations – Top with chopped pecans, walnuts, or candied ginger for extra flair.
Make It a Layer Cake – Double the recipe and bake in two 9-inch round pans for a festive layer cake.
Storage and Make-Ahead Tips
Room Temperature – Store the cake in an airtight container for up to 2 days.
Refrigerator – Keep for up to 5 days, especially if frosted.
Freezer – Freeze unfrosted cake slices wrapped in plastic for up to 2 months. Thaw and frost before serving.
This makes it a great make-ahead dessert for busy holiday gatherings.
Variations to Try
One of the best things about this pumpkin cake recipe is how easy it is to customize. Here are a few ideas:
Cream Cheese Frosting – Swap the buttercream for tangy cream cheese frosting.
Maple Frosting – Add a tablespoon of maple syrup to the frosting for a richer fall flavor.
Nutty Addition – Fold chopped walnuts, pecans, or hazelnuts into the batter.
Chocolate Chip Pumpkin Cake – Stir in ½ cup mini chocolate chips for a pumpkin-chocolate twist.
Gluten-Free Option – Substitute a 1:1 gluten-free flour blend.
Pumpkin Olive Oil Cake FAQ
Can I use extra virgin olive oil?
Yes, but it may add a stronger flavor. A light olive oil is more neutral and lets the pumpkin shine.
Can I make this cake dairy-free?
Absolutely—use almond milk or oat milk in the batter and frosting. Swap dairy-free butter for the frosting.
Can I make cupcakes instead?
Yes! This recipe makes about 12 cupcakes. Bake for 18–20 minutes instead of 30–35.
Final Thoughts
This Pumpkin Olive Oil Cake with Frosting is the ultimate fall dessert—moist, flavorful, and topped with the dreamiest buttercream. It’s a simple recipe with elegant results, perfect for both casual baking and festive gatherings. Whether you serve it at Thanksgiving, bring it to a potluck, or just bake it for a cozy night at home, this cake is guaranteed to impress.
If you’re searching for a dessert that combines ease, flavor, and fall charm, this pumpkin olive oil cake deserves a spot on your baking list.
