Pumpkin Olive Oil Cake with Cinnamon Cream Cheese Magic
Get ready to fall in love with the autumn flavors with this Pumpkin Olive Oil Cake with Cinnamon Cream Cheese Magic! This cake brings together the warmth of pumpkin spice and the creamy goodness of cinnamon-infused frosting in every bite. It’s like a slice of pure comfort that’ll have you coming back for more. Whether you’re making it for a special occasion or just because this cake is sure to be a hit with its fluffy layers and the perfect touch of spice.
INGREDIENTS YOU’LL NEED:
CAKE LAYER INGREDIENTS:
- 2 cups Flour: Forms the base structure of the cake, making it soft and tender.
- 2 teaspoons Baking Powder: Helps the cake rise, creating a light texture.
- 1 teaspoon Baking Soda: Works with baking powder for even leavening.
- 1 teaspoon Cinnamon: Adds a warm, spicy flavor to the cake.
- 2 teaspoons Pumpkin Pie Spice: Enhances the pumpkin flavor with a mix of spices.
- 1 teaspoon Salt: Balances sweetness and enhances flavors.
- 1 cup Sugar: Sweetens the cake and adds moisture.
- ½ cup Brown Sugar (packed): Adds a deeper, caramel-like sweetness.
- 2 cups Pumpkin Puree (canned): Provides moisture and rich pumpkin flavor.
- 1 cup Olive Oil (or 2 sticks of Butter): Keeps the cake moist with a smooth texture.
- 4 Eggs (room temperature): Binds ingredients together, adding richness.
- 2 teaspoons Vanilla Extract: Enhances the overall flavor with a hint of vanilla.
Cinnamon Cream Cheese Frosting:
- 2 Sticks Unsalted Butter (room temperature): Creates a creamy, rich frosting base.
- 24-ounces Cream Cheese (full fat): Adds tangy, smooth texture to the frosting.
- 4 cups Powdered Sugar (sifted): Sweetens and thickens the frosting.
- ½ teaspoon Cinnamon: Adds a hint of spice to the frosting.
- 1 teaspoon Vanilla Extract: Provides a touch of vanilla flavor.
- ½ teaspoon Salt: Balances the sweetness and brings out the flavors.
WHY THIS IS THE PERFECT HOLIDAY DESSERT?
- Festive Flavor: The yummy pumpkin and cinnamon flavors are perfect for the holiday season, making it feel special.
- Super Moist: The olive oil keeps the cake nice and moist, and the cream cheese frosting adds a delicious creaminess everyone loves.
- Easy to Make: This cake is simple to whip up, so you can enjoy more time with family and friends during the busy holiday time.
HOW TO PREPARE PUMPKIN CAKE WITH CREAM CHEESE FROSTING?
Time needed: 1 hour and 10 minutes
- Prep the Dry Ingredients:
In a large bowl, whisk together 2 cups of flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, 2 teaspoons of pumpkin pie spice, and 1 teaspoon of salt. Set aside.
- Mix the Wet Ingredients:
Mix the Wet Ingredients: In another bowl, combine 1 cup of sugar, ½ cup of packed brown sugar, 2 cups of pumpkin puree, and 1 cup of olive oil. Stir well until smooth.
Beat in 4 room-temperature eggs, one at a time, ensuring each egg is fully mixed before adding the next. Then add 2 teaspoons of vanilla extract. - Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix. - Bake the Cake:
Pour the batter evenly into greased and floured cake pans or line each pan with parchment paper. Bake at 350°F (175°C) for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely. - Cream the Butter and Cream Cheese:
In a large mixing bowl, beat 2 sticks of room-temperature unsalted butter and 24 ounces of full-fat cream cheese until light and fluffy. - Add the Remaining Ingredients:
Gradually mix in 4 cups of sifted powdered sugar, ½ teaspoon of cinnamon, 1 teaspoon of vanilla extract, and ½ teaspoon of salt. Beat until smooth and well combined. - Frost the Cake:
Once the cake layers are completely cool, spread a generous layer of frosting between each layer of cake. Then, frost the top and sides of the cake with the remaining frosting. - Serve and Enjoy:
Slice and enjoy your delicious pumpkin olive oil cake with cinnamon cream cheese frosting!
FAQ – FREQUENTLY ASKED QUESTIONS:
Yes, you can substitute olive oil with an equal amount of melted butter for a different flavor and texture.
Make sure to properly measure the flour and avoid overmixing the batter to keep it light and fluffy.
Let the cream cheese and butter come to room temperature before mixing to create a smooth frosting.
Yes, you can bake the cake layers a day ahead. Store them tightly wrapped in plastic wrap at room temperature.
CREAMY SPICED PUMPKIN CAKE RECIPE ADD-INS AND VARIATIONS:
- Oil Alternative: Swap the olive oil with vegetable oil, coconut oil, or melted butter for a different texture and flavor.
- Flour Substitution: Use whole wheat flour or gluten-free flour for a healthier or gluten-free option.
- Sweetener Swap: Replace sugar with coconut sugar, honey, or maple syrup for a natural sweetener.
- Spice Variation: Add ground cloves, nutmeg, or ginger to enhance the spice profile.
- Pumpkin Puree Alternative: Use butternut squash or sweet potato puree if pumpkin isn’t available.
- Frosting Flavor Twist: Add orange zest or maple syrup to the cream cheese frosting for an extra burst of flavor.
WHAT DO YOU SERVE WITH PUMPKIN OLIVE OIL CAKE?
Pumpkin olive oil cake with cinnamon cream cheese frosting is often served with a dollop of whipped cream or a scoop of vanilla ice cream, adding a creamy touch to every bite. For drinks, it pairs well with a cup of hot coffee, chai tea, or a warm apple cider, enhancing the cozy flavors of the season. This cake is the perfect choice for the holiday season, making it a delicious treat for gatherings with family and friends.
HOW DO YOU STORE LEFTOVER SPICED PUMPKIN CREAM CHEESE CAKE?
To store leftover pumpkin olive oil cake, wrap it tightly in plastic wrap or aluminum foil to keep it fresh. You can also place it in an airtight container. Make sure to keep the cake in the refrigerator to maintain its moisture and flavor, especially if it has cream cheese frosting. Properly stored, the cake should last about 4 to 5 days in the fridge.
CAN LEFTOVER OLIVE OIL PUMPKIN CAKE BE FROZEN FOR LATER?
Yes, you can freeze leftover olive oil pumpkin cake for later. Make sure the cake is completely cooled, then wrap it tightly in plastic wrap and aluminum foil or put it in an airtight container. This keeps it fresh and tasty. When you want to enjoy it again, just take it out and let it thaw in the fridge overnight. The texture of the cream cheese frosting might change a bit, but the cake will still be delicious!
LOOKING FOR MORE HOLIDAY DESSERT OPTIONS? TRY THESE!
Creamy German Chocolate Cheesecake: This indulgent treat marries the rich, creamy goodness of cheesecake with the decadent flavors of German chocolate cake.
Best Banana Pineapple Cake with Cream Cheese Frosting: This beloved dessert boasts a symphony of flavors, blending the natural sweetness of ripe bananas with the juicy brightness of crushed pineapple.
Peanut Butter Chocolate Chip Pie: This no-bake dessert is a heavenly combination of creamy peanut butter, rich chocolate, and a crunchy crust that will have everyone coming back for seconds.
Pumpkin Olive Oil Cake with Cinnamon Cream Cheese Magic
Equipment
- 2 9-inch cake pans
Ingredients
Pumpkin Olive Oil Cake Layers:
- 2 cups Flour
- 2 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- 2 teaspoon Pumpkin Pie Spice
- 1 teaspoon Salt
- 1 cup Sugar
- ½ cup Brown Sugar (packed)
- 2 cup Pumpkin Puree (canned)
- 1 cup Olive Oil (or 2 sticks of Butter)
- 4 Eggs (room temperature)
- 2 teaspoon Vanilla Extract
Cinnamon Cream Cheese Frosting
- 2 Sticks Unsalted Butter (room temperature)
- 24 ounces Cream Cheese (full fat) — (3) (8 oz Bricks) (room temperature)
- 4 cups Powdered Sugar (sifted)
- ½ teaspoon Cinnamon
- 1 teaspoon Vanilla Extract
- ½ teaspoon Salt
Instructions
For the Cake:
- Prep the Dry Ingredients: In a large bowl, whisk together 2 cups of flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, 2 teaspoons of pumpkin pie spice, and 1 teaspoon of salt. Set aside.
- Mix the Wet Ingredients: In another bowl, combine 1 cup of sugar, ½ cup of packed brown sugar, 2 cups of pumpkin puree, and 1 cup of olive oil. Stir well until smooth.
- Add the Eggs and Vanilla: Beat in 4 room-temperature eggs, one at a time, ensuring each egg is fully mixed before adding the next. Then add 2 teaspoons of vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Bake the Cake: Pour the batter evenly into greased and floured cake pans. Bake at 350°F (175°C) for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely.
For the Cinnamon Cream Cheese Frosting:
- Cream the Butter and Cream Cheese: In a large mixing bowl, beat 2 sticks of room-temperature unsalted butter and 24 ounces of full-fat cream cheese until light and fluffy.
- Add the Remaining Ingredients: Gradually mix in 4 cups of sifted powdered sugar, ½ teaspoon of cinnamon, 1 teaspoon of vanilla extract, and ½ teaspoon of salt. Beat until smooth and well combined.
- Frost the Cake: Once the cake layers are completely cool, spread a generous layer of frosting between each layer of cake. Then, frost the top and sides of the cake with the remaining frosting.
- Serve and Enjoy: Slice and enjoy your delicious pumpkin olive oil cake with cinnamon cream cheese frosting!