Pumpkin Olive Oil Cake with Cinnamon Cream Cheese Magic

Pumpkin Olive Oil Cake with Cinnamon Cream Cheese Magic

This Pumpkin Olive Oil Cake with Cinnamon Cream Cheese Magic is a delightful twist on a classic fall dessert. The moist and tender pumpkin cake, made with olive oil for a rich flavor, pairs beautifully with the creamy, cinnamon-spiced frosting. Every bite is a cozy blend of warm spices and creamy sweetness that’s perfect for autumn gatherings or holiday treats. This cake is simple to make yet tastes like a bakery masterpiece, sure to impress family and friends.

Prep Time30

Cook Time40

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: Pumpkin Layer Cake with Cream Cheese Frosting

Servings: servings

Calories: 857kcal

Author: George - U Keep Cooking

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!

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