We’ve fallen head over heels for our Pumpkin Olive Oil Cake Recipe, a cozy fall favorite that blends the warm spice of pumpkin with the subtle earthiness of olive oil. It’s the perfect twist on classic baking, offering a moist, tender crumb that’ll have you reaching for seconds every time.
This recipe draws from seasonal traditions while keeping things simple and health-conscious, so we can all enjoy a slice without the guilt. Whether you’re hosting a gathering or craving a solo treat, it’s our go-to for effortless autumn vibes.
Ingredients
We love how the right ingredients transform our Pumpkin Olive Oil Cake into a moist, flavorful fall treat that balances health-conscious choices with indulgent taste. Below, we list them in the order they’re typically used—starting with dry ingredients for easy mixing, then moving to wet ones—with precise measurements and any necessary prep notes for accuracy.
- All-purpose flour: 2 cups, sifted to ensure a light texture
- Baking powder: 1 teaspoon, for reliable rise
- Baking soda: ½ teaspoon, to enhance the cake’s fluffiness
- Salt: ½ teaspoon, for balancing sweetness
- Ground cinnamon: 1 teaspoon, freshly ground if possible, to add warm autumn spice
- Ground nutmeg: ½ teaspoon, for a subtle nutty depth
- Ground ginger: ¼ teaspoon, to complement the pumpkin’s earthiness
- Granulated sugar: 1 cup, for a clean sweetness that caramelizes beautifully
- Brown sugar: ½ cup, packed, to contribute moisture and a rich molasses note
- Eggs: 3 large, at room temperature, to help bind and aerate the batter
- Pumpkin puree: 1 cup (canned or homemade), for the star ingredient that delivers creamy moisture
- Olive oil: ½ cup, extra-virgin for a fruity undertone that keeps the cake tender
- Vanilla extract: 1 teaspoon, pure, to enhance overall flavor harmony
- Optional add-ins: ½ cup chopped walnuts or chocolate chips, toasted if desired, for added crunch and indulgence
This selection ensures our Pumpkin Olive Oil Cake remains simple yet packed with seasonal vibes—perfect for your next gathering.
Equipment Needed
Before we dive into mixing our Pumpkin Olive Oil Cake ingredients, let’s gather the essential tools to ensure a smooth baking process. We recommend these items for accurate measurements, even mixing, and perfect baking results.
- Mixing Bowls: Two medium-sized bowls—one for dry ingredients and one for wet—to keep our preparation organized and prevent cross-contamination.
- Measuring Cups and Spoons: A set of dry measuring cups (for flour and sugar) and liquid measuring cups (for oil and puree), along with spoons for precise spice measurements, as accuracy is key to achieving the cake’s moist texture.
- Whisk or Electric Mixer: A sturdy whisk for blending wet ingredients or an electric mixer for fluffier results, helping us incorporate air and ensure even distribution of flavors like cinnamon and ginger.
- Spatula: A silicone spatula to gently fold in ingredients and scrape bowl sides, maintaining the cake’s tender crumb without overmixing.
- 9-inch Round Cake Pan or Loaf Pan: Non-stick preferred for easy release and even baking, as this size works best for our recipe to yield a golden, evenly cooked Pumpkin Olive Oil Cake.
- Oven: A standard oven preheated to 350°F (175°C) for consistent baking—ensure it’s calibrated for optimal results.
- Cooling Rack: To let the cake cool evenly after baking, preserving its flavors and preventing sogginess.
With these tools in hand, we’re set to transition seamlessly from ingredients to the baking steps ahead.
Instructions
With our ingredients measured and equipment ready, we’re excited to guide you through creating this moist, aromatic Pumpkin Olive Oil Cake that captures the essence of fall. Let’s ensure each step leads to a perfectly spiced, tender treat.
Prepare the Ingredients
Before we mix, we’ll organize everything for smooth baking. Start by sifting the dry ingredients to aerate them and avoid lumps—all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger work together to build the cake’s warm, spicy base.
- In one medium mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, and ½ teaspoon of ginger until evenly combined.
- In a second medium mixing bowl, gather the wet ingredients: crack 2 large eggs, measure 1 cup of pumpkin puree (ensuring it’s at room temperature for better blending), 1 cup of extra-virgin olive oil for a rich, fruity undertone, ¾ cup of granulated sugar, ½ cup of brown sugar, and 1 teaspoon of vanilla extract.
- If adding optional mix-ins like chopped walnuts or chocolate chips, prepare ½ cup of them now, toasting the walnuts briefly in a dry pan for enhanced nutty flavor that complements the pumpkin’s earthiness.
This preparation sets the stage for a batter that’s simple yet full of seasonal depth.
Mix the Batter
Now we combine our prepped ingredients to form a smooth, velvety batter that promises a tender crumb and subtle olive oil richness.
- Add the wet ingredients to the bowl with the dry ones, pouring in the extra-virgin olive oil and pumpkin puree first to create a lush base.
- Use a whisk or electric mixer on low speed to blend everything together, stirring for about 1-2 minutes until just combined—overmixing can make the cake tough, so stop when you see a uniform, golden-orange mixture with the sugars fully dissolved for that perfect sweet-spicy aroma.
- Gently fold in any optional add-ins like walnuts or chocolate chips using a silicone spatula, ensuring even distribution without deflating the batter’s light texture.
The result is a fragrant batter that hints at the cake’s moist, flavorful profile, ready for the oven.
Bake the Cake
It’s time to transform the batter into a golden, irresistible cake with a crisp edge and soft center.
- Preheat your oven to 350°F (175°C) and grease a 9-inch round or loaf pan with a light coating of olive oil or non-stick spray for easy release.
- Pour the batter into the prepared pan, smoothing the top with a spatula to ensure even baking—watch as it settles into a promising mound that will rise with the spices’ warm scent filling your kitchen.
- Bake in the center of the oven for 45-55 minutes, or until a toothpick inserted in the center comes out clean; the cake’s surface will turn a deep golden brown, releasing an irresistible aroma of pumpkin and cinnamon that signals it’s done.
For baking times, here’s a quick reference in case you adjust for pan size:
| Pan Type | Baking Time (minutes) | Internal Temperature (°F) |
|---|---|---|
| 9-inch round | 45-50 | 200-205 |
| Loaf pan | 50-55 | 200-205 |
This step locks in the cake’s flavors, creating a treat that’s both visually appealing and delectably moist.
Cool and Serve
After baking, proper cooling preserves the cake’s texture and enhances its flavors for an enjoyable serving experience.
- Remove the cake from the oven and let it cool in the pan on a wire rack for 10-15 minutes, allowing the heat to distribute evenly so the edges don’t dry out and the spicy pumpkin essence intensifies.
- Carefully invert the cake onto the rack to cool completely for another 30-45 minutes, preventing sogginess and ensuring a firm slice that’s easy to cut.
- Once cooled, serve slices on their own or with a dollop of whipped cream and a sprinkle of cinnamon for added contrast—the cake’s tender, olive oil-infused crumb pairs beautifully with coffee or tea, making it a versatile fall favorite for gatherings or solo indulgences.
Make-Ahead Instructions
One of the beauties of our Pumpkin Olive Oil Cake is its flexibility for planning ahead, allowing you to enjoy fresh-baked flavors without last-minute rushes. We often prepare this cake in advance for fall gatherings, ensuring it stays moist and aromatic while saving time.
Preparing the Batter Ahead
To get a head start, we suggest mixing the batter up to 24 hours in advance. Begin by following our earlier steps for sifting dry ingredients and whisking wet ones separately. Once the batter reaches a smooth consistency, cover the bowl tightly with plastic wrap and refrigerate it. This step helps the pumpkin olive oil flavors meld, enhancing the cake’s spiced warmth and tender crumb when baked later.
Baking and Storing the Cake
If you’re baking the full cake ahead, remove it from the oven after the 45-55 minutes at 350°F (175°C) as detailed before. Allow it to cool completely on a rack before storing. For short-term storage, wrap the cooled cake in plastic wrap or place it in an airtight container at room temperature—this keeps its fluffy texture intact for 2-3 days.
For longer hold, we recommend refrigeration or freezing. Here’s a quick breakdown of storage options in the table below:
| Storage Method | Duration | Tips for Best Results |
|---|---|---|
| Room Temperature | 2-3 days | Keep in a cool, dry spot to preserve the cake’s moist, pumpkin-infused aroma. |
| Refrigerator | Up to 5 days | Wrap securely to maintain the olive oil’s richness and prevent drying. |
| Freezer | Up to 3 months | Slice first for easy thawing; the cake retains its golden-brown appeal when warmed. |
Reheating and Serving Tips
When you’re ready to serve, thaw a refrigerated or frozen Pumpkin Olive Oil Cake in the fridge overnight for even defrosting. To refresh its flavors, we pop slices in a 300°F (150°C) oven for 10-15 minutes until warm and fragrant. This revives the cake’s soft texture and subtle olive oil notes, making it taste freshly baked—perfect paired with whipped cream for that cozy fall vibe. Always check for freshness before enjoying to ensure the best sensory experience.
Conclusion
We’ve loved sharing this Pumpkin Olive Oil Cake recipe as it’s become a go-to fall favorite in our kitchen.
It’s a simple way to savor seasonal flavors while keeping things healthy and delicious.
We’re confident you’ll enjoy baking and sharing it so give it a try and make your gatherings memorable.
Frequently Asked Questions
What is Pumpkin Olive Oil Cake?
Pumpkin Olive Oil Cake is a cozy fall dessert that blends pumpkin puree with extra-virgin olive oil for a moist, flavorful treat. It’s a healthier twist on traditional cakes, using simple ingredients like spices and sugars to capture autumn vibes. Perfect for gatherings or solo snacking, it’s easy to bake and guilt-free.
What ingredients are needed for Pumpkin Olive Oil Cake?
You’ll need all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, granulated and brown sugar, eggs, pumpkin puree, extra-virgin olive oil, and vanilla extract. Optional add-ins include walnuts or chocolate chips. This mix ensures a rich, seasonal flavor while keeping things straightforward.
What equipment is required to make Pumpkin Olive Oil Cake?
Essential tools include two medium mixing bowls, measuring cups and spoons, a whisk or electric mixer, a silicone spatula, and a 9-inch round or loaf pan. Don’t forget a preheated oven and cooling rack for even baking and cooling. These basics make the process smooth and hassle-free.
How do I make Pumpkin Olive Oil Cake?
Start by sifting dry ingredients like flour, spices, and leavening agents into one bowl. In another, whisk wet ingredients including eggs, sugars, pumpkin, oil, and vanilla. Combine mixtures until smooth, add optional mix-ins, then bake in a greased pan at 350°F (175°C) for 45-55 minutes. Cool on a rack before serving.
Can I prepare Pumpkin Olive Oil Cake in advance?
Yes, mix the batter up to 24 hours ahead and refrigerate it to enhance flavors. Bake the cake ahead and store at room temperature for up to 2 days, or refrigerate/freezing for longer. This flexibility makes it great for fall events, and you can reheat slices in the microwave for a fresh taste.
How should I store Pumpkin Olive Oil Cake?
Once cooled, wrap the cake tightly in plastic wrap or foil for room-temperature storage up to 2 days. For longer freshness, refrigerate for up to a week or freeze for up to 3 months. Thaw in the fridge and reheat gently to maintain moisture and flavor.
What are some serving suggestions for Pumpkin Olive Oil Cake?
Serve warm with a dollop of whipped cream and a sprinkle of cinnamon for extra coziness. Pair it with coffee or tea, or top with nuts and caramel for added crunch. It’s versatile for breakfast, dessert, or as a fall gathering centerpiece, enhancing its seasonal appeal.