This Olive Oil Cake has a seasonal spin to it. Made with pumpkin and fall spices, then topped with a maple glaze, this will become your new favorite fall recipe.
Olive Oil Cake With Pumpkin & Spices
I love pumpkin, especially this time of year. And I love pumpkin bread, but sometimes I get tired of making the same recipe year after year.
This fall I decided to try something different. I wanted to make an olive oil cake flavored with in-season pumpkin and spices. The result is truly delicious.
This recipe is adapted from one that I tried from Fit Mitten Kitchen. I made a few changes and adjusted it according to our tastes but the end result is equally delicious and true to the original flavors.
So, if you are ready to try something new, give this pumpkin olive oil cake a try! I think you will love it.
And feel free to smother some of my favorite Pumpkin Butter on a slice. Yum!
How To Make Olive Oil Cake
You can make this pumpkin cake in just one bowl. Well, technically two since you need to premix the dry ingredients separately from the wet.
But, I love recipes that are simple to mix up and that don’t make a huge mess in the kitchen.
This simple fall recipe is quick to whip together. So next time you are thinking about buying a box mix, think about how easy it is to make this pumpkin cake.
First, place the dry ingredients in a medium size bowl and whisk together to get rid of any lumps.
Next, place the wet ingredients in a large bowl. Add in the eggs one at a time, incorporating after each addition.
Finally, gradually add the dry ingredients and mix until just combined. Don’t overmix the batter.
Place the pumpkin olive oil batter in a greased 8 inch round cake pan and place the oven preheated to 350 degrees Fahrenheit.
Bake the cake for 35-40 minutes or until a wood pick inserted into the center of the cake comes out clean.
Take the cake out of the oven and let cool in the cake pan for 5 minutes and then transfer to wire rack to cool for an hour. While the cake is cooling, prepare the maple sugar glaze.
Maple Sugar Glaze
This olive oil cake is delicious on it’s own, but becomes amazing with this maple sugar glaze topping!
And it’s a cinch to make. Simply whisk together the powdered sugar, maple syrup, vanilla extract and milk. Once you have your desired consistency, pour over the cooled pumpkin cake.
What Does Olive Oil Cake Taste Like?
If you have never tried olive oil cake, it is a wonderfully soft and moist cake that is not too sweet. The subtle olive oil gives it a unique but delicious flavor that is slightly earthy. It pairs well with the pumpkin and spices in this recipe too.
Olive oil cake has a much moister crumb then a cake made with butter. And it stays fresh longer. Butter cakes tend to dry out quicker.
How To Store Olive Oil Cake
You can store this pumpkin cake at room temperature loosely covered for up to 3 days – if it doesn’t get eaten sooner!
I like to keep my cake on the counter in a cake stand with a glass dome to keep it fresh.
Pumpkin Olive Oil Cake
- 1 cup all purpose flour
- 3/4 cup whole wheat pastry flour
- 1 1/4 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 2/3 cup extra virgin olive oil
- 1 cup pumpkin puree
- 1/3 cup pure maple syrup
- 1/2 cup brown sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1 tablespoon pumpkin pie spice or 2 T. cinnamon, 1/2 t. ground nutmeg, 1/2 t. ground ginger & 1/8 t. ground cloves
- 1 1/2 cup powdered sugar
- 1/4 cup pure maple syrup
- 1 tsp vanilla extract
- 2 tbsp milk
- Preheat the oven to 350 degrees fahrenheit. Grease an 8 inch cake pan and set aside.
- In a medium bowl, combine the dry ingredients. Stir together the flour, spices, baking powder, baking soda and salt. Whisk until combined.
- In a large bowl add the wet ingredients. Add the olive oil, pumpkin puree, maple syrup, brown sugar and vanilla. Whisk until combined. Add in the eggs one at a time until incorporated.
- Add the dry ingredients to the wet and mix until just combined. Do not overmix.
- Pour the batter into your prepared cake pan and place in oven. Bake at 350 degrees for 35-40 min or until a wooden pick inserted into the center comes out clean.
- Let cool in pan for 5 minutes then remove from pan and place on a wire rack to cool for an hour.
- Combine all ingredients for the maple glaze in a small bowl. Whisk until smooth. Add more powdered sugar or milk as desired to get the consistency you want.
- Once the cake has cooled, pour the maple glaze over the cake letting it drip down the sides.
The 17 Best Pumpkin Recipes You Want To Try
Pumpkin Banana Bread or Pumpkin Apple Bread? – My 100 Year Old Home
Spiced Pumpkin Cake with Espresso Frosting – Finding Lovely
Creamy Pumpkin Spice Latte – Satori Design For Living
Pumpkin Pie Muffins – Lemon Grove Lane
Pumpkin Muffins with My Secret Crumb Topping– Happy Happy Nester
Easy Pumpkin Roll Recipe – Jennifer Maune
Pumpkin Pecan Cobbler – Sincerely, Marie Designs
Pumpkin Pie Bars – My Sweet Savannah
One Bowl Pumpkin Olive Oil Cake – Modern Glam
Copycat Starbucks Keto Pumpkin Cream Cheese Muffins – The Happy Housie
Dairy Free Pumpkin Ice-Cream – Zevy Joy
Pumpkin Pastry Twists – Paint Me Pink
Low Carb Keto Caramel Pumpkin Cheesecakes – Tatertots & Jello
Pumpkin Madeleines – Most Lovely Things
Baked Pumpkin Cake Donuts – Inspiration For Moms
Easy Mini Pumpkin Pie – Dreaming of Homemaking
Pumpkin Cinnamon Rolls – Twelve on Main
More Fall Pumpkin Recipes
Here are some of my other favorite pumpkin recipes from the archives. Fall is all about baking and savoring those warm autumnal spices. I hope you try some of these yummy recipes!