Pumpkin Olive Oil Cake with Cinnamon Cream Cheese Frosting
Fall baking has officially commenced!!! And it only makes sense that the first thing I make on the first day of fall be this incredible pumpkin olive oil cake with cinnamon cream cheese frosting.
I am not being dramatic when I tell you this is the best cake I have ever made. It came out exactly how I hoped it would. It tastes just the way fall smells. It tastes like someone wrapped up all of the things we love about fall (the colors, the scents, the tastes, the warm feelings) and put it into cake form. Easy and quick to make, this cake will make the most perfect dessert to bring to a dinner party (like we did last night) or just on a sunny afternoon.
I got this recipe from ParsleyAndIcing.com. The recipe she posted only makes one 8 inch cake, but I wanted to make a bigger serving so I just doubled everything to make two 8 inch cakes. The recipe below is for a single cake, so make sure you double it to get two out of it!
Here’s what you’re going to need…
Ingredients:
Pumpkin Olive Oil Cake
1 cup all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
1 ¼ teaspoon pumpkin pie spice
½ teaspoon salt
½ cup granulated sugar
¼ cup brown sugar, light or dark packed
1 cup canned pumpkin puree
½ cup olive oil extra virgin
2 large eggs room temperature
1 teaspoon vanilla extract
Cinnamon Cream Cheese Frosting
¼ cup unsalted butter room temperature
4 ounces cream cheese full fat, room temperature
2 cups powdered sugar sifted
¾ teaspoon cinnamon
½ teaspoon vanilla extract
¼ teaspoon salt
Directions:
Pumpkin Olive Oil Cake
Spray an 8 inch round cake pan with baking spray. Line with a round of parchment paper. Spray the parchment paper. Preheat oven to 350 Fahrenheit.
In a large mixing bowl, whisk to combine the all purpose flour, baking powder, baking soda, pumpkin pie spice, cinnamon and salt. Set aside.
In a medium mixing bowl, whisk together til just combined the oil, granulated sugar, brown sugar, eggs, pumpkin puree and vanilla extract.
Pour the pumpkin mixture into the dry ingredients. Use a rubber spatula or mixer to mix until just combined.
Pour the batter into the prepared pan. Spread evenly with an offset spatula. Bake 35-40 minutes until a toothpick comes out clean when inserted in the center of the cake.
Place the cake pan on a wire rack. Allow to cool completely. Once cooled, run a knife along the edge of the pan to make sure it is not sticking. Remove cake from pan. Make sure cake is completely cool before frosting.
Cinnamon Cream Cheese Frosting
Sift together the powdered sugar and cinnamon. Set aside.
In the bowl of an electric mixer fitted with a paddle attachment or in a large mixing bowl using a hand held mixer, beat the butter and cream cheese until completely combined, creamy and fluffy. Mix in the vanilla and salt.
Turn mixer off and add the powdered sugar mixture. Beat on low until powdered sugar is no longer visible. Turn mixer to medium high and beat for one minute.
Use right away or cover with plastic wrap or in an airtight container. Refrigerate for up to 4 days.
It’s an incredibly moist, decadent cake that instantly became my new favorite dessert. Happy baking, and happy fall xoxo.
