Pumpkin Spice Olive Oil Cake 🎃🍰

A cozy twist on a classic fall bake — this pumpkin spice olive oil cake is unbelievably moist, rich in flavor, and topped with the dreamiest whipped cream cheese frosting. The olive oil keeps the crumb soft and tender, while the pumpkin and warm spices make it taste like fall in every bite.

This cake has quickly become one of my go-tos when I want something that feels bakery-level but doesn’t take all day to make. It’s perfect for gatherings, cozy coffee dates at home, or a simple dessert that looks (and tastes) way fancier than the effort it takes.

Why You’ll Love It

• Incredibly moist thanks to the olive oil and pumpkin puree

• Warm and spiced with cinnamon, nutmeg, and pumpkin pie spice

• Simple but impressive — perfect for fall entertaining

• Light, fluffy frosting that balances the rich, flavorful cake

Ingredients

Cake:

• 15 oz pumpkin puree

• ¾ cup olive oil

• ½ teaspoon kosher salt

• 1 teaspoon vanilla extract

• 1 cup granulated sugar

• ½ cup brown sugar

• 4 eggs

• ½ cup sour cream (or greek yogurt)

• 1 ½ teaspoon cinnamon

• 1 teaspoon pumpkin pie spice

• ¼ teaspoon nutmeg

• 2 cups flour

• 2 teaspoon baking powder

• ½ teaspoon baking soda

Whipped Cream Frosting:

• 8 oz cream cheese (room temperature)

• 1 cup heavy cream

• 1 teaspoon vanilla extract

• ½ cup powdered sugar

• optional vegan date caramel sauce swirl

Instructions

1. Preheat oven to 350°F (180°C) and prep a 9-inch springform pan with cooking spray and parchment paper.

2. In a large bowl, whisk together olive oil, pumpkin puree, eggs, sugars, vanilla, sour cream, salt, and spices until smooth.

3. Add flour, baking powder, and baking soda. Mix until just combined — don’t overmix!

4. Pour batter into your prepared pan and bake for about 50 minutes, or until a toothpick comes out clean with a few moist crumbs.

5. Let the cake cool completely (at least 1 hour) before frosting.

Whipped Cream Cheese Frosting:

1. In a mixing bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.

2. Add cream cheese and whip until smooth and creamy.

3. Spread frosting on cooled cake and swirl with an offset spatula.

4. Sprinkle with cinnamon, caramel sauce, and slice to serve!

✨ Pro Tip: This cake tastes even better the next day once the flavors settle. Store leftovers covered in the fridge for up to 4 days.

If you make this recipe, tag me on Instagram @whatrobineats — I love seeing your cozy fall bakes!

Pumpkin Spice Olive Oil Cake 🎃🍰

A super moist, cozy pumpkin spice olive oil cake topped with fluffy whipped cream cheese frosting. Perfectly spiced, simple to make, and full of fall flavor in every bite!

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Servings 12 slices

Ingredients

  

1x2x3x

• 15 oz pumpkin puree
• 3/4 cup EVOO
• 1/2 tsp sea salt
• 1 tsp vanilla extract
• 1 cup sugar of choice
• 1/2 cup brown sugar
• 4 eggs
• 1/2 cup sour cream OR greek yogurt
• 1 1/2 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1/4 tsp nutmeg
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda

Whipped Cream Frosting

• 8 oz cream cheese, room temp
• 1 cup heavy cream
• 1 tsp vanilla extract
• 1/2 cup powdered sugar

Instructions

 

• Preheat oven to 350°F and prep a 9-inch springform pan with cooking spray and parchment paper.

  In a large bowl, whisk together olive oil, pumpkin puree, eggs, sugars, vanilla, sour cream, salt, and spices until smooth.
• Add flour, baking powder, and baking soda. Mix until just combined — don’t overmix!

  Pour batter into your prepared pan and bake for about 50 minutes, or until a toothpick comes out clean with a few moist crumbs.
• Let the cake cool completely (at least 1 hour) before frosting.

Whipped cream frosting

• In a mixing bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.

  Add cream cheese and whip until smooth and creamy.

  Spread frosting on cooled cake and swirl with an offset spatula.

  Sprinkle with cinnamon and slice to serve!

Tried this recipe?Let us know how it was!