There’s something so comforting about baking with olive oil in the fall. The kitchen gets warm, the whole house smells cozy, and every slice feels a little indulgent without trying too hard. This pumpkin olive oil cake is the perfect go-to autumn dessert. It's simple, deeply moist, and naturally fragrant thanks to Bellemille’s single-estate extra-virgin olive oil.
It’s the perfect change-up for Thanksgiving if you want something seasonal but not predictable. All the warm spices you love, but with a silky richness and depth you only get from really good olive oil. And topped with a brown butter cream cheese frosting. It is quite a showstopper for your next holiday gathering!
Ingredients for the cake:
- 120 ml extra virgin olive oil
- 310 g all-purpose flour
- 1 tsp kosher salt
- 1 tsp baking powder
- ¼ tsp baking soda
- 300 g granulated sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 16 oz pumpkin purée
- Sugar, for sprinkling (optional)
Ingredients for the frosting:
- 227 g unsalted butter, at room temperature
- 454 g full-fat cream cheese, at room temperature
- A generous pinch of kosher salt
- 454 g powdered sugar (about 3½ cups), sifted if lumpy
- 2 tsp vanilla extract
Preparation for the cake:
Heat oven to 375°F. Grease a 9-inch cake pan with olive oil and line the bottom with parchment paper. Flour the pan, shaking out any excess.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, vanilla extract, cinnamon, and nutmeg.
Using an electric stand mixer or handheld mixer, beat the sugar and eggs for about 3 minutes until thick and fluffy, with the mixture turning pale yellow and roughly doubling in volume. With the mixer on low speed, slowly pour in the olive oil to avoid splashing. Beat for another 2 minutes until fully combined. Gradually add the pumpkin puree, then slowly incorporate the flour mixture, beating until just combined.
Pour the batter into the prepared pan and bake for 50-55 minutes, until a skewer inserted in the center comes out clean.
Allow the cake to cool in the pan for 25-30 minutes. Use an offset spatula to loosen the edges, then turn the cake out onto a baking sheet. Transfer to a cooling rack to cool completely.
Preparation for the frosting:
Brown the butter in a small saucepan over medium heat, and melt the butter, stirring occasionally. Continue cooking until the milk solids turn golden brown and the butter smells nutty, about 8-10 minutes.
Beat together the browned butter and cream cheese until smooth and fluffy, about 2-3 minutes. Add the salt and vanilla extract, then gradually add the powdered sugar, beating until light and fluffy. Use immediately or refrigerate until ready to frost the cake.
