The first olive oil cake I ever had was in a little cafe in Florence.
No frosting, no fuss, just a soft slice dusted with powdered sugar next to an espresso.
I couldn't stop thinking about how tender it was.
Years later I started folding pumpkin into that same idea for fall.
The olive oil keeps the crumb moist for days, longer than butter ever manages.
It adds a mild, almost fruity richness that plays beautifully with warm spice.
This is a one-bowl, no-mixer cake, the kind you can whip up on a whim.
I bake it in a single round pan and leave it plain.
A light snow of powdered sugar on top is all it needs.
It's not too sweet, which makes it just as good with morning coffee as it is after dinner.
Make it once and I think you'll see why I keep coming back to the simple version.
Why You'll Love This Pumpkin Olive Oil Cake
This is my go-to when I want something cozy without the work of a layer cake. Here's why.
- Unbelievably moist. Olive oil keeps the crumb soft and tender for days.
- One bowl, no mixer. Just a whisk and a spatula, start to finish.
- Rustic and simple. No frosting to fuss with, just a dusting of powdered sugar.
- Not too sweet. Great with coffee in the morning or as a light dessert at night.
Ingredients You'll Need
The olive oil is the star here, so use one you'd happily taste on its own. A few notes before you start.
- Extra-virgin olive oil (¾ cup). A mild-to-fruity EVOO adds richness without tasting greasy.
- Pumpkin puree (1 cup). Use pure pumpkin, NOT pumpkin pie filling, which is pre-sweetened.
- Eggs (3 large). They give the cake its lift and structure.
- Brown and granulated sugar. Brown sugar adds a little molasses depth to the crumb.
- Pumpkin pie spice and cinnamon. The warm fall flavor in every bite.
- All-purpose flour. Spoon and level it so the cake stays tender.
- Baking powder and baking soda. Fresh leavening for a good rise.
- Powdered sugar. A light dusting is the only finish it needs.
How to Make Pumpkin Olive Oil Cake
This comes together faster than the oven takes to preheat. Here's the whole process.
Mix the Batter
Whisk the oil, pumpkin, both sugars, eggs, and vanilla in a large bowl until smooth.
Add the flour, baking powder, baking soda, salt, and spices.
Stir just until the flour disappears. Don't overmix.
Bake and Cool
Pour the batter into a greased and lined 9-inch round pan.
Bake at 350°F for 38 to 42 minutes, until a toothpick comes out clean.
Cool in the pan for 15 minutes, then turn out onto a rack to cool fully.
Finish and Serve
Once the cake is completely cool, dust the top generously with powdered sugar.
Slice into wedges and serve. That's it.
Ben's Tips for the Best Olive Oil Cake
A few small choices make this cake sing. These are the ones I never skip.
- Use good olive oil. Since it carries the flavor, a mild fruity EVOO is worth it. It won't taste greasy, I promise.
- Don't overbake. Pull it the moment a toothpick comes out clean to keep the crumb moist.
- Cool before dusting. Powdered sugar melts into a warm cake, so wait until it's cool.
- Spoon and level the flour. Too much flour is the fastest way to a dry cake.
Substitutions and Variations
The plain version is my favorite, but it's an easy cake to dress up. Here are a few ideas.
- Cream cheese frosting. Swap the powdered-sugar dust for a tangy cream cheese frosting.
- Maple glaze. Whisk powdered sugar with maple syrup for a simple drizzle.
- Add nuts. Fold in ½ cup chopped walnuts or pecans for crunch.
- Gluten-free. A good 1-to-1 gluten-free flour blend works well here.
Storage
This cake actually gets better on day two. Store it like this.
- Counter. Keep it covered at room temperature for up to 3 days.
- Fridge. Refrigerate up to 5 days, and bring slices to room temperature before serving.
- Freezer. Wrap and freeze the unfrosted cake up to 2 months, then thaw and dust fresh.
Recipe
Pumpkin Olive Oil Cake
Ingredients
For the Cake
- 1 ¾ cups all-purpose flour spooned and leveled
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 cup pumpkin puree not pumpkin pie filling
- ¾ cup extra-virgin olive oil mild to fruity
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
For Finishing
- 2 tablespoons powdered sugar for dusting
Instructions
Mix the Batter
- Preheat the oven to 350F and grease and line a 9-inch round cake pan.
- In a large bowl, whisk the olive oil, pumpkin, granulated sugar, brown sugar, eggs, and vanilla until smooth.
- Add the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon, and stir just until no streaks of flour remain.
Bake and Cool
- Pour the batter into the prepared pan and smooth the top.
- Bake for 38 to 42 minutes, until a toothpick inserted in the center comes out clean.
- Cool in the pan for 15 minutes, then turn out onto a rack to cool completely.
Finish and Serve
- Once fully cool, dust the top generously with powdered sugar.
- Slice into wedges and serve.
Notes
- Use good olive oil: a mild fruity EVOO carries the flavor without tasting greasy.
- Don't overbake: pull it the moment a toothpick comes out clean.
- Cool before dusting: powdered sugar melts into a warm cake.
- Spoon and level the flour: too much flour dries out the crumb.
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