Oh, September, how I look forward to your arrival! As soon as the calendar turns, I’m all about embracing the flavors of Fall. The first hint of autumn instantly lifts my spirits. And to celebrate the change of seasons peaking around the corner, I’m excited to share my latest obsession. It is a One-Bowl Pumpkin Olive Oil Cake, it’s as simple as it is delicious!
I love cake, I enjoy baking them. But I am not that “fancy” layered cake type of baker. The thought of it stresses me out, lol. Maybe it’s this stage in life where I have too much on my plate to tackle that kind of perfection. Or it could be the need for it to be extraordinarily beautiful that is a pressure I can’t handle. Either way, I’ve come to terms with seeing the beauty in simple cakes.
My love for pumpkin cake goes way back to my college days. I vividly remember the first time I made a pumpkin sheet cake and the recipe called for vegetable oil. At the time, I thought it was very strange. However, I was determined to make a birthday cake for a friend and it was a huge hit!
The crumb was uniform and each bite was tender & soft. It was at that point that I kind of understood why oil worked well in cakes. Moving forward to 2024, and after baking many things including cakes, olive oil has been my “adult” life upgrade.
Why Olive Oil in Cakes?
Olive oil isn’t just for savory dishes, it’s a game changer in baking too! It enhances cakes by adding moisture, keeping them tender and soft. The nice & neat, “uniform” texture comes from using a fat in a liquid form. Unlike butter, which can solidify as cakes cool, olive oil remains liquid, for a consistently soft crumb. Another bonus, is that it keeps cakes moist for days. Rich in healthier monounsaturated fats, olive oil offers a more health conscious alternative to butter and love finding more ways to incorporate it in my baking.
Have you ever made a cake with olive oil? What are your favorite flavors and recipes? Let me know in the comments below!
What You’ll Need:
Dark Brown Sugar- Adds a rich, molasses-like sweetness and enhances the cake’s moisture. Light brown sugar will also work. See how I make my own here.
Olive Oil- A key ingredient, it adds a richness and keeps the cake tender & soft. It’s often best to choose a mild, light olive oil if you want to avoid an overpowering taste. Love the cake, just not a fan of olive oil? Swap it out for a neutral cooking oil such as vegetable. Not as “healthy” and the flavor will be different, but it works.
Canned Pumpkin Puree– The star of the show. Makes this cake a vibrant color & full of flavor! Be sure to use plain pumpkin puree and NOT pumpkin pie filling.
Vanilla Extract
Large Eggs- Room temperature
Cinnamon, Cardamom, Nutmeg, Ground Ginger, & Clove- A flavorful blend of spices that gives the cake its cozy, fall flavor. Not a fan of too much spice? Swap out the blend of spices in the recipe for 2 teaspoons of ground cinnamon or your favorite pumpkin pie spice blend.
All-purpose Flour
Salt
Baking Powder & Baking Soda- For the perfect rise. Make sure it is fresh & active before you start baking. Also, I don’t sift anything in this recipe. If I have any clumps I will break them up in my hand before adding to the bowl.
Digital Scale- Highly recommended. Not only does it make baking easier by reducing clean up, but I get the same results every single time. No need to worry about adding too much or too little of anything which can happen when measuring by volume.
8″ or 9″ Springform Pan- The removable sides of a springform pan make it easy to release without damaging. It’s useful for cakes & desserts that need a smooth presentation. This is especially true for simple single layer cakes, since the sides won’t be covered by frosting. Though I prefer the springform pan, standard rounds also work. Baking times will vary depending on which size pan you choose, see more information below.
Parchment Paper- (optional). You can skip this step. However, I do highly recommend it if you are at all concerned about sticking. It helps in getting that clean release for a neat cake. I also strongly suggest using the parchment paper if you are using a darker non-stick pan.
Baking Spray– Either regular non-stick spray or cake release spray with flour. See below for details.
Large Sheet Pan– To catch any possible drips.
Cooling Rack– To let the cake cool evenly.
No fancy equipment needed, just a medium mixing bowl and a whisk. If you like, you can use a stand or hand mixer with the whisk attachments. But I think its an extra set of steps I don’t need so I always whip it up by hand.
Dress it up!
Cinnamon Sugar Blend- A special touch of sweetness that adds a crackly “crust”. This topping is best for a cake that will be eaten within 24-48 hours.
Top it off with my favorite glaze! Serve a slice with this Perfectly Buttery Maple Glaze on the side. This glaze is also great when making this cake as a loaf, drizzle it over the top and and sprinkle on some Spiced Candied Pecans on top, yum!
Frosting of your choice- If frosting cakes is more your thing go for it! Try a buttercream or cream cheese frosting. Make layers or just one, the sky is the limit with this cake.
Choosing the Right Pan for Baking Your Cake:
Here’s a guide to help you choose the perfect pan.
1. 9 x 5″ Loaf Pan
The 9 x 5″ loaf pan is great for dense, moist cakes like this that require a longer baking time. The shape ensures uniform cooking and easy slicing. Bake for about 50-60 minutes, until a toothpick comes out clean.
2. 8″ Round Pan
I first tested this recipe in an 8 x 2″ round pan. Both standard rounds and springform pans work great, though springform is my favorite for easier release and it keeps the sugar topping more “intact”.
In the 8 x 2″, it came very close to the edge, but did not overflow. I think because it was just the right amount of batter and I always use a digital scale.
I recommend that if you are using a pan this size, use one that has higher sides, such as 2.75″ or even 3″, but a 2″ will work. It also takes a little longer to be fully cooked. Bake for 35-45 minutes, until a toothpick comes out clean.
Tip: Always put a baking sheet underneath when baking any cake just in case.
3. 9″ Round Pan
A 9″ round pan is slightly larger compared to the 8″ round pan, making it slightly “thinner” when baked. I prefer the slices I get from the 8″, but this one is a good alternative. Bake for 30-35 minutes, until a toothpick comes out clean.
4. Cupcake Tins
Cupcake tins are designed for individual portions, making it ideal for parties. When you need multiple servings in an easy to serve setting, then this is your best choice. This cake goes great with a good old-fashioned cream cheese frosting.
This amount of batter (about 29 fl. ounces total) will make roughly 16 cupcakes if using an ice-cream scoop to portion about 1/2 cup of batter. Use cupcake liners to prep the tins and bake for about 25 minutes, until a toothpick comes out clean.
NOTE: Be careful with darker non-stick pans, they will brown faster, the parchment helps prevent this from happening.
In a nutshell, it’s only cake batter, if you prefer fancier layered and frosted cakes, this will make something delicious. Get creative. As far as whether or not you use a springform or regular round cake pan, the baking times are the same. My favorite is the 8″ springform. I like the higher slices, but you have options. Pick what’s best for you .
If you would like to see how I release this type of cake from a standard round, head on over to my Midnight Chocolate Olive Oil Cake recipe. It has a full description.
Perfectly Prepped Cake Pans:
If you’ve ever ended up with half your cake stuck to the pan, you know the importance of prepping your cake pan properly. But don’t worry, it’s easy. Here’s a quick guide to make sure your cakes come out perfectly every time!
- Grease the pan.
When making cakes I use a non-stick spray that has flour added to it, especially if I am not using parchment paper. Of course you can grease well with butter or shortening and give it a light dusting of flour for a similar result. Just be sure to tap out any excess flour. If you are using parchment paper then just regular non-stick spray works just fine. - If you are flouring the pan…
After greasing, sprinkle a small amount of flour into the pan. Tilt and tap the pan to evenly distribute the flour, then shake out the excess. This step is crucial for preventing the cake from sticking. - Use parchment paper for extra security.
Also, using parchment paper to line the bottom and sides after greasing ensures an extra clean release. This is a for those occasions when you need something to sit pretty on a cake platter.
And that’s it! With these simple steps, you’re all set for a perfect cake.
How to Store Your One-Bowl Pumpkin Olive Oil Cake:
If you find yourself with leftover cake or want to make it ahead of time, proper storage is key to maintaining its moistness and flavor. Here’s how to keep your cake fresh…
Storing at Room Temperature
- Cool Completely
Before storing, make sure your cake is completely cooled. This prevents condensation, which can make the cake soggy. - Short-Term Storage
For cake that you plan to eat within 24 hours, store it in an airtight container. This helps keep the cake moist. Place the cake in the container and seal it tightly. It will stay fresh and delicious on the counter for up to a day. After that I recommend keeping it in the fridge for up to 5 days after baking.
Freezing for Long-Term Storage
- Slice and Prepare
Slice the cake into individual servings. This makes it easy to thaw only the portions you need. Arrange the slices on a plate in a single layer. - Wrap Thoroughly
Cover the plate with plastic wrap, making sure it’s tightly sealed to avoid freezer burn. When wrapping it just be sure to do so loosely to prevent smashing the cake. - Freeze
Place the wrapped slices on the plate in the freezer. They should be good for up to 3 months. - Thaw and Enjoy
When you’re ready to enjoy a slice, remove it from the freezer and let it thaw at room temperature for about 30 minutes.
With these tips, you can savor your pumpkin olive oil cake whenever you like, whether it’s fresh or from the freezer.
Looking for more CAKE recipes? Check these out!
Midnight Chocolate Olive Oil Cake
Chocolate Buttermilk Banana Bundt
If you try this One-Bowl Pumpkin Olive Oil Cake, comment & rate below.
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One-Bowl Pumpkin Olive Oil Cake
Equipment
- 1 Large Mixing Bowl
- 1 Whisk
- 1 8" Springform Pan
- Parchment Paper optional but recommended
- 1 Large Baking Sheet
- 1 digital scale, optional
Ingredients
- 1 cup dark brown sugar, SEE NOTES
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup mild, light olive oil, SEE NOTES
- 1 cup canned pumpkin puree, SEE NOTES
- 1-1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon, SEE NOTES for substitutions
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground clove
- 1/8 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking soda
Cinnamon Sugar Topping: (optional)
- 2 tablespoons white sugar
- 1 teaspoon ground cinnamon
Instructions
- Pre-heat the oven to 350℉ and place the rack in the middle.
- Prep your springform pan with a non-stick spray or cake release spray that contains flour, line the bottom and sides with parchment paper (optional) after it has been greased, set aside. See the notes below for other baking pan sizes and baking times.
- Mix together the sugar cinnamon topping in a small bowl, (optional) and set aside.
- In a medium mixing bowl, combine the brown sugar, vanilla extract and eggs. Whisk for about 30 seconds, until well incorporated.
- Next, add the olive oil and whisk that in for about another 30 seconds, up to one minute. It will start to slightly emulsify as with comes together. Then add in the pumpkin puree.
- Measure in the flour, spices, salt, baking powder, and baking soda on top of the wet ingredients. I don’t sift anything here. If I have clumps in my baking soda or powder I break them up in my hand before adding to the bowl. Mix only until all the flour is no longer visible.
- Pour into your prepared cake pan. Sprinkle on the cinnamon sugar topping (optional). Set the baking sheet on the oven rack and set the filled cake pan on top.
- Bake for 35 to 45 minutes for an 8" round and 30 to 35 minutes for a 9" round. Start with 30 minutes, check with a toothpick to see if it comes out clean. If you still see wet batter, then keep baking until done. Cover with foil as needed. See notes below for more pan suggestions and baking times.
- Remove from the oven and let cool for about 10-20 minutes before releasing from the pan.
- Release the cake from the bottom on of the springform pan and remove all parchment paper (if using), carefully slide onto your cooling rack.
- You can serve it warm although letting cool for 1 hour is recommended, or let it cool completely to be glazed or iced if you chose not to use a cinnamon sugar topping.
- See notes below for how to store & freeze.
Notes
-
- Cool Completely-
Before storing, make sure your cake is completely cooled. This prevents condensation, which can make the cake soggy. - Short-Term Storage-
For cake that you plan to eat within 24 hours, store it in an airtight container. This helps keep the cake moist. Place the cake in the container and seal it tightly. It will stay fresh and delicious on the counter for up to a day. After that I recommend keeping it in the fridge for up to 5 days after baking.
- Cool Completely-
-
- Slice and Prepare-
Slice the cake into individual servings. This makes it easy to thaw only the portions you need. Arrange the slices on a plate in a single layer. - Wrap Thoroughly-
Cover the plate with plastic wrap, making sure it’s tightly sealed to avoid freezer burn. When wrapping it just be sure to do so loosely to prevent smashing the cake. - Freeze-
Place the wrapped slices on the plate in the freezer. They should be good for up to 3 months. - Thaw and Enjoy-
When you’re ready to enjoy a slice, remove it from the freezer and let it thaw at room temperature for about 30 minutes.
- Slice and Prepare-
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