Name: Olive Oil Pumpkin Cake with Maple Buttercream Frosting Recipe
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 1 cup sugar (200g); 1/2 cup brown sugar (112g); 1 cup olive oil; 1 teaspoon vanilla extract; 4 large eggs (room temperature); 2 cups all-purpose flour (240g); 4 teaspoon baking powder; 2 teaspoon pumpkin pie spice; 1 teaspoon coarse salt; 1 cup pumpkin puree; 3/4 cup dairy free butter (1 1/2 sticks); 6 tablespoons brown sugar; 4 tablespoons pure maple syrup; 1 1/2 teaspoons vanilla extract; 3 - 4 cups powdered sugar; 1 - 2 tablespoons dairy free milk (unsweetened)

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If you've been on the lookout for a dessert that perfectly balances moist richness with warm, comforting flavors, look no further than the Olive Oil Pumpkin Cake with Maple Buttercream Frosting Recipe. This cake captures the essence of fall with its tender crumb infused with pumpkin and spice, while the luscious maple buttercream frosting adds a creamy, sweet finish that feels like a cozy hug on a plate. Olive oil lends a subtle fruitiness and keeps the cake wonderfully moist, setting it apart from your typical pumpkin treats. Whether you're serving it at a holiday gathering or simply indulging in a slice with your afternoon coffee, this recipe will become a treasured staple in your baking repertoire.

Ingredients You'll Need

The image shows nine square pieces of carrot cake arranged close together on parchment paper on a wooden board. Each piece has two layers: a thick bottom layer of moist, orange-brown cake with a slightly crumbly texture, and a smooth, creamy, off-white frosting layer on top. The frosting looks soft and spread evenly with gentle swirls and lines. The warm color of the cake contrasts with the light frosting, making each piece look inviting. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Gathering your ingredients for this cake is delightfully simple, yet each one plays a crucial role in bringing out the rich flavor and ideal texture. From the olive oil that keeps every bite perfectly moist to the blend of spices that provide that unmistakable pumpkin pie vibe, here’s what you’ll want on hand:

1 cup sugar (200g): Gives the cake its fundamental sweetness while balancing the spices.

½ cup brown sugar (112g): Adds a deep molasses flavor and extra moisture for tenderness.
1 cup olive oil: Supplies a fruity richness and helps keep the cake incredibly moist.
1 teaspoon vanilla extract: Enhances the overall flavor with warm, sweet notes.

4 large eggs (room temperature): Provide structure and richness to the cake batter.
2 cups all-purpose flour (240g): The base that gives the cake its body and crumb.
4 teaspoons baking powder: Ensures the cake rises to a fluffy perfection.

2 teaspoons pumpkin pie spice: The essential blend of cinnamon, nutmeg, ginger, and cloves for that distinct warmth.
1 teaspoon coarse salt: Balances sweetness and enhances all the flavors.
¾ cup dairy free butter (1 ½ sticks): The star of the maple buttercream frosting, lending creaminess and richness.

6 tablespoons brown sugar: Sweetens the frosting and adds a subtle caramel flavor.
4 tablespoons pure maple syrup: Brings natural sweetness and that unmistakable maple essence.
1 ½ teaspoons vanilla extract: Deepens the complexity of the frosting.

3 - 4 cups powdered sugar: Provides sweetness and helps the frosting achieve a smooth texture.
1 - 2 tablespoons dairy free milk (unsweetened): Adjusts the frosting consistency for easy spreading.

How to Make Olive Oil Pumpkin Cake with Maple Buttercream Frosting Recipe

Step 1: Mise en place and prep your pan

Start by preheating your oven to 350˚F, which is the perfect temperature for gently baking a tender pumpkin cake. Line a 9x13-inch cake pan with parchment paper or simply grease it well with cooking oil to prevent any sticking. This step makes for an easy release and clean edges that look inviting!

Step 2: Sift the dry ingredients

Mixing your dry ingredients ahead keeps any lumps from creeping into the batter. In a bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt until evenly combined. This ensures every bite will be seasoned perfectly with that comforting pumpkin flavor.

Step 3: Mix the wet ingredients

Using an electric mixer at medium speed, beat the olive oil with both sugars until the mixture becomes light and smooth. This aeration adds to the cake's soft crumb later on. Then, add your eggs one at a time, beating each in fully to create a silky, cohesive batter. Stir in the vanilla extract for an added layer of warmth and depth.

Step 4: Combine wet and dry mixtures

Gradually incorporate the sifted dry ingredients into your wet mixture, adding about a cup at a time. Mixing just enough to combine is key here — overmixing can toughen your cake. This careful blending keeps the texture light while distributing the spices evenly.

Step 5: Bake the cake

Pour your batter into the prepared pan and spread it out evenly. Bake for 50 to 55 minutes, or until the surface is set and a toothpick inserted into the middle comes out clean. Let the cake cool completely in the pan before moving on to frosting — patience at this step rewards you with a clean finish and no melty frosting mess!

Step 6: Make the maple buttercream frosting

Whip the dairy free butter, brown sugar, and pure maple syrup in a large bowl until light and fluffy, about two minutes. Letting this mixture rest for five minutes is a secret trick to help the sugars dissolve, making the frosting silky smooth. Then, beat in powdered sugar a cup at a time, adding dairy free milk as needed to achieve a spreadable consistency full of sweet maple goodness.

Step 7: Frost the cake

Carefully remove your cooled cake from the pan and spread the maple buttercream frosting generously over the top. Allow it to set for about 10 to 15 minutes so it firms up just right before slicing. This step ensures every slice is as neat as it is delicious!

How to Serve Olive Oil Pumpkin Cake with Maple Buttercream Frosting Recipe

A square piece of two-layered cake sits on a white round plate with a slightly speckled texture. The bottom layer is orange and soft with a crumbly texture, while the top layer is thick, smooth, and light cream-colored frosting. A fork holds a bite-sized piece of the orange cake with frosting on top, placed slightly to the right of the main slice. Surrounding the plate is a white marbled surface with bits of crumbs scattered around, a large orange pumpkin in the top right corner, and parts of other similarly plated cakes visible. A brown and white checkered cloth is partly visible in the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of toasted pecans or a dusting of cinnamon on top adds a lovely textural contrast and an extra touch of fall flair. You can also add a few small pumpkin seeds to enhance both visual appeal and crunch.

Side Dishes

Pair a slice of this cake with a warm cup of spiced chai tea or rich dark coffee. For a festive brunch, serve alongside fresh fruit or a dollop of dairy free whipped cream to balance the cake’s sweetness.

Creative Ways to Present

Cut into elegant squares and stack two layers with frosting in between for a mini cake tower. Alternatively, serve individual portions in pretty ramekins or jars topped with a single maple candied pecan for wow-worthy presentation.

Make Ahead and Storage

Storing Leftovers

Store the cake in an airtight container at room temperature for up to two days, or refrigerate for up to five days. Keeping it covered prevents the frosting from drying out and helps maintain the cake’s moist texture.

Freezing

This cake freezes beautifully! Wrap cooled, unfrosted cake layers tightly in plastic wrap and then aluminum foil before freezing for up to two months. Thaw in the fridge overnight before frosting.

Reheating

If you want to enjoy a warm slice, briefly microwave a piece without frosting for 10-15 seconds. Refresh the frosting by adding a dollop of maple buttercream or a drizzle of maple syrup after warming.

FAQs

Can I substitute the olive oil with another oil?

While olive oil adds a subtle fruity note, you can substitute with a neutral oil like canola or vegetable oil if preferred. The cake will still be moist but might lose a bit of its unique flavor.

Is this cake dairy free?

Yes! Using dairy free butter and milk in the frosting keeps this recipe dairy free and suitable for those with dietary restrictions or preferences.

Can I make this cake gluten free?

To make this cake gluten free, try using a 1:1 gluten free flour blend. Be sure to check that it contains xanthan gum or add it yourself to help with structure.

How spicy is the pumpkin pie spice in this recipe?

This recipe uses a balanced 2 teaspoons of pumpkin pie spice, delivering warm, cozy notes without overwhelming heat. Adjust to your taste by adding more or less as you prefer.

What’s the best way to get smooth frosting?

Beating the butter, sugars, and syrup until very light and fluffy and allowing the mixture to rest helps the sugars dissolve perfectly. Adding powdered sugar gradually and dairy free milk as needed ensures a creamy texture that’s easy to spread.

Final Thoughts

I can’t recommend enough that you try the Olive Oil Pumpkin Cake with Maple Buttercream Frosting Recipe this season. It’s a comforting, crowd-pleasing dessert with a freshness that comes from olive oil and an irresistible sweetness from the maple frosting. Whether you’re a longtime pumpkin lover or new to the fall flavors, this cake will quickly become one of your favorites to bake and share. Happy baking and savor every delicious bite!

Olive Oil Pumpkin Cake with Maple Buttercream Frosting Recipe

Ingredients You'll Need