Ingredients

1 cup + 2 tablespoons extra virgin olive oil

3 large eggs

3/4 cup pumpkin puree

3/4 cup granulated sugar

1 cup light brown sugar, packed

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon Diamond Crystal kosher salt

3 1/2 tablespoons pumpkin spice mix

2 1/4 cups all-purpose flour

Set up your Pan and Your Dry Ingredients

To start with, preheat your oven to 375F.

Preparing your baking vessel, thoroughly coat the interior of a 10-inch round cake pan or a 9 x 13-inch cake pan with grease, and create a parchment paper liner.

You will also need a medium-sized mixing bowl where you can mix together your flour, baking powder, baking soda, salt, and pumpkin spice.

Mixing the Cake Batter

Use another large mixing bowl to combine your olive oil, eggs, pureed pumpkin, both granulated and brown sugars.

Once they have been beaten together and are emulsified, pour the dry ingredients into the wet ones.

Whisk until only a few lumps remain; do not overmix.

The consistency of your batter will be somewhat thin so be careful not to incorporate too much air into it.

You can now pour the cake batter into your prepared pan, smoothing the top with a spatula.

Bake the Cake

Allow it to bake for about 40-50 minutes or until the cake bounces back when gently touched at the center and when a toothpick inserted into the center comes out clean.

To keep the center of your cake from sinking, remember to keep the oven door closed for the first 30 minutes of baking since the batter is very liquid.

Once your cake has cooled in its pan for approximately 10 minutes, turn it out onto a wire rack to complete the cooling process.