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One-Bowl Pumpkin Olive Oil Cake

This pumpkin cake is made with olive oil, which keeps it moist at room temperature for several days. The batter comes together in a single bowl with a whisk, so no mixer is needed. It has a tender crumb and is heavily spiced.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 30 minutes

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

Instructions

  • Preheat oven to 375F. Grease 10-inch round cake pan and line with parchment.
  • Whisk together flour, baking powder, baking soda, salt, and pumpkin spice mix in medium bowl.
  • In large bowl, whisk olive oil, eggs, pumpkin puree, and both sugars until well combined.
  • Add dry ingredients to wet ingredients and whisk until just a few lumps remain.
  • Pour batter into prepared pan and smooth top.
  • Bake 40-50 minutes until center springs back and toothpick comes out clean.
  • Cool in pan 10 minutes, then transfer to wire rack to cool completely.

Notes

Keep oven door closed for first 30 minutes of baking to prevent center from sinking.
Tried this recipe?Leave a comment below & let me know!