Pumpkin Spice Olive Oil Cake with Vanilla Cream Cheese Frosting

Ingredients:

For the Pumpkin Spice Olive Oil Cake:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• ½ cup olive oil (extra virgin for flavor)
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ cup whole milk

For the Vanilla Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3-4 cups powdered sugar (adjust for sweetness and consistency)
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk (to thin, if necessary)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan (or line it with parchment paper).
2. Prepare the Cake Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
3. Mix Wet Ingredients: In a separate large bowl, whisk together the pumpkin puree, olive oil, sugar, eggs, and vanilla extract until smooth and well combined.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined — be careful not to overmix.
5. Bake the Cake: Pour the batter into the prepared cake pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
6. Make the Frosting: While the cake cools, make the vanilla cream cheese frosting. Beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition. Stir in the vanilla extract and add milk, one tablespoon at a time, until the frosting reaches your desired consistency.
7. Frost the Cake: Once the cake has completely cooled, spread the cream cheese frosting evenly over the top of the cake. You can frost the sides as well if you like.
8. Serve and Enjoy: Slice and enjoy your pumpkin spice olive oil cake with a rich, creamy vanilla frosting!

Tips:

• Olive oil adds a light, fruity flavor that complements the warm spices of the pumpkin — don’t skip it! If you prefer a milder flavor, you can use a lighter olive oil.
• If you’d like to make this a layered cake, simply double the recipe and bake two layers.
• Make sure the cake is completely cool before frosting to avoid melting the cream cheese frosting.

Nutrition (Per Slice – Approximate):

• Calories: 350 kcal
• Carbs: 48 g
• Protein: 3 g
• Fat: 16 g
• Fiber: 2 g
• Sugar: 30 g