This pumpkin olive oil cake is made with pumpkin puree and pumpkin pie spice to give it the best pumpkin flavor. The cake is baked in a sheet pan and topped with a creamy maple buttercream frosting!
This post is sponsored by Lifeway. However, all thoughts and opinions are my own. Thank you for supporting the brands that make Ginger Snap's Baking Affairs possible!
This pumpkin cake contains olive oil instead of vegetable oil. The oil not only adds a more richer flavor, but it also helps to create a moist and spongy cake.
Warm spices are tasted with every bite, which makes it a perfect fall dessert recipe to make for any birthday or holiday!
Looking for more pumpkin recipes? Then check out these: pumpkin cheesecake cookies, best pumpkin bread recipe, and pumpkin spice latte cupcakes.
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Why You'll Love This Cake
- It has a soft and pillowy texture.
- Real pumpkin and fall spices are used.
- It's baked in a sheet pan.
- The maple frosting compliments the pumpkin flavors.
- You can serve it for a crowd!
As a home baker, I love recipes that can feed a lot of people and sheet cakes are perfect for that!
Plus, decorating is so much easier and simpler compared to a stacked cake.
Lifeway
Lifeway Kefir is one of my favorite ingredients to use in the kitchen, especially when I'm baking.
I love how it adds a lot of moisture to baked goods, especially cakes!
Lifeway Kefir is a tart and tangy cultured milk that contains 12 live and active cultures. Just an 8-ounce serving of Lifeway lowfat milk contains 11 grams of natural protein.
I used Lifeway Kefir's Lowfat Pumpkin Spice Milk in this cake, but you could easily swap it out for one of their many other flavors.
Check out these pumpkin muffins and Halloween cake for more recipe ideas using Lifeway Kefir.
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full list of ingredients, look at the recipe card below.
- Flour: I used all-purpose flour.
- Pumpkin Spice: Here is my recipe on how to make your own.
- Pumpkin Puree: Do not substitute for pumpkin pie filling. Pumpkin puree is pure pumpkin and that's what you need for this cake.
- Olive Oil: You can use either regular or extra virgin olive oil. If you don't have olive oil, substitute it for vegetable oil.
- Eggs: For this recipe I used large eggs. Do not use extra large eggs.
- Lifeway Kefir's Lowfat Pumpkin Spice Milk: This helps to create a moist cake.
- Maple Syrup: Use a pure maple syrup.
- Maple Extract: This adds even more maple flavor. You can leave it out if you don't have it.
Instructions
Here are the step by step instructions on how to make this pumpkin spice olive oil cake.
Step 1: Dry ingredients. In a medium mixing bowl, whisk together the flour, pumpkin pie spice, ground cinnamon, baking powder, salt, and baking soda. Set aside.
Step 2: Wet ingredients. In a large mixing bowl, whisk together the brown sugar, sugar, pumpkin puree, olive oil, eggs, and vanilla extract until fully combined.
Step 3: Combine the ingredients. Alternate adding the flour mixture and the kefir milk to the wet ingredients (flour, milk, flour), whisking just until everything is combined.
Step 4: Bake. Pour the batter into the prepared pan and use an offset spatula (or rubber spatula) to smooth into an even layer.
Bake for 25-30 minutes and let the cake cool completely on the counter.
Maple Frosting
In the bowl of an electric stand mixer using the paddle attachment, beat the butter on high speed until light and creamy.
Add the powdered sugar, maple syrup, and maple extract and mix on low speed until combined.
Then increase the speed to high and beat for another 1-2 minutes.
Remove the cooled cake from the pan and frost. Slice the cake into 18 pieces and serve.
Recipe Variations
This pumpkin sheet cake would be great with other flavors too!
- Chocolate chips: If you enjoy chocolate and pumpkin together, fold in a ½ cup of mini chocolate chips to the batter before baking.
- Cream cheese frosting. Besides maple, a classic cream cheese frosting or even a cinnamon cream cheese frosting would go great with the pumpkin cake flavor.
- Sprinkles. Feel free to top this sheet cake with your favorite fall sprinkles.
Storage Tips
Keep any leftover cake pieces in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days.
You could also cover the entire cake pan with plastic wrap before.
Expert Baking Tips
- Baking Pan: This cake is baked in a 9x13 inch sheet pan. You can use either a glass or metal pan. Be sure to line your pan with parchment paper and nonstick spray.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Pumpkin Spice: If you do not have pumpkin pie spice at home, you can easily make your own. Here is my recipe for how to make your own pumpkin spice.
- Topping Suggestions: To add a little more decoration to this cake, you can top it with candy pumpkins or pumpkin spice. You could also sprinkle on some fun fall sprinkles.
Recipe FAQs
The biggest difference is the type of pan it's baked in. A regular cake is usually baked in two or three round cake pans, whereas a sheet cake is baked in a glass or metal baking dish.
Yes you can! Use plastic wrap to cover the top of the baking sheet once the cake has cooled completely and then make the frosting and decorate the next day.
Do not substitute pumpkin puree with pumpkin pie filling. Pumpkin pie filling contains sugar and extra spices whereas pumpkin puree is just pure pumpkin.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Pumpkin Recipes
📖 Recipe
Pumpkin Olive Oil Cake
Equipment
- 9x13-Inch Glass or Metal Baking Pan
- Mixing Bowls
- Whisk
- Electric Stand Mixer
Ingredients:
Pumpkin Cake
- 2 cups all-purpose flour
- 3 teaspoons pumpkin pie spice
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons baking powder
- ¾ teaspoon salt
- ½ teaspoon baking soda
- 1 cup brown sugar
- ½ cup sugar
- 1 (15 ounce) can pumpkin puree
- ½ cup olive oil
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup Lifeway Kefir Pumpkin Spice Lowfat Milk, room temperature
Maple Frosting
- 1 cup unsalted butter, room temperature
- 3 cups powdered sugar
- 3 tablespoons maple syrup
- 1 teaspoon maple extract
Instructions:
- Preheat the oven to 350 degrees and line a 9x13-inch baking pan with parchment paper and non-stick spray.
Pumpkin Cake
- In a medium-sized bowl, whisk together the flour, pumpkin pie spice, ground cinnamon, baking powder, salt, and baking soda. Set aside.
- In a large bowl, whisk together the brown sugar, sugar, pumpkin puree, olive oil, eggs, and vanilla extract until fully combined.
- Alternate adding the flour mixture and the kefir milk to the wet ingredients (flour, milk, flour), whisking just until everything is combined (be careful not to overmix).
- Pour the batter into the prepared 9x13-inch pan and smooth it out into an even layer using an offset spatula. Bake for 25-30 minutes, or until a toothpick inserted into the middle comes out clean. Cool completely.
Maple Frosting
- In the bowl of an electric stand mixer using the paddle attachment, beat the butter on high speed until light and creamy (1-2 minutes).
- Add the powdered sugar, maple syrup, and maple extract and mix on low speed until combined. Then increase the speed to high and beat for another 1-2 minutes (frosting should be light and creamy).
Decorate
- Once the cake has completely cooled, remove it from the pan with the parchment paper handles. Spread on the maple frosting using an offset spatula. Slice the cake into 18 pieces and serve.
- Keep any leftover cake pieces in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days.
Notes:
- Baking Pan: This cake is baked in a 9x13 inch sheet pan. You can use either a glass or metal pan. Be sure to line your pan with parchment paper and nonstick spray.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Pumpkin Spice: If you do not have pumpkin pie spice at home, you can easily make your own. Here is my recipe for how to make your own pumpkin spice.
- Topping Suggestions: To add a little more decoration to this cake, you can top it with candy pumpkins or pumpkin spice. You could also sprinkle on some fun fall sprinkles.
Since having a baby, sheet cakes are my go-to. I absolutely love this pumpkin one. Perfect for fall!