This Pumpkin Olive Oil Cake is the perfect bake for the fall season. The combination of pumpkin, warm spices, crunchy walnuts, and juicy raisins creates a great flavor in every bite. It’s light yet wonderfully moist, with that distinct richness that only real olive oil can bring.
There’s something magical about the smell of pumpkin and olive oil baking together. It reminds me of my mother’s kitchen in Ramallah, where olive oil wasn’t just for salads or sautéing. it was the heart of every dish. She’d say, “A drop of good olive oil makes everything shine,” and she was right.
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For more homemade delicious cakes, check out my popular orange cake, olive oil plum cake, date and walnut cake for the fall weather try my mother's most popular apple and walnut cake, and more cakes.
Why You'll Love This Recipe
- Easy to Make – Simple ingredients and easy steps to follow, perfect for beginner and expert bakers alike!
- Moist & Tender – The addition of yogurt ensures a soft, melt-in-your-mouth texture.
- Great for Any Occasion – A beautiful dessert for gatherings, tea time, or a cozy treat for yourself.
Equipment
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Ingredients
- Unbleached All-Purpose Flour - Provides the structure of the cake.
- Baking Soda - Helps the cake to rise.
- Sea Salt - Helps to balance all the flavor.
- Spices: cinnamon, clove, ginger and nutmeg - Provide great flavor to the cake and pair well with pumpkin and walnuts.
- Medium Size Eggs (room temperature) - Using room temperature cake helps the cake whip better and allows the cake to rise better, be fluffier, and be less dense.
- Vanilla - It adds extra flavor to baked goods.
- Olive Oil - I like to use extra virgin olive oil, the oil provides richness and moisture to the cake.
- Plain Yogurt - Helps the cake to be more moist and fluffy, you can also use plain greek yogurt.
- Granulated Sugar - To sweeten the cake.
- Pumpkin Puree - I use canned pumpkin puree.
- Walnut - These nuts add a lovely crunch and a deep, earthy flavor that pairs beautifully with the pumpkin and spices.
- Raisins - I know not everyone is a fan, so feel free to skip them. If you do use them, I prefer small California raisins because they blend beautifully into the batter. If you’re using larger raisins, give them a quick rough chop so they spread more evenly through the cake.
Instructions
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Step 1 | Mix dry ingredients together.
Step 2 | In a large mixing bowl, beat the eggs and vanilla until combined.
Step 3 | Add the sugar over egg mixture, and blend until smooth.
Step 4 | Mix in the olive oil.
Step 5 | Gently fold in the dry ingredients and mix until just combined.
Step 6 | Mix in pumpkin puree and plain yogurt. Combine everything well together.
Step 7 | Add the walnuts and raisins to the batter and mix until everything is well combined.
Step 8 | Pour the cake batter into a greased 9" square baking pan.
Step 9 | Bake at 350°F (175°C) for 35–40 minutes, or until golden and a toothpick inserted in the center comes out clean.
Step 10 | Once cake is completely cooled, cover with a layer of whipped cream and sprinkle of cinnamon.
Variations and Substitutions
- Replace walnuts with pecans
- For a gluten-free option, swap the all-purpose flour with a gluten-free flour blend
- For a vegan option - replace eggs with flax eggs (1 tablespoon ground flax + 3 tablespoon water per egg), and use plant-based milk.
- Butter – Use unsalted butter instead of olive oil.
Pro Tips
- If you do not use raisins add an extra ¼ of sugar.
- Don’t overmix: Mix just until the batter comes together to keep your cake soft and tender.
- Room temperature ingredients – eggs, and yogurt blend more easily when they’re not cold, giving you a smoother batter.
- Check for doneness early – every oven is different. Start checking 5 minutes before the suggested bake time. A toothpick should come out clean or with just a few crumbs.
- If skipping raisins cake might take less time to bake.
Storage
- Room Temperature: Store the cake in an airtight container for up to 3 days. Keep it in a cool, dry place.
- Refrigerator: For longer freshness, refrigerate for up to 5 days. Bring to room temperature before serving for best flavor.
- Freezer: Skip the whipped cream, wrap individual slices or the whole cake tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the fridge or for a few hours at room temperature.
Frequently Asked Questions
Definitely! Steam or roast your pumpkin, then mash or purée it until smooth. Homemade pumpkin purée gives a richer flavor — and it’s a great way to use seasonal produce.
Not at all. This cake is delicious plain as well.
Not necessarily. Extra virgin olive oil gives the cake a richer flavor, but you can absolutely use regular olive oil.
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More Delicious Cakes
Pumpkin Olive Oil Cake
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 9-12 1x
- Category: Dessert
- Method: Baking
Description
This Pumpkin Olive Oil Cake is the perfect bake for the fall season. The combination of pumpkin, warm spices, crunchy walnuts, and juicy raisins creates a great flavor in every bite. It’s light yet wonderfully moist, with that distinct richness that only real olive oil can bring.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon ginger
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 2 medium sized eggs
- 1 teaspoon vanilla
- 1 cup congratulated sugar
- ½ cup extra virgin olive oil
- ½ cup plain yogurt
- ¾ cup pumpkin purée (canned)
- ¾ cup chopped walnuts
- ¾ cup raisins (optional)
Instructions
- In a large bowl, whisk together the flour, baking soda, salt, and spices. Set aside.
- In another large mixing bowl, beat the eggs and vanilla until well combined.
- Pour the sugar into the egg mixture and continue mixing until the mixture looks smooth and slightly thickened.
- Slowly drizzle in the olive oil while mixing, letting it fully incorporate.
- Add the dry ingredient mixture to the wet ingredients and blend until just combined.
- Then add the yogurt and pumpkin purée and mix until the batter is smooth.
- Give the walnuts a rough chop, then add them to the batter along with the raisins (if using).
- Gently fold until everything is evenly distributed.
- Pour the batter into a greased baking pan or one lined with parchment paper.
- Bake at 350°F (175°C) for 35–40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Let the cake cool completely, then spread the top with whipped cream if you like.
- For home made whipping cream: Whisk 1 cup of heavy cream (or beat with a hand/stand mixer) on medium-high speed until the cream starts to thicken.
Notes
- If you do not use raisins add an extra ¼ of sugar.
- Don’t overmix: Mix just until the batter comes together to keep your cake soft and tender.
- Room temperature ingredients – eggs, and yogurt blend more easily when they’re not cold, giving you a smoother batter.
- Check for doneness early – every oven is different. Start checking 5 minutes before the suggested bake time. A toothpick should come out clean or with just a few crumbs.
- If skipping raisins cake might take less time to bake.
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