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Delicious Olive Oil Pumpkin Cake With Salted Maple Cream Recipe

Delicious Olive Oil Pumpkin Cake With Salted Maple Cream Recipe

If you love moist and flavorful desserts, this Delicious Olive Oil Pumpkin Cake With Salted Maple Cream Recipe is perfect.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 8
Calories 360 kcal

Ingredients
  

For the Cake:

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 3/4 cup olive oil
  • 1 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree

For the Salted Maple Cream:

  • 1 cup heavy cream
  • 2 tablespoons maple syrup
  • 1/4 teaspoon sea salt
  • 2 tablespoons powdered sugar optional, for sweetness

Instructions
 

Preheat Oven

  • Preheat oven to 350°F (175°C). Grease a 9-inch cake pan and line it with parchment paper.

Mix Dry Ingredients

  • In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Set aside.

Mix Wet Ingredients

  • In another bowl, whisk olive oil and brown sugar until smooth. Add eggs and vanilla, mixing until fully combined.

Add Pumpkin

  • Stir pumpkin puree into the wet mixture. Mix until evenly incorporated.

Combine Wet and Dry

  • Gradually add dry ingredients to the wet mixture. Stir until smooth, being careful not to overmix.

Pour Into Pan

  • Pour batter into prepared cake pan. Spread evenly with a spatula for uniform baking.

Bake the Cake

  • Bake for 30–35 minutes or until a toothpick comes out clean. Let it cool in the pan for 10 minutes.

Prepare Salted Maple Cream

  • Whip heavy cream with maple syrup, sea salt and powdered sugar until soft peaks form.

Frost the Cake

  • Once cooled, spread the salted maple cream over the cake. Smooth evenly or make decorative swirls.

Serve and Enjoy

  • Slice and serve immediately. Enjoy the moist cake with rich, sweet and slightly salty cream.

Notes

  • Use high-quality olive oil for the best flavor
  • Add chopped walnuts or pecans for texture
  • Sprinkle cinnamon sugar on top for extra sweetness
  • Use pumpkin spice blend instead of individual spices
  • Serve with vanilla ice cream for indulgence
  • Can make mini cupcakes using the same batter
  • Store in the fridge for 2–3 days for freshness
  • Optional glaze: maple syrup drizzle over the cream
Keyword Delicious Olive Oil Pumpkin Cake With Salted Maple Cream Recipe