Olive Oil Pumpkin Cake With Salted Maple Cream
There are cakes you bake once because they’re fun, and then there are cakes you bake again and again because everyone begs you to. This Olive Oil Pumpkin Cake With Salted Maple Cream is firmly in the second category.
It’s impossibly moist (thank you, olive oil), beautifully spiced (hello, cinnamon and nutmeg), and finished with a cloud-like salted maple cream that tastes like the cozy warmth of fall wrapped in a blanket. This is the kind of dessert that makes people ask, “Wait… what is in this?” before devouring a second slice.
I first made this cake on a chilly October afternoon, the kind where you instinctively reach for a sweater and crave something warm and fragrant baking in the oven. The recipe originally caught my attention because I adore olive-oil cakes—they’re incredibly tender, last longer than butter cakes, and have that luscious, silky crumb that feels almost fancy. But adding pumpkin and salted maple cream? That sealed the deal.
When I served it to friends, something magical happened: silence. The kind of silence that only comes when people are too busy enjoying dessert to form words. Then came the requests for the recipe—and now here it is for you, wrapped up in all its cozy, autumnal glory.
Let’s dive in!
Ingredients for Olive Oil Pumpkin Cake With Salted Maple Cream
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
Wet Ingredients
- 1 cup extra-virgin olive oil (fruity or mild-flavored)
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 4 large eggs, at room temperature
- 1 (15-ounce) can pumpkin purée (not pumpkin pie filling)
- 2 teaspoons vanilla extract
Salted Maple Cream
- 1 ½ cups heavy cream
- ⅓ cup pure maple syrup
- ½ teaspoon fine sea salt (or more to taste)
- 1 teaspoon vanilla extract
- Optional: a pinch of cinnamon for a warm touch
Ingredient Substitutions & Options
Make it healthier
- Swap half the flour for whole-wheat pastry flour.
- Reduce sugar by 25% (the olive oil and pumpkin keep it moist).
Make it vegan
- Replace eggs with 4 flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg).
- Use oat or coconut cream whipped with maple syrup for topping.
- Use a neutral oil if your olive oil is too strong.
Make it gluten-free
- Use a 1:1 gluten-free baking flour blend.
- Add ½ teaspoon xanthan gum if your blend doesn’t include it.
Flavor variations
- Add chocolate chips or toasted pecans to the batter.
- Stir orange zest into the salted maple cream.
- Add cardamom for a more aromatic spice profile.
Step-by-Step Instructions
This Olive Oil Pumpkin Cake With Salted Maple Cream is delightfully beginner-friendly. If you can stir, you can bake this masterpiece.
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking pan or line it with parchment paper.
The parchment makes lifting and slicing even easier.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together:
- flour
- baking powder
- baking soda
- salt
- cinnamon
- nutmeg
- ginger
This step ensures your spices are evenly distributed—no clumps of cinnamon hiding in the batter.
Step 3: Mix the Wet Ingredients
In a large bowl, whisk together:
- olive oil
- granulated sugar
- brown sugar
Whisk until the mixture looks glossy and combined.
Add the eggs one at a time, whisking well after each addition.
Stir in the pumpkin purée and vanilla until smooth and creamy.
Tip: Don’t overmix; just stir until everything looks cohesive.
Step 4: Combine Wet & Dry Mixtures
Add the dry ingredients into the pumpkin mixture.
Fold gently with a spatula until no streaks of flour remain.
The batter will be thick—this is exactly what we want for a rich, moist crumb.
Step 5: Bake
Pour the batter into your prepared baking pan and smooth the top.
Bake for 35–45 minutes, or until:
- the center springs back to the touch
- a toothpick comes out clean
Let the cake cool completely before frosting. Trust me… waiting is worth it.
Step 6: Make the Salted Maple Cream
In a cold bowl, combine:
- heavy cream
- maple syrup
- vanilla
- salt
Whip until soft, fluffy peaks form. The cream should taste like sweet maple clouds with just a hint of salt.
Taste and adjust the salt if needed. That salty-sweet balance is everything.
Step 7: Assemble & Serve
Spread the salted maple cream generously over the cooled cake.
Dust with cinnamon or drizzle extra maple syrup if you’re feeling fancy.
Slice, serve, and watch everyone fall silent with joy.
Extra Tips for Perfect Olive Oil Pumpkin Cake With Salted Maple Cream
Serving Suggestions
- Serve with hot coffee, chai tea, or a spiced latte.
- Add toasted pecans on top for a crunchy finish.
- Serve chilled for a firmer texture or room temperature for a softer bite.
Storage
- Refrigerator: Store in an airtight container for 3–4 days.
- Room temperature: The unfrosted cake keeps 2 days.
- Separate components: Keep the maple cream chilled and whip lightly before spreading.
Freezing Tips
- Freeze the cake (unfrosted) for up to 3 months.
- Wrap tightly in plastic + foil.
- Thaw overnight in the fridge, then frost fresh.
Ingredient Swaps & Variations
Make it citrusy
Add zest of one orange or lemon to the batter.
Make it festive
Sprinkle the top with pomegranate seeds or sugared cranberries.
Make it ultra-decadent
Add a maple glaze drizzle over the whipped cream topping.
Make cupcakes!
Bake in a muffin tin at the same temperature for 18–20 minutes.
Nutritional Information
(based on NYT Cooking values from the provided source)
Per serving (12 servings):
- Calories: ~420
- Fat: 28g
- Carbohydrates: 40g
- Protein: 4g
- Sugar: 28g
- Fiber: 2g
This cake is rich, moist, and indulgent—but balanced by the natural sweetness of pumpkin and the lightness of maple whipped cream.
FAQ: Olive Oil Pumpkin Cake With Salted Maple Cream
How long does this recipe take?
About 1 hour total, including baking time.
(Only 15 minutes of hands-on work!)
Can I substitute the olive oil?
Yes! Use:
- sunflower oil
- canola oil
- melted coconut oil
- avocado oil
But olive oil adds the best flavor and moisture.
Can I freeze this cake?
Absolutely—freeze the unfrosted cake for up to 3 months.
The salted maple cream is best made fresh.
Can I make it ahead?
Yes!
- Bake the cake 1–2 days ahead
- Keep chilled
- Frost just before serving for best texture
Can I use fresh pumpkin instead of canned?
Yes, simply purée roasted pumpkin until smooth and thick.
Make sure excess water is drained to avoid a soggy cake.
Conclusion
This Olive Oil Pumpkin Cake With Salted Maple Cream is everything we love about fall desserts: cozy, fragrant, beautifully spiced, and unbelievably moist. The salted maple cream takes it from delicious to unforgettable—silky, fluffy, and perfectly sweet with that irresistible salty edge.
Whether you’re baking for a holiday gathering, a cozy night in, or just because you want something amazing, this cake delivers every single time.
I hope it becomes one of those recipes you make not just once, but for years to come.
If you try this recipe, I’d love to hear how it went!
Leave a comment, rate the recipe, or tag your bake online—seeing your creations makes my day.
Happy baking! 🍂🎂✨