2 ¼ cups all-purpose flour
¼ cup cornstarch
2 tsp baking powder
½ tsp baking soda
1 tbsp sea salt
2 tbsp pumpkin pie spice
1 tsp ginger (freshly grated or powder)
1 tsp cinnamon
1 cup olive oil
1 ¼ cups pumpkin purée
¼ cup milk
1 cup brown sugar
½ cup granulated sugar
3 eggs
1 tbsp vanilla extract
Olive Oil Pumpkin Cake
CAKE
FROSTING
2 ½ cups powdered sugar
6 oz cream cheese (room temperature)
½ cup butter (softened)
Zest of 1 orange
1 tsp vanilla extract
1 tsp salt
6 oz cream cheese (room temperature)
½ cup butter (softened)
Zest of 1 orange
1 tsp vanilla extract
1 tsp salt
GARNISH
1 cup pomegranate seeds
1 cup figs
Orange zest, for finishing
1 cup figs
Orange zest, for finishing
METHOD
Preheat oven to 350°F with a rack positioned in the center. Line a cake pan with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, ginger and cinnamon.
In the bowl of a stand mixer, combine the brown sugar, granulated sugar and olive oil. Mix on medium speed for about 3 minutes, until well combined.
Add the eggs and continue mixing for another 3 minutes.
Reduce the mixer to low and add the pumpkin purée, vanilla and milk. Mix just until everything comes together.
Pour the wet ingredients into the dry ingredients and gently mix until just incorporated. Don’t overdo it here—a light hand keeps the cake tender.
Pour the batter into the prepared pan and give it a few gentle taps on the counter to settle everything in.
Bake for 30–40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 15 minutes, then turn it out onto a wire rack and cool completely before frosting.
Add the softened butter, cream cheese, powdered sugar and orange zest to the bowl of a stand mixer. Beat on high until light, fluffy and whipped. If needed, scrape down the sides and give it another quick whip.
Once the cake is completely cool, generously swoop the frosting over the top. No need to make it too perfect—the swirls and swoops are part of the charm.
Finish with pomegranate seeds, fresh figs and a little extra orange zest scattered over the top. Keep the garnish loose and organic, letting some of the frosting peek through.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, ginger and cinnamon.
In the bowl of a stand mixer, combine the brown sugar, granulated sugar and olive oil. Mix on medium speed for about 3 minutes, until well combined.
Add the eggs and continue mixing for another 3 minutes.
Reduce the mixer to low and add the pumpkin purée, vanilla and milk. Mix just until everything comes together.
Pour the wet ingredients into the dry ingredients and gently mix until just incorporated. Don’t overdo it here—a light hand keeps the cake tender.
Pour the batter into the prepared pan and give it a few gentle taps on the counter to settle everything in.
Bake for 30–40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 15 minutes, then turn it out onto a wire rack and cool completely before frosting.
Add the softened butter, cream cheese, powdered sugar and orange zest to the bowl of a stand mixer. Beat on high until light, fluffy and whipped. If needed, scrape down the sides and give it another quick whip.
Once the cake is completely cool, generously swoop the frosting over the top. No need to make it too perfect—the swirls and swoops are part of the charm.
Finish with pomegranate seeds, fresh figs and a little extra orange zest scattered over the top. Keep the garnish loose and organic, letting some of the frosting peek through.