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5 from 4 votes

Pumpkin Olive Oil Cake with Salted Maple Brown Butter Mascarpone Frosting

By Britney
Prep: 20 minutes
Cook: 1 hour
Total: 1 hour 20 minutes
Servings: 12
overhead photo of pumpkin olive oil cake on a piece of parchment paper.
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Moist pumpkin olive oil cake topped with brown butter salted maple mascarpone frosting. Easy, cozy, and perfect for fall baking.

Equipment

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Ingredients 

  • 15 oz (425 g) Pumpkin Puree
  • 1 cup (220 g) Brown Sugar
  • 1/2 cup (100 g) Sugar
  • 3 tbsp Maple Syrup
  • 1 cup (224 ml) Olive Oil
  • 3 large (150 g) Eggs
  • 2 tsp Vanilla Extract
  • 2 1/4 cups (281 g) All Purpose Flour
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Kosher Salt
  • 1 tbsp Cinnamon
  • 1 tsp Nutmeg
  • 1 tsp Ginger
  • 1/2 tsp Allspice
  • 1/2 tsp Ground Cloves

Brown Butter Salted Maple Mascarpone

  • 4 tbsp (56 g) Salted Butter, , browned
  • 8 oz (226 g) Mascarpone, (cold)
  • 2 cups (250) Powdered Sugar
  • 1 tbsp (15 g) Heavy Cream
  • 3 tbsp Maple Syrup
  • 2 tsp Vanilla Bean Paste

Instructions 

  • Preheat the oven to 325 degrees F. Line a 9-inch springform pan with parchment paper. Set aside. 
  • In a large mixing bowl, combine pumpkin puree, brown sugar, sugar, maple syrup, olive oil, eggs, and vanilla extract. Whisk together until combined, then add in the dry ingredients - all purpose flour, baking powder, baking soda, kosher salt, cinnamon, nutmeg, ginger, allspice, and ground cloves.  15 oz Pumpkin Puree 1 cup Brown Sugar 1/2 cup Sugar 3 tbsp Maple Syrup 1 cup Olive Oil 3 large Eggs 2 tsp Vanilla Extract 2 1/4 cups All Purpose Flour 2 tsp Baking Powder 1 tsp Baking Soda 1/2 tsp Kosher Salt 1 tbsp Cinnamon 1 tsp Nutmeg 1 tsp Ginger 1/2 tsp Allspice 1/2 tsp Ground Cloves
  • Pour the batter into the prepared pan and bake for 55-65 minutes, until a toothpick inserted into the center of the cake comes out clean. Allow it to cool in the pan for 20 minutes, then place onto a wire rack to cool completely. 
  • While the cake cools, make the mascarpone frosting. Brown the butter in a skillet and set aside to cool for about 10 minutes.  4 tbsp Salted Butter
  • In a mixing bowl, add mascarpone and beat with a hand mixer for about 30 seconds, until smooth. Add in powdered sugar and mix until combined. Add in heavy cream, cooled browned butter, vanilla bean paste, and maple syrup. Mix until combined and smooth. 8 oz Mascarpone 2 cups Powdered Sugar 1 tbsp Heavy Cream 3 tbsp Maple Syrup 2 tsp Vanilla Bean Paste
  • Add the frosting onto the top of the cooled cake and garnish with chopped pecans (optional). 

Notes

  • Don’t overmix! Once you add the flour, mix until just combined. That’s how you keep the crumb soft.
  • Brown your butter slowly! Keep the heat medium-low and swirl the pan often until it smells nutty and turns golden. Don’t rush it!
  • Cool completely before frosting! Patience is key here. If the cake is even a little warm, that dreamy frosting will melt and slide right off.

Nutrition

Calories: 612kcal, Carbohydrates: 76g, Protein: 6g, Fat: 32g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 15g, Trans Fat: 0.2g, Cholesterol: 77mg, Sodium: 327mg, Potassium: 172mg, Fiber: 2g, Sugar: 54g, Vitamin A: 5985IU, Vitamin C: 2mg, Calcium: 122mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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