Ingredients
Cake
- 1/2 cup extra-virgin olive oil
- 3 large eggs
- 3/4 cup granulated sugar
- 3/4 cup light-brown sugar
- 1 1/2 cups sour cream
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 2 1/4 cups all-purpose flour
Caramel Cream Cheese Frosting
- 4 ounces cream cheese, room temperature
- 4 tablespoons salted butter, room temperature
- 1/3 cup caramel sauce
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1/4 cup heavy cream or milk
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350 degrees Fahrenheit. Grease a bundt pan with olive oil or non-stick spray, then dust the inside with a mix of flour and cinnamon to prevent sticking. Set aside.
- Mix Wet Ingredients: Using a mixer, combine the olive oil, eggs, granulated sugar, brown sugar, and vanilla extract until fully combined and smooth.
- Add Sour Cream and Spices: Mix in the sour cream until incorporated. Then add baking soda, baking powder, cinnamon, ginger, and nutmeg. Stir well.
- Incorporate Flour: Gradually add the all-purpose flour to the wet ingredients while mixing. Use a spatula to scrape the sides of the bowl to ensure everything is evenly mixed, forming a smooth batter.
- Pour and Bake: Pour the batter evenly into the prepared bundt pan. Bake for approximately 45 minutes, checking with a toothpick after 40 minutes. The toothpick should come out mostly clean with a few crumbs, but no wet batter.
- Cool and Remove Cake: Let the cake cool in the pan for about 10 minutes. Then invert it onto a plate to release the cake. Use a butter knife gently around the edges if needed to loosen it from the pan.
- Make the Frosting: In a bowl, beat together cream cheese, butter, vanilla extract, and caramel sauce until smooth and creamy. Gradually add powdered sugar, then the heavy cream or milk one tablespoon at a time, adjusting until desired consistency is reached—thinner for glaze, thicker for spreadable frosting.
- Frost the Cake: Wait until the cake is completely cooled before spreading or drizzling the caramel cream cheese frosting evenly over the top.
Notes
- Store the cake in an airtight container for 2-3 days at room temperature. If refrigerated, it will keep up to 5 days.
- The cake can be frozen for up to 3 months. Wrap tightly in plastic wrap and place in an airtight container. Thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
