Pumpkin Cake
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5.0
111 reviews
Excellent
Pumpkin Cake
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My soft, spiced, melt-in-your-mouth pumpkin cake recipe takes just 20 minutes to prep before baking. Top it with a simple cream cheese frosting, and you've got yourself a seasonal showstopper! Be sure to check out the how-to video!
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Ingredients
Pumpkin Cake
- 1 cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- ½ cup light brown sugar firmly packed
- ½ cup avocado oil or vegetable oil or canola oil or vegetable oil
- 2 cups pumpkin puree*
- 4 large eggs room temperature preferred
- 1 Tablespoon vanilla extract
- ¼ cup milk
- 2 ½ cups flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 teaspoons pumpkin spice
- 1 teaspoon cinnamon
Cream Cheese Frosting
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 1 vanilla bean, scraped or 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 3 ½ cups powdered sugar
Instructions
- Preheat oven to 350F (175C) and prepare 2 8" cake pans by lightly greasing and flouring the sides and lining the bottom with parchment paper. Set aside.
- Combine butter and sugars in the bowl of a stand mixer (or in a large bowl and use an electric mixer). Beat until well-combined and light and fluffy.
- Add oil and beat to combine.
- Stir in pumpkin.
- Add eggs one at a time, stirring well after each addition.
- Stir in milk and vanilla extract. Scrape down the sides and bottom of the bowl to ensure ingredients are evenly combined.
- In a separate, medium-sized bowl, whisk together dry ingredients (flour, baking powder, baking soda, salt, pumpkin spice, and cinnamon).
- Gradually add dry ingredients to wet, stirring until completely combined (be sure to scrape down the sides and bottom of the bowl). I prefer to do this with a spatula to avoid over-mixing the batter.
- Divide batter evenly into prepared cake pans and bake on 350F (175C) for 40-45 minutes, or until centers spring back to the touch and a toothpick inserted in the center comes out with few moist crumbs or clean.
- Allow cakes to cool for 10 minutes and then invert onto cooling rack and allow to cool completely before frosting.
Cream Cheese Frosting**
- In a large bowl, combine butter, cream cheese, vanilla extract and salt and beat until smooth, creamy, and well-combined.
- Gradually add powdered sugar to mixture until well-combined, smooth, and light.
- Once cakes have cooled, ice/assemble cakes by first leveling the cakes (I linked th the leveler I used in the "equipment" section above), generously icing between layers, applying an even layer on the top of the cake, and then applying a scant, semi-naked layer around the outside of the cake.
Equipments used:
Notes
- This is slightly more than one 15oz can of pumpkin puree. Make sure that you buy "100% pumpkin" and not "pumpkin pie filling"
- Baking times will vary in different pans, but the following are best estimates. Please always keep an eye on your cake and use the toothpick test (a toothpick inserted in the center of the cake should come out clean or with a few moist crumbs) to test if a cake is done.
- 13x9 pan: Start checking cake at 35 minutes. If using a glass pan, the cake will take longer to bake.
- 9" pans: 35-40 minutes.
- You may also bake this cake in three 8" or 9" pans, the baking time will be reduced, expect approximately 28-35 minutes.
- Bundt pan: Readers have reported this cake baking in approximately 45 minutes in a bundt pan.
- Cupcakes: Please see my pumpkin cupcake recipe, instead.
- Store in an airtight container at room temperature for several hours or covered in the refrigerator for up to 5 days.
Nutrition Information
Show Details
Serving
1slice
Calories
697kcal
(35%)
Carbohydrates
76g
(25%)
Protein
7g
(14%)
Fat
42g
(65%)
Saturated Fat
20g
(100%)
Trans Fat
1g
Cholesterol
147mg
(49%)
Sodium
612mg
(26%)
Potassium
246mg
(7%)
Fiber
2g
(8%)
Sugar
53g
(106%)
Vitamin A
7446IU
(149%)
Vitamin C
2mg
(2%)
Calcium
92mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 697 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 697kcal | 35% |
| Carbohydrates | 76g | 25% |
| Protein | 7g | 14% |
| Fat | 42g | 65% |
| Saturated Fat | 20g | 100% |
| Trans Fat | 1g | 50% |
| Cholesterol | 147mg | 49% |
| Sodium | 612mg | 26% |
| Potassium | 246mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 53g | 106% |
| Vitamin A | 7446IU | 149% |
| Vitamin C | 2mg | 2% |
| Calcium | 92mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
111 reviews
Excellent
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