Pumpkin Cake
User Reviews
5
Pumpkin Cake
Description
The Pumpkin Cake combines softened butter with granulated and brown sugars, plus avocado or vegetable oil, before incorporating pumpkin puree, eggs, vanilla, and milk. The dry mixture contains flour, baking powder, baking soda, salt, cinnamon, pumpkin spice, and the batter is mixed just until combined to keep the crumb tender. Baking in prepared 8-inch pans at 350°F for 40 to 45 minutes results in a moist cake tested by a clean toothpick insertion.
The cream cheese frosting balances the cake's spice with softened cream cheese, butter, vanilla, salt, and powdered sugar, producing a smooth, sweet topping ideal for spreading between cake layers and on top. This cake is suitable for serving as a seasonal dessert, especially in fall, and pairs well with coffee or tea.
Use 100% pumpkin puree (not pumpkin pie filling) for the best flavor. Baking times vary by pan type: glass pans may require more time, and bundt pans or cupcakes have shorter baking durations. Store the cake covered at room temperature for several hours or refrigerated up to five days.
Ingredients
Pumpkin Cake
- 1 cup butter softened to room temperature, unsalted
- 1 cup granulated sugar
- ½ cup light brown sugar firmly packed
- ½ cup avocado oil or vegetable oil, or vegetable oil or canola oil
- 2 cups pumpkin puree
- 4 large egg 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 butter softened, unsalted
- 1 vanilla bean or 1 teaspoon vanilla extract, scraped
- 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.
Notes
- Use 100% pumpkin puree, not pumpkin pie filling, to maintain proper flavor and texture.
- Baking times vary by pan type; check doneness using a toothpick for a clean or slightly crumbly result.
- The cake stores well covered at room temperature for several hours or refrigerated for up to five days.
- Adjust baking times accordingly if using bundt pans, cupcakes, or different sized cake pans.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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