Pumpkin Cake
User Reviews
5
Pumpkin Cake
Description
This Pumpkin Cake combines all-purpose flour with baking powder, baking soda, and a blend of spices including cinnamon, ginger, nutmeg, and salt. The wet ingredients consist of granulated sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract, producing a moist batter when combined. Baked in a 9x13-inch pan, the cake comes out tender yet sturdy enough for frosting.
The accompanying cream cheese frosting is made by beating room-temperature butter with cream cheese, vanilla, salt, and sifted powdered sugar to a smooth consistency. This frosting introduces a creamy, slightly tangy contrast to the warm, sweet cake.
When serving, the cake can be decorated simply or with fall-themed accents. Ingredient handling such as properly measuring flour, using room-temperature eggs, and avoiding overmixing ensures the desired texture. The recipe is flexible with the brand of canned pumpkin but attention to moisture content is important to prevent a dense cake.
Using an offset spatula and portioning frosting before spreading can help achieve an even layer. This cake stores well and can be garnished with cinnamon or themed sprinkles for presentation.
Ingredients
For the Pumpkin Cake:
- 2 cups all-purpose flour (240g)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1½ teaspoons ground ginger
- ¼ teaspoon nutmeg freshly grated
- 1 teaspoon salt
- 1½ cups granulated sugar (300g)
- 1 ounce can pumpkin puree
- 1 cup vegetable oil (240mL)
- 4 large egg
- 2 teaspoons vanilla extract
For the Cream Cheese Frosting:
- ¾ cup butter room temperature, (170g, unsalted
- 8 ounces cream cheese room temperature, (226g)
- 1 teaspoon vanilla extract
- pinch salt
- 3 cups powdered sugar sifted (360g)
Instructions
For the Pumpkin Cake:
- Preheat the oven to 350F. Butter and flour a 9x13-inch cake pan or spray with baking spray with flour.
- In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a separate bowl, whisk together sugar, pumpkin, oil, eggs, and vanilla, until smooth. Pour into the flour mixture and stir together just until combined. Pour into the prepared cake pan.
- Bake for 30 minutes or until a toothpick inserted into the center comes out with a few crumbs. Let cool completely on a wire rack.
For the Cream Cheese Frosting:
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add the cream cheese and beat on medium-low speed until the mixture is well combined, about 2 minutes. Scrape down the bowl as needed. Beat in the vanilla and salt.
- With the mixer on low speed, slowly add in the powdered sugar. Once incorporated, increase the speed to medium and beat until light and fluffy, about 1 minute. Spread over the top of the cooled cake.
Notes
- Measure flour by spooning into the cup and leveling with a knife to avoid a dry, dense cake.
- Use room-temperature eggs for even batter incorporation; warm quickly in warm water if needed.
- Choose a dense canned pumpkin like Libby’s; blot excess moisture if using another brand.
- An offset spatula aids in spreading frosting evenly; portion frosting with a cookie scoop for ease.
- Decorate with cinnamon, fall sprinkles, or pumpkin-shaped candies to suit the occasion.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 653 kcal
% Daily Value*
| Calories | 653kcal | 33% |
| Carbohydrates | 75g | 25% |
| Protein | 6g | 12% |
| Fat | 38g | 58% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 113mg | 38% |
| Sodium | 445mg | 19% |
| Potassium | 155mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 56g | 112% |
| Vitamin A | 6215IU | 124% |
| Vitamin C | 2mg | 2% |
| Calcium | 87mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
