Pumpkin Cake Recipe (Super Moist)
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Additional Time
1 hr 30 mins
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Course
Dessert
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Cuisine
International
Pumpkin Cake Recipe (Super Moist)
Description
The cake mixes a blend of warm spices including cinnamon, ginger, allspice, nutmeg, cloves, and a hint of black pepper to create a depth of flavor typical of pumpkin desserts. A combination of baking powder and baking soda helps leaven the batter for a light texture. Eggs, oil, sour cream, molasses, and orange juice contribute moisture and enhance tenderness, while brown sugar adds sweetness and richness. Pumpkin puree gives the cake a moist consistency and characteristic flavor.
The batter is folded carefully to avoid overmixing, and baked in a prepared 9x13-inch pan until a toothpick inserted in the center comes out clean. The resulting cake has a moist, tender crumb with aromatic spice notes throughout.
To complement the spices and texture, a cream cheese frosting made from full-fat cream cheese, butter, confectioners’ sugar, vanilla, and milk is spread on the cooled cake. An optional sprinkle of cinnamon on the frosting enhances the warm spice profile.
Ingredients
For the Pumpkin Cake:
- 2 and 1/2 cups (300g) all-purpose flour
- 3 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cloves ground
- 1/8 teaspoon black pepper
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 4 large egg room temperature
- 1 cup (227ml) neutral cooking oil vegetable, canola, or refined melted coconut all work fine, generic cooking oil
- 2/3 cup (151g) sour cream room temperature, full-fat
- 2 Tablespoons (28ml) orange juice
- 2 Tablespoons (40ml) molasses
- 2 teaspoons vanilla extract
- 1 and 1/2 cups (319g) light brown sugar packed
- 1 ounce can pumpkin puree
For the Cream Cheese Frosting:
- 1 cup (227g) full-fat cream cheese room temperature
- 1/2 cup (113g) butter room temperature, unsalted
- 3 cups (342g) confectioners' sugar sifted, more if needed
- 1/2 teaspoon vanilla extract
- 1 and 1/2 Tablespoons (21ml) milk room temperature, whole
- 1/2 teaspoon ground cinnamon optional
Instructions
For the Pumpkin Cake:
- Preheat the oven to 350 degrees (F). Line a 9x13-inch metal baking pan with parchment paper, allowing two of the sides to overlap.
- Spray the parchment paper, and any exposed pan, with nonstick baking spray. Set aside. (Note: if you use a glass or ceramic baking pan/dish, you may need to increase the bake time).
- In a large bowl, whisk the flour, all of the spices, the baking powder, and baking soda together until well combined. Set aside.
- In a separate large bowl, whisk the eggs for about 30 seconds, or until well combined. Add in the oil, sour cream, orange juice, molasses, vanilla, brown sugar, and pumpkin and beat until very smooth.
- Using a rubber spatula, fold in half of the flour mixture, stirring just until smooth and completely combined. Fold in the remaining flour mixture, again mixing just until combined. Do not over mix.
- Scrape the batter into the prepared pan. Bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Place the pan on a cooling rack and cool completely before removing the cake from the pan.
- Once cool, spread cream cheese frosting on top, slice, and serve!
For the Cream Cheese Frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the cream cheese and butter on medium-speed until completely smooth.
- Reduce the speed to low and gradually add in the confectioners' sugar, beating until all of the sugar is completely combined.
- Add in the vanilla, salt milk, and cinnamon (if using) and beat smooth. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for a minute, or until very fluffy.
- Spread the frosting on top of the cake. Slice and serve!
User Reviews
Overall Rating
5
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