When the leaves start turning and the air becomes crisp, nothing quite captures the essence of fall like a warm slice of pumpkin cake. This delightful dessert evokes comfort, richness, and the essence of the season. Whether you’re hosting a gathering, celebrating a birthday, or simply treating yourself, this pumpkin cake is a crowd-pleaser that truly shines. It’s moist, flavorful, and beautifully pairs with a lush cream cheese frosting that elevates every bite.
Why We Love This Pumpkin Cake Recipe
The magic of this pumpkin cake lies not just in its flavor but also in its versatility — it’s incredibly easy to make and adaptable to suit your tastes. With each forkful, you experience the perfect blend of spices that dance on your palate, bringing forth the warmth of cinnamon, nutmeg, and cloves. It’s the kind of cake that brings people together, whether it’s a festive celebration or a quiet day at home. Plus, with the nutrition of pumpkin puree, this cake doesn’t just taste good; it feels good.
Ingredients about Pumpkin Cake
To embark on your pumpkin cake journey, you’ll need a selection of ingredients that work harmoniously together to create a luscious treat. Here’s the list you’ll need to gather:
List of ingredients with measurements
- 2 cups pumpkin puree
- 1 cup granulated sugar
- 2/3 cup light brown sugar
- 1 cup vegetable or canola oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
For the frosting:
- 1/2 cup butter, room temperature
- 8 ounces cream cheese, room temperature
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
How to Make Pumpkin Cake Directions
Making pumpkin cake is a straightforward and rewarding process. Follow these simple steps to create a delicious cake that’s sure to impress:
- Preheat Your Oven: First and foremost, you’ll want to preheat your oven to 350 degrees F. This ensures an even bake throughout.
- Prepare Your Pan: Greasing your baking pan is crucial. Use non-stick cooking spray to coat a 9×13 inch pan thoroughly, preventing any sticking during baking.
- Mix the Wet Ingredients: In a large mixing bowl, combine the granulated sugar, light brown sugar, eggs, pumpkin puree, oil, and vanilla extract. Beat this mixture until it’s smooth and well incorporated. The pumpkin and sugars should create a beautifully rich texture.
- Combine the Dry Ingredients: In another bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and spices (ground cinnamon, ground cloves, ground nutmeg, and ground ginger). This will ensure that your spices and leavening agents are evenly distributed.
- Combine Both Mixtures: Gradually add the dry ingredients to the pumpkin mixture. Stir gently until everything is just incorporated. Be careful not to overmix, as this could lead to a denser cake.
- Pour and Bake: Once your batter is ready, pour it into your prepared pan. Use a spatula to spread it evenly. Bake in the preheated oven for 30-35 minutes. You can check its doneness by inserting a toothpick in the center; if it comes out clean, your cake is ready!
- Cool Completely: After baking, let the cake cool in the pan on a wire rack. Allow it to cool completely before frosting, as warm cake can make your frosting melt away.
- Prepare the Cream Cheese Frosting: In a separate bowl, beat together the butter and cream cheese until light and fluffy. This should take about 2-3 minutes. Then, gradually add the powdered sugar, mixing well until smooth. Stir in the vanilla extract and ground cinnamon to finish your frosting.
- Frost Your Cake: Spread a generous layer of frosting over your cooled cake. You can use a spatula or a piping bag for more decorative designs.
And just like that, you’ve created a delightful pumpkin cake from scratch!
How to Serve Pumpkin Cake
Serving your pumpkin cake is just as important as making it. Presentation can elevate the entire experience. Here are a few delightful serving ideas:
- Slice and Serve: Cut the cake into squares or rectangles. Lay them on a plate, and consider adding a dusting of powdered sugar or a sprinkle of cinnamon on top for added flair.
- Pair with Coffee or Tea: Pumpkin cake pairs beautifully with a cup of coffee or tea. Serve it in the afternoon for a delightful snack, or enjoy it post-dinner as a sweet treat.
- Add Whipped Cream: For extra indulgence, top your cake slices with a dollop of whipped cream or a scoop of vanilla ice cream. This contrast of textures will take your dessert to another level.
- Garnish: You might also consider garnishing your cake with toasted pumpkin seeds or a sprinkle of chopped nuts for added crunch.
Each slice is a taste of fall, filled with inviting flavors and irresistible aromas.
Expert Tips: Pumpkin Cake
To ensure your pumpkin cake is a showstopper, here are some expert tips to keep in mind:
- Use Fresh Pumpkin Purée: If you have the time, making your own pumpkin purée from fresh pumpkins can provide an incredible depth of flavor compared to canned varieties.
- Room Temperature Ingredients: Make sure your eggs, butter, and cream cheese are all at room temperature before you start mixing. This helps everything combine seamlessly, resulting in a smoother batter and frosting.
- Don’t Overmix: When combining your dry and wet ingredients, mix until just combined. Overmixing can lead to a dense cake instead of a fluffy one.
- Taste the Frosting: Adjust the sweetness of your cream cheese frosting to your liking by adding more or less powdered sugar. The flavors should be balanced to complement your cake.
- Experiment with Spices: Feel free to adjust the amount of spices in the cake according to your taste. More cinnamon or a dash of allspice can add a unique twist.
How to Store Pumpkin Cake
Storage is key to maintaining the freshness of your pumpkin cake. Here’s how you can keep it at its best:
- At Room Temperature: If you plan to enjoy the cake within a day or two, it’s fine to keep it at room temperature. Just ensure it’s covered to prevent it from drying out.
- In the Refrigerator: For longer storage, store your pumpkin cake in the refrigerator. Use an airtight container or cover it tightly with plastic wrap. It will stay fresh for up to a week.
- For Freezing: If you want to store the cake for an extended period, you can freeze it. Wrap it securely in plastic wrap and then place it in a freezer-safe container. This method works best if the cake is unfrosted. When you’re ready to enjoy it, simply thaw it in the refrigerator overnight before serving.
Variation of Pumpkin Cake
While the classic pumpkin cake stands strong on its own, you might find it exciting to experiment. Here are some variations to consider:
- Chocolate Pumpkin Cake: Add cocoa powder to your batter for a delicious chocolate twist. It can create a rich, indulgent treat that’s still anchored in pumpkin’s warmth.
- Nuts and Dried Fruits: Incorporate chopped nuts (like walnuts or pecans) or dried fruits (like raisins or cranberries) to add delightful textures and flavors.
- Spiced Cream Cheese Swirls: Instead of a fully frosted feel, create swirls of spiced cream cheese in the batter before baking for a marbled effect.
- Pumpkin Cupcakes: Turn your cake recipe into cupcakes! Adjust the baking time to about 18-20 minutes, and you’ll have delightful, portable treats.
When you get creative, you might discover a new favorite variation that suits your taste perfectly.
FAQ about Pumpkin Cake
What makes this pumpkin cake moist?
The secret to its moistness lies in the combination of pumpkin puree, which adds natural moisture, and the oil used in the batter. This unique blend keeps your cake from drying out, even after a few days.
Can I use fresh pumpkin instead of canned pumpkin puree for this recipe?
Absolutely! Fresh pumpkin can enhance the flavor and texture of your cake. Just remember to roast the pumpkin and puree it before using it in your recipe.
Can I freeze pumpkin cake for later enjoyment?
Yes, you can freeze your pumpkin cake. It’s recommended to freeze it unfrosted for the best results. Just make sure it’s well-wrapped to prevent freezer burn.
How long will pumpkin cake last in the fridge?
Properly covered in an airtight container, your pumpkin cake can last up to a week in the fridge, though it’s usually too tasty to last that long!
Is this pumpkin cake recipe suitable for vegans?
While this recipe contains eggs and cream cheese, you could look into substituting these ingredients with vegan alternatives to create a vegan pumpkin cake, allowing everyone to enjoy a slice.
Pumpkin Cake
Ingredients
Cake Ingredients
- 2 cups pumpkin puree Use fresh or canned
- 1 cup granulated sugar
- 2/3 cup light brown sugar Packed
- 1 cup vegetable or canola oil
- 4 large eggs Room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour Sifted
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Frosting Ingredients
- 1/2 cup butter, room temperature
- 8 ounces cream cheese, room temperature
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
Instructions
Preparation
- Preheat your oven to 350 degrees F.
- Grease a 9x13 inch pan with non-stick cooking spray.
- In a large mixing bowl, combine granulated sugar, light brown sugar, eggs, pumpkin puree, oil, and vanilla extract. Beat until smooth.
- In a separate bowl, sift together flour, baking powder, baking soda, salt, and spices.
- Gradually add the dry ingredients to the pumpkin mixture and stir gently until just incorporated.
- Pour the batter into the prepared pan and spread evenly.
Baking
- Bake for 30-35 minutes, checking doneness with a toothpick.
- Let the cake cool completely on a wire rack before frosting.
Frosting
- In a bowl, beat together the butter and cream cheese until light and fluffy.
- Gradually add the powdered sugar, mixing well until smooth. Stir in vanilla extract and ground cinnamon.
- Spread frosting over the cooled cake.