Indulge in the warm flavors of fall with this delightful Pumpkin Cake recipe.
Bursting with the rich taste of pumpkin and aromatic spices, this moist and tender cake is the perfect treat for any autumn gathering or cozy afternoon at home.
Whether served as a dessert with a dollop of whipped cream or enjoyed alongside a cup of coffee, this pumpkin cake is sure to delight your taste buds and fill your home with the comforting scent of cinnamon, nutmeg, and cloves.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 can (15 ounces) pumpkin puree
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Equipment
Mixing bowls
Electric mixer
9-inch round cake pans
Wire cooling rack
Offset spatula
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt until well combined.
In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and creamy.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Divide the batter evenly between the prepared cake pans and smooth the tops with an offset spatula.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
While the cakes are cooling, prepare the cream cheese frosting. In a large bowl, beat together the cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar and vanilla extract, beating until light and fluffy.
Once the cakes are completely cooled, spread a layer of cream cheese frosting on top of one cake layer.
Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
Slice and serve the pumpkin cake, and enjoy!
Nutritional Facts
Serving Size: 1 slice (1/12 of cake)
Calories: 380
Total Fat: 16g
Saturated Fat: 8g
Trans Fat: 0g
Cholesterol: 75mg
Sodium: 260mg
Total Carbohydrate: 57g
Dietary Fiber: 1g
Sugars: 45g
Protein: 4g
Health Benefits
Pumpkin, the star ingredient in this cake, offers numerous health benefits.
It is rich in vitamins A, C, and E, as well as fiber and antioxidants.
These nutrients support eye health, boost immunity, and promote overall well-being.
Additionally, pumpkin is low in calories and fat, making it a nutritious addition to your diet.
Enjoying pumpkin in cake form allows you to indulge in a delicious treat while still reaping the nutritional rewards of this superfood.
FAQ’s
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin puree if you prefer.
Simply roast and puree the pumpkin until smooth before using it in the recipe.
Can I make this cake ahead of time?
Yes, you can bake the cake layers in advance and store them in an airtight container at room temperature for up to two days.
Frost the cake just before serving for the best results.
Can I freeze leftover cake?
Yes, you can freeze leftover cake slices for up to three months.
Wrap each slice tightly in plastic wrap and store them in an airtight container in the freezer.
Thaw overnight in the refrigerator before serving.
Can I substitute the cream cheese frosting with a different frosting?
Yes, you can use your favorite frosting recipe or store-bought frosting if you prefer.
Cream cheese frosting pairs well with the flavors of pumpkin, but you can customize the cake to your taste preferences.
How can I make this cake gluten-free?
You can substitute gluten-free all-purpose flour for the regular flour to make this cake gluten-free.
Be sure to check that all other ingredients are also gluten-free to avoid cross-contamination.