Pumpkin Cake recipe
Indulge in the cozy flavors of fall with this moist and tender pumpkin cake. Made with a blend of warm spices like cinnamon, nutmeg, and ginger, this cake is a perfect treat for the season. Its rich, buttery base is complemented by the earthy sweetness of pumpkin puree.
Topped with a luscious cream cheese frosting, this dessert offers a delightful balance of creamy and spiced flavors. The frosting, infused with cinnamon, adds a silky finish that pairs perfectly with the cake’s gentle warmth. This treat is sure to impress at any gathering.
Whether you’re a pumpkin lover or simply seeking a delicious seasonal dessert, this pumpkin cake delivers on all fronts. It’s easy to prepare, bakes to perfection, and creates a beautiful, crowd-pleasing centerpiece for your autumn celebrations.
Pumpkin Cake Ingredients: Key Components for a Perfectly Spiced Treat
- All-Purpose Flour: The sturdy foundation of the cake, giving it the perfect balance of structure and softness for that melt-in-your-mouth texture.
- Pumpkin Puree: The heart of the cake, delivering earthy sweetness and keeping every bite moist and tender with rich fall flavors.
- Butter: Adds a luxurious richness and helps create a light, fluffy crumb in each slice.
- Brown Sugar & Granulated Sugar: A duo that combines deep, caramel-like notes with balanced sweetness, perfectly complementing the warmth of spices.
- Cinnamon, Nutmeg, & Ginger: A trio of warm spices that infuse the cake with an irresistible autumnal aroma, bringing out the pumpkin’s natural sweetness.
- Cream Cheese: The base of the frosting, adding a creamy, tangy contrast to the sweet, spiced cake, creating a velvety finish that’s simply irresistible.
Perfectly Spiced Pumpkin Cake: Tips, Serving Suggestions, and FAQs
Autumn is the perfect time to indulge in a slice of delicious pumpkin cake. With its moist texture, warm spices, and creamy frosting, this cake is a showstopper for any gathering. Whether you’re hosting a holiday dinner or simply treating yourself, these additional sections will enhance your pumpkin cake experience.
Recipe Tips
- Measure Your Ingredients Accurately: Baking is a science, and accurate measurements are crucial. Use a kitchen scale for precision, especially with flour. Spoon the flour into your measuring cup and level it off with a knife rather than scooping directly from the bag, which can lead to excess flour and a denser cake.
- Choose the Right Pumpkin Puree: Use 100% pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices that may alter the cake’s flavor. If using fresh pumpkin, ensure it’s properly cooked and pureed until smooth to achieve the best texture.
- Cool the Cake Completely: Allow the cake to cool completely in the pan before frosting. This prevents the frosting from melting and ensures a beautiful finish. For even better results, refrigerate the cooled cake for about 30 minutes before applying the frosting. This step allows for a cleaner slice when serving.
What to Serve with Pumpkin Cake
- Spiced Whipped Cream: A dollop of freshly whipped cream spiced with a hint of cinnamon and vanilla can elevate the flavors of the pumpkin cake. The light, airy texture contrasts beautifully with the dense cake, creating a delightful experience.
- Apple Cider: Pair your pumpkin cake with warm apple cider for a comforting autumn treat. The crisp, tangy notes of the cider complement the spiced sweetness of the cake, making it a refreshing beverage choice.
- Coffee or Chai Tea: The rich flavors of coffee or the aromatic spices in chai tea create a cozy pairing with pumpkin cake. Both beverages enhance the cake’s spices while providing a warm and inviting atmosphere for your dessert experience.
FAQ
- Can I make this cake ahead of time?
Yes! The pumpkin cake can be baked a day in advance. Store it in an airtight container at room temperature. Frost it just before serving to maintain its freshness. - How do I store leftover cake?
Store leftover pumpkin cake in an airtight container in the refrigerator for up to five days. To keep it extra moist, you can cover it with plastic wrap before sealing the container. - Can I freeze pumpkin cake?
Absolutely! Pumpkin cake freezes well. Wrap individual slices tightly in plastic wrap and then place them in a freezer-safe container. Thaw in the refrigerator before serving. - What can I substitute for cream cheese in the frosting?
If you prefer a lighter frosting, consider using mascarpone cheese or Greek yogurt mixed with powdered sugar. Both options will provide a creamy texture, although the flavor will differ slightly from traditional cream cheese frosting.
With these tips, serving suggestions, and FAQs, your pumpkin cake will not only be delicious but also a delightful centerpiece for any occasion. Enjoy every slice!
Pumpkin Cake
Topped with a luscious cream cheese frosting, this dessert offers a delightful balance of creamy and spiced flavors. The frosting, infused with cinnamon, adds a silky finish that pairs perfectly with the cake’s gentle warmth. This treat is sure to impress at any gathering.
Ingredients
- or the Cake
- Cooking spray
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ cup 1 stick softened butter
- 1 ¼ cups packed brown sugar
- ¾ cup granulated sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1 15-ounce can pumpkin puree
- For the Frosting
- 2 8-ounce blocks softened cream cheese
- 6 tablespoons softened butter
- 2 ½ cups powdered sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon cinnamon
- Pinch of kosher salt
Instructions
- reheat your oven to 350°F (175°C). Prepare a 9-inch by 13-inch baking pan by lining it with parchment paper and greasing it with cooking spray. In a medium mixing bowl, combine the flour, ground cinnamon, kosher salt, baking powder, baking soda, ground nutmeg, and ground ginger, whisking until evenly blended.
- In a large bowl, using either a hand mixer or a stand mixer, cream together the softened butter and both sugars until the mixture becomes light and fluffy. Incorporate the eggs, adding them one at a time and ensuring each is well blended before adding the next. Mix in the vanilla extract and pumpkin puree until fully combined. Gradually add the dry ingredients, mixing until just incorporated to maintain a tender crumb.
- Pour the batter into the prepared baking pan, smoothing the surface with a spatula. Bake in the preheated oven for approximately 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely in the pan.
- While the cake cools, prepare the frosting. In a large bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, mixing until no lumps remain. Stir in the vanilla extract and a pinch of salt.
Notes
Once the cake has cooled, lift it from the pan using the edges of the parchment paper. Place it onto a serving platter or cutting board. Frost the top of the cake with the cream cheese frosting using an offset spatula and finish with a sprinkle of cinnamon for garnish.
