Best Pumpkin Cake Recipe

Introduction :

Welcome to the world of indulgent autumn flavors with our Best Pumpkin Cake recipe! This delightful dessert captures the essence of fall with its moist texture, warm spices, and creamy frosting. Perfect for gatherings, celebrations, or simply treating yourself to a taste of the season, this pumpkin cake is sure to become a favorite in your baking repertoire.

As the leaves change color and the air turns crisp, there’s no better time to whip up a batch of this delicious cake and fill your home with the comforting aroma of pumpkin and spices. Whether you’re a seasoned baker or new to the kitchen, this recipe is easy to follow and guarantees impressive results that will impress family and friends alike.

Best Pumpkin Cake Recipe

Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup canned pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

  • 8 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Best Pumpkin Cake Recipe

Directions:

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  3. In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla extract until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Pour the batter into the prepared baking pan and spread it evenly.
  6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Remove the cake from the oven and let it cool completely in the pan on a wire rack.

For the Cream Cheese Frosting:

  1. In a mixing bowl, beat the cream cheese and butter until smooth and creamy.
  2. Gradually add the powdered sugar and vanilla extract, beating until well combined and smooth.
  3. Spread the frosting evenly over the cooled pumpkin cake.

Expert Tips for Serving and Storage:

  • Serve the pumpkin cake topped with cream cheese frosting for an extra indulgent treat.
  • Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days.

Nutritional and Health Benefits:

  • Pumpkin is rich in vitamins A and C, as well as fiber and antioxidants, making this cake a healthier option compared to some other desserts.
  • Using vegetable oil instead of butter in the cake helps keep it moist, while the cream cheese frosting adds a delicious creamy texture.

Variations to Explore:

  • Add chopped nuts or chocolate chips to the batter for added texture and flavor.
  • Experiment with different spices such as cardamom or allspice to customize the flavor profile of the cake.
  • Substitute part of the all-purpose flour with whole wheat flour for a slightly healthier version.

Best Pumpkin Cake Recipe

Conclusion:

Indulge in the warm, comforting flavors of fall with this delicious pumpkin cake recipe. Moist, flavorful, and topped with creamy cream cheese frosting, this cake is sure to become a family favorite for autumn gatherings and holiday celebrations alike.

Frequently Asked Questions:

  1. Can I use fresh pumpkin instead of canned pumpkin puree? Yes, you can use fresh pumpkin puree instead of canned. Simply roast or steam the pumpkin until soft, then mash or puree it until smooth. Be sure to drain any excess liquid before using it in the recipe.
  2. Can I make this cake ahead of time and freeze it? Yes, you can make the cake ahead of time and freeze it for later. Wrap the cooled cake tightly in plastic wrap or aluminum foil, then place it in an airtight container or freezer bag. Thaw it in the refrigerator overnight before serving.
  3. Can I use a different type of frosting for this cake? Absolutely! While cream cheese frosting pairs beautifully with pumpkin cake, you can also use other frostings such as vanilla buttercream, caramel frosting, or even a dusting of powdered sugar.
  4. How should I store leftover cake? Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. This will help keep it fresh and moist.
  5. Can I omit the cream cheese frosting and serve the cake plain? Yes, you can serve the pumpkin cake plain if you prefer. The cake is flavorful and moist on its own, making it delicious even without frosting. Alternatively, you can dust the cake with powdered sugar or serve it with a dollop of whipped cream for a simple yet tasty dessert.

Resources :

  1. Pumpkin Cake Recipe – Food Network
  2. Best Pumpkin Cake Recipe – Allrecipes
  3. Easy Pumpkin Cake with Cream Cheese Frosting – Sally’s Baking Addiction
  4. Pumpkin Cake with Maple Cream Cheese Frosting – Taste of Home
  5. Simple Pumpkin Cake Recipe – Betty Crocker

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Best Pumpkin Cake Recipe

Description:

Embrace the essence of autumn with our Best Pumpkin Cake recipe, a delightful treat that captures the flavors of the season in every bite. This moist and flavorful cake is infused with warm spices and topped with a creamy cream cheese frosting, making it the perfect indulgence for fall gatherings and holiday celebrations.

Made with simple ingredients like pumpkin puree, spices, and a hint of vanilla, this cake is easy to prepare and yields impressive results that are sure to impress friends and family. Whether enjoyed as a dessert centerpiece at Thanksgiving dinner or simply as a sweet treat on a cozy afternoon, this pumpkin cake is guaranteed to delight your taste buds and evoke feelings of warmth and comfort.

With expert tips for baking and storing, nutritional information, and variations to explore, our Best Pumpkin Cake recipe offers everything you need to create a memorable dessert experience. So grab your apron, preheat the oven, and get ready to savor the delicious flavors of fall with every slice of pumpkin goodness.

  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 12-16 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup canned pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

  • 8 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  3. In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla extract until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Pour the batter into the prepared baking pan and spread it evenly.
  6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Remove the cake from the oven and let it cool completely in the pan on a wire rack.

For the Cream Cheese Frosting:

  1. In a mixing bowl, beat the cream cheese and butter until smooth and creamy.
  2. Gradually add the powdered sugar and vanilla extract, beating until well combined and smooth.
  3. Spread the frosting evenly over the cooled pumpkin cake.

Notes

  • Be sure to use canned pumpkin puree, not pumpkin pie filling, for this recipe.
  • Allow the cake to cool completely before frosting to prevent the frosting from melting.

Nutrition

  • Serving Size: 1 slice
  • Calories: 300 kcal
  • Sugar: 28g
  • Sodium: 220mg
  • Fat: 15g
  • Carbohydrates: 39g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 65mg

Keywords: Best Pumpkin Cake Recipe

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