Pumpkin Cake Recipe

Pumpkin cake recipe is a delightful treat that combines fall spices’ warm flavors with pumpkin’s natural sweetness. Whether you’re baking it for a cozy afternoon snack, a holiday dessert table, or just to satisfy your cravings, this moist and fluffy cake will quickly become a family favorite. Plus, it’s easy to make and adaptable for various occasions.

In this article, we’ll explore the recipe, its origins, and some variations you can try. Let’s dive into the world of pumpkin goodness!

A Brief History of Pumpkin Cake Recipe:

Pumpkin as an ingredient has deep roots in American history, particularly in Native American cuisine. Native Americans were among the first to cultivate pumpkins, which they used in savory and sweet dishes. By the 18th century, pumpkin had become a popular ingredient in baked goods, particularly pies and cakes, thanks to its availability and versatility.

Pumpkin cake, as we know it today, became more common in the 20th century when canned pumpkin made its debut, simplifying the baking process and allowing people to enjoy pumpkin desserts year-round.

Pumpkin Cake Recipe

Pinklady

Pumpkin as an ingredient has deep roots in American history, particularly in Native American cuisine. Native Americans were among the first to cultivate pumpkins, which they used in savory and sweet dishes. By the 18th century, pumpkin had become a popular ingredient in baked goods, particularly pies and cakes, thanks to its availability and versatility.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Course Dessert

Cuisine American

Servings 12 People

Calories 220 kcal

Equipment

• Mixing bowls
• Whisk or electric mixer
• 9x13 inch baking pan
• Spatula
• Cooling rack

Ingredients

  

For the cake:

• 2 cups (240g) all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ½ teaspoon ground cloves
• ½ teaspoon salt
• 1 cup (200g) granulated sugar
• ½ cup (100g) brown sugar, packed
• 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
• ½ cup (120ml) vegetable oil (or melted butter)
• 4 large eggs
• 1 teaspoon vanilla extract

For the cream cheese frosting (optional but highly recommended):

• 8 oz (225g) cream cheese, softened
• ½ cup (115g) unsalted butter, softened
• 3 cups (375g) powdered sugar
• 1 teaspoon vanilla extract

See also  Chilaquiles Recipe

Instructions

 

• Preheat your oven to 350°F (175°C). Grease your 9x13-inch baking pan with cooking spray or butter and lightly dust it with flour.
• In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
• In a large mixing bowl, beat the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the pumpkin puree and vanilla extract.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the cake dense.
• Pour the batter into the prepared baking pan and spread it evenly. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool in the pan for 10 minutes before transferring it to a cooling rack. Let it cool completely before adding frosting.
• In a medium bowl, beat the cream cheese and butter until smooth and fluffy. Gradually add the powdered sugar and mix until well incorporated. Stir in the vanilla extract.
• Spread the cream cheese frosting evenly over the cooled cake. Slice into squares, serve, and enjoy!

Video

Keyword Pumpkin Cake Recipe

Similar Recipes to Try:

Carrot Cake with Cream Cheese Frosting – A classic dessert with a veggie twist.
Spiced Apple Cake – A moist cake packed with chunks of apples and warm spices.
Banana Bread Cake – A hybrid dessert combining banana bread’s flavor with cake’s texture.
Zucchini Cake – A surprisingly delicious treat that’s perfect for sneaking in vegetables.

Frequently Asked Questions About Pumpkin Cake Recipe:

1. Can I use fresh pumpkin instead of canned pumpkin puree?

Yes! Simply roast and puree fresh pumpkin, but ensure it’s thick and not watery.

2. Can I make this cake gluten-free?

Absolutely. Substitute the all-purpose flour with a 1:1 gluten-free baking flour.

3. How do I store pumpkin cake?

Store it in an airtight container in the refrigerator for up to 5 days.

4. Can I freeze pumpkin cake?

Yes. Wrap the cake tightly in plastic wrap and freeze it for up to 3 months. Thaw overnight in the fridge before serving.

5. What can I use instead of cream cheese frosting?

You can use whipped cream, buttercream, or even a simple glaze.

6. Is this recipe suitable for vegans?

You can make it vegan by replacing the eggs with flaxseed eggs and using plant-based milk and cream cheese.

7. Can I add nuts or chocolate chips to the batter?

Definitely! Walnuts, pecans, or chocolate chips make excellent additions.

8. Can I make cupcakes instead of a cake?

Yes. Divide the batter into cupcake liners and bake for 18–22 minutes.

9. What’s the difference between pumpkin puree and pumpkin pie filling?

Pumpkin puree is plain, while pumpkin pie filling is pre-sweetened and spiced. Use pumpkin puree for this recipe.

10. Can I use a bundt pan instead of a rectangular pan?

Yes, but adjust the baking time to 45–50 minutes and check for doneness.

Conclusion:

Pumpkin cake is a versatile and satisfying dessert that brings warmth to any occasion. With its moist texture, rich spices, and optional cream cheese frosting, this cake is guaranteed to be a hit with friends and family. Give it a try, and don’t forget to experiment with similar recipes to expand your baking repertoire!

YouTube Video Credits:
Preppy Kitchen