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.
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
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!