Pumpkin Cake
Indulge in the warmth of autumn with this delightful pumpkin cake. Moist, flavorful, and topped with a luscious cream cheese frosting, this cake is a comforting treat perfect for any gathering. Its rich pumpkin flavor and spices create a delightful harmony that will have everyone asking for seconds. Follow this easy recipe to create a stunning dessert that will impress your family and friends.
Ingredients
– 1 ¾ cups all-purpose flour
– 1 cup granulated sugar
– ½ cup brown sugar
– 1 tsp baking powder
– 1 tsp baking soda
– 1 tsp cinnamon
– ½ tsp nutmeg
– ½ tsp salt
– 1 cup pumpkin puree
– ½ cup vegetable oil
– 4 large eggs
– 1 tsp vanilla extract
– 8 oz cream cheese (for frosting)
– 2 cups powdered sugar (for frosting)
– ½ cup butter (for frosting)
Servings and Cooking Time
This recipe makes about 10 servings. Preparation time is 20 minutes, and cooking time is approximately 30-35 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 300 calories, 15g fat, 40g carbohydrates, and 3g protein. This nutritional value is based on one serving.
Step-by-Step Cooking Process
1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a large mixing bowl, combine flour, sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, whisk together pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Divide the batter evenly between the prepared cake pans.
6. Bake in the preheated oven for 30-35 minutes or until a toothpick comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
8. For the frosting, beat cream cheese and butter together until creamy.
9. Gradually add powdered sugar and mix until smooth.
10. Once the cakes are cool, spread frosting between the layers and on top.
Alternative Ingredients
You can substitute all-purpose flour with gluten-free flour for a gluten-free version. Additionally, you can use applesauce instead of oil for a healthier option, and maple syrup can replace granulated sugar for a unique flavor.
Serving and Pairings
This pumpkin cake pairs beautifully with a cup of spiced chai or a scoop of vanilla ice cream. It’s also delightful when served alongside a warm cup of coffee or tea.
Storage and Reheating
Store the pumpkin cake in an airtight container in the refrigerator for up to 5 days. You can freeze the cake for up to 3 months; just ensure it’s wrapped tightly. Reheat slices in the microwave for a few seconds until warm.
Cooking Mistakes
- Overmixing the batter can lead to a dense cake.
- Using too much flour can make the cake dry.
- Not measuring ingredients accurately may affect the texture.
- Ignoring the cooling time can cause the frosting to melt off.
- Baking at the wrong temperature can lead to uneven cooking.
Helpful Tips
- Use fresh pumpkin puree for the best flavor.
- Let the cake cool completely before frosting to avoid melting.
- For added flavor, sprinkle some chopped nuts in the batter.
- Experiment with spices like ginger or cloves for extra warmth.
FAQs
Can I use canned pumpkin for this recipe?
Yes, canned pumpkin puree works perfectly well and saves time. Just ensure it is 100% pumpkin with no added spices or sugars.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake; if it comes out clean or with a few crumbs, the cake is done.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day ahead and store it in the refrigerator. Frost just before serving.
Is pumpkin cake suitable for vegetarians?
Yes, this pumpkin cake is suitable for vegetarians as it contains no meat or fish products.
How can I make the frosting less sweet?
You can reduce the amount of powdered sugar in the frosting or add a pinch of salt to balance the sweetness.
Conclusion
This pumpkin cake is a delightful way to celebrate the flavors of fall. With its moist texture, warm spices, and creamy frosting, it’s sure to be a hit at any gathering. Whether enjoyed as a dessert or a sweet treat with coffee, this cake is a comforting indulgence that will leave everyone wanting more.
Pumpkin Cake
Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- 1 cup pumpkin puree
- ½ cup vegetable oil
- 4 large eggs
- 1 tsp vanilla extract
- 8 oz cream cheese for frosting
- 2 cups powdered sugar for frosting
- ½ cup butter for frosting
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large mixing bowl, combine flour, sugars, baking powder, baking soda, spices, and salt.
- In another bowl, whisk together pumpkin puree, oil, eggs, and vanilla until smooth.
- Gradually add the wet ingredients to the dry ingredients and mix until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat cream cheese and butter until creamy, then add powdered sugar and mix until smooth.
- Spread frosting between layers and on top of the cooled cakes.
- Slice and serve the pumpkin cake, enjoying its rich flavors.