Soft, moist, packed with flavor, topped with sticky cream cheese frosting, this pumpkin cake is a burst of fall flavors in each bite. And when I say flavors I’m talking about wonderful flavors: cinnamon, cloves, nutmeg and ginger. I recommend you to use all these spices but if you don’t have them all you may use only cinnamon and cloves.
This pumpkin cake is one of my favorite pumpkin desserts and I’m sure you’re going to love it! It’s a great and delicious way to celebrate fall :).
This cake is also very easy to prepare with a handful of ingredients.
The main ingredient of this delicious cake is pumpkin puree, canned or homemade. I prefer homemade pumpkin puree because I think that homemade food is the best, but if you want to save some time you may use canned pumpkin puree with the same results.
If you decide to use homemade pumpkin puree, you should start by preparing it because it takes some time to roast the pumpkin, allow to cool and mix.
Then to prepare this awesome pumpkin cake all you have to do is to combine all the ingredients, pour the batter into the baking pan and bake. This recipe is quick and easy and it doesn’t call for special tools or skills, you can prepare the batter with a hand mixer or with a whisk as well.
I think is time to tell you that the easy part is over. We’ve made the cake but we have to allow to cool :). It’s soooo hard because this pumpkin cake smells awesome! This waiting was unbearable for me so I cut the edges of the cake to satisfy my cravings. You’re allowed to do that 🙂
The last thing to do is the cream cheese frosting: mix together cream cheese and butter, then add powder sugar. For a thick frosting you should use full fat cream cheese and about 3 cups of powdered sugar. You may also add powdered sugar gradually until the desired thickness. I used low fat cream cheese and about 2 1/2 cups powdered sugar for a soft frosting.
Frost the pumpkin cake and refrigerate it for a few hours before serving to allow frosting to set and flavors to blend.
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Ingredients for the pumpkin cake (for a 25/35 cm – 9.84/13.77 inches) baking tray
– 450 gr (2 cups or 1 can) pumpkin puree
– 5 eggs
– 240 ml (1 cup) vegetable oil
– 250 gr (1 1/4 cup) granulated sugar
– 250 gr (2 cups) flour
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– a pinch of salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/2 teaspoon ground cloves
– 1/2 teaspoon ground ginger
– 224 gr (8 oz) cream cheese (use full fat for a thick frosting)
– 115 gr (1 stick) butter, soft
– 300-360 gr (2 1/2 – 3 cups) powdered sugar
– 1 tablespoon vanilla essence
Optional: sprinkles or ground cinnamon for decorating
How to make the pumpkin cake
Use a medium bowl to stir together flour, a pinch of salt, baking powder, baking soda, ground cinnamon, ground cloves, ground nutmeg and ground ginger. Set aside.
Place sugar and eggs into a large bowl. Mix until foamy. Pour in the vegetable oil and mix. Add the pumpkin puree and mix.
Stir in the flour.
Pour the batter into a baking tray lined with parchment paper.
place the baking tray into the preheated oven and bake at 180ºC (356 ºF) for about 30-35 minutes.
Allow to cool completely.
Meanwhile prepare the frosting
Place cream cheese and butter (soft) into a bowl and mix until smooth and creamy. Add vanilla essence and powdered sugar, gradually, and mix on low speed until incorporated then continue to mix on high speed for about 2-3 minutes.
Frost the cake. Refrigerate the cake for a few hours then cut into squares and serve.