Pumpkin Cake

Pumpkin Cake

This perfect pumpkin cake brings back memories. The tender, moist texture reminds me of the pumpkin cake bars I used to make in junior high. I got the treasured bar recipe from an old children’s cookbook. I lent the cookbook to a neighbor and never saw the book or the recipe again. Through trial and error, I came up with this cake, which I think is even better! It’s so delicious it doesn’t need frosting, but the classic pairing with cream cheese frosting takes it over the top.

Print Recipe
Pumpkin Cake
Course Dessert
Keyword cake, pumpkin
Servings
Ingredients
Pumpkin Cake
Cream Cheese Frosting
Course Dessert
Keyword cake, pumpkin
Servings
Ingredients
Pumpkin Cake
Cream Cheese Frosting
Instructions
Pumpkin Cake
  1. Preheat the oven to 325ºF (165ºC). Line the bottom of an 8-inch round cake pan* with parchment paper**. Grease and flour the insides.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
  3. In a large bowl, beat the sugar, oil, eggs, vanilla and pumpkin purée with an electric mixer or by hand with a whisk, until well combined
  4. Stir in the flour mixture, just until combined.
  5. Transfer the batter to the prepared cake pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 38-43 minutes.
  6. Cool the cake in pan for 10 minutes. Remove the cake from pan and transfer to a cooling rack.
Cream Cheese Frosting
  1. In a large bowl, beat the cream cheese and butter together with an electric mixer, until creamy.
  2. Beat in the vanilla extract and salt until well combined.
  3. On low speed, beat in the powdered sugar.
  4. On low speed, beat in the heavy cream a little at a time until your desired consistency is reached. Stir with a spatula to smooth out any bubbles.
Recipe Notes

*To find the cake pan I used, click here.

**To find the parchment rounds I used, click here.

Leave a Reply

Your email address will not be published. Required fields are marked *