Pumpkin Cake
Course
Dessert
Keyword
cake
,
pumpkin
Servings
8
Servings
8
Ingredients
Pumpkin Cake
1
cup (4 1/2 oz or 128)
all purpose flour, sifted
1
teaspoon
baking powder
1/2
teaspoon
baking soda
1/2
teaspoon
fine sea salt
1
teaspoon
ground cinnamon
1/2
teaspoon
ground ginger
1/4
teaspoon
ground nutmeg, preferably freshly ground
1
cup (7 oz or 200g)
sugar
2/3
cup (5 1/8 oz or 152ml)
vegetable oil or neutral oil of your choice
2
large
eggs
1
teaspoon
pure vanilla extract
1
cup (8 1/4 oz or 234g))
pure pumpkin purée
Not pie filling
Cream Cheese Frosting
6
tablespoons (3 oz or 85g)
cream cheese, softened
6
tablespoons (3 oz or 85g)
unsalted butter, softened
3/4
teaspoon
vanilla bean paste or pure vanilla extract
1
pinch
fine sea salt
2
cups (8 1/4 oz or 234g)
powdered sugar, sifted
1-3
teaspoons
heavy cream
Instructions
Pumpkin Cake
Preheat the oven to 325ºF (165ºC). Line the bottom of an 8-inch round cake pan* with parchment paper**. Grease and flour the insides.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
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
Stir in the flour mixture, just until combined.
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.
Cool the cake in pan for 10 minutes. Remove the cake from pan and transfer to a cooling rack.
Cream Cheese Frosting
In a large bowl, beat the cream cheese and butter together with an electric mixer, until creamy.
Beat in the vanilla extract and salt until well combined.
On low speed, beat in the powdered sugar.
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.