Pumpkin makes cakes soft and tender with a glowing orange colour in a way nothing else can!
This Pumpkin Cake is perfectly spiced and comes with a tangy cream cheese frosting.
The only thing that could make it better?
Proof of excellent frosting-to-cake ratio. Nobody wants a cake short of frosting!
So I added it!
Specifically, a cream cheese maple frosting.
A dreamy combination with pumpkin!
Proof of excellent frosting-to-cake ratio. Nobody wants a cake short of frosting!
So if all that sounds good to you, read on!
- I am not sure thats a word but it seems fitting here.
Ingredients in Pumpkin Cake
Heres what you’re gonna wanna make this cake.
Pumpkin puree options
I use fresh because it tastes better and takes 8 seconds to puree.
Plus, canned pumpkin isnt readily available here in Australia.
But canned works perfectly fine!
But if you use pureed fresh pumpkin, youll be rewarded with a better tasting cake!
Yes, we made and compared them side by side.
Use what works for you!
To make your own pumpkin puree,just boil chunks of pumpkin for 10 minutes or until very tender.
Then blitz it literally takes 8 seconds.
Self raising flour (also called self-rising flour) will work but it wont rise as much.
I havent tried this cake with gluten-free flour.
Oil Any neutral flavoured oil like canola and vegetable oil.
Using oil instead of butter keeps this cake moist.
Because butter firms up at room temperature whereas oil does not.
So cakes made with oil are more moist.
However, the trade-off is that butter tastes better than oil.
In this cake, weve got other flavours at play here the pumpkin and cinnamon.
So I dont miss the butter!
Baking powder This is what makes the cake rise.
However, over the years, Ive found that using only baking powder gives the cake a softer crumb.
Plus, we cut out one ingredients.
Classic combination with pumpkin.
Sugar Regular white sugar, or caster sugar / superfine sugar.
Large eggsat room temperature, which means eggs that are 55-60g/2oz each sold in cartons labelled large eggs.
They need to be at room temperature, not fridge cold, so they blend into the ingredients better.
More information on the right eggs for bakinghere!
Salt Just a touch, to bring out the other flavours in this cake.
Standard baking practice these days.
Cream cheese frosting
There is no better frosting for pumpkin cake!
Softened unsalted butter softened but not super soft / borderline melting.
Vanilla extract For flavour.
Maple syrup UGH, forgot to put it in the photo!
This is for drizzling on top.
I wanted to put itinthe frosting but it made the frosting too loose.
Prevent screen from sleeping
How to make Pumpkin Cake
WHY CANT ALL CAKES BE THIS EASY???!!
Whisk wet Whisk the eggs, oil, sugar and pumpkin puree.
Add dry Add the flour, baking powder, cinnamon and salt then whisk until combined.
See the video for my easy way to line the pan!
Frosting While the cake is cooling, make the frosting!
Just beat the cream cheese and butter for a minute on high until creamy.
And now its time to dig in!
Making this cake might be the best decision you make in October.
Its totally straight forward.
Your kitchen will smell amazing.
Its big enough to share with those you deem worthy.
I challenge you to stop at one piece.
(Even if you cut yourself a very, very big one).
Nagi x
Watch how to make it
Fresh or canned pumpkin?
Im in the fresh camp!
), sparkling new photos and a brand new video with me IN it!
What an extraordinary oasis!
Everyone is welcome so locals, drop by to see it and say gday!
Might even see you there.
