The Ultimate Pumpkin Cake Recipe: Moist, Flavorful, and Perfect for Fall
Pumpkin cake is one of those delightful desserts that embody the spirit of fall. Its moist texture and rich flavor make it a beloved choice for gatherings and celebrations. Whether you are preparing for a cozy family dinner or a festive holiday party, the best pumpkin cake I’ve ever had will impress your guests and leave them asking for seconds. This recipe combines traditional ingredients with a few secret twists to elevate the flavor and ensure a memorable dessert experience. Let’s dive into the details of this delicious cake and explore why it deserves a spot in your baking repertoire.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup pumpkin puree
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts or pecans (optional)
- 1 cup cream cheese frosting (for topping)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your cake will bake evenly and rise beautifully.
Step 2: Prepare the Baking Pan
Grease and flour a 9×13-inch baking pan. This prevents the cake from sticking and makes for easy removal after baking.
Step 3: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. This step helps to evenly distribute the leavening agents and spices.
Step 4: Combine Wet Ingredients
In another bowl, combine the sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract. Mix until smooth and creamy.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to ensure a tender cake.
Step 6: Add Nuts (Optional)
If using, fold in the chopped walnuts or pecans for added texture and flavor.
Step 7: Pour Batter into the Pan
Pour the batter into the prepared baking pan and spread it evenly.
Step 8: Bake the Cake
Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Step 9: Cool the Cake
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Step 10: Frost the Cake
Once the cake has cooled, spread the cream cheese frosting over the top for a rich and creamy finish.
Notes
Note 1: Choosing Pumpkin Puree
When selecting pumpkin puree, it’s best to use 100% pure pumpkin and avoid pumpkin pie filling, which contains added sugars and spices. You can use canned pumpkin puree for convenience or make your own by roasting and pureeing fresh pumpkin. This ensures a fresher flavor and better texture for your cake.
Note 2: Storing the Cake
Store leftover pumpkin cake in an airtight container in the refrigerator for up to a week. If you want to freeze the cake, wrap it tightly in plastic wrap and aluminum foil, and it can last up to three months in the freezer. Thaw it in the refrigerator before serving.
Note 3: Variations
Feel free to customize your pumpkin cake by adding chocolate chips, dried cranberries, or even a sprinkle of coconut on top of the frosting. Each variation can offer a unique twist and make the cake your own.
Note 4: Baking Tips
For best results, make sure your eggs and other ingredients are at room temperature before mixing. This helps create a smoother batter and a more evenly baked cake. Additionally, avoid opening the oven door during baking, as this can cause the cake to sink.
Note 5: Serving Suggestions
This pumpkin cake pairs beautifully with a cup of coffee or a spiced chai latte. For an extra touch, serve slices with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert experience.