Recipe: Tasty Pumpkin Cake

Recipe: Tasty Pumpkin Cake Delicious, fresh and tasty.

Pumpkin Cake. Moist Pumpkin Cake Meets Chocolate Chips and Sticky Caramel Sauce. A thin pumpkin cake, rolled around in a white cream filling, then in nuts. Can be frozen and served chilled.

These pumpkin cakes are a delicious addition to your holiday table or fall dessert lineup.

Whether made in one bowl and topped with chocolate ganache, or garnished with a cream cheese frosting, youll want to devour these cakes all season (and beyond)!

One of many similar but nonetheless good pumpkin cake/muffin/bread recipes from this site.

You can have Pumpkin Cake using 20 ingredients and 7 steps. Here is how you cook that.

Ingredients of Pumpkin Cake

1. It’s of Cake.

2. You need 227 g of all-purpose flour.

3. It’s 150 g of granulated sugar.

4. You need 50 g of brown sugar.

5. Prepare 5 g (1 tsp) of baking soda.

6. It’s 2 g (1 tsp) of ground cinnamon *note on step #3.

7. Prepare 1 g (1/2 tsp) of ground ginger *note on step #3.

8. You need 0.5 g (1/4 tsp) of ground nutmeg *note on step #3.

9. It’s 0.5 g (1/4 tsp) of ground cloves *note on step #3.

10. It’s 3 g (1/2 tsp) of table salt.

11. It’s 2 of eggs.

12. It’s 110 g of vegetable oil.

13. You need 80 g of water.

14. It’s 1 tsp of vanilla extract.

15. Prepare 170 g of pure pumpkin puree.

16. Prepare of Cream cheese topping.

17. It’s 85 g of cream cheese, room temperature.

18. It’s 27 g of granulated sugar.

19. It’s 2 g (3/4 tsp) of all-purpose flour.

20. It’s 5 g (1 tsp) of milk.

This variation appealed to me in that the spice was limited to just cinnamon a welcome change from the usual additions of pumpkin pie spice allspice ginger nutmeg and/or cloves.

An unfrosted pumpkin cake can sit out covered at room temperature like most other cakes.

We recommend refrigerating an iced one, however.

A cold pumpkin cake is a very delicious pumpkin cake!

Pumpkin Cake instructions

1. Youtu.be/7Wdg6c5X7KU.

2. Cream cheese topping: smoothen the cream cheese until soft with a spatula. Add the rest of the ingredients and mix well. Transfer into a piping bag equipped with a round piping tip (Mine was 0.8 cm in diameter). Set aside for later use..

3. Cake: In a medium bowl, whisk together flour, both types of sugar, baking soda, salt, and all of the ground spices until combined. (All of the ground spices can be substituted with 2 teaspoons of pumpkin pie spice if available)..

4. In another medium bowl, whisk together the rest of the wet ingredients..

5. Pour the wet mixture into the dry mixture. Stir and mix just until combined. Do not overmix because it will develop gluten and toughen the cake..

6. Transfer the batter into an 8" (20 cm) square baking pan lined with parchment paper. Spread it evenly using a spatula. Pipe a grid pattern across the top with the cream cheese topping..

7. Into a preheated oven at 350°F (180°C, bake for 30 – 35 minutes or until a toothpick inserted into the center comes out clean. Remove from the pan and let cool completely, then serve..

Homemade pumpkin cake requires basic ingredients.

I actually use these same exact ingredients for my favorite pumpkin bars, too.

Flour: All-purpose flour serves as the base.

We use sturdy all-purpose flour instead of cake flour in this recipe because of the thick, wet batter.

Make no mistake, this cake is CAKE, not a heavy, dense quick bread simply baked in a cake pan.