Let’s talk comfort food. Forget the fancy stuff for a minute, because sometimes, all you need is one slice of warm, spiced bread. What is pumpkin cake like? Is it a family secret passed down from my grandmother? What makes gloomiest day feel like a cozy celebration? Think of it as a slightly more sophisticated pumpkin bread, but with richer, more cake-like flavor. What’s a Chef’S kiss? I think it’s even better than Pumpkin Pie – don’t tell my mom! What can I do with pumpkin cake?
What is pumpkin cake?
What is pumpkin cake? Is it a moist, tender cake infused with pumpkin puree and warm spices like cinnamon? What are some of the best spices to What is the difference between a sponge cake and pound cake? Is it too sweet for a glaze? My grandma always said it was her way of sneaking vegetables into dessert. I’m not complaining! What is the pumpkin flavor? It lends a subtle earthiness that complements the spices beautifully. What is the most comforting cake you have ever eaten? Holiday gatherings.
Why you’ll love this recipe?
Seriously, where do I even begin? What I love most about this pumpkin Cake Recipe is that it’s ridiculously easy to make. It’s practically foolproof, even for beginner bakers.
- The Flavor:Is it the perfect balance of sweet and spice, with that unmistakable pumpkin undertone that screams pumpkin? What is the taste of glaze?
- Simplicity:I don’t need any fancy equipment or complicated techniques. What is the recipe for pumpkin cake?
- Cost-What are some pantry staples for pumpkin puree? It’s in season. What are some of the best recipes that won’t break the bank?
- Versatility: You can serve it for breakfast, brunch, dessert, or even as a snack. It’s delicious on its own, but also pairs well with coffee, tea, or a scoop of vanilla ice cream. I’ve even been known to crumble it over yogurt!
I have other pumpkin recipes, like my Pumpkin muffins, but this cake takes the prize! This cake always reminds me of home. It’s simple, warm, and completely satisfying.
How do you make a pumpkin cake?
Quick Overview
Making this pumpkin cake is easier than you think! You’ll start by mixing the dry ingredients, then whisking together the wet ingredients. Combine the two, pour into a pan, bake until golden brown, and then drizzle with a simple glaze. The whole process takes about an hour, but the reward is a cake that will disappear in minutes. The best part? The aroma that fills your kitchen while it bakes is pure heaven. Trust me, you’ll be making this pumpkin cake all season long!
Ingredients
What is the recipe for pumpkin cake?
- 1 1/2 cups all-purpose flour – I always use unbleached for a better flavor.
- 1 teaspoon baking soda – Make sure it’s fresh for the best rise.
- 1 teaspoon ground cinnamon – I love using Ceylon cinnamon for its delicate flavor.
- 1/2 teaspoon ground nutmeg – Freshly grated is always best, but ground works too.
- 1/4 teaspoon ground cloves – A little goes a long way!
- 1/2 teaspoon salt – Enhances the sweetness.
- 1 cup granulated sugar – Adds sweetness and moisture.
- 1/2 cup vegetable oil – Keeps the cake moist. You can also use melted coconut oil!
- 1 cup pumpkin puree – not pumpkin pie filling!
- 2 large eggs – Adds richness and structure.
- 1 teaspoon vanilla extract – Enhances the other flavors.
For the Glaze:
- 1 cup powdered sugar – Sift it for smoother glaze.
- 2-3 tablespoons milk – I use whole milk for richness, but any kind works.
- 1/2 teaspoon vanilla extract – Optional, but adds a nice touch.
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. You can also use baking spray with flour. This prevents the cake from sticking. I always do this first thing so the oven is ready when the batter is done.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Make sure everything is well combined. This ensures that the spices are evenly distributed throughout the cake. Don’t skip the whisking – it really helps!
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the sugar, oil, pumpkin puree, eggs, and vanilla extract. Make sure the eggs are well incorporated. The mixture should be smooth and creamy.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Overmixing can result in a tough cake. I like to use a spatula for this step to avoid overmixing.
Step 5: Bake
How do I spread the batter in a pan? Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. What are oven times?
Step 6: Cool & Glaze
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once the cake is completely cool, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cake. I like to use a spoon for a rustic look.
Step 7: Slice & Serve
Slice the cake and serve. Enjoy! Is it good to serve this cake with whipped cream? Vanilla Ice Cream. What are some good accompaniments for tea?
What should I serve it with?
What is a pumpkin cake?
For Breakfast: Pair a slice with a strong cup of coffee or a chai latte. It’s the perfect way to start a chilly morning. I like to lightly toast it and spread a little butter on top – decadent, I know!
For Brunch:Serve it alongside other brunch favorites like scrambled eggs, bacon, and Fruit Salad. What is the best way to add sweetness to a savory spread? What is a good side dish to serve with whipped cream or Greek yogurt?
As Dessert:What’s your favorite dessert to serve after dinner? What is the best way to serve caramel sauce after Thanksgiving?
For Cozy Snacks:Grab a slice of bread and curl up with your favorite book. What are some good comfort foods for a rainy day? I often sneak a slice late at night when I’m craving something sweet.
My family tradition is to bake this every year the day we decorate for autumn. The smell of pumpkin cake baking always puts us in a festive mood.
Top Tips for Perfecting Your Pumpkin Cake
Here are some tips and tricks I’ve learned over the years to help you make the perfect pumpkin cake!
Spice it up (or down): I love the classic cinnamon, nutmeg, and cloves combo, but you can experiment with other spices like ginger, allspice, or even cardamom. Adjust the amounts to your liking. If you’re not a fan of cloves, you can leave them out altogether.
Don’t overmix: Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix until just combined. A few streaks of flour are okay.
Use good quality ingredients: The better the ingredients, the better the cake. Use fresh spices and good quality pumpkin puree.
Check for doneness: Use a toothpick to check for doneness. If it comes out clean, the cake is done. If not, bake for a few more minutes and check again.
Let it cool completely: Let the cake cool completely before glazing. If you glaze it while it’s still warm, the glaze will melt and run off.
Add nuts or chocolate chips: For extra flavor and texture, add chopped nuts (like pecans or walnuts) or chocolate chips to the batter. I often add a handful of chocolate chips – my kids love it!
One baking tip I wish I had known sooner is to rotate the cake halfway through baking for even browning! It makes a big difference.
Storing and Reheating Tips
Want to enjoy your pumpkin cake for days to come? Here’s how to store it properly!
Room Temperature: You can store the cake at room temperature for up to 2 days. Wrap it tightly in plastic wrap or store it in an airtight container to prevent it from drying out.
Refrigerator Storage: For longer storage, keep it in the fridge. It will last for up to a week. Again, make sure to wrap it tightly or store it in an airtight container.
Freezer Instructions: If you want to freeze the cake, wrap it tightly in plastic wrap and then in foil. It will last for up to 2-3 months in the freezer. Let it thaw completely before serving.
Glaze Timing Advice: I recommend glazing the cake right before serving for the best flavor and texture. If you glaze it before storing, the glaze may become sticky.
I’ve tested this a few times, and personally, the cake tastes even better on the second day! The flavors really meld together.
Frequently Asked Questions
Final Thoughts
This pumpkin cake isn’t just a recipe; it’s a slice of my childhood. The aroma alone takes me back to my grandma’s kitchen, filled with warmth and love. It’s easy to make, comforting to eat, and perfect for sharing with family and friends. If you’re looking for a taste of autumn, this is it. And if you love this recipe, be sure to check out my other fall favorites! I can’t wait to hear how yours turns out – leave a comment and let me know! Happy baking!
Pumpkin cake
Ingredients
Main Ingredients
- 1.5 cups pumpkin puree
- 2 cups all-purpose flour
- 1.5 cups sugar
- 1 teaspoon baking soda
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, combine pumpkin puree, sugar, eggs, oil, and vanilla. Mix well.
- In a separate bowl, whisk together flour, baking soda, spices, and salt.
