Description
Cozy up with a forkful of fall!
This soft, spiced Pumpkin Cake topped with creamy Whipped Cinnamon Frosting is pure autumn comfort — sweet, warm, and melt-in-your-mouth delicious. Perfect for gatherings, Thanksgiving, or just a cozy night in with coffee.
Ingredients:
For the Pumpkin Cake:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon salt
1 cup vegetable oil
4 large eggs
1 cup granulated sugar
1 cup packed brown sugar
1 (15 oz) can pumpkin puree
½ cup milk
For the Whipped Cinnamon Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
2 teaspoons ground cinnamon
¼ cup heavy cream
1 teaspoon vanilla extract
Pinch of salt
Instructions:
Prepare the Cake (15 minutes)
Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
In another bowl, beat together oil, eggs, granulated sugar, and brown sugar until smooth and creamy.
Add pumpkin puree and mix until well combined. Gradually add the dry ingredients, alternating with milk, until just combined.
Bake the Cake (30–35 minutes)
Pour batter evenly into the prepared pan.
Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan on a wire rack.
Make the Whipped Cinnamon Frosting (8 minutes)
In a large bowl, beat softened butter until creamy and pale.
Gradually add powdered sugar and cinnamon, mixing after each addition.
Pour in heavy cream, vanilla extract, and a pinch of salt. Beat on high speed for 3–5 minutes until light, fluffy, and whipped to perfection.
Frost and Serve (5 minutes)
Spread the frosting evenly over the cooled cake.
Use a piping bag to add decorative swirls or a rustic finish.
Slice, serve, and enjoy your delicious taste of fall bliss!
Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 1 hour (plus cooling)
Kcal: 410 kcal | Servings: 12
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Step-by-Step Guide
Follow these detailed instructions for perfect results. First, ensure all ingredients are at room temperature for optimal mixing. Preheat your oven and prepare your pan thoroughly to prevent sticking. When combining wet and dry ingredients, mix only until the flour disappears; overmixing leads to a tough cake. Use a toothpick to test for doneness—it should come out with a few moist crumbs, not wet batter. For the frosting, ensure the butter is truly softened (not melted) to achieve a light, whipped texture. Beat it for the full time to incorporate air.
Serving Suggestions
This cake is versatile. Serve it slightly warm for a comforting dessert, or chilled for a firmer texture. Pair a slice with a hot cup of coffee, chai tea, or a glass of cold milk. For a festive presentation, garnish with a sprinkle of cinnamon, chopped pecans, or a drizzle of caramel sauce. It makes an excellent addition to a Thanksgiving dessert table or a thoughtful homemade gift when packed in a decorative box.
How-to Summary
In summary, this Pumpkin Cake is a straightforward, one-layer sheet cake. You whisk the dry spices with the flour, then combine the wet ingredients separately. Mix them together gently, bake until set, and cool completely. The frosting is a simple whipped cinnamon buttercream made by creaming butter and sugar, then adding cream and flavorings. Frost the cooled cake and slice.
Frequently Asked Questions
Can I make this cake ahead of time? Absolutely. Bake the cake 1-2 days in advance, wrap it tightly in the pan, and frost it the day of serving. The frosting can also be made ahead and refrigerated; let it come to room temperature and re-whip before using.
Can I use homemade pumpkin puree? Yes, but ensure it is thick and not watery. Canned puree is consistently thick, so if using homemade, you may need to drain excess liquid to match the texture.
What’s the best way to store leftovers? Store the frosted cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture and flavor.
Can I freeze this cake? Yes. Freeze the unfrosted, cooled cake tightly wrapped for up to 3 months. Thaw overnight and frost. You can also freeze frosted slices, though the frosting texture may change slightly upon thawing.
My frosting is too runny or too thick. How can I fix it? If runny, chill the bowl and beaters for 10 minutes, then beat again. If too thick to spread, add more heavy cream, one teaspoon at a time, until it reaches the desired consistency.
Common Mistakes to Avoid
- Using Cold Ingredients: Cold eggs and milk can cause the oil to solidify, resulting in a dense cake. Always use room-temperature wet ingredients.
- Overmixing the Batter: This develops gluten, making the cake tough and chewy. Mix just until no dry streaks remain.
- Frosting a Warm Cake: The frosting will melt into a mess. Ensure the cake is completely cool to the touch.
- Incorrectly Measuring Flour: Scooping directly from the bag packs in too much flour. For accuracy, spoon flour into the measuring cup and level it off.
- Overbaking: This dries out the cake. Start checking at the 30-minute mark, as oven temperatures can vary.
Conclusion
This soft, spiced Pumpkin Cake with Whipped Cinnamon Frosting is the ultimate celebration of autumn flavors. Its simple preparation yields a stunningly moist and flavorful dessert perfect for any occasion, from a casual weeknight treat to a holiday centerpiece. By following the detailed guide and avoiding common pitfalls, you’re guaranteed a deliciously comforting cake that embodies the cozy essence of fall. Enjoy every sweet, spiced bite!