Classic Pumpkin Cake

Name: Classic Pumpkin Cake
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 12 slices
Cuisine: Canadian
Ingredients: 1 1/2 cup all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/4 teaspoon ground ginger; 1 cup canned pumpkin puree; 3/4 cup granulated sugar; 1/2 cup brown sugar (packed); 1/2 cup vegetable oil; 2 large eggs (room temperature); 1 teaspoon vanilla extract; 115 g cream cheese (softened); 1/4 cup unsalted butter (softened); 2 cups icing sugar (sifted); 1 teaspoon vanilla extract

70 min 12 slices Easy

All Recipes

Classic Pumpkin Cake

Enjoy a moist and flavourful classic pumpkin cake, perfect for fall gatherings.

Prep

20 min

Cook

50 min

Total

70 min

Servings

Difficulty

Easy

Pumpkin cake is a delightful dessert that captures the essence of autumn with its warm spices and rich pumpkin flavour. This classic recipe is a staple in many households, especially during the fall months when pumpkins are in abundance. The cake is wonderfully moist and has a tender crumb, thanks to the natural moisture and texture of the pumpkin puree. It's a great way to use up any leftover pumpkin from your Thanksgiving pie adventures, and it pairs beautifully with a simple cream cheese frosting.

Ingredients

Servings

Cake

Frosting

Instructions

Prepare oven and pan

Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.

Pro tip: Use parchment paper for easy removal.

Mix dry ingredients

In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.

Pro tip: Sift the dry ingredients for a lighter texture.

Combine wet ingredients

In a large bowl, beat together pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until well combined.

Pro tip: Ensure no lumps remain for a smooth batter.

Mix batter

Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

Pro tip: Do not overmix to avoid a dense cake.

Bake the cake

Pour the batter into the prepared pan and smooth the top. Bake for 45-50 minutes or until a toothpick inserted into the centre comes out clean.

Pro tip: Rotate the pan halfway through baking for even cooking.

Cool and frost

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. For the frosting, beat cream cheese and butter until smooth, then gradually add icing sugar and vanilla, mixing until fluffy. Spread over the cooled cake.

Pro tip: Chill the frosting slightly if it becomes too soft.

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Tips & Tricks

<ul><li>Ensure your pumpkin puree is well-drained to avoid a soggy cake.</li><li>Use room temperature ingredients for a smoother batter.</li><li>Test cake doneness with a toothpick; it should come out clean.</li><li>Let the cake cool completely before frosting to prevent melting.</li></ul>

Serving Suggestions

Serve this classic pumpkin cake as a dessert after a hearty fall meal or as a sweet afternoon treat with a cup of tea or coffee. It's perfectly complemented by a dollop of whipped cream or a scoop of vanilla ice cream. For storage, keep the cake covered in the refrigerator for up to 5 days. You can also freeze it, unfrosted, for up to 3 months. Simply wrap it tightly in plastic wrap and foil, then thaw overnight in the fridge before serving.