Pumpkin Cake
- Replies 5
This cake tastes great with a cream cheese frosting on top 
Ingredients:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp bicarb soda (sifted to remove lumps)
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp fine sea salt
- 3 large eggs, at room temperature
- 1 cup oil (extra light olive oil, vegetable, or corn oil)
- 1 can (445 ml) pumpkin puree
For the Cream Cheese Frosting:
- 1 package (225g) cream cheese, at room temperature, cut into quarters
- 1 stick (8 Tbsp) unsalted butter, at room temperature
- 1 cup powdered sugar
- 2 tsp vanilla extract
- Pecans for decoration (optional)
Instructions:
1. Preheat your oven to 175°C (350°F). Grease a 9x13-inch non-stick baking pan or a glass Pyrex dish with cooking spray or oil. If using a metal pan, line it with parchment paper to avoid scratching.
2. Mix the dry ingredients: In a large bowl, whisk together 2 cups flour, 1 1/2 cups sugar, 1 tsp bicarb soda, 2 tsp baking powder, 2 tsp cinnamon, and 1/2 tsp salt.
3. Combine the wet ingredients: In a medium bowl, whisk together 3 eggs, 1 cup oil, and 1 can pumpkin puree until well blended.
4. Combine wet and dry ingredients: Add the wet mixture to the dry mixture and whisk until smooth. Pour the batter into the prepared baking dish.
5. Bake: Bake for 35-40 minutes or until a toothpick inserted in the centre comes out clean. Let the cake cool completely in the pan.
6. Frost and decorate: Once cool, spread the frosting over the top and decorate with pecans or sprinkles if desired.
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Cream Cheese Frosting
1. In the bowl of a stand mixer, combine 225g cream cheese, 8 Tbsp unsalted butter, 1 cup powdered sugar, and 2 tsp vanilla extract. Using the whisk attachment, beat on medium speed until combined. Increase to high speed and beat for 2-3 minutes or until fluffy, scraping down the sides of the bowl as needed.
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Enjoy your pumpkin cake with a dollop of creamy frosting!
Ingredients:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp bicarb soda (sifted to remove lumps)
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp fine sea salt
- 3 large eggs, at room temperature
- 1 cup oil (extra light olive oil, vegetable, or corn oil)
- 1 can (445 ml) pumpkin puree
For the Cream Cheese Frosting:
- 1 package (225g) cream cheese, at room temperature, cut into quarters
- 1 stick (8 Tbsp) unsalted butter, at room temperature
- 1 cup powdered sugar
- 2 tsp vanilla extract
- Pecans for decoration (optional)
Instructions:
1. Preheat your oven to 175°C (350°F). Grease a 9x13-inch non-stick baking pan or a glass Pyrex dish with cooking spray or oil. If using a metal pan, line it with parchment paper to avoid scratching.
2. Mix the dry ingredients: In a large bowl, whisk together 2 cups flour, 1 1/2 cups sugar, 1 tsp bicarb soda, 2 tsp baking powder, 2 tsp cinnamon, and 1/2 tsp salt.
3. Combine the wet ingredients: In a medium bowl, whisk together 3 eggs, 1 cup oil, and 1 can pumpkin puree until well blended.
4. Combine wet and dry ingredients: Add the wet mixture to the dry mixture and whisk until smooth. Pour the batter into the prepared baking dish.
5. Bake: Bake for 35-40 minutes or until a toothpick inserted in the centre comes out clean. Let the cake cool completely in the pan.
6. Frost and decorate: Once cool, spread the frosting over the top and decorate with pecans or sprinkles if desired.
---
Cream Cheese Frosting
1. In the bowl of a stand mixer, combine 225g cream cheese, 8 Tbsp unsalted butter, 1 cup powdered sugar, and 2 tsp vanilla extract. Using the whisk attachment, beat on medium speed until combined. Increase to high speed and beat for 2-3 minutes or until fluffy, scraping down the sides of the bowl as needed.
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Enjoy your pumpkin cake with a dollop of creamy frosting!
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