Easy Pumpkin Cake Recipe

pumpkin puree

🥗Healthier: sweet potato puree

💰Cheaper: canned pumpkin

Sweet potato adds nutrients and flavor.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

Preheat the oven to 350°F (175°C).

In a large bowl, add 2 cups (240 grams) of all-purpose flour.

Add 2 teaspoons of baking powder and 1 teaspoon of baking soda to the flour.

Add 2 teaspoons of cinnamon, 1.5 teaspoons of ground ginger, 0.25 teaspoon of freshly grated nutmeg, and 1 teaspoon of salt. Sift the dry ingredients together.

Add 300 grams (1.5 cups) of granulated sugar to the dry ingredients and whisk until combined.

In another bowl, add 425 grams (15 ounces) of pumpkin puree, 4 room-temperature eggs, 1 cup (240 mL) of vegetable oil, and 2 teaspoons of vanilla extract. Whisk until smooth.

Pour the wet ingredients into the dry ingredients and stir together until just combined, being careful not to over-mix.

Prepare a 9-by-13 inch baking dish by buttering and flouring it, or lining it with parchment paper.

Pour the batter into the prepared baking dish and smooth it out to the edges.

Bake in the preheated oven for about 30 minutes, or until a skewer inserted in the middle comes out clean.

While the cake is baking, prepare the cream cheese frosting by creaming together 3/4 cup (170 grams) of room-temperature unsalted butter and 8 ounces (226 grams) of softened cream cheese in a stand mixer.

Add a pinch of salt to the butter and cream cheese mixture and cream together for about 2 minutes until well combined.

Gradually add powdered sugar to the mixture and continue to mix until smooth.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens