Best pumpkin cake recipe

Recipe for the best and simplest pumpkin cake with cream cheese frosting.

5 z 2 ocen

Prep Time 15

Cook Time 35

Total Time 50

Course Cakes

Servings 20

Calories 356 kcal

If you have raw pumpkin, cut it in half, remove the seeds, and bake for about 40 minutes at 180 degrees, then cool, remove the skin, and blend the pulp until smooth.
400 g pumpkin puree
In a large bowl, mix the dry ingredients - flour, spices, and leavening agents.
250 g wheat flour - all-purpose, 2 teaspoons baking powder, 1 teaspoon baking soda, 0.5 teaspoons salt, 1.5 teaspoons cinnamon, 1 teaspoon pumpkin spice
In a second bowl, mix the pumpkin puree, sugar, oil, and eggs.
400 g pumpkin puree, 240 ml oil, 4 eggs, 200 g sugar
Add the wet ingredients to the dry ingredients.
Mix the batter thoroughly.
Pour the batter into the prepared pan - I lined mine with baking paper.
Bake in an oven preheated to 170 degrees (convection) for about 35 minutes - until a skewer comes out clean.
After baking, let the cake cool.

Break the white chocolate into pieces and melt it in a double boiler (if you don't know how to do this, read the notes below the recipe). Stir the chocolate and let it cool.
2 bars white chocolate
Transfer the cream cheese to a larger bowl, add the chocolate, and blend until a smooth cream forms.
500 g cream cheese
Spread the cream over the cooled pumpkin cake.

A glass is 250 ml.

The recipe video is in Polish, but you can watch it to see the step-by-step process.

Servings: 100gCalories: 356kcalCarbohydrates: 26.7gProtein: 4.4gFat: 26.8g

Keyword cake with pumpkin, cake with pumpkin puree, pumpkin cake

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