Pumpkin Cake with Whipped Cinnamon Frosting
A heartwarming dessert full of rich, autumnal flavors – This Pumpkin Cake with Whipped Cinnamon Frosting is a must-try treat to enjoy as the leaves begin to fall!
Servings – 12 slices
Prep Time – 20 minutes
Bake Time – 30 minutes
Total Time – 50 minutes
Why Make This Recipe
Indulging in seasonal flavors spreading the cozy vibes is the epitome of fall comforts. This recipe is the perfect blend of moist pumpkin cake with fluffy and fragrant cinnamon frosting to get you into the autumn spirit!
How to Make Pumpkin Cake with Whipped Cinnamon Frosting
Ingredients:
For the Pumpkin Cake,
– 1 3/4 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup brown sugar
– 1/2 cup vegetable oil
– 1 cup canned pumpkin puree
– 2 large eggs
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground cloves
– 1 teaspoon vanilla extract
For the Whipped Cinnamon Frosting,
– 1 cup heavy whipping cream
– 2 tablespoons powdered sugar
– 1 teaspoon ground cinnamon
– 1/2 teaspoon vanilla extract
Directions:
1. Preheat the oven to 350°F (175°C). Grease and flour a 9×9 inch baking pan.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
3. In another bowl, beat granulated sugar, brown sugar, and vegetable oil. Add in eggs one at a time, mixing well after each addition. Stir in pumpkin puree and vanilla extract.
4. Gradually add dry ingredients to wet ingredients until just combined. Pour batter into the pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
5. For frosting, in a chilled bowl, whip the heavy cream until soft. Add powdered sugar, cinnamon, and vanilla extract and beat until stiff.
6. Frost the fully cooled cake with the whipped cinnamon frosting.
How to Serve Pumpkin Cake with Whipped Cinnamon Frosting
A slice of this cake pairs perfectly with a hot cup of coffee or a glass of cold milk. Serve it at room temperature to fully enjoy the cake’s moist texture and frosting’s creamy consistency.
How to Store Pumpkin Cake with Whipped Cinnamon Frosting
The cake should be covered and stored in the refrigerator. It will stay fresh for up to 5 days.
Tips to Make Pumpkin Cake with Whipped Cinnamon Frosting
Ensure all ingredients are at room temperature for smoother batter and frosting. Make sure to cool the cake completely before frosting to avoid melting the whipped cream.
Variation
For an extra crunch, sprinkle some chopped pecans or walnuts on top of the frosting.
FAQs
1. Can I use fresh pumpkin instead of canned puree?
– Yes! Simply roast a small pumpkin, scoop out the flesh, and puree in a food processor until smooth.
2. Can I make this cake dairy-free?
– Yes. Substitute vegetable oil with coconut oil and use a dairy-free alternative for the heavy cream in the frosting.
3. Can I use gluten-free flour?
– Yes! You can replace the all-purpose flour with your choice of gluten-free flour. The texture of the cake might vary slightly.