Pumpkin Cake with Whipped Cinnamon Frosting
Introduction
Imagine biting into a moist, fluffy slice of pumpkin cake, the distinct flavour of pumpkin blending perfectly with the festive hint of cinnamon. Are your taste buds tingling with anticipation? By baking our Pumpkin Cake with Whipped Cinnamon Frosting, you can experience this heavenly taste sensation and bring warmth and cheer to any gathering!
Why Make this Recipe
Pumpkin Cake with Whipped Cinnamon Frosting isn’t just an ordinary dessert; it’s an experience. It’s the taste of home, warmth, and holidays all wrapped up in one delectable package. It’s a seasonal delicacy that brings in a perfect blend of spice and sweetness. The softness of the cake coupled with the fluffy frosting carries an irresistible charm!
How to Make Pumpkin Cake with Whipped Cinnamon Frosting
Ingredients
For the Pumpkin Cake:
– 1 3/4 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/2 cup unsalted butter, melted
– 1 cup granulated sugar
– 1/2 cup brown sugar
– 2 large eggs
– 1 cup canned pumpkin puree
– 1/4 cup whole milk
– 1 tsp vanilla extract
For the Whipped Cinnamon Frosting:
– 1 cup heavy whipping cream
– 2 tbsp powdered sugar
– 1/2 tsp ground cinnamon
– 1/2 tsp vanilla extract
Directions
Start with preheating your oven to 350°F (175°C) and greasing a 9×13 inch baking dish. Then, begin sifting together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a separate bowl, combine melted butter, granulated sugar, and brown sugar before mixing in eggs one at a time. Follow this by adding the pumpkin puree, milk, and vanilla extract.
Slowly integrate the dry ingredients into the pumpkin mixture, ensuring a smooth mixture, then pour the batter into the prepared baking dish. Bake the cake for 30-35 minutes until it passes the toothpick test.
While letting your cake cool completely, take the opportunity to whip up your frosting, whip the heavy cream until soft peaks form, then add powdered sugar, ground cinnamon, and vanilla extract.
Spread your homemade Whipped Cinnamon Frosting over the cooled cake generously and voila! You have your perfect fall dessert!
How to serve Pumpkin Cake with Whipped Cinnamon Frosting
Slice the cake into 12 even portions. Serve this delightful treat at room temperature to enjoy the best flavors.
How to store Pumpkin Cake with Whipped Cinnamon Frosting
Store any leftovers in an airtight container in the fridge for up to four days. The frosting might become less fluffy, but the taste will remain fantastic!
Tips to Make Pumpkin Cake with Whipped Cinnamon Frosting
Missed a bit while greasing the dish? Don’t worry! Lining the dish with parchment paper is an excellent alternative.
Variation (if any)
If you wish, add a handful of chopped pecans to the batter to give your cake an extra crunch. Or perhaps, serve with a side of vanilla ice cream for an extra indulgent dessert.
FAQs
Q1: Can I use a bundt pan instead?
A1: Yes, a bundt pan can work well, but it requires a longer baking time, around 45-55 minutes.
Q2: Can I use fresh pumpkin instead of canned?
A2: Yes, if you have the time and patience to cook and puree a pumpkin, it can serve as a great alternative for canned pumpkin.
Q3: Is there an alternative frosting I can use?
A3: If not everyone is a fan of cinnamon, a regular vanilla frosting or even a cream cheese frosting can serve as a scrumptious substitute.