Fall season is here, and we got pumpkin to talk about. It’s a seasonal flavor that I enjoy very much every year. This time around I made a pumpkin cake that is perfectly spiced, soft, and moist. For a little fun, I decorated the top with cream cheese using a distinct pattern. But feel free to decorate it in your own way. 🙂
This pumpkin cake recipe is as simple as my chocolate banana muffin recipe where we only need to add the wet mixture into the dry mixture, hand mix just until combined, then pour into pan and bake away.
Worry not if a fresh pumpkin is not available in your area. It can also be made with a canned pumpkin puree that is pure with no added spice.
- 227 g all-purpose flour
- 150 g granulated sugar
- 50 g brown sugar
- 5 g (1 tsp) baking soda
- 2 g (1 tsp) ground cinnamon *see note
- 1 g (1/2 tsp) ground ginger *see note
- 0.5 g (1/4 tsp) ground nutmeg *see note
- 0.5 g (1/4 tsp) ground cloves *see note
- 3 g (1/2 tsp) table salt
- 2 eggs
- 110 g vegetable oil
- 80 g water
- 1 tsp vanilla extract
- 170 g pure pumpkin puree
Cream cheese topping
- 85 g cream cheese room temperature
- 27 g granulated sugar
- 2 g (3/4 tsp) all-purpose flour
- 5 g (1 tsp) milk
Cream cheese topping
- In a small bowl, cream the cream cheese until soft and smooth with a spatula. Add the rest of the ingredients and mix well. Transfer into a piping bag equipped with a round piping tip (Mine was 0.8 cm in diameter). Set aside for later use.
- Preheat oven to 350°F (180°C). Line an 8" (20 cm) square baking pan with parchment paper.
- In a medium bowl, whisk together flour, both types of sugar, baking soda, all of the ground spices, and salt until combined.
- In another medium bowl, whisk together the rest of the wet ingredients.
- Pour the wet mixture into the dry mixture. Stir and mix just until combined. Do not overmix because it will develop gluten and toughen the cake.
- Transfer the batter into the prepared pan. Spread it evenly using a spatula. Pipe a grid pattern across the top with the cream cheese topping.
- Bake for 30 – 35 minutes or until a toothpick inserted into the center comes out clean. Remove from the pan and let cool completely, then serve.