Recipe Published: Nov 26, 2020 | Updated: Aug 7, 2022

Written by: Jasma

Sometimes I just crave a super simple and delicious snack cake I can whip together in no time. This cake requires no fuss with fancy decor or techniques and it’s a perfect way to use up any pumpkin puree you have left from pumpkin season.

CONTENTS

Recipe Breakdown

Ingredients

Special Equipment

Video Tutorial

Process

RECIPE BREAKDOWN

Difficulty: simple! | Time note: Leave at least 30 mins for the cake to cool before decorating! | Oven preheating needed : 350°F / 175°C | Serving: 10x10” cake

Cake

Frosting

Assembly

INGREDIENTS

Frosting:

• 120 g (1/2 cup) cream cheese 

• 70 g (1/3 cup) white sugar

• 240 g (1 cup) whipping cream

• 1/2 tsp pure vanilla extract

• 1/2 tsp ground nutmeg 

Toppings:

• pumpkin seeds

• freshly grated nutmeg

Cake:

• 4 large eggs

• 150 g (3/4 cup) white sugar

• 100 g (1/2 cup) brown sugar

• 470 g (2 cups) pumpkin puree

• 180 g (3/4 cup) flavourless oil

• 260 g (2 cups) all-purpose flour

• 60 g (1/2 cup) corn starch 

• 1 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1 tsp ground ginger

• 2 tsp baking powder

• 1 tsp baking soda

• 1/4 tsp salt

SPECIAL EQUIPMENT

• 10x10” cake pan

• Electric Mixer

LET’S BEGIN!

Cake

1. Preheat your oven to 350°F / 175°C. 

2. Combine the eggs, both types of sugar, pumpkin puree, and oil.

3. In another bowl, sift the all-purpose flour, cornstarch, ground cinnamon, ground nutmeg, ground ginger, baking powder, baking soda, and salt. 

4. Add the dry ingredients to the wet ingredients and whisk until smooth. Do not overmix!

5. Pour the batter into a lined cake pan. Bake in your preheated oven for 27-29 minutes until a toothpick inserted into the center of the cake comes out clean.

6. Allow the cake to cool on a cooling rack. 

Frosting

7. In a stand mixer bowl, whip the cold cream cheese, white granulated sugar, vanilla extract, and nutmeg on medium speed until fluffy and the sugar granules have dissolved. 

8. Gradually pour in the cold whipping cream and continue whipping until a stiff peak has formed. Don’t forget to scrape down the sides and bottom of the bowl!

Assembly

9. Frost the cooled cake and decorate it to your liking!