Description
A moist and flavorful pumpkin cake topped with a light and fluffy whipped cinnamon frosting, perfect for autumn celebrations or anytime you crave a cozy dessert.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 0.5 teaspoon salt
Wet Ingredients
- 1 cup canned pumpkin puree
- 0.5 cup vegetable oil
- 4 large eggs
Whipped Cinnamon Frosting
- 1 cup heavy whipping cream
- 0.5 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk the canned pumpkin puree, vegetable oil, and eggs until the mixture is smooth and well blended.
- Combine Wet and Dry Mixtures: Gradually add the pumpkin mixture to the dry ingredients, folding gently with a rubber spatula until just combined. Avoid overmixing to keep the cake tender.
- Pour Batter into Pan: Transfer the batter into the prepared pan and smooth the top with a spatula for an even bake.
- Bake the Cake: Bake in the preheated oven for about 30 minutes, or until a toothpick inserted in the center emerges clean, indicating the cake is done.
- Cool the Cake: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before frosting.
- Prepare Whipped Cinnamon Frosting: In a clean bowl, combine heavy whipping cream, powdered sugar, vanilla extract, and ground cinnamon. Using a mixer, whip the ingredients on medium-high speed until stiff peaks form.
- Frost the Cake: Once the cake has fully cooled, spread the whipped cinnamon frosting evenly over the top. For a decorative touch, use a piping bag if desired.
- Serve: Slice the cake into squares and serve immediately for the best texture and flavor. Enjoy your delightful pumpkin cake with whipped cinnamon frosting!
Notes
- Do not overmix the batter to keep the cake light and fluffy.
- Ensure the cake is completely cool before frosting to prevent melting.
- The whipped cream frosting is best consumed the same day but can be refrigerated for up to 24 hours.
- For extra flavor, sprinkle a bit of cinnamon on top of the frosted cake before serving.
- Use canned pumpkin puree and not pumpkin pie filling for the best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: pumpkin cake, whipped cinnamon frosting, fall dessert, pumpkin dessert, easy pumpkin cake recipe
