If you try it, keep in mind, baking soda is 3 to 4 times stronger than baking powder. If you experiment, let me know how you liked the recipe. Hi Nataliya, I haven’t tried this with avocado oil but I imagine it may work. Thank you for that wonderful review! No matter how messy your sous chefs are, rest assured; the frosting is too delicious to worry about aesthetics. Sounds like you found a new favorite Amanda! Hey, I’m using metric system so how hot is oven in ˚C when it is 350˚F? If I wanted to make a 4 layer cake with 9 inch round pans, should I double the recipe? Hi can I opt out the oil for something else? I have made this cake so many times that my upper management Nurses have begun requesting it for bake sales and personal use! These homemade moist pumpkin cupcakes are light and fluffy, and packed with real pumpkin flavor and spice. This makeover recipe is a winner! Thank you for that wonderful review! I try to make at least one of your recipes a week. We look forward to yourfeedback! I'm Natasha Kravchuk. If you give it a try, please share with us how it goes! Now everyone thinks I am a great cook. This cake is perfect for any time of year especially in the fall!!! Happy Thanksgiving Natasha! I asked if they would be more likely to re-make this as a double decker fancy cake or an easy peasy sheet cake and the consensus was: EASY. This cake is delicious! i am 75 yrs old and – Used a 9 X 13 pan and cake was ready in 35 min. I want to make this in cupcakes, how long should I bake them for thanks:). I looked up a similar recipe for this frosting and it calls for 4 cups of powdered sugar not one. Thank you so much, Judi. I will never need another pumpkin cake recipe! I hope it turns out great! Are you altering or changing anything in the recipe? Thank you! Hi, Have you already checked out our Amazon Affiliate Shop? Thank you! Thank you so much for sharing that with me Linda! Thanks Natasha. ; Make ahead recipe – You can make the pumpkin cake ahead of time and keep it in the freezer until you’re ready to apply the frosting. Very moist and great for potlucks. Beat the pumpkin puree, white sugar, brown sugar, shortening, butter, milk, vegetable oil, and eggs together in a large bowl until smooth. Preheat oven to 350 degrees. IF you happen to experiment I would love to know how you like that! Hi Charity, I haven’t really tried that yet to advise if it would give the same result. In a large bowl (using a hand mixer) or in a blender, mix together all ingredients until all clumps are gone. I wonder if maybe your ingredients were too warm for the frosting? Not sure…. This light, fluffy, and moist vanilla cake is delicious left just as is and shared with family and friends for dessert. Read more comments/reviewsAdd comment/review. just wondering, can I add more baking powder instead of baking soda?? Thanks Sue. Thanks for thinking of me :). You’ll be surprised how easy it is to make this pumpkin cake! I ordered your book to write your recipes in And I’m ready to start using it! 2 tsp real vanilla extract I do agree with adding salt to very sweet desserts like cookies and some very sweet frostings – it helps to cut the sweetness but this is not an overly sweet cake. Press the cookie mixture firmly into the bottom and up the sides of an ungreased, 9-inch deep dish pie plate. Did 3/4 c. oil and 1/2 c. unsweet apple sauce, also added 4 tsp pumpkin spice seasoning and 1/2 tsp ground cloves. There is a printable recipe at the end of this post. I made it just like the recipe and it was so oily. Let cake cool completely in pan then spread the top with frosting (see below) and decorate with pecans or sprinkles. In a large bowl, whisk together the dry ingredients: 2 cups flour, 1 1/2 cups sugar, 1 tsp baking soda, 2 tsp baking powder, 2 tsp cinnamon. Light and fluffy and comes out of the pan in a snap. Thanks for sharing your experience with us and I hope you love every recipe that you try. Everybody raved about this cake after dinner, I'll make this again! This is the perfect pumpkin cake recipe, absolutely delicious, made it last year and 2 times already this year, turns out amazing every time ! Freezes very well – just frost, cut into pieces, freeze the pieces on a parchment-lined cookie sheet until frozen, then pack into tupperware. The marshmallow-like whipped cream cheese frosting takes it over the top. I’ve been searching for one and trying recipes for years to no avail. Made this last night. You might want to review this. Blend in vanilla and pumpkin, then beat in eggs one at a time. Plus, it’s not overly sweet so there’s no avoiding that second helping ;). 1 stick (8 Tbsp) unsalted butter butter, room temp Very, very moist and delicious. Is it too hard to use international terms? If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Transfer to prepared baking dish and bake at 350˚F for 35-40 min (my oven took 35 min), or until a toothpick poked in the center comes out clean. It came out great and it was hit! Hi Natasha, This recipe is right up there for the nicest cake I have ever made. don’t like the soda taste.. I have made this cake so many times and it is always greeted with the BEST reviews. Set aside. I didn’t have powdered sugar, so I made your Swiss meringue buttercream frosting. my other daughter will be 1 on thanksgiving an i was thinking about making her a smash cake and i would love to use this recipe but if someone can tell me how would i convert the measurements sizes to fit a 6 inch round cake pan that would be greatly appreciated. Thank you for sharing and tagging! This looks so fab. I think your pan size is incorrect. I’m so happy you enjoyed the cake! Next time I make it I’ll try experimenting since my favorite autumnal spice blend is Vietnamese or Chinese cinnamon, with ground ginger and ground allspice. If they are too warm, the frosting doesn’t whip up and hold the right consistency – it will get loose. I hope I remember this one - it's perfect. Heat a greased skillet over medium heat and spoon about a 1/4 cup of batter onto … It turned out amazing! Looking for More Pumpkin Recipes. Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos. That’s so great Lydia! This cake is really good. That’s so great! However the frosting is lacking powdered sugar. Awww that’s the best! ; Pumpkin: For this recipe, you’ll need regular pumpkin puree.Make sure that you buy puree and not pumpkin pie mix. Hello Natasha Easy, moist, tasty. Sounds like you found a new favorite Tasha! Stir in nuts. Flour – To give the cake enough structure to hold up against the added pumpkin puree, I use a little more AP flour than my vanilla swiss roll. If you do an experiment, please let us know how it goes. Carla, I always steam my pumpkin for my cakes and then leave them a while to “drip dry” else it’s a bit Blend in vanilla and pumpkin, then beat in eggs one at a time. can you tell me what kind of vanilla you use and where can i buy it. CHIFFON CAKE RECIPE. Yummmmmy! For the Crust. Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined. Percent Daily Values are based on a 2,000 calorie diet. However, I can not find it. Add comma separated list of ingredients to include in recipe. salt (2 g) 8 eggyolks 3/4 cup (180 ml) orange juice 3/4 cup (180 ml) oil 8 eggwhites 1 tsp. Thank you so much for sharing that with me. The original recipe should be removed! Add wet ingredients to dry ingredients and whisk until smooth. I used 1/2 splenda & 1/2 sugar, and it was great. I did cut the sugar to 1 cup, could that be the reason. I made this cake for my family today. I just started following you and I love watching you. Thank you for sharing that with me. It was so bad that we had to scrape the frosting off before we could eat eat the cake. Q: Which oil do you use? A big thank you for this recipe from the Netherlands. I also decorated it with salted Pepitas (Pumpkin seeds) which I thought was the best part of the cake. Only down fall is I only got a few pieces before my fiancé took it work to share. Hello Barbara, I am currently writing a cookbook however it’s taking me slow to finish it but I’ll definitely share it with you all when it’s ready. Thank you so much for your great review, Carla! Don't make it this way! If you experiment I would love to know how you like that. Love it! user-friendly. Not everyone use cups and ˚F. Oil: You can use any neutral oil that you like in these pancakes.If you use melted coconut oil, use room temperature buttermilk and eggs. Sono felice di essermi ispirata a questa ricetta! In a large bowl, evenly combine the cookie crumbs, sugar and butter. I’m so glad that worked out for you! Thaw at room temperature or in fridge. Now the question is when are you going to be making this? Can't wait to make it again, great reviews! Top them with this homemade whipped cream cheese frosting. will definitely be making this again. I updated the recipe and even added the option to toggle back and forth to metric measurements. Hello Marlinda, thank you or sharing that with me. It is one of the best cakes and actually super simple. Thanks Natasha. Buttery Pecan Crust: Start by mixing the ingredients for the crust and pressing the mixture into a 9×9 or 9×13 pan (ingredient adjustments for bigger batch found on recipe … Read my disclosure policy. Is there any way to make this cake Keto friendly and still be just as amazing? Thank you so much. I am so glad that you loved it! Great idea, Linda! You can cover and refrigerate for 5 to 7 days. You saved Pumpkin Cake III to your. Well, Pumpkin cakes are generally already moist, sometimes even unpleasantly so to the extent of sogginess, because of the the pumpkin puree. Did I mention this is really easy to make. Tip: If you’re serving it out of a metal pan, line it with parchment paper so you don’t scratch up your pan. The moist, delicate crumb and marshmallow-like whipped cream cheese frosting is irresistible! I added 1/2 tsp. This has become an instant family fav. I made it in a glass pan – took about 35 min. If someone could come up with a yellow or white cake version of this cake they should PATENT it. Thank you for sharing your great review! THANK YOU for subscribing! Thank you for that wonderful review! Spices & flavoring – A combination of cinnamon, ginger, nutmeg, and cloves (pumpkin … I mean, I can only imagine a yellow cake this light, fluffy and moist! I’ve never noticed or had any reports that it was lacking in flavor, but you are welcome to add it if you like! Layered Pumpkin Cake With Ganache | Looking for a dessert to wow? Everyone raves about it! We are so happy you're here. Looking forward to trying some of your other recipes! I also posted pictures of the pumpkin cake on Instagram and tagged you. Easy and delicious, this sheet cake is a no-fuss option that will be one of the first things to go on any casual dessert table. Hi Sandra, it was not a typo, we just prefer to have frostings less sweet but you can definitely add it to taste. Thank you for sharing your wonderful review, Lee! It took exactly 35 minutes and was perfect. 3. Can I use an 8×8 square pan if I don’t have a 9×13 cake pan? I love everything you post. Hi Nataliya, I would just be sure the center is done it shouldn’t take much longer than normal bake time. And unlike the basic swiss roll recipe, I don’t add cornstarch here. Get your large mixing bowl ready for all the ingredients for the FILLING: the remainder of the canned pumpkin, the cream cheese, 3 eggs, 1 tbsp vanilla, 1 tsp lemon juice, 1/4 cup flour, 1 1/4 cups sugar, 1 1/2 tsp cinnamon, and 1 1/2 tsp nutmeg… I have three cans of pie filling in my pantry. Most of my cream cheese frosting recipes have 2-4 cups of confectioners sugar to the amount of cream cheese and butter here. I use a 9x12 and top with Cream Cheese Frosting II (from this site submitted by JJ) and sprinkle with cinnamon/sugar. Whisk the cake flour, dry buttermilk powder, cornstarch, pumpkin pie spice, baking powder, baking soda, and salt together in another bowl. Here is how you make it: Step 1: Preheat oven to 350 degrees and spray a baking sheet with nonstick cooking spray.Step 2: In a mixing bowl, combine the eggs, sugar vegetable oil, and pumpkin puree. My cakes usually get a positive response but this was far beyond the usual Hi! I have even made a superb apple spice cake with this recipe, simply replacing the pumpkin with an equivalent amount of unsweetened apple butter. Thank you for that awesome review! Thanks for sharing that with us, Janette. The basic recipe just needed a few tweaks...I added an extra 1/2 teaspoon cinnamon, 1 teaspoon pumpkin pie spice, and 1/4 teaspoon nutmeg. I added some ground cinnamon to the frosting. https://en.christinesrecipes.com/2014/10/pumpkin-scones.html I hope so too, Melisse! I baked them at 350 degrees, about 23 minutes. Delicious cake! *To measure flour, spoon it into a measuring cup and scrape off the top. It was the best. A regular cake uses one cup of sugar. I love it when you all write in sharing your favorite recipes and tips. Did you end up making it in a bundt pan? Thank you for that awesome feedback! Hi Debra, here is the can opener we use and enjoy. I’m so happy to hear that, Susan! Tips For Making Pumpkin Pancakes. Am making this cake today. 2 1/4 cups (281 g) cake flour 1 1/2 cups (300 g) granulated sugar 1 1/2 tbsp. Nice, 4 times already! This looks delicious! 1 can (15 oz) pumpkin puree (or make your own! Have made this several times for friends & family holidays. Thanks for stopping by! I used gluten free plain flour and wiped coconut cream for the topping.” I hope that helps. Grazie! I made this and it’s delicious! I have a serious obsession with sheet cakes. Hi Emmely, We also don’t love overly sweet frostings and believe this makes a perfect balance. I saw the video on Facebook and didn’t really bother reading your description (“not overly sweet”). If it is possible to use less sugar, how much would you suggest to use? Custard base. Aww! Thanks. I just wanted to let you know what my nursing colleagues said about the pumpkin cake. I was curious if you have a basic yellow cake recipe that has the same soft texture and crumb that this cake does? I followed the recipe exactly, but I wanted my cake to look like the lovely cake in the photo so if you do too, remember a bundt cake form is going to take longer than 30 minutes! Insanely good, I am no cook and was was looking for a slightly healthier sponge for my kids. While a cream cheese frosting would have been good too, I liked this combination a lot! I shared it with my immediate family and friends in Macedonia, so it’s spreading around. It will be a favourite here. In a second medium bowl, whisk together wet ingredients: 3 large eggs, 1 cup oil and 1 can pumpkin, until well combined. I doubled the recipe to feed a bunch of hungry nurses at work. That’s so great! In a large bowl combine sugar and oil. Hi, if I don’t have pumpkin puree, can I just grate a pumpkin as alternative? I want to make the cake the way you do. Let cake cool completely in pan then spread the top with frosting (see below) and decorate with whole or chopped pecans. My apologies if you intended it to taste like this. You could do half nut half frosting. Prep: Preheat oven to 350˚F. The store I went to did not have pumpkin purée so it took a while to find it at different stores, but that just proves how much I wanted to make the cake!!!!!! We used the same frosting on our popular pumpkin cupcakes where we used 2 cups of powdered sugar for a slightly sweeter frosting, but I think 4 cups would be very very sweet. Add wet ingredients to dry ingredients and whisk until smooth. Frosting was delicious. This easy pumpkin cupcake is an all brown sugar cake recipe with maple syrup, cinnamon and pumpkin … I’m so happy you’re enjoying our recipes! As previous followers have exclaimed, this pumpkin cake is absolutely delicious, moist, and to die for! It really depends on the recipe. I was wondering, if I were to bake this into 2 9″ springform pans, would the oven temperature be the same? I just made this delicious cake!!! If you enjoy our videos, please subscribe to our Youtube Channel and click the bell icon so you’ll be the first to know when we post a new video. I sprinkled pecans over individual slices since my son doesn't eat them. It is on the regular rotation at our house in Autumn. But one of our readers did mention making this gluten and dairy-free and loved it! Nice and simple to make and tasted great. Would make it again, just would probably use a bit more sugar. Will try it this weekend. Wow, Sandra, that’s 5 cups of sugar for one cake. I haven’t tested that in a 8×8 Paige, it will be taller and pay take long to cook. Make sure to use “sugar pumpkins” they have the small brown speckles all over them and are best for cooking and baking with pumpkin. I loved this recipe and decided to make it as a Fall-inspired birthday cake for my husband today. this link is to an external site that may or may not meet accessibility guidelines. Hi Natalie, I haven’t tried layering it this high but I imagine doubling would help achieve the 4 layers. Will do! I’m so happy you enjoyed it Caroline! We use Fahrenheit being in the U.S. 350 F = 176 C. I hope that helps. This mousse is served in a homemade chocolate cup. And if you ask us, that's sweet success no matter how you slice it.—Shirley Dellinger, Elwood, Indiana Thanks. It opens the lid without creating a sharp edge. You can make Pumpkin Cake with Cream Cheese frosting in a standard baking dish for an easy, beautiful dessert that is so simple to serve or take to your next get together! 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