Pumpkin Cake | FoodieAtlas

Ingredients

For the Cake:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup granulated sugar
1/2 cup vegetable oil
1 cup canned pumpkin puree (or fresh pumpkin, cooked and pureed)
2 large eggs
1 teaspoon vanilla extract
1/4 cup milk or buttermilk
For the Frosting:
1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar
2 tablespoons canned pumpkin puree
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1-2 tablespoons milk (as needed for consistency)
A pinch of salt

Instructions

Prepare the Cake

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.

In a large bowl, beat together the granulated sugar and vegetable oil until well combined.

Add the pumpkin puree, eggs, and vanilla extract. Mix until smooth.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk or buttermilk. Begin and end with the dry ingredients. Mix until just combined.

Pour the batter into the prepared cake pan and smooth the top.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Frosting

In a medium bowl, beat the softened butter until creamy.

Gradually add the powdered sugar, beating until smooth.

Add the pumpkin puree, ground cinnamon, and ground nutmeg. Mix well.

Adjust the consistency with milk as needed. Add a pinch of salt to taste.

Assemble the Cake

Once the cake is completely cooled, spread the frosting evenly over the top and sides of the cake.

Garnish with a sprinkle of cinnamon or a few pecans if desired.