Easy Pumpkin Cake Recipe
Easy Pumpkin Cake Recipe topped with whipped chocolate ganache decorated as Pumpkin Patch Cake is supremely soft, deliciously moist and oh-so fluffy! You don't even need a mixer to make this cake. This is such a simple, easy and fail proof Fall Cake recipe ready in under 45 minutes!
Servings: 9 Slices
Calories: 386kcal
Equipment
- Hand Mixer for whipping Ganache
Ingredients
- 1 Cup Canned Pumpkin Puree
- ½ Cup Vegetable Oil (Canola Oil works too)
- ¼ Cup Sour Cream or plain Greek yogurt (at room temperature)
- ½ Cup Dark brown sugar
- ¼ Cup Granulated sugar
- 2 large Eggs (at room temperature)
- 1 ½ teaspoon Pure vanilla extract
- 1 ½ Cups All purpose flour
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ⅛ teaspoon Salt
- 1 ½ teaspoon Ground cinnamon
- 1 teaspoon Pumpkin pie spice
Whipped Chocolate Ganache:
- 8 Ounces Semi sweet chocolate
- ½ Cup Heavy whipping cream
- ½ teaspoon Pure vanilla extract (optional)
Instructions
- Preheat your oven to 350 deg F and line an 8 inch square pan with parchment paper. Set it aside.
- Add oil, eggs, sour cream, brown sugar, granulated sugar, pumpkin puree, and vanilla extract to a medium mixing bowl and whisk to combine.
- Sift all the dry ingredients (flour, baking powder, baking soda, spices, salt) over the wet ones and fold in gently to combine. Pour batter into the prepared pan. Bake for 30-35 minutes. When a toothpick inserted in the center comes out clean, it is done.
- Remove the cake from the oven and invert cake on a wire rack after 15 minutes. Allow to cool completely before frosting. You may keep the cake in freezer after a few minutes to cool it down quickly. Then frost as desired.
Whipped Ganache:
- In a microwave-safe bowl, microwave the chocolate and cream in 30-second increments, stir in between. Stir well till the chocolate melts and gets smooth. Mix in the vanilla after it cools down slightly (if adding).
- Cover and place it in the fridge for about 30 minutes, or until it is slightly firmed. Now using a hand beater, beat the ganache until it turns light and fluffy This may take about 3-4 minutes. Spread over the cooled cake and top with pumpkins if desired.
Notes
Notes
Storing and Freezing Tips:
- You may store cake at room temperature, for 2-3 days. Keep it covered tightly at all times.
- Any leftovers can be refrigerated for 4-5 days or you can also freeze unfrosted cake for up to 3 months. Bring it to room temperature before frosting.
- Even frosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, bring to room temperature or serve cold.
Quick tips and tricks:
Canned Pumpkin: This cake recipe uses half a can of pumpkin. I use Libby's brand. It gives best taste and perfect color to pumpkin cakes.
Spices: Instead of pumpkin pie spice, you can use ¼ teaspoon each: ground nutmeg, ground cloves, ground allspice, and ground ginger.
Oil: Instead of ½ cup of oil, ¼ cup of unsweetened applesauce and ¼ cup of oil can be used.
Nutrition
Serving: 1Slice | Calories: 386kcal | Carbohydrates: 33g | Protein: 6g | Fat: 28g | Sodium: 119mg | Sugar: 10g