Super Moist Pumpkin Cake Recipe With Fresh Pumpkins
This recipe celebrates the natural sweetness of fresh pumpkins combined with comforting spices like cinnamon and nutmeg, creating a moist cake that’s incredibly tender and flavorful. Instead of using canned pumpkin puree, we’re roasting and pureeing fresh pumpkins for a homemade touch that adds depth and freshness to the cake. Let's dive into the simple steps to create this mouthwatering pumpkin cake with fresh ingredients!
Ingredients
For the Pumpkin Cake:
For the Cinnamon Cream Cheese Frosting:
Optional Toppings:
Instructions
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Prepare the Fresh Pumpkin Puree
Start by peeling and cubing about 2-3 small pumpkins or 1 medium pumpkin (you’ll need around 1 ½ cups of puree).
Boil or steam the pumpkin cubes for about 15-20 minutes until tender. Drain well, and let the pumpkin cool.
Once cooled, blend the cooked pumpkin into a smooth puree. If it's too watery, strain it through a cheesecloth or fine mesh sieve to remove excess moisture.
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Preheat the Oven and Prep the Pans
Preheat your oven to 350°F (175°C).
Grease and flour two 8-inch round cake pans, or line them with parchment paper for easy removal later.
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Mix the Dry Ingredients
In a large bowl, sift together flour, cornstarch, baking powder, baking soda, salt, and your spices: cinnamon, ginger, nutmeg, allspice, and ground cloves.
Whisk the mixture until everything is evenly combined. Set aside.
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Mix the Wet Ingredients
In another large bowl, combine granulated sugar and eggs. Beat them together until pale and slightly fluffy.
Gradually add in vegetable oil, fresh pumpkin puree, milk, vanilla extract, and white vinegar. Whisk until smooth and well blended.
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Combine Wet and Dry Ingredients
Slowly fold the dry ingredients into the wet mixture using a spatula. Stir gently to combine but be careful not to overmix. You want the batter to be smooth, but overmixing can make the cake dense.
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Bake the Cakes
Evenly divide the batter between your two prepared cake pans.
Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in their pans for 10-15 minutes, then transfer them to a wire rack to cool completely before frosting.
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Cream the Butter and Sugar
In a stand mixer (or using a hand mixer), beat the butter on medium-high speed until creamy and smooth.
Gradually add in powdered sugar, mixing on low speed after each addition until well combined.
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Add the Cream Cheese, Cinnamon, and Vanilla
Add 1 heaping cup cold cream cheese, ground cinnamon, and vanilla extract to the butter mixture.
Beat on medium-high speed until the frosting is smooth and fluffy, being careful not to overmix.
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Frost the Cake
Once the cakes are completely cooled, level the tops if necessary to make them flat.
Place one cake layer on your serving platter, spread a generous amount of frosting on top, and smooth it out with an offset spatula.
Place the second cake layer on top and frost the top and sides of the cake evenly.
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Decorate (Optional)
If desired, sprinkle chopped walnuts or pecans on top for a nice crunch and extra decoration.
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Serve and Enjoy!
Slice into this beautifully moist pumpkin cake and enjoy its tender crumb and spiced pumpkin goodness with that irresistible cinnamon cream cheese frosting!
Note
- If your pumpkin puree is too watery, strain it well to avoid a soggy cake. You want a thick, smooth puree.
- You can adjust the spice levels to your preference. Feel free to add more cinnamon or reduce the cloves for a milder flavor.
- If your cream cheese frosting feels too soft, pop it in the fridge for 10-15 minutes to firm up before frosting the cake.
