Pumpkin Cake
Soft, subtly spiced and not overly sweet, this pumpkin cake topped with clouds of chantilly cream is the perfect dessert for Halloween.
If you love a good pumpkin dessert, you’re going to love this cake. But to be honest, you’ll love this even if you don’t like pumpkin. I have served this recipe to a few family members who don’t eat pumpkin and they all loved it! With this easy pumpkin cake recipe, I wanted to make sure that the pumpkin flavor was there for those who love it but not so overpowering that it puts off people who don’t. I actually think using butternut squash is a very safe way of doing this. I find squash to be a lot sweeter and milder than most other pumpkin varieties.
I also only add cinnamon, cardamom and ground ginger to the cake batter as nutmeg and cloves can be very overpowering. These spices gently flavor the cake and with vanilla, give just the right amount of warmth. Topped with clouds of Chantilly cream, this cake is a dream and so simple to throw together.
Ingredients and Substitutions
- Pumpkin. Use any pumpkin of your choice, I make my own puree but you can use canned pumpkin too.
- Flour. All purpose flour.
- Baking powder.
- Salt.
- Spices: Ground cinnamon, cardamom and ginger. Substitute with pumpkin pie spice if preferred.
- Vanilla extract.
- Greek yogurt.
- Vegetable oil. Melted unsalted butter can also be used.
- Eggs.
- Frosting: I used Chantilly cream but tangy cream cheese frosting will also be delicious.
How to make pumpkin sheet cake
- Mix together all the dry ingredients and add the Greek yogurt, oil, eggs and pumpkin puree. Stir the cake batter until just combined.
- Pour the batter into a sheet cake pan (the one I used is 24cm x 33cm / 9.5in x 13in) lined with parchment paper. Place in the oven and allow to bake for 30-45 minutes or until a toothpick inserted comes out clean. You could also make pumpkin cupcakes from this recipe and bake the batter in cupcake wrappers.
- Remove the cake from the oven and allow to cool completely on a wire rack before topping with the Chantilly cream.
How to make Chantilly cream
Chantilly cream is homemade sweetened whipped cream flavored with vanilla. It is incredibly easy to make and the perfect light topping for cakes and cupcakes.
- Pour chilled cream into the bowl of a stand mixer. You can do this by hand as well, it will just take longer.
- Add the icing sugar / powdered sugar and vanilla and beat using the whisk attachment on low for 10 minutes.
- You do not want to beat cream at a high speed as this will form big air bubbles which will collapse sooner. Whipping cream slowly creates small air bubbles which in turn create a more stable whipped cream.
- Whip until the cream starts to thicken and forms soft picks. Stop the mixer and beat by hand for another 30 seconds or so until firm peaks form.
- Dollop the whipped cream onto the cooled cake and swirl using a spoon then serve.
Freezing and making ahead
- Freezing: This pumpkin cake recipe freezes very well. Allow the baked cake to cool completely then wrap in a layer each of parchment paper, plastic wrap and finally foil. Freeze for up to 3 months. Unwrap and allow to thaw at room temperature loosely covered with foil before decorating and serving.
- Making ahead: This cake is very moist and will last for 4-5 days if kept covered, undecorated in the fridge. Allow the cake to come to room temperature before serving.
How long does Chantilly cream last?
Chantilly cream will last for a few days if kept in an airtight container in the fridge. However, the cream will become liquidy after a day or so. Simply re-whip until thick again. You can top the cake with the Chantilly cream up to 3 hours before serving and it should be completely fine if kept in a cool room.
Ingredients
- 2½ cups flour
- 1½ cups caster sugar
- 2 tsp baking powder
- 1 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground cardamom
- 1 tsp vanilla
- 1½ cups pumpkin puree
- 1 cup Greek yogurt
- ½ cup canola oil
- 3 eggs
For the Chantilly cream
- 2 cups heavy / whipping cream
- 3 tbsp icing sugar / powdered sugar
- 1 tsp vanilla
Instructions
- Preheat the oven to 180°C/350°F. Line a rectangular cake pan with parchment paper.
- Whisk together the dry ingredients in a large bowl.
- Add the pumpkin, yogurt, oil and eggs then mix until just combined.
- Pour the batter into the prepared pan and place in the oven.
- Allow to bake for 30-45 minutes or until a toothpick inserted comes out clean.
- Remove from the oven and allow to completely cool before topping with the Chantilly cream.
- To make the cream, pour the chilled cream into the bowl of a stand mixer fitted with the whisk attachment. Add the sugar and vanilla.
- Whip on low for 10-15 minutes until the cream forms soft peaks. Hand whip for another 30 seconds until the cream has formed firm peaks.
- Dollop the cream onto the cooled cake, spread with the back of a spoon and serve.
Nutrition
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