Delicious Pumpkin Cake with Cinnamon Whipped Frosting
This moist pumpkin cake topped with whipped cinnamon frosting is perfect for fall gatherings.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1.2 cups all-purpose flour sifted for better texture
- 0.8 cups granulated sugar adjust based on sweetness preference
- 0.5 cups brown sugar packed tightly
- 1 cup canned pumpkin puree not pumpkin pie filling
- 3 large eggs room temperature
- 0.5 cups vegetable oil or melted coconut oil
- 2 teaspoons baking powder fresh for best rise
- 1 teaspoon ground cinnamon adds warmth to the flavor
- 0.5 teaspoon ground nutmeg for a robust taste
- 0.5 teaspoon salt to enhance sweetness
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, mix the pumpkin puree, eggs, and oil until well combined.
- Pour the wet ingredients into the dry ingredients and stir just until incorporated.
- Spread the batter evenly into the prepared pan.
- Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, allow the cake to cool completely before frosting.
- For the frosting, whip together some heavy cream, powdered sugar, and cinnamon until stiff peaks form.
- Top the cooled cake with the whipped frosting and enjoy!
Notes
Add chopped pecans or walnuts for extra crunch!