This pumpkin cake is perfect for the fall season! This recipe brings together the warm flavors of cinnamon and citrus zest, with the rich flavor of pumpkin, creating a moist and fluffy cake that’s hard to resist. Really, it is delicious! Whether you’re looking to impress at a holiday gathering or just craving a sweet seasonal dessert, this pumpkin cake is sure to be a hit! Let’s start!
Ingredients for the cake:
- 6 tablespoons of flour
- 9 tablespoons of sugar
- 6 tablespoons of sunflower oil or melted butter
- 6 eggs
- 400-600 g grated pumpkin (I used Butternut and Hokkaido)
- 80-100 g nuts
- 50 g dry fruits (raisins, cranberry)
- 10 g baking powder
- vanilla essence or vanilla sugar
- cinnamon or pumpkin pie spices
- dry orange or lemon zest
Ingredients for the frosting:
- 500g mascarpone or cream cheese
- 100g butter (room temperature)
- 3 tablespoons of powder sugar
- 100g of cream with a high percentage of fat
- vanilla essence or vanilla sugar
- a pinch of salt if you are using mascarpone
Decoration:
- white chocolate with cranberries
Step 1: Prepare the Pumpkin
- For this cake I’m using Butternut and Hokkaido pumpkins, but you can use other pumpkins of your choice. I’m starting by cutting the pumpkins in half. Next, scoop out the seeds with a spoon. Then, peel each half – peeling after cutting makes it easier to handle, as whole pumpkins can be quite slippery.
- Cut the peeled pumpkins into smaller pieces. I grate each piece as much as I can, but I will not struggle with these small ends. I will set aside the smaller leftover pieces for decoration later. We have about 600g of grated pumpkin here.
- In a pot, heat a small amount of water and add 3 tablespoons of sugar. Boil until the mixture thickens and you can draw lines in it with a spoon. Add the grated pumpkin, stirring until it softens and is well coated in the sugar mixture.
- Turn off the heat and let the pumpkin mixture cool. Chop a handful of nuts and add them to your pumpkin. Then, mix in some raisins or dried fruits. Here I have a mix of raisins, cranberry and goji. Also add vanilla essence, lemon or orange zest, and cinnamon and mix everything well.
Step 2: Make the Cake Batter
Now it’s time to prepare the batter and for this I have the same base for all my cakes: 6 tablespoons of sugar, 6 tablespoons of flour, 6 tablespoons of sunflower oil and 6 eggs. This combination always results in a balanced cake with a moist base.
- Combine the dry ingredients: In a large bowl, mix the flour, sugar, and some baking powder.
- Then add the wet ingredients and from here on we are moving quickly, as they activate the baking powder. Break the 6 eggs into the bowl, add the sunflower oil, and stir. I’m not worried about lumps, as the sugar broke the flower and everything mixes fast.
- Add in the prepared pumpkin mixture, stirring until well combined.
- Then I pour the batter into a non-stick baking tray, but you can also line a regular tray with baking paper.
Step 3: Bake the Cake
- Bake at low-medium heat until the top turns golden and the cake is set.
- Let the cake cool completely before applying frosting.
Step 4: Prepare the Frosting
- Let it cool down and now it’s time to prepare the frosting. In a medium-size bowl mix 3 tablespoons of powdered sugar with room temperature butter until smooth.
- Then add cream and continue mixing.
- Last, I’m adding mascarpone, a pinch of salt, and some vanilla essence and mix everything well.
- Chill the frosting in the fridge while the cake cools.
Step 5: Decorate the Cake
- Use the leftover pumpkin pieces for decoration: Remember those small pieces of pumpkin leftover from grating? Well, I am cutting those into cubes and I will use them for decoration. Heat a small pot with water and 1 tablespoon of sugar. Add the pumpkin cubes and boil, stirring occasionally, until the water evaporates.
- Now it’s finally time to put the cake together! I removed the cake from the tray and trimmed the edges for a clean presentation.
- Spread the frosting evenly on top of the cooled cake.
- Decorate with the pumpkin pieces and also grate some white chocolate. My chocolate has dried cranberries, even better – they add color and pair well with the dried fruits in the cake.
Pro Tip
Be sure to let your cake cool completely before frosting! If it’s still warm, the frosting may melt. If this happens, you can save it by putting the cake in the fridge for about an hour.
Final Touches
Once you’ve finished decorating, slice your pumpkin cake and enjoy! This moist, flavorful cake is one of the best fruit cakes I tried!
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