Pumpkin Cake Recipe

Name: Pumpkin Cake Recipe
Total time: 210 min
Yield: 14
Ingredients: For the Cake:; 8 ounces unsalted butter (about 2 sticks; 225g), softened to about 70°F (21°C); 14 ounces plain or toasted sugar (about 2 cups; 395g); 1 tablespoon baking powder; 1 tablespoon potato flour, such as Bob's Red Mill (not potato flakes or starch; see note); 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight; 2 teaspoons ground ginger; 2 teaspoons ground cinnamon; 1/2 teaspoon ground cloves; 5 ounces organic egg yolk (about 1/2 cup; 140g), from about 8 large eggs, brought to about 70°F (21°C); 1/2 ounce vanilla extract (about 1 tablespoon; 15g); 3 ounces milk, brought to about 70°F/21°C (about 1/3 cup; 85g), any percentage will do; 12 ounces pumpkin or butternut squash purée (about 1 1/3 cups; 340g), canned or homemade; 13 1/2 ounces bleached cake flour (about 3 1/3 cups, spooned; 385g), such as Swans Down; To Finish:; 1 recipe Cream Cheese Buttercream; Ground cinnamon, to taste (optional); 5 ounces toasted pecan pieces (about 1 cup; 140g), optional

Total 3h 30m

This Pumpkin Cake recipe is filled with warm spices and topped with cream cheese buttercream and optional toasted pecan pieces. Made with pumpkin or butternut squash purée, this cake has a rich, moist texture with a hint of sweetness. A perfect dessert for fall or any time of year.

Autumn