Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 460kcal 23%
Fat 22g 33%
Saturated Fat 9g 45%
Carbohydrates 60g 20%
Fiber 2g 8%
Sugar 35g 70%
Protein 6g 12%
Cholesterol 70mg 23%
Sodium 300mg 12%

Percent Daily Values are based on a 2,000 calorie diet.

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Pumpkin Cake Recipe

Name: Pumpkin Cake Recipe
Total time: 210 min
Yield: 14
Ingredients: 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; 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.

Nutrition Facts

Pumpkin Cake Recipe

Ingredients

For The Cake

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Nutrition Facts

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