Pumpkin Cake + Tutorial
This scrumptious layered Pumpkin Cake is light, fluffy and full of delectable fall flavours.
Delighted to have teamed up with TREX to bring you this recipe. Although it is a sponsored partnership, all opinions are my own.
Guys, we are several episodes into the new season of The Great British Bake Off now, and whilst I love each and every one, I confess that I am most excited about the upcoming cake week. There is just something about baking a cake that is so satisfying.
With the autumnal equinox fast approaching, what could be better than a scrumptious layered Pumpkin Cake that is full of all those delectable fall flavours? As it bakes, your house will be filled with the lovely aroma of all those warm and welcoming spices.
When developing this Pumpkin Cake recipe, I really wanted to achieve the fluffiest cake layers possible. So I decided to use TREX instead of butter, as it is aerated for extra lightness. It is also lower in saturated fat than butter and contains no hydrogenated vegetable oil, colours or preservatives. Bonus points when I can make a healthier version of a favourite indulgence.
And since TREX does not contain any water, I used 20% less than the amount of butter I would normally use in this recipe. With this handy conversion chart you can easily calculate how much TREX to use instead of butter in any of your favorite recipes. Yaye!
So, are you ready to learn how to make this scrumptious Pumpkin Cake recipe? Gather your ingredients and let’s get started………
How to Make Pumpkin Cake Step by Step
- Preheat the oven and add sugar and TREX in a bowl and cream with an electric handheld mixer until light and fluffy.
- Then beat in the eggs one at a time, making sure to beat the mixture well after each addition before beating in the pumpkin purée and vanilla.
- Mix together the flour, baking powder, salt and pumpkin pie spice in a large bowl and then fold in the wet ingredients.
- Divide the mix equally among the 3 prepared tins. Sprinkle the pecans and almond flakes on top of one of the cakes. Bake for 30 mins or until a skewer inserted into the cake comes out clean. Leave the cakes to cool in the tins for 10 mins and then transfer them to a cooling rack.
- Next, make the whipped cream by mixing the cream, sugar and cinnamon together in a large bowl and whipping till the cream forms soft peaks.
- Spread half the whipped cream on the top of a plain-topped cake, place the second plain-topped cake on top and cover with the remaining whipped cream. Then top with the nut-covered cake, sprinkle on some icing sugar, slice and serve.
Tips For Making Pumpkin Cake
- Try sprinkling some of pieces of candied ginger on top of the whipped frosting. So good!
- Swap the pecans and almonds for pumpkin seeds, pistachios, walnuts, or the nuts and seeds of your choice.
- You can easily use this recipe to make cupcakes instead of a layered cake. Just the thing for taking to a potluck or for a fun after-school snack.
Why You Will Love This Pumpkin Cake Recipe
‘Tis the season to make pumpkin flavoured everything. In addition to the infamous PSL, there are soups, breads, and of course, all the pumpkin filled baked goods you can imagine. Thankfully, pumpkin is a favourite in my household. In fact, we will be hosting a Halloween party this year and the mini chefs are excitedly planning to make this Pumpkin Cake for their friends.
And this recipe is just the thing to make if you need to use up any leftover pumpkin, whether it is in whole or purée form. So on those days following Halloween, any pumpkins that did not become Jack O’ Lanterns can be baked, puréed, and turned into a delicious Pumpkin Cake.
I think that layered cakes always looks impressive and complicated, but this recipe is actually quite simple to make. In addition to it being the perfect sweet treat for Halloween, this pumpkin cake will make a lovely addition to any Thanksgiving table.
You can also give this cake a Christmas makeover by adding some beautiful red cranberries and a sprinkling of pistachios. Soooooo flavourful and oh-so-festive.
How To Make A Vegan Pumpkin Cake
TREX is dairy-free and suitable for vegan diets. To adapt this recipe and make a vegan pumpkin cake, replace the eggs with applesauce (use 1/4 cup for each egg) and a non-dairy whipped topping instead of whipping cream.
Thank you for reading my Pumpkin Cake recipe post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you. Thanks for supporting Recipes from a Pantry, UK food blog.
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Pumpkin Cake
Ingredients
Pumpkin Cake
- 325 g caster sugar superfine sugar divided (13.2oz)
- 300 g TREX (13.2oz)
- 5 free-range eggs
- 250 g (1 cup) pumpkin puree
- 2 tsp vanilla essence
- 385 g (13.5oz) self-raising flour
- 1 tsp baking powder
- Pinch of salt
- 2 tsp pumpkin pie spice
- 3 tbsp pecans
- 3 tbsp almond flakes
Cinnamon whipped cream
- 250 ml whipping cream (1 cup)
- 1 tbsp icing sugar
- Large pinch of cinnamon
Instructions
- Preheat the oven to fan assisted 150C / 170C/ 340F / gas 3 and lightly oil 3 lined 20cm round cake tins.
- Add sugar and TREX in a bowl, and cream with an electric handheld mixer until light and fluffy.
- Then beat in the eggs one at a time, making sure to beat the mixture well after each addition before beating in the pumpkin puree and vanilla essence.
- Mix together the flour, baking powder, salt, pumpkin pie spice in a large bowl and then fold in the wet ingredients.
- Divide the mix equally among the 3 prepared tins, sprinkle the pecans and almond flakes on top of one of the cakes and bake in the hot oven for 30 mins or until a skewer inserted into the cake comes out clean.
- Leave the cakes to cool in the tins for 10 mins, then transferring them to a cooling rack to cool completely.
- Make the whipped cream by mixing the cream, sugar and cinnamon together in a large bowl and whipping till the cream forms soft peaks.
- Spread half the whipped cream on the top of a plain-topped cake, place the second plain-topped cake on top and cover with the remaining whipped cream. Then top with the nut-covered cake, sprinkle on some icing sugar, slice and serve.
Notes
- Try sprinkling some of pieces of candied ginger on top of the whipped frosting. So good!
- Swap the pecans and almonds for pumpkin seeds, pistachios, walnuts, or the nuts and seeds of your choice.
- You can easily use this recipe to make cupcakes instead of a layered cake. Just the thing for taking to a potluck or for a special after school snack.
you should get a deck boars(trex) will never rot and you just wipe the water off and put them away dry.
This cake is perfect for the upcoming pumpkin season. We love all things pumpkin at our house too. Can’t wait to try this beautiful cake.
Oh wow, what a beautiful looking cake! And yes for all these Fall flavors!!
What a stunning looking cake – it looks so light and fluffy. I am going to have to look out for some trex now.
So excited for everything pumpkin this season!
I’m SO ready for all things pumpkin! This cake would be perfect for a fall party!
Your cake looks amazing and so beautiful! What a great centerpiece at the table this Fall!