Pumpkin Cake

by Rachel on October 31, 2010

Pumpkin Cake

I don’t know what it is about the fall, but once it arrives I get a hankering for pumpkin.  I dreamt about pumpkin last night.  This is a variation on an apple cake that I make, and now that I’ve tried it, I like it even better with pumpkin.  The addition of the unsweetened cocoa in this recipe is just the right touch. The cake has just a hint of chocolate in the midst of all the rich spice. It is a bit more of a breakfast, brunch or lunch cake rather than something you would serve after dinner.

Pumpkin Cake (one cake)

  • 2 cups sifted flour
  • 1½ cups sugar
  • 1½ teaspoons baking soda
  • 1½ teaspoons salt
  • 2 tablespoons cocoa
  • ½ teaspoon cinnamon
  • ½ teaspoon cloves
  • ½ teaspoon nutmeg
  • ½ teaspoon allspice
  • 2 eggs
  • ½ cup unsalted butter at room temperature
  • 1½ cups canned pumpkin (approximately 1 15-oz can)

Pre-heat oven to 350 degrees.  Butter and flour a 12×9 cake pan.

Sift together all of the dry ingredients.  Mix the eggs with the softened butter and the pumpkin.  Add the wet ingredients to the dry ingredients and blend well.  I find that this is done best with a whisk.

Pour the batter into the prepared 12×9 pan. Bake for 40 minutes or until cake tester comes out clean.


Top with a light lemon cream cheese frosting (more of a glaze) as follows:

  • 4 ounces light cream cheese at room temperature.
  • 1 cup sifted powdered sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest

Mix together until spreading consistency (add more powdered sugar or lemon juice as needed).

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