This pumpkin spice cake is super moist, fragrant with fall spices. It is a lovely treat with a cup of tea of coffee, freezes well and excellent in packed lunches. To add depth you can add fresh espresso coffee and this cake becomes an decadent Spiced pumpkin latte cake.
This cake base is amazingly versatile. I have even added cocoa to it and made the most delicious, the best super moist chocolate cake with it!
I use my stand mixer with the paddle attachment to mash the already steamed and cooled pumpkin, but if you don’t have a stand mixer, don’t worry, just use a hand mixer, or even a wooden spoon and mixing bowl – easy! I also cut the sugar down sometimes by not adding the brown sugar and the cake still turns out beautifully.
The type of pumpkin: for this recipe you can use canned pumpkin, or fresh pumpkin that you have steamed and mashed. I always like to use the variety of pumpkin that I have grown over the previous Spring – Summer. This year I grew the delicious, sweet and moist variety Marina di Chioggia. To prepare pumpkin from scratch see my post how to make steamed pumpkin for the puree from scratch in my Master the basics section.
Want a less sweet version? Simply don’t add the brown sugar, the cake will still turn out beautifully.
Super Moist Pumpkin Spice Cake
Equipment
- 1 Stand mixer
- 1 22cm cake tin
- 1 Spatula
Ingredients
Ingredients
- 3 cups steamed and mashed pumpkin
- 1 cup vegetable or olive oil
- 1 cup white sugar
- 1 cup brown sugar
- 3 cups plain (all-purpose flour)
- 1 ½ teaspoon baking powder
- 1 ¼ teaspoons bicarbonate of soda (baking soda)
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1 teaspoon cloves
- 1 teaspoon ginger
- 60 milliliters milk
Buttercream Icing
- 500 g butter
- 500 g icing sugar (powdered sugar)
- 2 tsp vanilla extract (you can use vanilla essence or paste too of course)
Instructions
Instructions for cake
- In the bowl of your stand mixer, place your pumpkin, oil, eggs, sugars, milk and spices. Mix until just combined.
- To the mixed wet ingredients, add the flour, baking soda and baking powder. Mix until just combined.
- Pour the cake mix into a buttered and floured cake tin (or line a cake tin with baking paper/parchment).
- Preheat the oven to 160C degrees Celsius (or 350 Fahrenheit).
- Bake for 90 minutes.
- The cake should be cooked when the top is golden brown and a skewer should be able to be inserted into the centre of the cake and be clean when it is pulled out of the cake.
- Allow the cake to cool completely before completely before removing from cake tin/pan.
- Store in an airtight container.
Instructions for a buttercream icing:
- In your stand mixer beat butter and vanilla until pale and fluffy
- Add a few tablespoons of icing sugar at a time, making sure to beat well after each addition. If you add it too quickly the buttercream won’t be as fluffy (Although if you’re tight on time, you can add about 1/4 cup at a time and it will still turn out ok, just not quite as fluffy).
- Apply the buttercream to the cake. I like to use my spatula for this job.
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