Spiced Pumpkin Cake with Cream Cheese Swirl Frosting
Bake a show-stopping Spiced Pumpkin Cake with Cream Cheese Swirl! This moist pumpkin cake recipe is bursting with autumn flavours. Get baking!
Alright, let's dive into this absolute banger of a pumpkin cake recipe ! ever get that craving for something comforting and autumn-y? this is it .
Think spiced perfection, that je ne sais quoi that makes you want to curl up with a cuppa and a good book.
Honestly, this cake is spice magic !
A Slice of Autumn: Introduction to Our Spiced Pumpkin Cake
This pumpkin cake recipe has got some serious roots. it’s a bit of american tradition. think thanksgiving tables groaning with delicious desserts.
This version is medium difficulty. it'll take about an hour and 15 minutes all in. makes 12 slices, perfect for sharing… or not!
Honestly, the health benefits aren’t the main draw here. but pumpkin's got vitamins, innit? this pumpkin magic is all about the flavour.
This is the star of any autumn gathering. or a treat when you are feeling down and need a lift.
What makes it special? that cream cheese swirl frosting, mate. it's next level custard cake .
What Makes This Pumpkin Cake So Bloomin' Special?
You know, there are loads of pumpkin cake recipes out there. but what makes this one sing? it is moist, spiced and has that cream cheese frosting.
It's a game changer! magic custard cake recipe ? almost! but with a glorious pumpkin twist.
I remember once trying to bake a similar cake. it was an absolute disaster! i overmixed the batter and it was like eating cardboard.
Lesson learned! this recipe is a bit easier than that. it's like a hug in cake form. it takes about 25 minutes to prep.
Then it takes 35- 45 minutes to cook.
Custard Cake or Pumpkin Wonder?
Is it custard cake recipes in disguise? nope! it's pure, unadulterated pumpkin custard delight. we are using pumpkin puree to keep it moist.
We are also adding spices to lift the flavor. this cake has everything!
The best bit? it’s adaptable. chuck in some walnuts or chocolate chips if you fancy. go vegan if you're that way inclined.
This pumpkin recipes dessert is ready to be the star of the show.
Alright, let's talk about what you'll need for this amazing pumpkin cake recipe . Honestly, it's not rocket science. Anyone can nail this!
Ingredients & Equipment: Setting You Up for Success
Right, let's dive into the gear and grub you'll need. We're aiming for Pumpkin Magic here! Don't worry, you probably have most of this already!
Main Ingredients: The Heart of Pumpkin Cake
Listen up! Here's the shopping list, broken down for ya.
Flour: 1 ½ cups (192g) . Plain flour does the trick. Make sure it's fresh!
Baking Soda: 1 teaspoon (5g) . This is what makes your cake rise.
Spices: 1 teaspoon (5g) cinnamon, ½ teaspoon (2.5g) ginger, ¼ teaspoon (1.25g) nutmeg. Spice Magic is essential here. If you don't have all three, use pumpkin pie spice.
Salt: ½ teaspoon (2.5g) . Just a pinch to balance things out.
Sugar: 1 ½ cups (300g) . Caster sugar is best!
Oil: ½ cup (120ml) . Vegetable or sunflower oil works a treat.
Eggs: 2 large ones. Free-range, if you can!
Pumpkin Puree: 1 cup (240ml) . Not pumpkin pie filling! Important! The quality makes a huge difference. You want real pumpkin flavour.
Buttermilk: ½ cup (120ml) . Or milk with a squeeze of lemon juice.
Cream Cheese: 8 ounces (227g) . Full-fat, please! Softened! Key for that yummy swirl.
Butter: ½ cup (113g) . Unsalted, softened too.
Powdered Sugar: 3 cups (360g) . Icing sugar. For the frosting.
Vanilla Extract: 1 teaspoon (5ml) . Adds a touch of class.
Milk: 2-4 tablespoons (30-60ml) . To get the frosting just right .
Seasoning Notes: A Dash of Spice
Okay, so the spices are where the magic custard cake recipe really shines.
Spice Combinations: Cinnamon, ginger, and nutmeg are the trio we need. Don't skimp! They give that warm, comforting vibe.
Flavor Enhancers: A little bit of allspice or cloves can add a nice depth, but go easy!
Substitutions: No buttermilk? No problem! Mix milk with a teaspoon of lemon juice. Sorted!
Equipment Needed: Keep it Simple
Right, you don't need a fancy kitchen for this.
9x13 inch Baking Pan: Get your trusty pan out!
Mixing Bowls: Big ones for the dry and wet ingredients.
Electric Mixer: Stand or hand mixer. Your choice!
Rubber Spatula: For scraping the bowl.
Measuring Cups and Spoons: Accurate measurements are key!
Toothpick or Skewer: To check if the cake's done.
Household Alternatives: No electric mixer? Whisk it! A fork works well too. If you don’t have a 9x13 use any baking dish you like, just check it earlier! Honestly, mate, that's all there is to it!
Alright, let's talk about this pumpkin cake recipe . honestly, baking it right is all about nailing the technique. it's not just chucking ingredients together, you know? it's a bit of science, a bit of art, and a whole lotta love.
This is how you get the ultimate pumpkin magic !
Spiced Pumpkin Cake with Cream Cheese Swirl Frosting Recipe Card
Ingredients:
Instructions:
Prep Like a Pro, Bake Like a Boss
Getting everything prepped beforehand is key. It's the essential mise en place that chefs are always banging on about.
- Essential Mise en Place: Measure out all your ingredients before you even think about turning on the oven. Trust me, it saves you a massive headache later. Soften that butter for the cream cheese swirl frosting , too!
- Time-Saving Organization Tips: Get your baking pan greased and floured. I use those pre-cut parchment paper circles, what a life saver. They're dead easy and prevent sticking.
- Safety Reminders: Don't be a numpty. Remember to preheat the oven to 350° F ( 175° C) before you get started. Ovens can be really hot and cause injuries.
Step-by-Step to Spiced Perfection
Here's the lowdown on how to make this pumpkin cake recipe sing! This method would make Mary Berry proud. Let's bring back some Spice Magic .
- Dry Mix: Whisk together 1 ½ cups of flour, 1 tsp baking soda, the spices, and ½ tsp salt.
- Wet Mix: In a separate bowl, beat 1 ½ cups sugar, ½ cup oil, and 2 eggs.
- Combine: Gradually add the dry to wet, alternating with 1 cup pumpkin and ½ cup buttermilk.
- Bake Time: Pour into the prepared pan and bake for 35- 45 minutes .
- Frost: Beat 8 ounces of softened cream cheese and ½ cup butter. Slowly add 3 cups powdered sugar and 1 tsp vanilla. Add a splash of milk to desired consistency.
Watch for visual cues! You know it's ready when it's golden brown and a toothpick comes out clean. Aim for an internal temperature of around 200° F ( 93° C) .
Pro Tips for a Showstopper
Want to take your custard cake to the next level and be a real Pumpkin Magic creator? Here are a few sneaky tricks.
- Don't Overmix: Seriously, it's the golden rule. Overmixing makes for a tough cake.
- Room Temp is Key: Using room-temperature ingredients helps everything blend properly.
- Make Ahead: You can bake the cake a day ahead. Store it covered at room temperature. Then, whip up the frosting just before serving.
Common mistakes? Overbaking is a biggie. Start checking the cake around 30 minutes and adjust from there. Also, don't skip the spices! They're what give this cake its amazing autumnal flavour.
Honestly, this pumpkin custard dream is a belter. it's one of those custard cake recipes that’s simple enough for a weekday bake but impressive enough for a special occasion.
Give it a go, and let me know what you think! this magic custard cake is easier than you think and you will become known for your pumpkin cake recipes .
Plus, you'll have a pumpkin recipes dessert that everyone will love. this magic custard cake recipe will be the talk of the town!
Alright, let's chat about the little extras for this amazing pumpkin cake recipe . Honestly, these notes are what take it from "good" to "Oh my gosh, this is incredible!"
Recipe Notes for Pumpkin Magic
Listen, making this pumpkin cake recipe is pretty straightforward. But these extra tips? Game changers.
Serving Suggestions: Get Your Bake On!
Presentation matters, right? i always love plating a slice of this pumpkin cake recipe with a little dollop of whipped cream.
A sprinkle of cinnamon on top? chef's kiss! for drinks, a warm cuppa tea (earl grey, maybe?) or a latte pairs perfectly.
Honestly, it's all about those cozy vibes. some vanilla ice cream is also fantastic. think about making this pumpkin custard and use this cake as a base.
Storage Tips: Keep the Pumpkin Cake Recipe Safe!
So, you've got leftovers? lucky you! wrap it tightly and pop it in the fridge. it'll happily sit there for up to 3 days.
Freezing? you absolutely can! wrap individual slices in cling film, then foil. they'll keep for up to a month. reheating is easy – just let it thaw and enjoy.
Honestly, sometimes i eat it straight from the freezer. don't judge! this also works great with custard cake too!
Variations: Spice Magic!
Fancy a twist? how about a vegan version? swap out the eggs for flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) and use plant-based milk and butter.
Easy peasy. for a seasonal swap, try using butternut squash puree instead of pumpkin. it gives it a slightly different, but equally delicious, flavour.
You know? this could be another magic custard cake recipe in disguise! a simple addition of walnuts, pecans or chocolate chips will take this pumpkin cake recipes to the moon.
Nutrition Basics: Goodness in Every Slice!
Okay, i'm not a nutritionist, but here's the gist. each slice is about 350 calories. there's some protein (4g), fat (18g) and carbs (45g).
It's got pumpkin in it, so you're getting some vitamins! remember this is an estimate; your mileage may vary.
Conclusion: Bake it till you make it!
So there you have it! all the little secrets to making the ultimate pumpkin cake recipe . don't be afraid to get stuck in.
You've got this! and who knows, maybe you'll even create your own magic custard cake version. get that pumpkin magic going!
Frequently Asked Questions
Can I use pumpkin pie filling instead of pumpkin puree in this pumpkin cake recipe?
No, definitely stick to pumpkin puree for this one, old bean! Pumpkin pie filling has added spices and sugar that will throw off the recipe's balance. Using just the puree ensures you control the sweetness and spice levels, giving you a far superior final result. Trust me, you'll taste the difference!
My pumpkin cake turned out a bit dry, what did I do wrong?
Ah, the dreaded dry cake! A few things could have caused this. First, make sure you measured the flour correctly – spoon it lightly into the measuring cup instead of scooping. Overbaking is another common culprit, so start checking for doneness a few minutes before the recommended time. Finally, don't overmix the batter, as that develops the gluten and can lead to a tougher, drier cake.
How long does this pumpkin cake recipe last, and what's the best way to store it?
This cake is best enjoyed within 3-4 days of baking. To keep it fresh, store it in an airtight container at room temperature. If you live in a warmer climate or want it to last a bit longer, you can refrigerate it, but it might dry out slightly. You can also freeze the cake (unfrosted is best) for up to 2 months – just wrap it well in cling film and then foil.
What variations can I make to this pumpkin cake recipe?
Fancy jazzing things up a bit, eh? Absolutely! Try adding chopped walnuts or pecans to the batter for some nutty crunch. Chocolate chips are another fantastic addition. For a different frosting, you could swap the cream cheese swirl for a simple vanilla buttercream or even a maple glaze. Get creative and make it your own!
Is this pumpkin cake recipe healthy, and what are the nutritional considerations?
Well, let's be honest, it's cake, not kale! It's a treat. However, pumpkin does provide some vitamins and fiber. This recipe contains sugar, fat, and flour, so enjoy it in moderation. You could reduce the sugar slightly or use whole wheat flour for a little added fibre, but remember this will affect the texture. Always good to be mindful, isn't it?