Easy Pumpkin Cake Recipe



How to Make a Pumpkin Cake

Ingredients

Basic Pumpkin Cake

  • 2 cups all-purpose flour
  • 1½ cups granulated sugar
  • 1 teaspoon baking soda, sifted
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 3 large eggs, at room temperature
  • 1 cup vegetable oil

Moist & Fluffy Pumpkin Cake

  • 3 cups all-purpose flour
  • 1½ teaspoons baking soda
  • ½ teaspoon salt
  • ¾ cup unsalted butter, softened
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • ¼ cup vegetable oil
  • 1 cup milk

Eggless Pumpkin Cake

  • 2 cups all-purpose flour
  • 1 stick of butter, melted
  • ½ cup plain yogurt
  • 1 cup milk
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup sugar
  • 2 teaspoons vanilla extract

Milkless Pumpkin Cake

  • ½ cup coconut oil, at room temperature
  • 2 cups sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2⅓ cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1½ teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 cup almond milk

Gluten-Free Pumpkin Cake

  • 4 eggs
  • 1⅓ cups sugar
  • 1 cup vegetable or canola oil
  • 2 cups all-purpose gluten-free flour
  • 1 teaspoon xanthan gum
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • ½ teaspoon ground ginger

Vegan Pumpkin Cake

  • 1 cup brown sugar
  • 1⁄2 cup vegetable oil
  • 1⁄2 cup maple syrup
  • 1 teaspoon vanilla extract
  • 2 1⁄2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cloves
  • 1⁄2 teaspoon ginger
  • 1⁄2 teaspoon nutmeg
  • 1⁄2 teaspoon salt

Steps

Basic Pumpkin Cake

  1. Prepare to make the cake.Preheat the oven to 350° Fahrenheit (176° Celsius). Grease and flour 9 x 13 inch cake pan.
  2. Whisk the dry ingredients.In a large bowl whisk the all-purpose flour, sugar, baking soda, baking powder, and cinnamon. Whisk until well-combined.
  3. Whisk the wet ingredients.In a separate medium-sized bowl beat the eggs, vegetable oil, and pumpkin puree until the mixture resembles a watery, orange color.
  4. Mix the wet ingredients with the dry.Pour the wet ingredients in with the dry and blend with a hand or electric blender. Blend for about two minutes until the cake batter is orange and creamy.
  5. Pour the cake batter into the pan.Using a rubber spatula, scrape out the cake batter and pour it in the cake pan. Spread out the batter around the pan using the spatula.
  6. Bake the cake.Place the cake pan in the oven to bake. Have the cake bake for about 35-40 minutes, until the cake rises and the edges are slightly brown. To test if the cake is fully baked, poke a toothpick in the middle of the cake. If it comes out dry it's ready.
  7. Have the cake cool.Remove the cake from the oven. Flip the cake pan on a wire rack. Have the cake cool for about ten minutes, until cool enough to touch.
  8. Serve and enjoy!Slice the pumpkin cake and lay it on a serving plate. Enjoy!

Moist & Fluffy Pumpkin Cake

  1. Prepare to make the cake.Preheat the oven to 300° Fahrenheit (148° Celsius). Grease and flour three 8 inch round cake pans.
  2. Whisk the dry ingredients.In a large bowl whisk the all-purpose flour, salt, and baking soda. Mix until the dry ingredients are well-combined. Set aside.
  3. Cream the butter and sugar.In a separate medium-size bowl, cream the butter and sugar until the mixture is light and fluffy. Crack in the eggs and blend again until there are no more egg streaks.
  4. Combine in the wet ingredients.Add the the vanilla extract, pumpkin puree, and vegetable oil. Blend for about a minute and then pour in the milk. Blend again.
  5. Mix the wet ingredients with the dry.Pour the wet ingredients with the dry and blend on low speed for about three minutes, until the cake batter forms and is orange and creamy.
  6. Pour the cake batter into the pans.Using a rubber spatula, scrape out the cake batter and separate them into the pans. Spread out the batter around the pan using the spatula.
  7. Bake the cake.Place the cake pans in the oven to bake. Have the cake bake for about 35-40 minutes, until the cake rises and the edges are slightly brown. To test if the cake is fully baked, poke a toothpick in the middle of the cake. If it comes out dry it's ready.
  8. Have the cakes cool.Remove the cakes from the oven. Flip the cake pan on a wire rack. Have the cake cool for about ten minutes, until cool enough to touch.
  9. Serve and enjoy!Slice the pumpkin cake and lay it on a serving plate. Enjoy!

Eggless Pumpkin Cake

  1. Prepare to make the cake.Preheat the oven to 350° Fahrenheit (176° Celsius). Grease and flour a 9 inch baking pan.
  2. Mix the dry ingredients.In a large bowl whisk the flour, baking powder, baking soda, and sugar. Mix until the dry ingredients are well-combined.
  3. Mix the wet ingredients.In a medium-sized bowl whisk the pumpkin puree, butter, yogurt, milk, and vanilla extract. Whisk until the wet ingredients are fully combined.
  4. Add the wet ingredients into the dry.Slowly pour the wet ingredients into the dry. Blend on low speed with a hand or electric blender for about three minutes, until the cake batter forms and is orange and creamy.
  5. Pour the cake batter into the pan.Using a rubber spatula, scrape out the cake batter and pour it in the cake pan. Spread out the batter around the pan using the spatula.
  6. Bake the cake.Place the cake pan in the oven to bake. Have the cake bake for about 40 minutes, until the cake rises and the edges are slightly brown. To test if the cake is fully baked, poke a toothpick in the middle of the cake. If it comes out dry it's ready.
  7. Have the cake cool.Remove the cake from the oven. Flip the cake pan on a wire rack. Have the cake cool for about ten minutes, until cool enough to touch.
  8. Serve and enjoy!Slice the pumpkin cake and lay it on a serving plate. Enjoy!

Milkless Pumpkin Cake

  1. Prepare to make the cake.Preheat the oven to 350° Fahrenheit (176° Celsius). Spread parchment paper over a 13 x 9 inch baking pan.
  2. Mix the coconut oil and sugar.In a large bowl blend the coconut oil and sugar for about two minutes on high speed until the sugar dissolves in with the oil.
  3. Add the eggs, pumpkin, vanilla.Crack in the eggs and add the pureed pumpkin and vanilla extract. Blend again on medium speed until the mixture is liquid-like and is an orange color.
  4. Add in the dry ingredients and almond milk.Add all the dry ingredients into the oil mixture: The flour, baking powder, salt, cinnamon, and pumpkin pie spice. Pour in the almond milk. Blend on low speed for about three minutes, until the cake batter forms and is orange and creamy.
  5. Pour the cake batter into the pan.Using a rubber spatula, scrape out the cake batter and pour it in the cake pan. Spread out the batter around the pan using the spatula.
  6. Bake the cake.Place the cake pan in the oven to bake. Have the cake bake for about 45-50 minutes, until the cake rises and the edges are slightly brown. To test if the cake is fully baked, poke a toothpick in the middle of the cake. If it comes out dry it's ready.
  7. Have the cake cool.Remove the cake from the oven. Flip the cake pan on a wire rack. Have the cake cool for about ten minutes, until cool enough to touch.
  8. Serve and enjoy!Slice the pumpkin cake and lay it on a serving plate. Enjoy!

Gluten-Free Pumpkin Cake

  1. Prepare to make the cake.Preheat the oven to 350° Fahrenheit (176° Celsius). Grease and flour a 9 x 13 inch baking pan.
  2. Mix the wet ingredients.In a large bowl whisk the eggs, pumpkin puree, and oil until the eggs are well beaten and the wet ingredients are fully combined.
  3. Mix the dry ingredients.In a medium-sized bowl whisk the gluten-free flour, xanthan gum, baking powder, baking soda, salt, cinnamon, and ground ginger. Mix until the dry ingredients are well-combined.
  4. Combine the dry ingredients with the wet.Pour the dry ingredients in with the wet and blend using a hand or electric blender. Blend for about three minutes on low speed, until the cake batter forms and is orange and creamy.
  5. Pour the cake batter into the pan.Using a rubber spatula, scrape out the cake batter and pour it in the cake pan. Spread out the batter around the pan using the spatula.
  6. Bake the cake.Place the cake pan in the oven to bake. Have the cake bake for about 25-30 minutes, until the cake rises and the edges are slightly brown. To test if the cake is fully baked, poke a toothpick in the middle of the cake. If it comes out dry it's ready.
  7. Have the cake cool.Remove the cake from the oven. Flip the cake pan on a wire rack. Have the cake cool for about ten minutes, until cool enough to touch.
  8. Serve and enjoy!Slice the pumpkin cake and lay it on a serving plate. Enjoy!

Vegan Pumpkin Cake

  1. Prepare to make the cake.Preheat the oven to 375° Fahrenheit (190° Celsius). Cover an 8 x 8 inch cake pan with wax paper.
  2. Whisk the sugar and wet ingredients.In a medium-sized bowl whisk the brown sugar, vegetable oil, maple syrup, pumpkin puree, and vanilla extract. Whisk until the sugar is dissolved and the wet ingredients are well-combined.
  3. Sift the dry ingredients.In a large bowl sift the flour, baking powder, baking soda, cinnamon ground cloves, ginger, nutmeg, and salt. Sift until the dry ingredients are light and fluffy.
  4. Combine the wet ingredients with the dry.Scrape the wet ingredients in with the dry and blend with a hand or electric blender. Blend on low speed for about three minutes, until the cake batter forms and is orange and creamy.
  5. Pour the cake batter into the pan.Using a rubber spatula, scrape out the cake batter and pour it in the cake pan. Spread out the batter around the pan using the spatula.
  6. Bake the cake.Place the cake pan in the oven to bake. Have the cake bake for about 55 minutes, until the cake rises and the edges are slightly brown. To test if the cake is fully baked, poke a toothpick in the middle of the cake. If it comes out dry it's ready.
  7. Have the cake cool.Remove the cake from the oven. Flip the cake pan on a wire rack. Have the cake cool for about ten minutes, until cool enough to touch.
  8. Serve and enjoy!Slice the pumpkin cake and lay it on a serving plate. Enjoy!

Community Q&A

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  • Question
    Does this work with watermelon?
    wikiHow Contributor
    Community Answer
    No. There is too much liquid in watermelon. The cakes would not cook properly or you would end up with watermelon cake soup.
    Thanks!
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  • To give the cake more flavor, add different spices such as nutmeg, ground cloves, ginger, or cinnamon.
  • This cake can be frozen and can last for up to a month in an airtight container.
  • You can also use the pumpkin cake batter to make pumpkin cupcakes. Instead of using a cake pan, use a cupcake tray to bake the cupcakes.
  • For a sweeter taste drizzle a vanilla glaze over the pumpkin cake.

Warnings

  • Avoid using sweetened pumpkin puree into the cake, only use plain. The cake is already sweet itself and adding sweetened puree will give the cake an over-sugary, unpleasant taste.





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Date: 12.12.2018, 06:21 / Views: 63571