Recipes in the world of Flavilo

Pumpkin cream cake slices served

Pumpkin Cream Cake

Pumpkin cream cake is the queen of autumn desserts. The sweet and soft flavor of pumpkin, combined with the spicy harmony of cinnamon and ginger, makes this cake truly special. On an autumn afternoon, when the weather is cooler, this cake exudes warmth and homeliness. With its creamy top and soft dough, pumpkin cream cake becomes a favorite of all guests.

Prep Time 20 min
Preparation 40 min
Total 1 hr
2800 Kcal
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Ingredients for this recipe

Servings: 10
⭕ 300 g Pumpkin Puree
⭕ 200 g All-Purpose Flour
⭕ 150 g Sugar
⭕ 100 g Butter
⭕ 2 Eggs
⭕ 1 packet Baking Powder
⭕ 200 ml Heavy Cream
⭕ 1 tsp Ground Cinnamon
⭕ 0.5 tsp Ground Ginger
⭕ 1 tsp Vanilla Extract

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    Preparation Steps

    1

    Preheat oven to 350°F (180°C). Line a cake pan with parchment paper.

    2

    In a large bowl, whisk together the flour, baking powder, ground cinnamon, and ground ginger.

    3

    In another bowl, cream together the eggs and sugar until light and fluffy. Beat in the melted butter and vanilla extract.

    4

    Gradually add the dry ingredients to the egg mixture, mixing until just combined. Gently fold in the pumpkin puree.

    5

    Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool completely.

    6

    For the cream topping, whip the heavy cream until stiff peaks form. Flavor with cinnamon and vanilla extract.

    7

    Frost the cooled cake with the whipped cream topping and garnish with a dusting of cinnamon or ground ginger.