Best 5 Best Moist Pumpkin Cake Recipes
Indulge in the ultimate fall delight with our collection of moist pumpkin cake recipes, promising an explosion of flavors and textures in every bite. These delectable cakes are not just ordinary treats; they are culinary masterpieces that elevate the classic pumpkin spice experience to new heights. From the classic pumpkin cake with its tender crumb and warm spices to the decadent chocolate pumpkin cake with its rich, velvety layers, these recipes cater to every palate and occasion. Whether you prefer a traditional bundt cake, a luscious layer cake, or a delightful muffin variation, we have something for every pumpkin enthusiast. So, preheat your oven, gather your ingredients, and embark on a delightful baking journey that will fill your kitchen with the enchanting aromas of fall.
**Recipes Included:**
1. **Classic Pumpkin Cake:** Experience the timeless flavors of fall with this classic pumpkin cake recipe. Simple yet elegant, this cake features a moist and tender crumb infused with the warmth of cinnamon, nutmeg, and ginger. Topped with a creamy cream cheese frosting, it's a perfect balance of flavors and textures.
2. **Chocolate Pumpkin Cake:** Indulge in a decadent treat with this chocolate pumpkin cake. Layers of rich chocolate cake alternate with velvety pumpkin filling, creating a symphony of flavors that will satisfy your sweet tooth. Decadent chocolate ganache adds an extra layer of richness, making this cake a true showstopper.
3. **Pumpkin Bundt Cake:** Enjoy the cozy flavors of fall with this pumpkin bundt cake. With its moist and tender crumb and a delightful swirl of cinnamon sugar, this cake is perfect for any occasion. A glaze made with pumpkin puree and maple syrup adds a touch of sweetness and shine, making it a visually appealing treat.
4. **Pumpkin Muffins:** Start your day with a delightful pumpkin muffin. These individual treats are packed with pumpkin flavor and warm spices, making them the perfect grab-and-go breakfast or snack. A streusel topping adds a delightful crunch, making these muffins a true delight.
PUMPKIN CAKE
Steps:
- Preheat the oven to 325 degrees F, lightly mist a 9x13-inch pan with non-stick spray, and line with parchment.
- Place the flour, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a large mixing bowl, and whisk together until combined.
- Add the butter, and mix on medium-low speed until the mixture resembles damp sand.
- Add the eggs, one at a time, allowing each one to fully incorporate before adding the next.
- Stir in the pumpkin puree, sour cream, and vanilla, then scrape the bottom and sides of the bowl with a silicone spatula.
- Turn the mixer up to medium speed and mix for about 90 seconds, to aerate the batter and develop the cake's structure.
- Transfer the batter to the prepared pan, and bake for 25 to 35 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean.
- Cool completely, ice with cream cheese frosting, and dust with additional cinnamon for garnish.
Nutrition Facts : Calories 546 kcal, Carbohydrate 68 g, Protein 3 g, Fat 28 g, SaturatedFat 17 g, Cholesterol 100 mg, Sodium 184 mg, Fiber 1 g, Sugar 53 g, ServingSize 1 serving
PUMPKIN CAKE III
Delicious pumpkin spice cake baked in a sheet pan. Very moist and great for potlucks. When cool, top with your favorite cream cheese frosting.
Provided by SUE CASE
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 14
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
- In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12x18 inch pan.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 438.4 calories, Carbohydrate 46.8 g, Cholesterol 53.1 mg, Fat 26.8 g, Fiber 2.2 g, Protein 5.3 g, SaturatedFat 3.6 g, Sodium 404.1 mg, Sugar 30.1 g
MOIST PUMPKIN TUBE CAKE
This pumpkin cake recipe is perfect for fall. As it bakes, the aroma fills the house with a spicy scent. -Virginia Loew, Leesburg, Florida
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition. , Transfer to a greased 10-in. fluted tube pan. Bake 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 351 calories, Fat 15g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 245mg sodium, Carbohydrate 51g carbohydrate (32g sugars, Fiber 2g fiber), Protein 4g protein.
PUMPKIN SHEET CAKE
The pastor at our church usually cuts his message short on carry-in dinner days when he knows this sheet cake is waiting in the fellowship hall. (I think he prays for leftovers since he gets to take them home!) This moist cake travels well and is also easy to prepare. -Nancy Baker, Boonville, Missouri
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 24 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, beat pumpkin, sugar and oil until blended. Beat in eggs. Combine flour, baking soda, cinnamon and salt; gradually add to pumpkin mixture, beating until well blended. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in sugar until smooth. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts.
Nutrition Facts : Calories 269 calories, Fat 14g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 201mg sodium, Carbohydrate 35g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
MOIST PUMPKIN POUND CAKE
The butter-rum sauce is a delicious complement to this pretty pumpkin cake.
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12-16 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in pumpkin. Combine the flour, cinnamon, baking powder, baking soda, salt, nutmeg, allspice and ginger; add to the creamed mixture just until combined. Stir in pecans., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack., In a saucepan, combine sugar and cornstarch. Gradually stir in water. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat; stir in butter and extract. Serve warm with cake.
Nutrition Facts : Calories 462 calories, Fat 21g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 296mg sodium, Carbohydrate 63g carbohydrate (42g sugars, Fiber 2g fiber), Protein 5g protein.
Tips:
- For a perfectly moist and tender pumpkin cake, use fresh pumpkin puree instead of canned. Fresh pumpkin puree is more flavorful and has a higher water content, which helps keep the cake moist.
- Don't overmix the batter. Overmixing can make the cake tough. Mix just until the ingredients are well combined.
- Use room temperature ingredients. This will help the ingredients blend together more easily and create a smoother batter.
- Bake the cake in a preheated oven. This will help the cake rise evenly and prevent it from sinking in the middle.
- Let the cake cool completely before frosting it. This will help prevent the frosting from melting.
Conclusion:
This moist pumpkin cake is the perfect fall dessert. It's easy to make and always a crowd-pleaser. With its moist and tender crumb, sweet pumpkin flavor, and creamy cream cheese frosting, this cake is sure to be a hit at your next party or gathering.
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