Fall is here, and that means it's time for a delicious Pumpkin Velvet Cake! I remember my son, Jake, asking for a pumpkin cake for his birthday last year. We had a blast decorating it with cream cheese icing and sprinkles. This cake is perfect for fall parties, Thanksgiving, or even a cozy winter gathering.
Why You’ll Love It
- It's incredibly moist and flavorful.
- The cream cheese icing adds a delightful tang.
- Perfect for both casual and festive occasions.
- Kids and adults alike will love it!
Pure Comfort
This Pumpkin Velvet Cake is pure comfort food. The warm spices and pumpkin flavor create a cozy atmosphere, making it a great choice for gatherings with family and friends. Plus, it fills your home with an irresistible aroma while baking.
What You Need
- 1 cup 1 cup all-purpose flour (120 g) – Sifted for a lighter cake.
- 1 cup 1 cup granulated sugar (200 g) – You can use brown sugar for a deeper flavor.
- 1/2 cup 1/2 cup vegetable oil (120 ml) – Can substitute with applesauce for a lighter version.
- 1 cup 1 cup pumpkin puree (240 g) – Canned or homemade works well.
- 2 2 large eggs – Room temperature for better mixing.
- 1 tsp 1 tsp baking powder – Helps the cake rise.
- 1 tsp 1 tsp baking soda – Balances the acidity of the pumpkin.
- 1 tsp 1 tsp ground cinnamon – Feel free to add nutmeg or ginger for extra spice.
- 1/2 tsp 1/2 tsp salt – Enhances the sweetness.
- 8 oz 8 oz cream cheese, softened – For the icing, can use mascarpone as a substitute.
- 4 cups 4 cups powdered sugar (480 g) – Sifted to avoid lumps in icing.
- 2 tbsp 2 tbsp milk (30 ml) – Adjust for desired icing consistency.
Time to Cook
Prep: 20 minutes | Cook: 30 minutes | Total: 50 minutes | Difficulty: Easy | Make-Ahead: Yes, you can bake the cake a day in advance.
Steps to Make It
- Preheat your oven to 350 °F (175 °C). Grease and flour two 9-inch round cake pans. This ensures your cakes come out easily and have a nice golden color.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt. This step is crucial for evenly distributing the dry ingredients, which helps the cake rise beautifully.
- In another bowl, combine the pumpkin puree, oil, and eggs. Mix until smooth and creamy. The vibrant orange color will make you smile as you mix it all together.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix; you want a tender cake that’s light and fluffy.
- Divide the batter evenly between the prepared pans. Use a spatula to smooth the tops. Bake in the preheated oven for about 30 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely. This cooling step is important for the icing to set properly later.
- While the cakes cool, prepare the cream cheese icing. In a bowl, beat the softened cream cheese until smooth, then gradually add the powdered sugar and milk. Mix until creamy and spreadable.
- Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of icing on top, then place the second layer on top and frost the top and sides of the cake. It should look inviting and delicious!
- Slice and serve your Pumpkin Velvet Cake at your next fall gathering. Enjoy the compliments that come your way!
Make It Perfect
- For a fun twist, add chocolate chips to the batter.
- If you want to make it extra special, sprinkle some chopped pecans on top of the icing.
- Letting the cake sit for a few hours enhances the flavors even more.
Mix It Up
- Try adding a layer of spiced apple filling between the cake layers.
- For a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free baking blend.
Perfect Partners
- Serve with a scoop of vanilla ice cream.
- Pair it with a warm cup of spiced chai or coffee.
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FAQs
Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance and store it covered at room temperature.
How do I store leftovers?
Store leftover cake in an airtight container in the fridge for up to 5 days.
Can I freeze this cake?
Absolutely! Wrap the cooled cake layers tightly in plastic wrap and freeze for up to 3 months.
What can I use instead of pumpkin puree?
You can use applesauce or mashed bananas, but the flavor will change.
What’s the best way to frost the cake?
Use an offset spatula for smooth icing, and don’t forget to chill the icing if it gets too soft!
Conclusion
This Pumpkin Velvet Cake is a delightful treat for fall parties and gatherings. With its moist texture and creamy icing, it's bound to be a hit. So, gather your loved ones and enjoy a slice of this pumpkin-flavored goodness!
Delicious Pumpkin Velvet Cake for Fall Parties
Equipment
- 9-inch round cake pans
- Mixing Bowls
- Whisk
- Spatula
Ingredients
Ingredients
- 1 cup all-purpose flour (120 g) – Sifted for a lighter cake.
- 1 cup granulated sugar (200 g) – You can use brown sugar for a deeper flavor.
- 1/2 cup vegetable oil (120 ml) – Can substitute with applesauce for a lighter version.
- 1 cup pumpkin puree (240 g) – Canned or homemade works well.
- 2 large eggs Room temperature for better mixing.
- 1 tsp baking powder Helps the cake rise.
- 1 tsp baking soda Balances the acidity of the pumpkin.
- 1 tsp ground cinnamon Feel free to add nutmeg or ginger for extra spice.
- 1/2 tsp salt Enhances the sweetness.
- 8 oz cream cheese softened – For the icing, can use mascarpone as a substitute.
- 4 cups powdered sugar (480 g) – Sifted to avoid lumps in icing.
- 2 tbsp milk (30 ml) – Adjust for desired icing consistency.
Instructions
- Preheat your oven to 350 °F (175 °C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, combine the pumpkin puree, oil, and eggs. Mix until smooth and creamy.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined.
- Divide the batter evenly between the prepared pans. Bake in the preheated oven for about 30 minutes.
- Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes.
- While the cakes cool, prepare the cream cheese icing. In a bowl, beat the softened cream cheese until smooth.
- Once the cakes are completely cool, place one layer on a serving plate. Spread icing on top, then place the second layer on top.
- Slice and serve your Pumpkin Velvet Cake at your next fall gathering.