Pumpkin cake

A sweet and moist cake topped with lashings of cream cheese frosting from home cooks Christina and Bianca Sarafian
Pumpkin cake
  • Rating:
  • Serves: 8
  • Cook Time: 45 minutes
  • Prep Time: 20 minutes plus 1 hour cooling time
  • Effort: easy


For the cake

  • 220 g flour
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp grated nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp salt
  • 115 ml vegetable oil
  • 170 g sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 200 g pumpkin puree

For the frosting

  • 375 g icing sugar
  • 200 g cream cheese
  • 4 tbsp butter, softened
  • 1/2 lemon, juice only
  • 1 handfuls pecans, toasted, to decorate

Tips and Suggestions

For a healthier alternative, serve this cake without the frosting. For more information on healthier eating see eatwell.gov.uk


1. For the cake: Preheat the oven to 180C/Gas 4. Grease and line a 23cm cake tin.

2. Tip the flour, baking powder, spices and salt into a large bowl and stir together. In a separate bowl, mix together the oil, sugar, eggs and vanilla.

3. Pour the wet ingredients into the dry ingredients and mix together until just combined (dont over-mix) then fold in the pumpkin purée.

4. Pour the batter into the cake tin and bake for 25-35 minutes or until a toothpick inserted into the centre of the cake comes out clean. Leave to cool in the tin.

5. For the frosting: Beat all the frosting ingredients together until smooth and well combined.

6. When the cake is cooled, remove from the tin, ice with frosting and decorate with the pecan nuts.

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