Pumpkin Cake

Name: Pumpkin Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Ingredients: Delica pumpkin (already cleaned) 1 cup; Type 00 flour 1.1 cups; Sugar 0.6 cup; Eggs (about 2 medium) 3.9 oz; Extra virgin olive oil 3 tbsp; Whole milk ¼ cup; Vanilla bean ½; Baking powder 1 ½ tsp; Extra virgin olive oil to taste; Type 00 flour to taste; Powdered sugar to taste

it fr de es br nl

308

Calories per serving

Energy Kcal 308
Carbohydrates g 47.9
of which sugars g 27.4
Protein g 5.6
Fats g 10.4
of which saturated fat g 2.38
Fiber g 0.8
Cholesterol mg 69
Sodium mg 30

Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 35 min
Serving: 6
Cost: Low

PRESENTATION

Recipe by
Monica Pannacci

Pumpkin cake is a must-have during the fall, no question. It is easy to see why. This is one of those pumpkin spice cake recipes that really feels like autumn in every bite. And you know what? What makes this version different is how simple it is—you just blend raw pumpkin—which is great. It saves time and gives the cake an extra moist and tender feel. Unlike some desserts that have way too many steps, this easy pumpkin cake recipe comes together super fast. So here's the thing, you don’t have to wait long before the kitchen smells like cinnamon, nutmeg, and all those classic fall spices. Folks love serving it with a cup of tea, especially on a chilly afternoon. It just hits the spot. It's also super versatile: add a chocolate ganache on top, and suddenly you have a treat that feels special enough for Halloween or Thanksgiving.

For anyone into fall dessert recipes, this cake really really fits the bill. The raw blended pumpkin gives the whole thing a golden color and a rich, aromatic flavor that’s kind of different from traditional pumpkin pie. It’s sweet but not too heavy, and the crumb stays so moist that people often go back for seconds. And listen, some folks like to mix it up with their own decorations—think powdered sugar, walnuts, or even a layer of pumpkin cake with cream cheese frosting if you wanna make it extra special. You can even swap out the ganache for a spiced glaze if you’re feeling adventurous. Whether you’re making it for a family gathering or just as a snack with friends, this pumpkin cake goes over really well. It brings a bit of that old-school American tradition to the table—making it a perfect choice for celebrating the season. So next time you want something soft, spiced, and really really simple, this is one of those homemade pumpkin cake recipes that works every time. It's a real treat—seriously good—that captures the core of autumn in a deliciously simple way.

INGREDIENTS

308

Calories per serving

For an 18 cm diameter mold: Delica pumpkin 1 cup (120 g) - (already cleaned); Type 00 flour 1.1 cups (140 g); Sugar 0.6 cup (120 g); Eggs 3.9 oz (110 g) - (about 2 medium); Extra virgin olive oil 3 tbsp (40 g); Whole milk ¼ cup (40 g); Vanilla bean ½; Baking powder 1 ½ tsp (8 g)

For the mold: Extra virgin olive oil to taste; Type 00 flour to taste

To dust: Powdered sugar to taste

Preparation

How to prepare Pumpkin Cake

To prepare the pumpkin cake, first cut the pumpkin in half 1 and remove the seeds, then peel it 2. Cut the flesh into cubes 3.

Transfer the pumpkin to a blender, add the milk 4 and oil 5, and blend to make a puree 6.

In a bowl, pour the eggs and sugar 7 and beat with an electric mixer until you get a frothy mixture, then add the pumpkin 8 and the seeds from half a vanilla bean, and mix again to combine. Finally, add the flour and baking powder, sifting them directly into the bowl 9.

Use the mixer again to incorporate the dry ingredients until you get a smooth and uniform mixture 10. Grease 11 and flour a mold with a diameter of 7 inches 12.

Pour the batter into the mold 13 and level the surface, then bake in a preheated static oven at 356°F for about 35 minutes. Once cooked, remove the cake from the oven and let it cool in the mold 14. Dust with powdered sugar and serve your delicious pumpkin cake 15!