Description
This moist and fluffy cake is perfect for bringing warmth and joy to your kitchen.
Ingredients
Scale
- For the Cake:
- 1 cup pumpkin purée, pure and unsweetened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil
- 4 large eggs
- 1 tsp pure vanilla extract
- 1½ cups all-purpose flour, sifted
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- For the Whipped Cream Topping:
- 1 cup heavy cream, chilled
- ¼ cup powdered sugar, sifted
- ½ tsp pure vanilla extract
- ½ cup chopped pecans for garnish
Instructions
- Begin by preheating your oven to 350°F (175°C). While the oven warms, take a 9×13 inch baking pan and grease it thoroughly with a bit of vegetable oil or butter. Dust the greased surface with flour, shaking off any excess.
- In a sizeable mixing bowl, combine the pumpkin purée, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Using a hand mixer, blend the mixture on medium speed until it achieves a homogenous and creamy consistency.
- In a separate bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt until thoroughly mixed. Gradually add the dry mixture to the pumpkin batter, gently folding it in until just combined.
- Once your batter is ready, pour it evenly into the prepared baking pan. Smooth the top and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- After baking, carefully remove the cake from the oven and let it cool in the pan for about 10-15 minutes. Turn the cake out onto a wire rack to cool entirely. Once cooled, slice the cake horizontally through the middle to create two layers.
- While the cake cools, beat the chilled heavy cream along with the sifted powdered sugar and vanilla extract until stiff peaks form.
- Generously spread half of the whipped cream between the two layers of cake, followed by the remaining cream on top. Sprinkle the chopped pecans generously across the whipped cream topping.
Notes
This cake can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
Nutrition
- Calories: 350 kcal
- Sodium: 150 mg
- Protein: 4 g