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Pumpkin Cake With Whipped Cinnamon Frosting

This moist and flavorful pumpkin cake is infused with warm spices, making it a perfect fall dessert. Topped with a light and fluffy whipped cinnamon frosting, it’s sure to be a hit at any gathering.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 280 kcal

Equipment

  • 1 9x13 inch baking pan
  • multiple mixing bowls
  • 1 hand mixer or stand mixer
  • 1 measuring cups and spoons
  • 1 rubber spatula
  • 1 cooling rack
  • 1 sifter (optional)
  • 1 piping bag (optional)

Ingredients
  

  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 cup canned pumpkin puree
  • 0.5 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground ginger
  • 0.5 teaspoon salt
  • 1 cup heavy whipping cream
  • 0.5 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour your 9x13 inch baking pan.
  • In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Whisk until well blended.
  • In another mixing bowl, whisk together the pumpkin puree, vegetable oil, and eggs until smooth.
  • Gradually add the wet mixture to the dry ingredients, stirring with a rubber spatula until just combined. Be careful not to overmix.
  • Pour the batter into the prepared baking pan and smooth the top with the spatula.
  • Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a cooling rack to cool completely.
  • While the cake is cooling, prepare the whipped cinnamon frosting. In a mixing bowl, combine the heavy whipping cream, powdered sugar, vanilla extract, and ground cinnamon.
  • Using a hand mixer or stand mixer, whip the mixture on medium-high speed until stiff peaks form.
  • Once the cake is completely cool, spread the whipped cinnamon frosting evenly over the top. If desired, use a piping bag for decorative touches.
  • Slice into squares and serve. Enjoy!

Notes

For added flavor, you can sprinkle chopped nuts or chocolate chips in the batter before baking.
Store any leftovers in an airtight container in the refrigerator for up to three days.