This pumpkin cake is soft, fluffy and moist. It is very easy to make and only needs four ingredients. The cake doesn’t require any eggs, milk, butter or oil. The batter takes only about five minutes to prepare and you don’t even need a mixer.
This pumpkin cake is so quick and easy to prepare. Even on days when I’m feeling too tired to do much baking, I don’t mind making this cake. I also love how soft and tender this cake is. The natural orange color is also so festive and perfect for Fall.
Ingredients
- Self-rising flour
- Pumpkin puree
- Water
- Sugar
Self-rising flour: Self-rising flour is all purpose flour already pre-mixed with baking powder and salt. I like using self-rising flour because it saves me a few extra steps. You can also make your own self-rising flour mix by mixing together all purpose flour, baking powder and salt.
Pumpkin puree: This recipe uses pure pumpkin puree. I used canned pumpkin puree. Pumpkin gives this cake its pumpkin flavor, color and keeps the cake very moist.
Water: Water keeps this cake light and fluffy.
Sugar: This cake is sweetened with regular granulated white sugar.
How to Make Pumpkin Cake
The flour is first sifted in. The water and sugar are then added and whisked in until you have a smooth thin batter. The pumpkin puree is then mixed in. The batter is then ready to be poured in a baking pan and go into the oven to bake.
After the cake is done baking and cooled, you can serve it as is, or top with your favorite frosting. I added a simple whipped cream frosting and sprinkled some cinnamon on top.
Pumpkin Cake Texture
This cake is very soft, moist and fluffy. There is a slight chewiness to the cake crumb due to the lack of fat. However, I think the cake still tastes delicious just as it is. If you do prefer a cake with no chewiness then you will need to add oil to the cake.
More Easy Pumpkin Recipes
4 Ingredient Pumpkin Cake
Ingredients
- 2 1/4 cups (285 g) self-rising flour
- 1 cup + 3 tbsp (231 g) granulated white sugar
- 1 cup + 2 tbsp (266 ml/9 oz) water
- 3/4 cup (169 g) pumpkin puree
Instructions
- Preheat oven to 350°F (177°C). Line a 8 inch square baking pan with parchment paper.
- Sift flour into a large mixing bowl using a flour sifter or fine mesh strainer. It's important to sift the flour in even if it is labeled "pre-sifted." If you don't sift it in, the cake will be dense and it will also be hard to mix out the flour lumps.
- Add in sugar and water. Whisk until you have a thin, smooth batter.
- Add in pumpkin puree. Mix with a whisk until the pumpkin is fully incorporated and the batter is uniform in color.
- Pour batter into the prepared baking pan. Bake for about 45-50 minutes or until toothpick inserted comes out clean and the cake bounces back if you apply light pressure to the surface. Let cake cool fully before serving. If desired, you can decorate with your favorite frosting after the cake is cooled. I decorated mine with whipped cream frosting and cinnamon. Store any uneaten cake in the fridge.
Notes
- If you like fall spices, you can add them to the cake batter. I would add either 1 tsp of cinnamon or 1 tsp of pumpkin pie spice.
- How to measure flour: It is very important to properly measure the flour because if you add too much your cake will be too dense and will not rise as much as it should. To properly measure flour, spoon the flour into the measuring cup and then level off with a knife. Do not directly dip the measuring cup into the flour because this results in too much flour. Use this method of measuring whether you are measuring self-rising flour or measuring all purpose flour to make your own self-rising flour.
- I used Lily's self-rising flour to make this cake.
- Homemade self-rising flour: Whisk together 2 1/4 cup all purpose flour + 3 3/8 teaspoons baking powder + 9/16 teaspoon salt.
- Optional Whipped Cream Frosting: Add 1 cup of cold heavy cream and 3 tbsp of sugar to a large mixing bowl. Beat on highest speed until stiff peaks form. Spread over surface of the cake once it is cooled. If desired you can also sprinkle cinnamon on top of the frosting (or add it to the frosting directly when mixing).
- Estimated nutrition is for the cake only and does not include the optional frosting.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Excellent receives. Easy to do.
We’re so happy you’re enjoying the recipes!
Look easy yummy to do.
Hope you enjoy!
I saw zero measurements, so that being the case I don’t think your recipes will be followed. If there was a secret to find them please share
No secret – you scrolled past the recipe card at the end of the post with all of the ingredient amounts and instructions. Hope that helps!
Can any other flour be used? Almond , perhaps?
Sorry I have not tested with other flours
Thank you for explaining the flour. I thought that was why, all of a sudden, recipes were mentioning too spoon the flour. It gets way too packed the other way!!
You’re welcome!