This pumpkin cake has a tender crumb similar to a pound cake. It’s easy to make and a wonderful dessert during the fall season.
I’ve made Pumpkin Bread and so when I saw a recipe for pumpkin butter cake I was curious how it might be different from a quick bread recipe. Also, it was just an excuse to bake with pumpkin again since it’s pumpkin season – I love experimenting with new pumpkin recipes each year.
Pumpkin Cake Texture
The cake has a velvety texture. It’s similar to a pound cake, but with a lighter crumb and not as sweet. Despite looking quite dense, the cake almost melts in your mouth and breaks apart quite easily. So, it’s very different from regular pumpkin bread and is definitely something you can serve for dessert.
I used my pretty pumpkin pan* to bake the pumpkin cake and I love how it turned out. You can also use a regular 9×5” loaf pan to bake the cake.
- Unsalted butter
- Cake flour
- Baking powder
- Pumpkin puree
As I mentioned, the cake is not as sweet so if you prefer a sweeter cake you might want to increase the amount of sugar, which I have noted in the recipe card.
Part of what gives this pumpkin cake it’s lighter crumb is the cake flour. Cake flour is more delicate than all-purpose flour and has less protein, which gives the cake a much more tender crumb. I don’t recommend substituting all-purpose flour because It will definitely change the texture of the cake.
The original recipe called for fresh pumpkin puree, but I used canned pumpkin puree which is a lot easier to use. I use canned puree for all of my pumpkin recipes and I think it tastes just fine.
The cake batter is easy to make and the process is similar to other pound cakes. It’s important to beat the butter and sugar together until light and fluffy and add the eggs one at a time to ensure they are fully incorporated.
You will also want to use two bowls. Mixing the dry ingredients separately will ensure you don’t overmix the batter
*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Pumpkin Butter Cake
- 200 gm granulated sugar I may increase the sugar by about 1/4 cup next time
- 200 gm unsalted butter softened
- 5 large eggs
- 300 gm cake flour
- 2 tsp baking powder
- 3/4 tsp cinnamon
- 1/8 tsp salt
- 200 gm pumpkin puree
- Preheat oven to 350°F. Grease a 9x5 loaf pan. In a medium bowl, sift together cake flour, baking powder, and cinnamon and set aside.
- In a mixing bowl, beat sugar, butter until light and fluffy. Add in eggs, one at a time, beating well after each addition. Add in the pumpkin puree. Add in the flour and mix until smooth.
- Pour batter into prepared pan. Bake for 50 minutes or until done when tested with a skewer.
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.