A Very Different Pumpkin Cake
Discover a delightful twist on classic fall baking with "A Very Different Pumpkin Cake." This moist and aromatic dessert elevates traditional pumpkin cake with the exotic warmth of ground coriander and cardamom, paired with a hint of zesty orange. Topped with a luscious spiced whipped cream frosting, infused with powdered sugar and ground ginger, this cake offers a perfect balance of sweetness and spice. Whether you finish it with a sprinkle of chopped pecans for added crunch or enjoy it as is, this unique pumpkin cake is a show-stopping treat for autumn gatherings, Thanksgiving celebrations, or cozy evenings at home. Easy to prepare in under an hour, it’s a must-try recipe for pumpkin lovers craving something wonderfully unexpected!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 teaspoons ground coriander
- 0.5 teaspoons ground cardamom
- 1 teaspoons ground cinnamon
- 1.5 cups canned pumpkin puree
- 0.75 cups granulated sugar
- 0.75 cups brown sugar (packed)
- 0.5 cups vegetable oil
- 3 units large eggs
- 1 tablespoon orange zest
- 2 teaspoons vanilla extract
- 1.5 cups heavy whipping cream
- 0.5 cups powdered sugar
- 0.25 teaspoons ground ginger
- 0.5 cups pecans (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground coriander, ground cardamom, and ground cinnamon. Set aside.
In a large mixing bowl, combine the canned pumpkin puree, granulated sugar, and brown sugar. Mix until smooth and well blended.
Add the vegetable oil, eggs, orange zest, and vanilla extract to the pumpkin mixture. Beat until fully incorporated and creamy.
Gradually add the dry ingredients to the wet mixture in three batches, mixing well between additions. Avoid overmixing.
Pour the batter into the prepared baking pan and spread it out evenly.
Bake the cake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan on a wire rack before frosting.
To prepare the frosting, whip the heavy cream in a mixing bowl using an electric mixer on medium-high speed until soft peaks form.
Add the powdered sugar and ground ginger, then continue whipping until stiff peaks form. Be careful not to overwhip.
Spread the spiced whipped cream frosting evenly over the cooled cake.
Sprinkle chopped pecans on top, if desired, for added crunch and flavor.
Slice, serve, and enjoy this uniquely flavored pumpkin cake with a cup of tea or coffee!
Nutrition Facts
Calories |
5318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 293.8 g | 377% | |
| Saturated Fat | 98.4 g | 492% | |
| Polyunsaturated Fat | 70.0 g | ||
| Cholesterol | 925 mg | 308% | |
| Sodium | 3141 mg | 137% | |
| Total Carbohydrate | 619.3 g | 225% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 397.5 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 456 mg | 35% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 1769 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
