Buttery Pumpkin Cake
Indulge in the cozy flavors of fall with this irresistible Buttery Pumpkin Cake, a moist and tender dessert packed with warm spices like cinnamon, nutmeg, and ginger. Perfectly balanced with pure pumpkin puree for a rich and earthy sweetness, this cake is topped off with a luscious buttery vanilla glaze that seeps into every bite. Easy to prepare in just under an hour, this recipe uses simple pantry staples and yields 12 generous servings of autumnal bliss. Whether you’re celebrating the season or craving a comforting treat, this crowd-pleasing pumpkin cake will be the star of your gatherings.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.5 teaspoon Salt
- 0.75 cup Unsalted butter, softened
- 1.5 cups Granulated sugar
- 3 pieces Large eggs
- 1 cup Pure pumpkin puree
- 2 teaspoons Pure vanilla extract
- 0.75 cup Whole milk
- 1 cup Powdered sugar
- 2 tablespoons Unsalted butter, melted (for glaze)
- 2 tablespoons Heavy cream (for glaze)
- 0.5 teaspoon Pure vanilla extract (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan and line it with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition.
Mix in the pumpkin puree and vanilla extract until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing just until no streaks of flour remain. Do not overmix.
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool completely in the pan on a wire rack.
To make the buttery glaze, whisk together the powdered sugar, melted butter, heavy cream, and vanilla extract in a small bowl until smooth.
Once the cake is cool, drizzle the buttery glaze evenly over the top. Use a spatula or the back of a spoon to spread it into a thin layer if desired.
Slice into 12 pieces and serve. Enjoy your buttery pumpkin cake!
Nutrition Facts
Calories |
4526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.6 g | 260% | |
| Saturated Fat | 121.3 g | 606% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1070 mg | 357% | |
| Sodium | 2415 mg | 105% | |
| Total Carbohydrate | 643.5 g | 234% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 435.9 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 473 mg | 36% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1308 mg | 28% | |
*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.
