Honey Pumpkin Cake
Moist, spiced, and naturally sweetened, this Honey Pumpkin Cake is the perfect autumn-inspired dessert that will fill your kitchen with warm, comforting aromas. Made with pure pumpkin puree, aromatic spices like cinnamon, nutmeg, and ginger, and a generous drizzle of honey, this cake strikes the ultimate balance between rich flavor and wholesome sweetness. Its tender crumb is achieved with a hint of milk for softness and butter for indulgence, while the optional powdered sugar garnish adds a delicate touch of elegance. Ready in under an hour, this easy-to-bake treat is perfect for holiday gatherings or cozy evenings at home. Whether served as is or paired with a dollop of whipped cream, this delightful pumpkin cake will quickly become a seasonal favorite.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 0.5 teaspoons salt
- 0.75 cups unsalted butter, softened
- 0.75 cups honey
- 2 large eggs
- 1 cup pure pumpkin puree
- 2 teaspoons vanilla extract
- 0.25 cups milk
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large bowl, using a hand or stand mixer, beat the softened butter and honey together until creamy and well-combined, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Mix in the pumpkin puree and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients in 2-3 additions, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined—do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Once the cake has cooled, dust the top with powdered sugar, if desired, before serving.
Nutrition Facts
Calories |
3059 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.3 g | 203% | |
| Saturated Fat | 95.6 g | 478% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 765 mg | 255% | |
| Sodium | 3554 mg | 155% | |
| Total Carbohydrate | 377.3 g | 137% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 174.6 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 279 mg | 21% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1148 mg | 24% | |
*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.
