Pumpkin Cake

Pumpkin Cake

8" (20 cm) square cake

Ingredients

  1. Cake
  2. 227 g all-purpose flour
  3. 150 g granulated sugar
  4. 50 g brown sugar
  5. 5 g (1 tsp) baking soda
  6. 2 g (1 tsp) ground cinnamon *note on step #3
  7. 1 g (1/2 tsp) ground ginger *note on step #3
  8. 0.5 g (1/4 tsp) ground nutmeg *note on step #3
  9. 0.5 g (1/4 tsp) ground cloves *note on step #3
  10. 3 g (1/2 tsp) table salt
  11. 2 eggs
  12. 110 g vegetable oil
  13. 80 g water
  14. 1 tsp vanilla extract
  15. 170 g pure pumpkin puree
  16. Cream cheese topping
  17. 85 g cream cheese, room temperature
  18. 27 g granulated sugar
  19. 2 g (3/4 tsp) all-purpose flour
  20. 5 g (1 tsp) milk

Steps

  1. 1
    Youtu.be/7Wdg6c5X7KU
  2. 2
    Cream cheese topping: smoothen the cream cheese until soft with a spatula. Add the rest of the ingredients and mix well. Transfer into a piping bag equipped with a round piping tip (Mine was 0.8 cm in diameter). Set aside for later use.
  3. 3
    Cake: In a medium bowl, whisk together flour, both types of sugar, baking soda, salt, and all of the ground spices until combined. (All of the ground spices can be substituted with 2 teaspoons of pumpkin pie spice if available).
  4. 4
    In another medium bowl, whisk together the rest of the wet ingredients.
  5. 5
    Pour the wet mixture into the dry mixture. Stir and mix just until combined. Do not overmix because it will develop gluten and toughen the cake.
  6. 6
    Transfer the batter into an 8" (20 cm) square baking pan lined with parchment paper. Spread it evenly using a spatula. Pipe a grid pattern across the top with the cream cheese topping.
  7. 7
    Into a preheated oven at 350°F (180°C, bake for 30 – 35 minutes or until a toothpick inserted into the center comes out clean. Remove from the pan and let cool completely, then serve.