Pumpkin Cake Recipe

Moist, Fragrant & Spiced to Perfection

pumpkin cake roll

This is the finest gourmet pumpkin cake recipe. It's so perfect for a Buche De Noel, or Yule Log Cake. Not only is it super moist, it's packed with healthy pumpkin puree and oodles of spices, including cinnamon, ginger and nutmeg. Finely chopped nuts are added to the pan before pouring in the batter, which gives the soft cake a contrasting crunch. This is a truly amazing sponge cake recipe.

They say variety is the spice of life and I subscribe to that.  In the search for new and exciting recipes this one in particular caught my eye. With a few tweaks to fit my style and taste it came out beautifully. I hope you try it and like it too. 

Pumpkin Cake Recipe Video

If you've never made a sponge cake, yule log or jelly roll before....no worries...just follow my step-by-step instructions in this video or follow the written instructions below.  Check out the Bundt Pumpkin Spice Cake recipe video at the bottom of this page. Another WOW!!! 

This pumpkin cake recipe is a new family favorite at Christmas time. Preheat oven 375-400 Makes one 15  1/2 x 10 or 11 sheet layer

Ingredients

  • 3 Grade A large eggs
  • 1 cup granulated sugar
  • 3/4 cup canned pumpkin
  • 1 Tablespoon fresh squeezed lemon juice
  • 3/4 teaspoon finely grated lemon zest
  • 3/4 cup sifted cake flour
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup finely chopped walnuts
  • Confectionery sugar for dusting

Prepare your pans by greasing the bottom and sides with a layer of shortening or spray such as Pam. Dust the pan with flour and tap out the excess. Lay a piece of waxed paper or parchment paper cut to fit into the pan. Sprinkle or spread the nuts onto the pan. Beat the eggs for 5 minutes adding the sugar a little at a time. The mixture will increase in volume and be very light in color. Fold in the pumpkin, lemon juice and zest. Sift the flour, spices and salt together onto a piece of waxed paper or a small bowl and fold into the pumpkin mixture. Pour the batter into the pan over the nuts and carefully spread it out to the edges. Bake for 8-10 minutes or until the top springs back when touched. Cool for 5 minutes.

Dust a clean kitchen towel with confectionery sugar. Flip the cake onto the towel and peel off the waxed paper. roll the cake and the towel and leave to cool. 

Filling  lemon cream cheese frosting

Unroll the cooled cake and spread with the cream cheese filling. Re-roll the cake without the towel and transfer the cake carefully to a serving plate or onto a piece of pre cut cardboard. Finish your pumpkin cake with a simple dusting of the powdered sugar frost with your favorite icing. 

Another Amazing Spiced Pumpkin Cake Recipe 

Subscribe to Cakes with Lorelie YouTube Channel. You can find the ingredients for the Bundt cake listed in the description underneath this video on YouTube.

All about Pumpkin 

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This article was printed from Wedding-Cakes-For-You.com

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