Description
Discover how to bake a moist and flavorful Pumpkin Walnut Cake, perfect for any fall gathering. This guide includes a step-by-step recipe, essential ingredients, and tips for a perfect bake, topped with cream cheese frosting.
Ingredients
2 ½ cups All-Purpose Flour
2 teaspoons Baking Soda
1 teaspoon Baking Powder
2 teaspoons Ground Cinnamon
1 teaspoon Ground Nutmeg
½ teaspoon Ground Cloves
½ teaspoon Salt
½ cup Unsalted Butter, softened
1 ½ cups Granulated Sugar
½ cup Brown Sugar, packed
3 Large Eggs, room temperature
15 ounces Pumpkin Puree (1 can)
1 teaspoon Vanilla Extract
1 cup Chopped Walnuts
8 ounces Cream Cheese, softened (for frosting)
3 cups Confectioners’ Sweetener (for frosting)
2–3 tablespoons Whole Milk or Heavy Cream (for frosting)
1 teaspoon Pure Vanilla Essence (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly dust a 9×13 inch baking pan.
In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground cloves, and salt.
In a separate bowl, beat the softened unsalted butter with granulated sugar and brown sugar until light and fluffy. Incorporate the eggs one at a time. Add the pumpkin puree and vanilla extract. Mix until well combined.
Gradually add the dry blend to the wet ingredients. Mix until just combined. Be careful not to overmix the batter.
Gently fold in the chopped walnuts. Distribute them evenly throughout the batter.
Pour the batter into your prepared pan. Bake for 30-35 minutes. A toothpick inserted into the center should come out clean.
Let the cake cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. This prevents it from becoming dense.
For the Cream Cheese Frosting: Beat softened cream cheese until smooth. Gradually add confectioners’ sweetener. Then, incorporate 2-3 tablespoons of whole milk or heavy cream and 1 teaspoon of pure vanilla essence. Beat until light and fluffy. Frost the cooled cake.
- Cook Time: 30