Sweet Pumpkin Cake. This is my perfectly spiced, rich, and moist pumpkin cake topped with luxuriously creamy and tangy cream cheese frosting. With delicious flavor combinations and gorgeous presentations, these cake recipes may just convince you to jump on the pumpkin bandwagon. These pumpkin cakes are almost too Any one of these impressive pumpkin cakes would be a sweet end to your fall dinner party , Halloween.

Pumpkin pie, vanilla cake, and a sweet pumpkin spiced mousse on top. It's the perfect Fall dessert to please a crowd. The moist, delicate crumb and marshmallow-like whipped cream cheese frosting is irresistible! You can cook Sweet Pumpkin Cake using 13 ingredients and 13 steps. Here is how you cook it.

Ingredients of Sweet Pumpkin Cake

It's 30 grams of Unsalted butter.
You need 15 grams of + 30 grams Sugar.
You need 1 pinch of Salt.
It's 2 tbsp of ☆Heavy cream.
You need 1 tbsp of each ☆Milk, condensed milk.
Prepare 2 tsp of ☆Rum.
You need 160 grams of Kabocha squash.
Prepare 25 grams of Almond flour.
It's 1 medium of Egg.
It's 10 grams of ◎Cake flour.
You need 1 1/2 tsp of ◎Baking powder.
Prepare 1 dash of ◎Cinnamon powder (optional).
Prepare 1 of Walnuts, raisins etc. (optional).

This pumpkin pound cake is really moist and buttery soft with full of flavors. It will melt in your mouth. Process is really simple and easy so give it a try. This pumpkin sheet cake is a legit pumpkin dream cake!

Sweet Pumpkin Cake step by step

Take the skin, seeds and fibrous part off the kabocha squash, cut up and microwave until tender. Pass through a sieve, and measure out 160 g. Mix in 15 g of sugar..
Put the butter in a bowl and bring to room temperature. Bring the egg to room temperature too. If needed, line the cake tin you'll be using with parchment paper..
Start preheating the oven to 180°C. Sift the ◎ ingredients together. It's just a small amount so a tea strainer is handy for this..
Cream the butter until smooth with a whisk. Add the remaining 30 g of sugar and cream together well. When its light and fluffy, add in the salt..
Add all the ☆ ingredients in the order listed, then add the kabocha squash from step 1 (in 2 to 3 batches) and mix in. If you want to omit the rum, substitute a little milk. Mix in the almond flour..
Add the egg, and mix well again. You don't have to beat the egg in a separate bowl, just break it straight in. Next, sift in the ◎ ingredients and mix. You can just use a whisk for this..
Pour the batter into the cake tin, level out the surface, and bake in the preheated oven for about 30 minutes..
This is how it looks when it's done baking. The baking time is a guideline, so please adjust it to your oven..
Leave the cake covered until it settles and becomes easy to cut..
When it has cooled down, it will shrink a bit as shown..
Cut into easy to eat pieces and it's done. In the main photo above, I topped each piece with a mixture of cream cheese, heavy cream, and a little sugar, plus raisins etc..
Bonus: This is the same cake baked in a 15 x 15cm square tin. Baking time is 20 minutes. I added pumpkin seeds on top at step 7..
You can use honey instead of the condensed milk. I didn't use much butter, so I added the condensed milk to make the cake easier to cut into slices. Use whichever you like. However, if you use honey, the cake will brown a little faster, so be careful not to let it burn. This is one I made with honey, by the way..

It's so moist and fluffy and flavorful. This cake is AMAZING and delicious. Not too filling or sweet either. I've made it so many times now! Vegan pumpkin cake with a fluffy cashew frosting.