Pumpkin Pound Cake
Today I’m baking delicious, moist Pumpkin Pound Cake. This cake is great for loaf style cakes and for layered cakes, too. I used to to make this pretty Mums Fall Cake below.
HOW TO MAKE PUMPKIN POUND CAKE
PUMPKIN POUND CAKE INGREDIENTS
For the best results all the ingredients should be at room temperature.
- Unsalted butter at room temperature
- Granulated sugar
- Brown sugar
- Sour cream
- Pumpkin puree
- Large eggs at room temperature
- Vanilla Extract
- Cake flour
- Baking powder
- Spices : cinnamon, ground ginger, freshly zested nutmeg, ground cloves
- mini chocolate chips(optional)
FLOUR AND SPICES
If you don’t have all the individual spices on hand you can most definitely use pumpkin pie spice instead.
I like to measure all the spices and baking powder into a small dish (step 1). Then pour them into the flour and sift or whisk till combined (steps 2-3).
CREAM BUTTER AND SUGAR
Butter must be at room temperature. Learn how to tell if butter is at room temperature.
Cream butter, granulated sugar, and brown sugar at medium speed until well blended and fluffy, about 5 minutes (steps 1-3).
PUMPKIN CAKE BATTER
In this recipe, I use homemade pumpkin puree along with sour cream.
On medium speed, gradually beat in sour cream and pumpkin puree. Scrape down the bowl a few times to be sure all is well blended; beat about 2-3 minutes (steps 1-4).
- Break all the eggs into a bowl, add Vanilla Extract (step 1).
- Now on low speed, into the pumpkin mixture gradually, alternating beat in eggs and flour mixture (steps 2-4).
- Scrape down the bowl (step 5).
- Beat on low speed until no more flour and egg streaks are visible (steps 6-8).
- The whole process should take about 2 minutes or so.
TIP: Try not to overbeat as it can results in large air pockets in the baked cake.
PREPARE BAKING PANS
Butter and line the bottom of each pan with a parchment round. Then butter again and dust with flour. Shake out the excess flour.
CHOCOLATE CHIP POUND CAKE
Divide cake batter into 3-6 inch pans.
If you’d like, you can make Chocolate Chip Pumpkin Pound Cake, too. For example: fill 2-6 inch cake pans with a plain pumpkin pound cake batter (steps 1-3). And into the rest of the batter, fold in 1/4 cup of chocolate chips tossed with 1 teaspoon of flour. Pour chocolate chip pound cake batter into the 3rd-6 inch cake pan, (steps 4-8). If you want to add chocolate chips to the whole batch, use 3/4 cup chocolate chips and 1 tablespoon flour
BAKE POUND CAKE
Bake 3-6 inch cakes in the preheated oven at 330F for about 35-45 minutes or until a toothpick inserted in the center comes clean. Depends on the oven. If cakes are browning too much cover them loosely with foil.
Remove cakes from the oven when a toothpick inserted in the center of the cake comes out clean. Allow cooling in the pan for 30 minutes. Then run a knife along the edge and remove cakes from the pans to cool completely (steps 2-3).
BAKING PANS
To bake pumpkin pound cake you can use loaf pans, round pan, bundt cake pan and even a rectangular baking pan.
| PUMPKIN POUND CAKE | PAN SIZE |
| 1 batch | bundt cake pan (12 cup) |
| 1 batch | 3 – 6 inch cake pans |
| 1 batch | 2 – 8 or 9 inch cake pans |
| 1 batch | 2 – 9×5 inch loaf pans |
| 1 1/2 batch | 1 rectangular pan 9×13 |
HOW LONG DOES THE CAKE LAST?
This cake will last for up 7 days stored in the fridge, well wrapped with food wrap and foil, to prevent drying out.
Pumpkin Pound Cake
Ingredients
PUMPKIN POUND CAKE
- 2 sticks sticks unsalted butter at room temperature (226 grams)
- 1 1/4 cup granulated sugar (250 grams)
- 1 cup packed brown sugar (215 grams)
- 2/3 cup sour cream, room temperature (160ml)
- 1 cup thick pumpkin puree (240-250 grams)
- 6 eggs, at room temperature
- 1 tbsp Vanilla extract
- 3 1/2 cups cake flour (455 grams)
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp freshly zested nutmeg
- 1/4 tsp ground cloves
Chocolate Chips – optional
- 1/2 cup mini chocolate chips -optional
- 1 tbsp flour -optional
Instructions
PUMPKIN POUND CAKE
Oven Temperature
- Preheat oven to 330F.
Prepare Baking Pans
- 1 bundt cake pan(12cup) – brushed with very soft butter and dusted with flour. Shake out the excess flour over the kitchen sink.3 – 6 inch cake pans, greased and lined with parchment, greased and floured.2 – 8 inch cake pans
Dry Ingredients
- In a large bowl sift together cake flour ( 3cup and 1/2cup, 455 grams), cinnamon (2tsp and 1/2tsp), ground ginger (1/2tsp), freshly zested nutmeg (1/2tsp), ground cloves (1/4tsp), salt (1/2tsp) and baking powder (1tsp and 1/2tsp). Set aside.
Eggs and Vanilla
- In a small bowl whisk together eggs (6 eggs) and Vanilla Extract (1 tablespoon).
Chocolate Chips – optional
- Mini chocolate chips are optional. Toss mini chocolate chips (1/2 cup) with flour (1 tablespoon). Set aside
Pumpkin Pound Cake Batter
- With a stand mixer or hand-held mixer on medium-high speed cream butter (2sticks, 1cup, 226grams) with granulated sugar (1cup and 1/4cup, 250 grams) and brown sugar (1cup packed, 215 grams) until creamy, about 5 minutes.
- Then lower the speed of your mixer to low and gradually add room temperature sour cream (2/3cup, 160ml). Increase the speed and beat well until combined, scrape down the bowl to make sure sour cream is well blended in.
- Then gradually, again on low speed and in 2 additions add thick pumpkin puree (1cup, 240-250 grams). Increase speed to medium and beat for 1-2 minutes until well blended together. Again scrape down the bowl to make sure all of the pumpkin puree is incorporated well with the rest of the ingredients.
- Now turn the mixer to low speed and add flour alternating with an egg mixture. Give the mixer a few folds by hand with a spatula to make sure all is well blended and the mixture is homogeneous. Gently fold in mini chocolate chips tossed with flour ( chocolate chips are optional)
Bake
- Spoon the pumpkin pound cake batter into a prepared bundt cake pan or divide the batter into 3 – 6 inch cake pans, or 2 – 8 inch pans
- Bake 3-6 inch cakes in the preheated oven at 330F, for about 35 minutes or until a toothpick inserted in the center comes out clean. Using a bundt cake(12cups) pan it will take closer to 1 hour – 1 hour 15 minutes.
