If you love a good pumpkin dessert, you’re going to love this cake. But to be honest, you’ll love this even if you don’t like pumpkin. I have served this recipe to a few family members who don’t eat pumpkin and they all loved it! With this easy pumpkin cake recipe, I wanted to make sure that the pumpkin flavor was there for those who love it but not so overpowering that it puts off people who don’t. I actually think using butternut squash is a very safe way of doing this. I find squash to be a lot sweeter and milder than most other pumpkin varieties. I also only add cinnamon, cardamom and ground ginger to the cake batter as nutmeg and cloves can be very overpowering. These spices gently flavor the cake and with vanilla, give just the right amount of warmth. Topped with clouds of Chantilly cream, this cake is a dream and so simple to throw together.
Ingredients and Substitutions
Pumpkin. Use any pumpkin of your choice, I make my own puree but you can use canned pumpkin too. Flour. All purpose flour. Baking powder. Salt. Spices: Ground cinnamon, cardamom and ginger. Substitute with pumpkin pie spice if preferred. Vanilla extract. Greek yogurt. Vegetable oil. Melted unsalted butter can also be used. Eggs. Frosting: I used Chantilly cream but tangy cream cheese frosting will also be delicious.
How to make pumpkin sheet cake
How to make Chantilly cream
Chantilly cream is homemade sweetened whipped cream flavored with vanilla. It is incredibly easy to make and the perfect light topping for cakes and cupcakes.
Freezing and making ahead
How long does Chantilly cream last?
Chantilly cream will last for a few days if kept in an airtight container in the fridge. However, the cream will become liquidy after a day or so. Simply re-whip until thick again. You can top the cake with the Chantilly cream up to 3 hours before serving and it should be completely fine if kept in a cool room.
Easy cake recipes
Pumpkin recipes
