This Easy Pumpkin Cake with Whipped Ganache is a delightful treat that brings the cozy flavors of fall right to your table! Perfect for any occasion, it's simple to make yet utterly delicious.
Why You’ll Love It
The combination of warm spices and creamy ganache creates a cake that's both comforting and indulgent. Trust me, you’ll love the fluffy texture and rich flavor!
Baking Tips
Make sure your ingredients are at room temperature for the best results, and don’t rush the cooling process—that's key to a perfect slice!
Ingredients
- For the cake:
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
- For the whipped chocolate ganache:
-
-
Instructions
- Prepare the cake:
-
Step 1- Preheat the oven: Preheat oven to 350°F. Line an 8-inch square baking pan with parchment or foil, leaving an overhang.
-
Step 2- Mix dry ingredients: In a large bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, and allspice. Set aside.
-
Step 3- Combine wet ingredients: In a medium bowl, stir together the pumpkin puree, oil, sour cream, eggs, brown sugar, granulated sugar, and vanilla. Make a well in the center of the dry ingredients, then pour in the wet ingredients. Gently stir until just combined.
-
Step 4- Bake the cake: Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Glass and ceramic pans may take longer to bake than metal. Place pan on a wire rack to cool.
- Prepare the ganache:
-
Step 5- Make the ganache: In a microwave-safe bowl, microwave the chocolate and cream in 30-second bursts, stirring between each burst, until smooth. Place in the fridge for 30 minutes, or until slightly firmed.
-
Step 6- Whip the ganache: Using an electric stand mixer fitted with the whisk attachment, beat the ganache until light and fluffy, about 3 to 4 minutes. Spread all over the cooled cake before serving.
-
Step 7- Storage: The cake can be covered and stored refrigerated for up to 2 days.
Nutrition
- Calories: 320, Fat: 18g, Carbs: 40g, Protein: 4g
Cooking techniques
Mixing, baking, and whipping are the key techniques here. Be gentle when combining the ingredients to keep the cake light and fluffy!
Variations or substitutions
You can replace the semisweet chocolate with dark chocolate for a richer flavor, or use different spices based on your preference. This recipe is versatile!
Storage tips
Store the cake in an airtight container in the refrigerator for up to 2 days to keep it fresh and delicious.
Notes
This cake is perfect for gatherings or just a cozy night in. Enjoy every bite!
