Moist Pumpkin Cake with Praline Frosting is the perfect dessert to welcome the fall season! This delightful cake combines the warm and comforting flavors of pumpkin and spices with a rich, decadent praline frosting that takes it to another level. Whether you’re hosting a special gathering or simply indulging in a cozy night in, this cake is sure to impress.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Servings: 12
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 450
- Protein: 5g
- Carbohydrates: 62g
- Fat: 20g
- Fiber: 2g
- Sugar: 35g
- Sodium: 250mg
Why Make This Moist Pumpkin Cake with Praline Frosting
This Moist Pumpkin Cake is not just another dessert. It’s a celebration of autumn flavors, bringing together the soft texture of pumpkin and the aromatic spices that define the season. The praline frosting, made with brown sugar and pecans, gives the cake a sweet, nutty crunch that beautifully complements the moist cake. It’s a perfect dish for Thanksgiving, birthdays, or any occasion where you want to impress your guests with a homemade treat.
How to Make Moist Pumpkin Cake with Praline Frosting
Step 1: Preparation
Preheat the oven to 350°F (175°C). Begin by greasing and flouring a cake pan. This step ensures that your cake releases easily after baking, allowing for a beautiful presentation.
Step 2: Mixing Dry Ingredients
In a mixing bowl, combine 2 cups of all-purpose flour, 2 cups of sugar, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ½ teaspoon of salt. Whisk these ingredients together until they are well mixed. This dry mixture forms the backbone of your cake, giving it that perfect structure.
Step 3: Mixing Wet Ingredients
In another bowl, whisk together 1 cup of vegetable oil, 4 large eggs, 2 cups of canned pumpkin puree, and 1 teaspoon of vanilla extract. This will create a creamy, flavorful mixture that will keep your cake moist and flavorful.
Step 4: Combining Mixtures
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Avoid overmixing to prevent a dense texture—this cake should be light and fluffy!
Step 5: Baking
Pour the batter into the prepared cake pan and bake for 30-35 minutes. To check if your cake is done, insert a toothpick into the center; it should come out clean. The aroma filling your kitchen during baking is bound to excite your taste buds!
Step 6: Making the Praline Frosting
For the frosting, melt ½ cup of unsalted butter in a saucepan over medium heat. Stir in 1 cup of brown sugar and ¼ cup of heavy cream, bringing the mixture to a boil. This will give you that delightful caramel flavor.
Step 7: Adding Pecans
Remove the saucepan from the heat and add 1 cup of chopped pecans. Stir well to incorporate. The pecans add that lovely crunch that contrasts beautifully with the cake’s texture.
Step 8: Frosting the Cake
Let the frosting cool slightly before spreading it over the cooled pumpkin cake. This step helps the frosting to set beautifully, creating a glossy finish that’s oh-so-inviting.
How to Serve Moist Pumpkin Cake with Praline Frosting
Slice the cake and serve it on a platter. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. Garnish with a few whole pecans or a sprinkle of cinnamon for added flair.
How to Store Moist Pumpkin Cake with Praline Frosting
To keep your cake fresh, store it in an airtight container at room temperature for up to 3 days. If you need to prolong its life, you can refrigerate it for up to a week. For longer storage, freeze the cake without frosting for up to 3 months.
Expert Tips for Perfect Moist Pumpkin Cake with Praline Frosting
- Use fresh spices for a vibrant flavor.
- Ensure your eggs and pumpkin puree are at room temperature for a smoother batter.
- If you prefer a lighter frosting, consider using whipped cream cheese instead of the praline.
- You can substitute walnuts for pecans if you prefer.
- Adding a pinch of ginger could enhance the flavor profile even further.
Delicious Variations
- Chocolate Chip Pumpkin Cake: Stir in 1 cup of chocolate chips into your batter for a sweet surprise.
- Spiced Pumpkin Cake: Add a teaspoon of ginger and cloves for a spicier touch.
- Vegan Version: Replace eggs with flaxseed meal mixed with water and use a plant-based butter for frosting.
Frequently Asked Questions
-
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin, but make sure it’s pureed and cooked down to the same consistency as canned pumpkin for the best results. -
What can I use instead of vegetable oil?
You can use melted coconut oil or applesauce for a lighter option. -
How can I tell when the cake is done?
Use a toothpick: if it comes out clean or with just a few crumbs, your cake is baked perfectly. -
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day or two in advance and frost it just before serving. -
What is the best way to thaw frozen cake?
Thaw your cake in the refrigerator overnight. Once it’s thawed, you can frost and serve as usual.
Conclusion
There you have it—the recipe for a Moist Pumpkin Cake with Praline Frosting that’s sure to become a favorite in your kitchen! With its rich flavors and festive spirit, this cake is perfect for any occasion. We encourage you to try this recipe and enjoy the delightful experience of baking and sharing it with your loved ones. Happy baking!
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Moist Pumpkin Cake with Praline Frosting
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful fall dessert combining pumpkin and spices with rich praline frosting, perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 2 cups canned pumpkin puree
- 1 teaspoon vanilla extract
- ½ cup unsalted butter
- 1 cup brown sugar
- ¼ cup heavy cream
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C) and grease/flour a cake pan.
- In a bowl, mix the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together the oil, eggs, pumpkin puree, and vanilla extract.
- Mix the wet ingredients into the dry until just combined.
- Pour the batter into the prepared pan and bake for 30-35 minutes.
- For the frosting, melt the butter, stir in brown sugar and cream until boiling.
- Remove from heat and stir in chopped pecans.
- Cool the frosting slightly before spreading over the cooled cake.
Notes
This cake pairs well with whipped cream or vanilla ice cream. Store in an airtight container for up to 3 days or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg