Pumpkin Cake
Original, unusual flavor, made from simple ingredients! Pumpkin Cake is an aromatic, very tender, and moist sponge cake with sour cream frosting. The cake does not smell like pumpkin at all, so it is hard to guess what it is made from. When sliced, the cake has a bright and beautiful color.
Updated : 29 April, 2026
Easy
About 45 min.
Ingredients
Sponge cake
1.5 cup
Wheat flour
1 cup
Pumpkin
2 units
Eggs
1 cup
Sugar
4 tablespoon
Vegetable oil
1 tablespoon
Baking powder
to taste
Vanillin
Cream
2 cup
Sour cream
0.75 cup
Sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make pumpkin cake? Prepare the ingredients for the cake layers. Choose sweet dessert varieties of pumpkin. Use refined vegetable oil with no odor.
Step 2
Peel the pumpkin and remove the soft inner part with the seeds. Cut the flesh into cubes.
Step 3
Using a blender or food processor, puree the raw pumpkin. If the pumpkin is not juicy and does not blend well, you can add a couple of tablespoons of boiled water during blending so the puree becomes smoother.
Step 4
Measure out exactly 1 cup of pumpkin puree.
Step 5
Crack 2 eggs into a bowl, add part of the sugar, and begin whisking.
Step 6
Gradually add all the sugar and beat the eggs until light and fluffy. Pour in the vegetable oil, add the baking powder, vanilla if desired, and sifted flour, then mix the batter with a mixer on low speed. It is important to sift the flour so it is aerated. That way the cake will be lighter and rise well during baking.
Step 7
Then add the pumpkin puree to the batter and gently mix it in with a spoon.
Step 8
Transfer the batter to the multicooker bowl and bake using the Cake or Bake setting, depending on the model. The pumpkin batter can also be baked in the oven. For that, transfer it to a springform pan 20-22 cm, about 8-9 inches, in diameter and place it in an oven preheated to 180°C (350°F) for about 40 minutes. The baking time may vary. Check the pumpkin sponge cake for doneness with a toothpick.
Step 9
Take out the finished pumpkin sponge cake and let it cool completely on a rack. It is best to let it rest for a couple of hours.
Step 10
Cut the cooled sponge cake into 3 layers. The layers will have a beautiful color, from yellow to orange, depending on the pumpkin variety.
Step 11
Prepare the cream. How do you make it? Prepare the ingredients for it. You can reduce the amount of sugar to taste. Use the fattiest, thickest, natural sour cream, without vegetable fats. To help the cream hold its shape and not run, you can strain the sour cream overnight in cheesecloth. The whey will drain off and it will become very thick, similar to cream cheese.
Step 12
Beat the sour cream with the sugar until the sugar dissolves completely.
Step 13
Spread each cake layer generously with cream. Also coat the sides and the top of the cake well.
Step 14
Let the pumpkin cake soak for at least 2 hours. Better yet, leave it in the refrigerator overnight. Before serving, decorate the cake to your taste. You can, as I did, sprinkle the top with grated chocolate and decorate it with fruit. Enjoy your meal!
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