This Pumpkin Cloud Cake offers a delightful twist on classic fluffy cake recipes, delivering an incredibly light and airy texture. You’ll love creating this comforting dessert, perfect for any season. Its simple preparation ensures a rewarding baking experience.
Key Ingredients & Substitutions
- Pumpkin Puree: Use 100% pure pumpkin, not pumpkin pie filling. Canned sweet potato puree can be a substitute.
- All-Purpose Flour: A gluten-free baking blend can work, but the texture might vary slightly.
- Eggs: Crucial for the cloud-like texture. No direct substitution for the light and airy result.
- Granulated Sugar: Coconut sugar can be used, though it will impart a slightly different flavor.
Ingredients
For the Cake:
- 1 cup (240g) pumpkin puree
- 1/2 cup (113g) unsalted butter, softened
- 1 1/2 cups (300g) granulated sugar
- 2 large eggs, separated
- 2 teaspoons vanilla extract
- 1 3/4 cups (210g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup (120ml) milk
For the Frosting:
- 8 ounces (226g) cream cheese, softened
- 1/2 cup (113g) unsalted butter, softened
- 3 cups (360g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (optional, for consistency)
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Servings: 12
- Calories per serving: Approximately 380-420 (estimate)
- Tools Needed: 9×13 inch baking pan, electric mixer, mixing bowls, whisk, rubber spatula.
Step-by-Step Instructions
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. This ensures your fluffy cake releases easily after baking.
2. Cream Wet Ingredients
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the pumpkin puree and vanilla extract until well combined.
3. Combine Dry Ingredients
In a separate medium bowl, whisk together the all-purpose flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Make sure all dry ingredients are evenly distributed for consistent flavor.
4. Alternate Wet and Dry
Gradually add the dry ingredient mixture to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; avoid overmixing. This helps maintain a tender crumb for your fluffy cake.
5. Whip Egg Whites
In a clean, dry bowl, beat the egg whites until stiff peaks form. Gently fold these whipped egg whites into the cake batter. This is key to achieving that signature cloud-like, fluffy cake texture.
6. Bake the Cake
Pour the batter into your prepared baking pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let it cool completely on a wire rack.
7. Make the Cream Cheese Frosting
While the cake cools, beat the softened cream cheese and butter together until smooth. Gradually add the sifted powdered sugar, mixing until creamy. Stir in the vanilla extract, and add milk one tablespoon at a time if you desire a thinner consistency.
8. Frost and Serve
Once the cake is completely cool, spread the cream cheese frosting evenly over the top. You can garnish with a sprinkle of cinnamon if you like. Slice and enjoy your wonderfully fluffy cake.
Variation Ideas
- Spice it Up: Add a pinch of black pepper or cardamom to the cake batter for an extra warm kick.
- Nutty Crunch: Fold in 1/2 cup of chopped pecans or walnuts into the batter for added texture.
- Caramel Drizzle: Drizzle with a store-bought or homemade caramel sauce just before serving.
Storage Instructions
Store leftover Pumpkin Cloud Cake in an airtight container in the refrigerator for up to 3-4 days. For best results, allow it to come to room temperature for about 15-20 minutes before serving. You can also freeze individual slices, wrapped tightly, for up to 2 months.
Frequently Asked Questions (FAQ)
- Why is my fluffy cake not as airy? Ensure you don’t overmix the batter and that your egg whites are beaten to stiff peaks and gently folded in.
- Can I use fresh pumpkin? Yes, you can, but make sure it’s cooked and pureed until very smooth and excess moisture is drained.
- How do I prevent the cake from sticking? Properly grease and flour your pan, or line it with parchment paper for easy removal.
- Can I make this as cupcakes? Absolutely! Bake time will be shorter, typically 18-22 minutes.
- Is this a good make-ahead dessert? Yes, you can bake the cake a day in advance and frost it the day you plan to serve.
- What if I don’t have all the spices? You can use 2 teaspoons of pumpkin pie spice blend in place of the individual cinnamon, ginger, nutmeg, and cloves.