Moist Fall Spiced Pumpkin Cake with White Chocolate, Pecans, and Cream Cheese Frosting
Embrace the cozy flavors of autumn with this incredibly moist and deliciously spiced pumpkin cake. This delightful dessert brings together the classic warmth of fall spices with the unexpected yet harmonious sweetness of white chocolate chips and the satisfying crunch of pecans. Each bite offers a symphony of textures and flavors that are perfectly balanced, never overwhelming the star ingredient – pumpkin. To elevate this seasonal treat further, it’s generously crowned with a rich and creamy white chocolate cream cheese frosting, then beautifully garnished with a sprinkle of extra chopped nuts. It’s an effortless recipe that yields impressive results, making it an ideal choice for holiday gatherings, potlucks, or simply a comforting treat on a crisp autumn evening.
The Irresistible Charm of Spiced Pumpkin Cake with White Chocolate & Pecans
This isn’t just another pumpkin cake; it’s a celebration of seasonal flavors with a sophisticated twist. While some might be hesitant about white chocolate, fearing its perceived excessive sweetness, rest assured that in this recipe, its role is subtle yet significant. The white chocolate chips melt beautifully into the batter, imparting a creamy, delicate sweetness that complements the robust pumpkin and warming spices without overpowering them. It adds an extra layer of richness and a delightful textural element that truly sets this cake apart. Even those who typically shy away from white chocolate often find themselves pleasantly surprised and asking for a second slice!
Should you genuinely prefer a different flavor profile, you have the flexibility to customize. You could easily swap the white chocolate chips for semi-sweet chocolate chips for a classic chocolate-and-pumpkin pairing, or even butterscotch chips for another layer of warmth. Similarly, the white chocolate cream cheese frosting can be adapted. If you’re a purist, a traditional vanilla cream cheese frosting would also be a fantastic complement, providing that tangy contrast that pairs so well with pumpkin.
For those who are unapologetic white chocolate enthusiasts, this cake is a dream come true. And if you’re looking for more ways to enjoy that creamy, sweet flavor, don’t miss my homemade white chocolate ice cream – it’s an absolute treat!
Unpacking the Essential Ingredients for Your Pumpkin Cake
Crafting the perfect pumpkin cake begins with selecting the right ingredients. Each component plays a vital role in achieving that moist texture, rich flavor, and aromatic spice blend that makes this dessert so irresistible. Here’s a breakdown of what you’ll need to gather before you start baking:
Ingredients needed for this pumpkin cake
- Dry ingredients: A foundational mix of all-purpose flour, baking powder for lift, and a pinch of salt to balance the flavors.
- Spices: The heart of any good fall treat! Ground cinnamon, ginger, and nutmeg come together to create that quintessential pumpkin pie spice aroma and taste.
- Wet ingredients: Large eggs provide structure, while pumpkin puree (ensure it’s solid pack, not pie filling!) delivers the signature flavor and moisture. Light brown sugar adds a deep, molasses-like sweetness, unsalted butter contributes richness, and vanilla extract enhances all the other flavors.
- Mix-ins: Chopped white chocolate (or white chocolate chips) for pockets of creamy sweetness, and chopped pecans for a delightful nutty crunch and earthy flavor.
- Frosting: The indulgent topping features more white chocolate, heavy whipping cream for smoothness, softened cream cheese for tanginess, and powdered sugar for a silky-smooth, sweet finish.
- Garnish: Additional chopped pecans for a beautiful presentation and an extra layer of texture.
Expert Baking Tips for a Flawless Pumpkin Cake
Achieving a perfectly moist and tender pumpkin cake is easier than you think, especially when you follow these key baking tips. These recommendations are designed to ensure your cake turns out beautifully every time, minimizing common baking pitfalls.
- The “No Mixer” Cake Rule: For the cake batter itself, resist the urge to use an electric mixer. This cake comes together wonderfully with just a wooden spoon or a rubber spatula. The reason? Overmixing can lead to the development of too much gluten in the flour, resulting in a dense, tough cake rather than the light and tender crumb we’re aiming for. Hand-mixing allows for gentle incorporation of ingredients, preserving the desired texture. However, for the frosting, an electric mixer is highly recommended to achieve that light and fluffy consistency.
- Mastering Melted Butter: When melting butter, the microwave is a convenient tool, but precision is key. Use short intervals (15-20 seconds) at 50% power. Once most of the butter has melted, remove it and stir until any remaining solid pieces dissolve. If needed, return it for another 5-10 seconds at 50% power. This method prevents the butter from getting too hot, which can cook the eggs in the batter or negatively affect the cake’s structure. It also ensures the butter doesn’t boil, which can alter its consistency.
- Proper Pan Preparation: Lining your baking pan with foil and greasing it thoroughly is crucial for easy removal. This step ensures that your beautifully baked cake slides out effortlessly after cooling, preventing sticking and preserving its perfect shape for cutting into squares.
- Cooling is Crucial: Patience is a virtue, especially when it comes to cooling your cake. Allowing the cake to cool completely in the pan on a wire rack is essential. This prevents the cake from breaking when handled and allows it to fully set, making it much easier to frost and cut cleanly.
Step-by-Step Guide: How To Craft Your Perfect Pumpkin Cake
These step-by-step photos and instructions are here to help you visualize how to make this recipe. Please scroll down to simply print out the full recipe card!
As emphasized in our baking tips, remember to prepare this cake batter by hand – save your electric mixer solely for creating that luscious frosting. This recipe is designed for a square pan, yielding perfectly portioned squares that are ideal for serving as individual treats or finger food at any gathering.
- Prepare Your Baking Pan: Begin by preheating your oven to 350°F (175°C). Line a 9-inch square baking pan with aluminum foil, making sure the foil extends over the sides to create handles. Grease or spray the foil thoroughly to prevent sticking.
- Combine Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground ginger, ground nutmeg, and salt. Whisking ensures these dry ingredients are evenly distributed, which is crucial for a consistent cake texture. Set this mixture aside.
- Mix Wet Ingredients (Cake Batter): In a separate large bowl, use a wire whisk to lightly beat the eggs. This incorporates air and prepares them for the other wet ingredients. Add the pumpkin puree and stir until it’s smoothly combined with the eggs.
- Incorporate Sugars and Fats: Next, add the light brown sugar to the pumpkin mixture and stir until it’s well blended and dissolved. Stir in the cooled melted butter and vanilla extract, ensuring they are fully incorporated. Gradually add the reserved flour mixture to the wet ingredients, stirring gently with a wooden spoon or spatula just until everything is blended. Be careful not to overmix at this stage; a few streaks of flour are acceptable to avoid a tough cake.
- Add Mix-ins: Gently fold in the white chocolate chips (or chopped white chocolate) and the chopped pecans. Distribute them evenly throughout the batter without overworking it. Spread the batter evenly into your prepared 9-inch square pan, using a spatula to smooth the top.
- Bake and Cool: Bake in your preheated oven for 30-35 minutes, or until a wooden toothpick inserted near the center comes out with a few moist crumbs clinging to it. This indicates the cake is fully cooked but still delightfully moist. Let the cake cool completely in the baking pan on a wire rack. Cooling completely is essential before frosting.
- Prepare White Chocolate for Frosting: In a large microwave-safe bowl, combine the chopped white chocolate and heavy whipping cream. Heat in the microwave at 70% power for 30 seconds. Stir well until smooth. If the chocolate isn’t fully melted, heat at 50% power for 10-second intervals, stirring vigorously after each interval, until the chocolate is just melted and smooth. Be very careful not to overheat the white chocolate, as it can seize. Allow this mixture to cool for about 5 minutes until it’s slightly warm but not hot.
- Make the Cream Cheese Frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese and powdered sugar together until the mixture is light, fluffy, and completely smooth. This usually takes about 4 minutes. Stop the mixer and scrape down the sides of the bowl to ensure everything is incorporated. Add the cooled white chocolate mixture to the cream cheese and continue to beat until the frosting is smooth, creamy, and wonderfully spreadable. Spread this luxurious frosting evenly over your completely cooled pumpkin cake.
- Garnish, Chill, and Serve: Once frosted, sprinkle the finely chopped pecans over the top for an elegant finish. Chill the cake, still in its pan, for at least an hour. This chilling time helps the frosting set and makes for much cleaner cuts. Using the foil handles, lift the chilled cake from the pan and place it on a cutting board. Cut into uniform 1½-inch squares and serve!
More Delightful Fall Recipes to Savor
The autumn season is a fantastic time for baking, and pumpkin is undoubtedly the star ingredient. If you’ve enjoyed this pumpkin cake, you’ll love exploring these other comforting and delicious fall recipes, perfect for capturing the essence of the season:
- For a fun, easy dessert that looks impressive, try this Pumpkin Magic Cake. It’s a two-layered cake that comes together with minimal effort, making it ideal for parties and unexpected guests.
- My classic Pumpkin Roll is always a hit during Thanksgiving. With its tender pumpkin cake spiraled around a sweet cream cheese filling, it’s a showstopper everyone adores.
- Thanksgiving wouldn’t be complete without my daughter’s favorite, the Perfect Pumpkin Pie. A timeless dessert that embodies the warmth and flavors of the holiday season.
- And while you’re busy cooking and baking, the chef deserves a treat too! Indulge in a homemade Slow Cooker Pumpkin Spice Latte for that perfect pick-me-up.
- These Pumpkin Cake Mix Cookies are incredibly soft, chewy, and topped with a homemade cream cheese frosting and a sprinkle of cinnamon, offering all the flavors of pumpkin pie in cookie form.
- For an elegant layered dessert, our Pumpkin Trifle combines soft, delicate gingerbread cake layers with velvety rich pumpkin cheesecake and a topping of whipped cream and crunchy pecans – a truly decadent experience.
Still craving white chocolate? You’ll love these chewy white chocolate macadamia nut cookies and this comforting white chocolate banana bread for more delightful treats featuring the creamy confection!
This wonderful recipe, though originally from “400 Sensational Cookies” by Linda Amendt, has been adapted and renamed. I’ve found that with its moist crumb and tender texture, it truly shines as a cake rather than a blondie, as the book suggests. Other fantastic recipes I’ve enjoyed from this inspiring cookbook include the vibrant Cranberry Orange Spirals and the richly flavored Chocolate Chip Espresso Cookies.
I love to bake and cook and share my recipes with you! I know it’s hard to remember to come back and search, so I’ve made it easy for you with my weekly newsletter! You can subscribe for free and I’ll send you delicious recipes every week right to your email.
Pumpkin Cake with White Chocolate & Pecan Cream Cheese Frosting
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
Cake
- 1 ⅓ cups all purpose flour
- 1 ½ tsp baking powder
- ¾ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 2 large eggs
- 1 cup pumpkin solid pack puree (not pie filling)
- ¾ cup light brown sugar packed
- ½ cup unsalted butter melted and slightly cooled
- ½ tsp vanilla extract
- ½ cup white chocolate chips or finely chopped white chocolate bar
- ½ cup chopped pecans
Frosting
- 5 oz white chocolate finely chopped
- 2 tbsp heavy whipping cream
- 8 oz cream cheese softened at room temperature
- 1 cup powdered sugar
- 2 tbsp pecans finely chopped, for garnish
Things You’ll Need
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9×9 baking pan
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Mixing bowls
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Measuring cups and spoons
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Whisk
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Wooden spoon
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Chef’s knife
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Spatula
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Stand mixer
Before You Begin
- For the cake batter, you won’t need an electric mixer. In fact, I highly recommend mixing by hand with a wooden spoon or rubber spatula. This technique helps prevent overmixing, which can lead to a tough, dense cake.
- However, for the white chocolate cream cheese frosting, an electric mixer is definitely recommended to achieve that perfectly light and fluffy texture.
- When melting butter in the microwave, do so carefully in short intervals (15-20 seconds) at 50% power. Stir thoroughly after each interval. This gentle approach ensures the butter melts completely without becoming too hot or boiling, which could negatively impact your cake batter.
- Ensure your cream cheese for the frosting is thoroughly softened to room temperature. This is essential for a smooth, lump-free frosting.
Instructions
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Preheat your oven to 350°F (175°C). Line a 9-inch square baking pan with aluminum foil, extending the foil over the sides to create “handles.” Grease or spray the foil thoroughly to prevent sticking.
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In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground ginger, ground nutmeg, and salt until well combined. Set this dry mixture aside.
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In a large bowl, using a wire whisk or wooden spoon, lightly beat the eggs. Add the pumpkin puree and stir until smoothly combined. Incorporate the packed light brown sugar, stirring until well blended. Stir in the melted and slightly cooled unsalted butter along with the vanilla extract. Gradually add the reserved flour mixture to the wet ingredients, stirring gently just until the flour streaks disappear and the batter is blended. Be careful not to overmix. Finally, fold in the white chocolate chips and chopped pecans evenly throughout the batter. Spread the prepared batter evenly into your foil-lined and greased baking pan.
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Bake in the preheated oven for 30-35 minutes, or until a wooden toothpick inserted into the center of the cake comes out with a few moist crumbs clinging to it. This indicates perfect doneness. Allow the cake to cool completely in the baking pan on a wire rack before proceeding to the frosting.
For the Frosting
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In a large microwave-safe bowl, combine the finely chopped white chocolate and heavy whipping cream. Heat in the microwave at 70% power for 30 seconds. Stir vigorously until the mixture is smooth. If necessary, heat for additional 10-second intervals at 50% power, stirring well after each, until the chocolate is just melted and smooth. Be cautious not to overheat. Let this white chocolate mixture cool for 5 minutes.
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In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese and powdered sugar until the mixture is light, fluffy, and completely smooth, about 4 minutes. Scrape down the sides of the bowl to ensure all ingredients are incorporated. Then, add the cooled white chocolate mixture and beat until the frosting is smooth and wonderfully creamy. Spread this delicious frosting evenly over the completely cooled pumpkin cake.
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Sprinkle the finely chopped pecans over the frosted cake for garnish. Chill the cake, still in its pan, for at least one hour. This allows the frosting to set properly, making the cake easier to cut. Using the foil handles, lift the chilled cake from the pan and place it on a cutting board. Cut into uniform 1½-inch squares and serve your delightful fall treat!
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post originally appeared here on Dec 23, 2009. It has since been updated and expanded for your enjoyment.