Sourdough Pumpkin Cake
Enjoy this perfect blend of autumn flavors in this sourdough pumpkin cake. A delightful, seasonal treat with simple ingredients!
Servings: 1 cake
Calories: 282kcal
Equipment
- Mixing bowls
- Measuring cups and spoons
- 1 9x13 inch cake pan
- electric hand mixer
Ingredients
For the cake
- 1 cup sourdough discard fed or unfed brought to room temperature
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup unsalted butter melted
- 2 eggs brought to room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice
For the cream cheese frosting
- 8 oz of cream cheese brought to room temperature
- 1/2 cup unsalted butter brought to room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Instructions for the sourdough pumpkin cake
- Preheat your oven to 350 degrees F and grease a 9x13 pan with butter or oil.
- In a large mixing bowl beat together the melted butter and sugar until creamy.
- Next, add the sourdough discard, pumpkin puree, eggs, and vanilla extra and beat on low speed until everything comes together.
- In a separate bowl whisk together the flour, baking soda, cinnamon, and pumpkin pie spice.
- Gradually add the dry mixture to the wet mixture until everything is combined. No need to overmix here. The mixture will be on the thicker side and this is okay!
- Spread the mixture evenly into the cake pan and bake for 25-30 minutes or until a toothpick comes out clean from the center of the cake.
- Allow the cake to cool for at least 1 hour before frosting it.
How to make the cream cheese frosting
- In a large mixing bowl, add the softened cream cheese and butter.
- Using your electric hand mixer, beat the cream cheese and butter together on medium speed. Mix until they are well combined and have a smooth, creamy texture. This should take about 2-3 minutes.
- Pour the vanilla extract into the cream cheese and butter mixture.Continue to mix with the hand mixer on low speed, gradually increasing it to medium. Blend until the vanilla extract is fully incorporated, about 1-2 minutes.
- Reduce the speed of your hand mixer to low. Slowly add the powdered sugar, about one cup at a time. This prevents a sugary mess and ensures that the powdered sugar is incorporated evenly into the mixture.
- After each addition of powdered sugar, increase the mixer speed to medium and continue to blend until the frosting becomes smooth and well combined. Be sure to scrape down the sides of the bowl with a spatula to ensure even mixing.
- Coat the top of the cake with the frosting evenly using a silicone spatula.
- I sift ground cinnamon over my cake (this is completely optional). Feel free to top it with walnuts, pumpkin seeds, or even fresh fruit if desired!
Storage Instructions
- To store the cake in the refrigerator, place it in an airtight container or cover it tightly with plastic wrap or aluminum foil to prevent it from drying out or absorbing odors from the fridge.
- A sourdough pumpkin cake, properly stored in the refrigerator, can last for about 3-5 days.
- Remember that the cream cheese frosting should always be refrigerated, even if the cake itself is at room temperature. When removing the cake from the refrigerator, allow it to come to room temperature for about 30 minutes before serving. This will help the cake and frosting achieve their ideal texture.
Notes
Make sure all ingredients are brought to room temperature for success.
Ensure that you are using pumpkin puree and not pumpkin pie filling which has additional ingredients. The only ingredient should be pumpkin.
The cake needs to cool for at least 1 hour before applying the frosting.
Nutrition
Serving: 1slice | Calories: 282kcal | Carbohydrates: 48g | Protein: 3g | Fat: 13g
