Pumpkin Cake infused with an easy sugary vanilla syrup that is moist and absolutely delicious will taste out of this world.
Autumn is all about pumpkin recipes and the aroma it eludes fantastic smell. There are no fall days I will not see myself baking different recipes, especially now when pumpkin is so sweet and can be found in any market.
For me, fall is associated with herbal tea and delicious fluffy cakes. Autumn is my time for baking, as I rarely bake in summer. I often cook no-bake desserts in summer, such as No-bake Strawberry Cream Cheese Pie, Airy Mousses, Cream Cheese No-Bake Fruit Desserts, Jello Chocolate Pudding, Fruit Jello, and Homemade Ice-cream. You can find more sweet, delicious, and easy recipes on our food blog.
How does a Pumpkin cake taste?
Today’s recipe is a healthy pumpkin cake that is made of freshly grated flesh mixed with flavorful spices for even more aroma and taste. I have used semolina flour instead of ordinary flour to obtain a softer sponge effect. It is a very simple and easy recipe. You can make the dough ahead or at the moment you want to serve it. You will save time and effort if you make the dough a day before and let it rest.
No words can describe how I have enjoyed making it, with my kids being involved in helping me. They are my little helpers and the first ones to try the cake or other dishes. This pumpkin cake is fluffy and moist and will instantly melt in your mouth. If you are not a pumpkin fan yet, then I assure you after you try this fantastic recipe, you will become one of them. When I was younger, I also didn’t like pumpkin recipes; however, when I grew up, I tried to combine pumpkin with many other ingredients, which turned out to be lingering, delicious, and healthy. Give it a try, as it tastes delicious and fantastic.
Ingredients for Easy Pumpkin Cake:
- 1 ½ cups semolina flour
- 1 cup brown sugar ( if pumpkin is too sweet, add less sugar – ¾ cup)
- 1 tsp baking soda (sifted to get rid of lumps)
- 2 tsp cinnamon
- 1 tbsp vanilla extract
- 1 cup Greek yogurt
- 10 oz raw pumpkin
For the syrup:
- ½ cup water
- ½ cup sugar
- juice of one lemon
How to make Easy Pumpkin Cake?
This easy pumpkin cake recipe takes little to no effort to make. But if you still have doubts, then watch our easy video tutorial.
Preheat the oven to 350˚F. Line a 9×13 inch baking pan with parchment paper and grease it with some butter. Set aside.
Peel and grate the pumpkin in a large mixing bowl. Stir in semolina flour, brown sugar, baking soda, cinnamon powder, vanilla extract, and Greek yogurt. Mix to combine all ingredients together.
Spread the batter into the prepared baking dish. Bake at 350˚F for 40-45 minutes; my oven took 40 minutes. Watch the video:
Meanwhile, make the sugar syrup. Combine water, sugar, and lemon juice in a saucepan. Bring to a boil and let it simmer for 3-5 minutes until it thickens a little. The aroma is amazing.
Once the baking time elapses, make sure the cake is baked. Remove the cake from the oven and make a toothpick test; if it comes out clean, then your cake is made. Take a toothpick and make some holes, now, pour the syrup over the cake and let it cool completely. The syrup will moisten the cake, and it will taste fantastic. I have tried both versions with and without the syrup, but without a doubt, the syrup is a win-win.
Serve next to a cup of hot chocolate or in a combo with a scoop of vanilla ice cream!
For note:
- If you are making this pumpkin cake ahead, once cooled, keep it in the fridge.
- If you didn’t find a raw pumpkin, be free and use 15 oz of pumpkin puree.
- You can top or decorate this pumpkin cake with any frosting. Here you can find some icing ideas: cream cheese icing, chocolate frosting, caramel frosting.
- The batter for this cake can serve as a base for a layered cake. Just divide the batter evenly into two 9-inch round cake pans and bake each for about 25 minutes.
Easy Pumpkin Cake
Equipment
- 1 baking pan
Ingredients
- 10 oz pumpkin
- 1 ½ cup semolina flour
- 1 cup brown sugar
- 1 tsp baking soda
- 2 tsp cinnamon vanilla extract
- 1 tbsp vanilla extract
- 1 cup Greek yogurt
For the syrup:
- ½ cup water
- ½ cup sugar
- juice of one lemon
Instructions
- Peel and grate the pumpkin in a large mixing bowl. Stir in semolina flour, brown sugar, baking soda, cinnamon powder, vanilla extract, and Greek yogurt. Mix to combine all ingredients together.
- Line a 9×13 inch baking pan with parchment paper and grease it with some butter.
- Spread the batter into the prepared baking dish. Bake at 350˚F for 40-45 minutes, my oven took 40 minutes.
- Meanwhile, make the sugar syrup. Combine water, sugar, and lemon juice in a saucepan. Bring to a boil and let it simmer for 3-5 minutes until it thickens a little.
- Pour the syrup over the cake and let it cool completely.
- Serve next to a cup of hot chocolate or a combo with a scoop of vanilla ice cream!
