Pumpkin Cake

Pumpkin Cake

A timeless pumpkin cake. Discover the perfect recipe for a sensational cake.


  • 250 g roasted pumpkin puree
  • 200 g butter
  • 1 cup sugar
  • 1 packet vanilla sugar
  • zest of 1 orange or 2 tangerines
  • 3 eggs, separated yolks from whites
  • 225 g all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda


  • 50 g white chocolate or 5 tablespoons powdered sugar


Butter a 23-24 cm diameter cake tin, line the bottom with parchment paper. Prepare the pumpkin puree (RECIPE) – it should have the consistency of cream and be slightly warm or at room temperature.

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).

In a saucepan, melt the butter cut into pieces over low heat, stirring occasionally (do not heat too much). Add sugar and vanilla sugar, mix well. Remove from heat.

Place the pumpkin puree in a bowl, add orange zest, pour in the melted butter with sugar, and mix well. Set aside half a cup of this mixture for the glaze. To the remaining mixture, add egg yolks and mix.

In a separate bowl, beat the egg whites until stiff peaks form. In another bowl, sift the flour and mix with baking powder and baking soda.

Gently combine the dry ingredients with the wet ingredients – mix slowly with a spoon, just until combined, then gently fold in the beaten egg whites.

Pour the batter into the prepared cake tin. Bake in the preheated oven for about 40-45 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool.

Glaze: To the reserved mixture, add melted white chocolate or powdered sugar, mix well. Pour over the cake once it has cooled.

Enjoy your delicious pumpkin cake!

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