Name: Pumpkin cake
Yield: 1 sheet cake, about 12 portions
Cuisine: United States
Ingredients: 250 g All-purpose flour; 10 mL Baking powder; 5 mL Baking soda; 5 mL Fine salt; 7.5 mL Ground cinnamon; 10 mL Pumpkin spice blend; 240 mL Neutral oil; 4 Large eggs; 200 g Brown sugar; 100 g Caster sugar; 425 g Pumpkin purée Plain, unsweetened; 7.5 mL Alcohol-free vanilla flavouring

Method

01 · Prepare
5 min
Use: Equipment
Heat the oven. Grease and line one 23 × 33 cm tin.
Ready when: Pan ready before mixing.
01 PrepareGrease and line one 23 × 33 cm tin.
02 · Mix dry
1 min
Use: Dry
Whisk the dry ingredients.
Ready when: Even colour.
02 Mix dryWhisk the dry ingredients until the colour is even.
03 · Mix wet
2 min
Use: Wet
Whisk the wet ingredients until smooth.
Ready when: No egg streaks.
03 Mix wetWhisk the wet ingredients until smooth with no egg streaks.
04 · Combine
1 min
Use: Mix dry, Mix wet
Fold mixtures together; spread in tin.
Ready when: Thick orange batter.
04 CombineFold the mixtures together and spread the thick orange batter evenly.
05 · Bake
30–36 min
Use: Combine
Transfer to the prepared pan and bake.
Ready when: Centre springs back; skewer has crumbs, not wet batter.
05 BakeBake until the centre springs back and a skewer has crumbs, not wet batter.
06 · Cool
About 2 hours
Use: Bake
Cool completely in tin.
Ready when: Firm enough to cut.
06 CoolLet the cake cool completely in its tin before cutting.

What to look for

Stage	Look / feel for	Needs attention
Combine	Thick orange batter.	Stop at this cue rather than relying only on elapsed time.
Bake	Centre springs back; skewer has crumbs, not wet batter.	Stop at this cue rather than relying only on elapsed time.
Cool	Firm enough to cut.	Stop at this cue rather than relying only on elapsed time.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
Sunken centre	The batter was underbaked or lost too much air.	If still in the oven, continue until the centre is set.	Use the stated pan and avoid opening the oven early.
Dry crumb	Excess flour or baking time.	Serve with an appropriate cream or filling.	Weigh flour and check doneness at the low end of the range.

Finish with cream-cheese icing. For 24–28 cupcakes, fill liners two-thirds full and bake 18–21 minutes.; For cupcakes, fill liners two-thirds full and bake at 175°C for 18–21 minutes; one sheet-cake batch makes about 24–28.

Ingredient choices & substitutions

Ingredient	Specified type	Brand	Status
Pumpkin purée	Plain, unsweetened	No required brand	Match the ingredient type

Ingredient	Alternative / ratio	Adjust handling	Likely outcome
All-purpose flour	Plain wheat flourEqual weight	Use plain flour, not self-raising; mix only until combined.	Similar result; stronger bread flour produces a firmer crumb.
Pumpkin purée	Cooked drained squash purée425 g	Remove excess water.	Colour and sweetness vary.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
One 23 × 33 cm baking tin	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Bowls	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Spatula	Use a flexible food-safe scraper or a flat spoon suited to the task; choose heat-resistant tools for hot pans.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
One 23 × 33 cm baking tin	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Bowls	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Spatula	Use a flexible food-safe scraper or a flat spoon suited to the task; choose heat-resistant tools for hot pans.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Pumpkin cake

Pumpkin cake

Pumpkin cake

Method

01 · Prepare

02 · Mix dry

03 · Mix wet

04 · Combine

05 · Bake

06 · Cool

What to look for

Troubleshooting

Pumpkin cake

How do I make it?

Prepare

Mix dry

Mix wet

Combine

Bake

Cool

What can go wrong, and how can I fix it?

Pumpkin cake at a glance

Formula component	Grams	Flour = 100%
All-purpose flour	250 g	100%
Brown sugar	200 g	80%
Caster sugar	100 g	40%
Pumpkin purée	425 g	170%

Group	Ingredient	Amount	Preparation
Dry	All-purpose flour	250 g
Dry	Baking powder	10 mL
Dry	Baking soda	5 mL
Dry	Fine salt	5 mL
Dry	Ground cinnamon	7.5 mL
Dry	Pumpkin spice blend	10 mL
Wet	Neutral oil	240 mL
Wet	Large eggs	4
Wet	Brown sugar	200 g
Wet	Caster sugar	100 g
Wet	Pumpkin purée	425 g	Plain, unsweetened
Wet	Alcohol-free vanilla flavouring	7.5 mL

Group	Ingredient	Amount	Preparation
Dry	All-purpose flour	250 g
Dry	Baking powder	10 mL
Dry	Baking soda	5 mL
Dry	Fine salt	5 mL
Dry	Ground cinnamon	7.5 mL
Dry	Pumpkin spice blend	10 mL
Wet	Neutral oil	240 mL
Wet	Large eggs	4
Wet	Brown sugar	200 g
Wet	Caster sugar	100 g
Wet	Pumpkin purée	425 g	Plain, unsweetened
Wet	Alcohol-free vanilla flavouring	7.5 mL