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Mary Berry Pumpkin Cake

Mary Berry Pumpkin Cake - recipe card
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This Mary Berry-inspired pumpkin cake is moist, warmly spiced, and incredibly tender, with a light crumb that melts in your mouth. The pumpkin puree keeps it perfectly soft, while cinnamon, nutmeg, and ginger add cozy autumn flavor. Finished with a simple dusting of powdered sugar, it’s an elegant yet effortless dessert for any occasion.

Ingredients

Scale
  • Nonstick cooking spray or butter, for greasing the pans
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 2 large eggs, at room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon pure vanilla extract
  • Powdered sugar, for dusting

Instructions

  1. Preheat the oven to 350°F (177°C). Grease two 6-inch round cake pans with nonstick cooking spray or butter, line the bottoms with parchment paper, and lightly grease the parchment. This ensures the cakes release cleanly after baking.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until evenly combined. Set aside.
  3. In a large bowl, beat the eggs and granulated sugar with an electric mixer on medium speed for 2 minutes, until pale and slightly thickened. This incorporates air for a lighter crumb.
  4. Add the vegetable oil, pumpkin puree, and vanilla extract to the egg mixture. Beat on low speed until fully incorporated and smooth, scraping down the sides of the bowl as needed.
  5. Add the dry ingredients to the wet ingredients in two additions, mixing on low speed until just combined. Do not overmix; a few small lumps are fine. Overmixing will develop gluten and make the cake tough.
  6. Divide the batter evenly between the prepared pans, smoothing the tops with a spatula. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back lightly when touched.
  7. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Run a knife around the edges, then invert onto a wire rack, remove the parchment, and let cool completely.
  8. Once cooled, dust the top of one cake generously with powdered sugar. Place the second cake on top, then dust the entire cake with more powdered sugar. Slice and serve.

Notes

Store the cooled cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. To freeze, wrap individual layers tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving. For reheating, individual slices can be microwaved for 10-15 seconds to restore moisture.

Nutrition

Keywords: Mary Berry pumpkin cake, pumpkin cake, easy pumpkin cake, British pumpkin cake, pumpkin dessert, fall baking, pumpkin spice cake, moist pumpkin cake, autumn cake, homemade pumpkin cake, Mary Berry recipe, pumpkin cake with powdered sugar

Find it online: https://britishbakingrecipes.co.uk/mary-berry-pumpkin-cake/