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Easy Pumpkin Cake with Whipped Ganache features a super simple spiced pumpkin sour cream cake layer topped with creamy and light whipped chocolate ganache for a quick fall treat perfect for any party or craving!

Easy Pumpkin Cake with Whipped Ganache

Easy Pumpkin Cake with Whipped Ganache features a super simple spiced pumpkin sour cream cake layer topped with creamy and light whipped chocolate ganache for a quick fall treat perfect for any party or craving!
Course Dessert
Cuisine American
Prep Time: 25 minutes
Cook Time: 35 minutes
Inactive Time 30 minutes
Total Time: 1 hour 30 minutes
Yields: 9 squares
Recipe by Tessa Arias

Ingredients

For the cake:

  • 1 1/2 cups (191 grams) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground allspice
  • 1 cup (244 grams) canned pumpkin puree
  • 1/2 cup vegetable oil
  • 1/4 cup (60 grams) sour cream or plain Greek yogurt, at room temperature
  • 2 large eggs, at room temperature
  • 1/2 cup (100 grams) packed dark brown sugar
  • 1/4 cup (50 grams) granulated sugar
  • 1 teaspoon vanilla extract

For the whipped chocolate ganache:

  • 8 ounces (227 grams) semisweet chocolate, chopped
  • 1/2 cup heavy cream

Directions

  1. Preheat oven to 350°F. Line an 8-inch square baking pan with parchment or foil, leaving an overhang.
  2. In a large bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, and allspice.
  3. In a medium bowl, stir together the pumpkin puree, oil, sour cream, eggs, brown sugar, granulated sugar, and vanilla. Make a well in the center of the dry ingredients, then pour in the wet ingredients. Gently stir until just combined.
  4. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Glass and ceramic pans may take longer to bake than metal. Cool.

For the ganache:

  1. In a microwave-safe bowl, microwave the chocolate and cream in 30-second bursts, stirring between each burst, until smooth. Place in the fridge for 30 minutes, or until slightly firmed.
  2. Using an electric stand mixer fitted with the whisk attachment, beat the ganache until light and fluffy, about 3 to 4 minutes.
  3. Spread all over the cooled caked before serving. The cake can be covered and stored in the refrigerated for up to 2 days.

Recipe Notes

You can easily double this recipe and bake in a 9 by 13-inch baking pan for about 5 minutes longer.