Get the best of both worlds this holiday season with this Gingerbread Pumpkin Cake! It's a moist cake thanks to the pumpkin, and every bite is full of molasses and warm gingerbread spices. After baking, it's drizzled with a silky smooth chocolate ganache that adds the perfect amount of richness and sweetness!
If you had to bake one cake this season, let it be this Gingerbread Pumpkin Cake. It left me speechless in the kitchen...and I don't say that often!
It's perfectly moist thanks to the pumpkin, which helps keep it soft for days. Every bite is full of cozy, warm gingerbread spices, and rich, silky chocolate.
I added orange zest into the cake batter, which compliments the ginger spices really well. It's optional, but highly recommended!
Perfect for fall gatherings, holiday parties, and Thanksgiving! This cake delivers bold seasonal flavours in every bite. It truly does not get any better than this Gingerbread Pumpkin Cake.
Step by step instructions
Here is how to make and bake this Gingerbread Pumpkin Cake. You will need a 9×9 pan lined with parchment paper, a whisk, three mixing bowls, and a spatula.
Step 1 - Combine dry ingredients. In a bowl add the flour, cocoa powder, baking soda, baking powder, cinnamon, ginger, cloves, and salt. Stir to combine and set aside.
Step 2 - Whisk wet ingredients. In a large bowl, add the brown sugar, white sugar, pumpkin, eggs, oil, vanilla, molasses, orange zest, and sour cream. Whisk well to combine.
Step 3 - Make the batter. Add the dry and wet ingredients together just until a soft cake batter forms. Do not over-mix!
Step 4 - Transfer and bake. Spread evenly in the pan and bake for 40-50 minutes or until a toothpick inserted comes out clean. Allow to cool completely.
Step 5 - Make ganache. Melt together butter, milk chocolate, and dark chocolate until smooth. Drizzle and spread evenly on the cooled cake. Place in the refridgerator to set for 30 minutes, then slice and enjoy!
FAQ
How do I store this cake?
This cake stays soft for days. Keep it on the counter for 5 days, or in the refrigerator for up to 1 week.
Can this cake be made ahead of time?
Yes! This Gingerbread Pumpkin Cake can definitely be made ahead of time, which is perfect if you are prepping for the holidays and want to get dessert over with.
If baking 1 day ahead, allow the cake to cool completely, then place in an airtight container or wrap it in saran wrap. Make the ganache the day you are ready to serve it.
If baking 2-3 days ahead of time, do the same as above but store it in the refrigerator.
You may also freeze the cake if you'd like. When the cake has cooled, wrap it tightly in saran wrap and then place in an airtight Ziplock bag. This cake freezes great for 2-3 months. When ready to consume, allow to thaw in the fridge overnight, then top with whatever ganache or frosting you'd like.
Do I have to add the ganache?
No! Feel free to make a cream cheese frosting, or keep it plain. I do think a topping adds so much richness to the cake and really brings out the gingerbread flavours though!
Can I turn this into cupcakes?
Yes! Fill the liners to the top and bake for 20-25 minutes or until a toothpick inserted comes out clean.
What type of chocolate is best for the ganache?
I like using a mix of milk and dark chocolate bars for the best balance. You may also use semi-sweet chocolate chips.
Why does my cake taste better the next day?
The spices deepen and the taste gets richer on the following day. It's so good!
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Gingerbread Pumpkin Cake
Ingredients
For the cake
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 1/2 tsp ginger
- 1 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp salt
- 1/3 cup molasses
- 1 cup pumpkin puree room temperature
- 1/3 cup oil
- 1/4 cup sour cream room temperature
- 2 large eggs room temperature
- 1 tbsp vanilla
- 2/3 cups dark brown sugar 140g
- 1/2 cup white sugar
- 1 tbsp orange zest
For the ganache
- 7 tbsp unsalted butter melted
- 1 milk chocolate bar 100g
- 1 dark chocolate bar 100g
Instructions
- Preheat the oven to 350℉/176℃ and line a 9x9 baking pan with parchment paper and set aside.
- In a bowl, add the flour, cocoa, baking soda, baking powder, ginger, cinnamon, cloves, and salt. Stir to combine and set aside.2 cups all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1 1/2 tsp ginger, 1 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp salt
- In a large bowl, add the brown sugar, white sugar eggs, vanilla, oil, sour cream, pumpkin, molasses, and orange zest. Whisk to combine (1-2 minutes) until well combined.1/3 cup molasses, 1 cup pumpkin puree, 1/3 cup oil, 1/4 cup sour cream, 2 large eggs, 1 tbsp vanilla, 2/3 cups dark brown sugar, 1/2 cup white sugar, 1 tbsp orange zest
- Add the dry ingredients into the wet. With a spatula, gently fold until a soft cake batter forms. Do not over-mix!
- Spread evenly in a 9x9 baking pan.
- Bake for 40-50 minutes, or until a toothpick inserted in the middle comes out clean.
- Once completely cooled, make the ganache. Melt the butter and chocolates together until smooth.7 tbsp unsalted butter, 1 milk chocolate bar, 1 dark chocolate bar
- Drizzle on top of the cooled cake, and spread evenly. Place in the fridge to set for at least 30 minutes, then slice and enjoy!
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