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a slice of easy pumpkin cake, topped with simple whipped ganache, served on a white plate with a fork
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Easy Pumpkin Cake with Whipped Ganache

Easy Pumpkin Cake with Whipped Ganache features a super simple spiced pumpkin sour cream cake 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
Servings 9 large or 16 small slices
Author 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 fine sea 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

Instructions

  • Preheat oven to 350°F. Line an 8-inch square baking pan with parchment or foil, leaving an overhang.
  • In a large bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, and allspice. Set aside.
  • 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.
  • 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. Place pan on a wire rack to cool.

For the ganache:

  • 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.
  • Using an electric stand mixer fitted with the whisk attachment, beat the ganache until light and fluffy, about 3 to 4 minutes. Spread all over the cooled cake before serving.
  • The cake can be covered and stored refrigerated for up to 2 days.

Notes

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

Recipe Link

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