Pumpkin Slice Cake

Recipe by: Jarka
Created: November 17, 2025, 6:07 p.m. Updated: November 17, 2025, 8:33 p.m.
Categories: Afternoon Tea, Baked Goods, Baking, Breakfast, Brunch, Desserts, Party Treats, Thanksgiving
Pumpkin Slice Cake

I bake this pumpkin slice cake when I want something cozy and easy to share. The sponge is soft and moist from pumpkin, lightly sweet with warm spice, and it bakes as one thin layer that cools fast. I spread a simple cream on top so every bite is creamy and light, not heavy. It cuts clean into nice bars for coffee time or for guests. The flavor is gentle and autumn friendly, and the kitchen smells amazing. It is a simple tray bake that feels special without stress.

Ingredients

None

Pumpkin Slice Cake

  • 3/4 cup pumpkin pure
  • 3/4 cup sugar
  • 2 eggs
  • 1/4 cup oil
  • 1 1/4 cup flour
  • 1/2 cup almond flour
  • 1/2 teaspoon cinnamon
  • 1 1/2 pumpkin spice
  • 1 teaspoon baking soda

Cream Frosting

  • 2 cup/16oz cream cheese
  • 1/2 cup heavy whipping cream
  • 1/2 cup sugar

Chocolate Glaze

  • 1/2 cup chocolate 55%-60%
  • 1/3 cup whipping cream

Preparation Steps

Hey there, chef! Let's make some magic with this recipe. For the best results, try to stick to the steps and ingredients list like glue. Think of it like a science experiment – weird substitutions might make things go *boom* (and not in the tasty way). 😉

Pumpkin Slice Cake

  1. Preheat the oven to 350°F. Line a 9.5 in square springform pan or a 10 in round springform pan with parchment.

  2. Separate the eggs. Put yolks in one bowl and whites in another.

  3. Whip the egg whites to stiff peaks and set aside.

  4. In a large bowl, whisk together the pumpkin puree, sugar, egg yolks, and oil until smooth.

  5. Sift in the flour, baking soda, and spices. Mix until just combined.

  6. Add the almond flour and mix to combine.

  7. Gently fold in the whipped egg whites with a spatula until the batter is uniform.

  8. Pour into the prepared pan and smooth the top.

  9. Bake at 350°F for 25 minutes, until the center springs back lightly to the touch.

  10. Let cool in the pan. Remove when cool. If needed, trim the top to level before glazing or frosting.

Cream Frosting

  1. Whisk all the ingredients together until smooth and creamy, sweeten to taste if needed, spread the cream over the cooled cake base, and refrigerate until set.

Chocolate Glaze

  1. Pour the cream over the chopped chocolate, microwave in short 15 to 20 second bursts, and whisk until fully melted and smooth. Let cool until slightly thick, then pour over the chilled cream layer, spread to the edges, and refrigerate until set. To slice, use a sharp knife warmed in hot water and wipe it clean after each cut.