Pumpkin Butter Cake

Buttery and velvety
I've decided to tackle a pumpkin this long weekend, in the form of 3 recipes, mainly due to the size (but only 1.5 kg that is) and each recipe requires pretty much only a quarter or more. The first portion was without a doubt awarded to the recipe that I've bookmarked the moment Ann teased us on her Facebook! It's exactly the way it's described, smooth and dense with a perfect velvety bite :)

But wait, there was clearly a large problem before that! Being a pumpkin-noob, I took a look at my blunt cleaver and back at the pumpkin, a moment of pure intimidation and panic loomed -- what-have-I-just-carried home! But the story obviously ended well since I managed to produced this lovely cake :) I merely adapted sheer force with the edge of the cleaver to break into the flesh, with the other end (not the knife) flying across the kitchen!

No prize for guessing which piece hit the floor ;)
  • 240g plain flour, sifted
  • 200g pumpkin flesh, skin peeled and cut in cubes
  • 200g unsalted butter, room temperature
  • 200g caster sugar
  • 60g cornstarch
  • 5 eggs
  • 1 vanilla pod, scrapped
  • A handful of pumpkin seeds
Perfect for an 8-inch square cake pan
Adapted from Pig Pig's Corner

  1. Steam the cubed pumpkin by filling a pot with water and place the pumpkin in a bowl over a heat-proof stand 
  2. Cover the pot and let steam for 15-20 minutes
  3. Once pumpkin is soft, use a fork to mash it and set aside to cool
  4. Preheat oven to 160°C, dial it to the indicator that points to a fan with top and bottom heat 
  5. Using a stand mixer to beat sugar, butter and scrapped vanilla seeds until light and fluffy
  6. Add in eggs one at a time. Let each egg combine well before pouring in the next
  7. Blend in half the sifted flour until well combined 
  8. Add cooled pumpkin puree and mix well, followed by the second half of the flour 
  9. Beat for another couple of minutes until all traces of flour disappears
  10. Pour batter into a greased baking pan, sprinkle pumpkin seeds on top and bake for 45 minutes
Pumpkin-orange gratin dish to match the cake :)
Original recipe calls for 45-50 minutes but due to the size of my loaf pans (3.5 x 7-inch) with 1.5-inch batter, I only used 30 minutes and the skewer came out clean (with more to spare!), hence the gratin dish for the extra batter :) 

Pumpkin heaven!
I thought I owe it to Peggy to whip up a gluten-free pumpkin dessert :) So stay tune!


  1. Such a warm and cheery cake - and the one in the gratin dish is so cute!

  2. Yum! I've never seen a pumpkin cake quite like this! Looks wonderful.

  3. Wow - I'm so impressed! Does it taste as good as it looks?

  4. Pumpkin butter cake with REAL, fresh pumpkin? I bet it tastes absolutely heavenly!

    And kudos to taking apart the pumpkin. I don't think I could do it!!

  5. Such beautiful colours. I'll have to bookmark this to try with my own pumpkins if they grow successfully this year!

  6. It looks delicious...I love the pretty bright color of the bread also.

  7. Oh Min! This looks so delicous! You are using Japanese pumpkin (Kabocha) and I love it! I know this thing is like a rock. I always ask my husband to chop into smaller piece before I even slice it! Kabocha has a great nutritious value and you made it into a butter cake. I wish I can do that for my kids...Thanks for sharing Min!

  8. That's funny! I do not enjoy cutting up the pumpkin too! So I usually slice them to big wedges and roast them.

  9. Wow, I never had pumpkin cake, and your is just so tempting...I love kabocha! This is something that I'd love to try to make, I can almost taste it...have a wonderful week ahead Min :-)

  10. hahaha sounds like me (my husband was seriously concerned for mine and his safety when I whacked the pumpkin against the counter)! PS - love love kabocha! I love the after notes of nuttiness and the perfect amount of sweetness.

  11. The colour of your cake is amazing. Golden and perfect! Love the beautiful pictures.

  12. You had me at buttery and velvety! I once saw pre-cut pumpkin at the supermarket, but only once. It would be so much easier to make this delicious cake if it grew like that!

  13. This is perfect, the pepitas on top look great. Pumpkin is my new love, can you believe i didn't like when i was younger?! that pudding looks lovely too.

  14. Love this gorgeous cake! a big YUM too :D

  15. I like the rectagular ones as they look pretty spectacular.

  16. Arrgh yes cutting up pumpkin is such a pain! I usually buy a whole one, wash it and bake the entire thing for about an hour. It comes out soft and delicious and you can use it in anything much like canned pumpkin but without the tinny taste.

  17. That spoonful from your gratin dish clinched the deal for me - it looks oh so moist and delicious that I'll definitely be on the lookout for pumpkin here!

  18. Haha yes it truly tastes as good as it looks! :) I guess I'm not the only one with the pumpkin problem!

    Nami @ Just One Cookbook
    Hi Nami, thanks for the info, I really didn't know that it's called kabocha :P

    Lorraine @ Not Quite Nigella
    That's such a great idea Lorraine! Thank you thank you! ;)

  19. What great looking buttery cakes! So golden, warm and delicious!

  20. That happened to me too! That thing is like a rock! Your pumpkin loaves look great, thanks for the shout-out =)

  21. Oh I love this - the colour, the flavour, everything! It looks so delicious!

  22. ah i love trying vege cake recipes! courgette, aubergine, parsnip. n now i can try my hand at pumpkin too!

  23. Wow, looks fantastic! What a nice color!

  24. I love pumpkin! the colour is amazing :)

  25. Great recipe, it looks so pretty too. I love pumpkin and am looking forward to your gluten free recipe!

  26. these look delicious! do you think they could be baked instead of fried?

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