Ingredients for Pumpkin Cake With Nutella Frosting
- Pumpkin Puree
- Light Olive Oil
- 2 large eggs
- 1 cup sour cream
- Cinnamon
- Nutmeg
- Allspice
- Ground Cardamom
- Brown Sugar
- White Sugar
- All Purpose Flour
- Baking Soda
- 1/2 teaspoon salt (already included in spices)
- 1 cup chopped hazelnuts (optional)
- Chocolate Hazelnut Spread
- 2 cups powdered sugar
- Milk
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How to Make Pumpkin Cake With Nutella Frosting
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a large mixing bowl, combine: 1 (15 ounce) can pumpkin puree, 1/2 cup vegetable oil, 2 large eggs, 1 cup sour cream, 1 1/2 cups granulated sugar, 1 cup packed brown sugar, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground cloves, 1/2 teaspoon ground nutmeg, 1/2 teaspoon salt.
- Mix until thoroughly combined.
- In a separate bowl, whisk together: 2 1/2 cups all-purpose flour, 2 teaspoons baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix.
- Fold in 1 cup chopped hazelnuts (optional).
- Pour batter into the prepared pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking at 50 minutes.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- While the cake cools, prepare the frosting: In a medium bowl, combine 1 cup Nutella, 1/2 cup sour cream, and 2 cups powdered sugar.
- Gradually add 2-4 tablespoons of milk or cream, mixing until you reach a smooth, spreadable consistency. Add more powdered sugar if needed to thicken.
- Once the cake is completely cool, frost generously and enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
212g
Fat
61g
Carbs
25g
