Pumpkin Butter Cake

I was very attracted to the smooth and nice golden color of this pumpkin cake when I first saw it at Table for 2… or more and I shelved it because I don't know where to buy those pumpkin seeds sprinkled on top.  Then last week I chanced upon Nasi Lemak Lover’s pumpkin butter cake and was reminded of the pumpkin cake which I have in my to-bake-list.  Finally, I get to trying this cake and clear some of the almond flaks in the fridge.

I love the natural sweetness from the pumpkin and the smooth texture of this cake. Besides, Pumpkin is incredibly rich in vital anti-oxidants and vitamins. This humble backyard vegetable is very low in calories yet good source of vitamin A, flavonoid poly-phenolic antioxidants like leutin, xanthins and carotenes. 
This is a healthy cake to indulge in without feeling guilty .... :)

Pumpkin Velvety Butter Cake
Recipe adapted from Wendy and Sonia

180gm sugar (I reduce from original recipe 200g)
200gm butter
1/4tsp Vanilla essence
5 large eggs
300gm cake flour sifted together with 1 tsp baking powder
200gm soft steamed pumpkin flesh (use a fork to mash it)
Handful almond slices


1. Beat butter, sugar and vanilla until light and creamy.

2. Add in eggs one at a time, beating well after each addition.
3. Add in half of sifted flour, on low speed then beat until well combined.
4. Put in pumpkin, combine well.
5. Put in remaining flour and beat until just combined.
6. Pour batter into lined 8” round baking pan and sprinkle with almond slices.
7. Bake in a pre-heated oven at 180c for 50 minutes or until done when tested with a skewer.


  1. Looks moist and tender! I love pumpkin cakes! Pumpkin cakes are usually not a good keeper, but I guess they will all be gone in no time! Yum!

    1. Great to serve for tea with nice brew coffee/tea.

  2. 金光闪闪的健康蛋糕,多吃几片也不感觉有压力,

  3. This cake look so lovely. I can it is really soft. I don't bake with much with pumpkin or sweet potato as my husband is not a fan of it :(

    1. I have not tried with sweet potatoes but would love to try out one day.

  4. I'm glad you tried this cake. I haven't made it again since that day, LOL.

    Here, pumpkin seeds are easily found in baking supplies shops and supermarkets.
    If you can't find in Singapore, the next time you pop by JB, try your luck in supermarkets.

  5. These pumpkin butter cake looks so moist & with lovely color! I love pumpkin in bakes & wanted to try this recipe after I saw it at Nasi Lemak Lover. Guess I have to wait till pumpkin season which is in autumn for tasty pumpkin to try this awesome & healthy recipe. Thanks for sharing & have a nice day, Chris! :)

  6. The cake looks lovely with the golden crust. The texture looks very soft too !

  7. as far as i can remember, i havent tried baking a butter cake with pumpkin..i can see that the texture is very nice, the taste must be buttery too!

    1. this is also my first pumpkin butter cake. glad it turn out well and good.

  8. this looks really good, especially with those almond flakes. i was wondering if i can substitute pumpkin with say sweet potato instead?


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