Pumpkin Sponge Cake

  • 3 eggs
  • 250 grams (1.25 cups) granulated sugar
  • 200 grams (0.88 cups) pumpkin puree
  • 70 grams (5 tablespoons) vegetable oil
  • 250 grams (2 cups) all-purpose flour
  • 7 grams (1.5 teaspoons) baking powder


  • Oven/Microwave

    Make sure to use an oven or microwave with a temperature setting feature to bake the pumpkin for the puree. A reliable kitchen timer is a bonus to avoid overcooking!

  • Blender

    A good blender will help you achieve a smooth and creamy pumpkin puree. Ensure your blender is powerful enough to handle cooked pumpkin without leaving lumps.

  • Mixing Bowls

    Multiple mixing bowls make it easier to combine ingredients separately before mixing them together. Preferably, use bowls of different sizes for convenience.

  • Whisk/Electric Mixer

    A strong whisk or an electric mixer will be beneficial to beat the eggs and sugar until frothy. Electric mixers save time and make the mixture smoother.

  • Baking Tin/Rings

    Use a baking tin or rings with a diameter of 16cm (6.30 inches). If you’re using tins of different diameters, keep an eye on the baking time and adjust accordingly.

  • Skewer

    A skewer helps in checking the readiness of your cake. Insert it into the cake, and if it comes out clean, your cake is ready!


Step 1

1. Preheat your oven to 338°F (170°C). Prepare the pumpkin puree by baking pumpkin in the oven or microwaving until soft. Then mash the pumpkin with a blender until smooth. You can also use store-bought pumpkin puree to save time.

Step 2

2. In a large bowl, beat the eggs with the granulated sugar until the mixture becomes light and fluffy. Using an electric mixer will speed up this process.

Step 3

3. In a separate bowl, mix the pumpkin puree with vegetable oil until well combined. Gradually add this mixture to the eggs and sugar, stirring continuously.

Step 4

4. Sift together the all-purpose flour and baking powder. Gradually add the dry ingredients to the wet mixture, stirring to make sure there are no lumps. Be careful not to overmix the batter.

Step 5

5. Divide the batter into 3 baking rings or cake tins with a diameter of 16cm (6.3 inches). Bake at 338°F (170°C) for about 35 minutes. Check for doneness by inserting a skewer into the center; if it comes out clean, the cake is ready. If you are using different-sized tins, you may need to adjust the baking time accordingly.

Step 6

6. Let the cakes cool completely before serving. This sponge cake pairs wonderfully with custard, cream cheese, caramel, walnuts, oranges, caramelized apples or canned peaches.


The magic ✨ of this pumpkin sponge cake lies not only in its fluffy texture but also in how you present it. To elevate your presentation, consider these serving suggestions: Classic Custard Delight: Pour a generous amount of creamy custard over each slice, letting it soak in for a moist, **indulgent** taste. You can garnish with a sprinkle of cinnamon on top for an added autumnal flavor. Caramel Crunch Heaven: Drizzle caramel sauce over the cake and top it with a handful of crushed walnuts. The caramel's sweetness paired with the crunch of walnuts creates a delightful contrast that’s simply irresistible. 🍁 Fruit Festival: Serve your pumpkin sponge cake with a dollop of cream cheese and a side of caramelized apples or canned peaches. The fruity twist adds a refreshing burst of flavor to each bite. 🍎🍑 Coffee Companion: This cake pairs beautifully with a hot cup of coffee or tea. The warmth of the beverage enhances the cake's comforting, homey essence, making it a perfect treat for cozy afternoons. ☕🍰


Looking for gluten-free or vegan alternatives? We've got you covered! 🌱 Gluten-Free Version: Substitute the regular flour with a high-quality gluten-free flour mix. Ensure it includes xanthan gum for better texture. This way, everyone can enjoy the deliciousness of your pumpkin sponge cake without worry. Vegan Version: Replace the eggs with flaxseed eggs; mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg. For the dairy portion, use a plant-based oil and switch to coconut cream for a rich, creamy touch. 🥥🍰 With these variations, you can cater to a wider audience while keeping the integrity and deliciousness of the original recipe intact.


  • How do I know my pumpkin sponge cake is done baking?

    Insert a skewer into the center of the cake. If it comes out clean, the cake is ready!

  • Can I use canned pumpkin puree?

    Yes, you can use canned pumpkin puree if you're short on time. Just ensure it's pure pumpkin and not pumpkin pie filling.

  • Why is my cake dense instead of fluffy?

    Overmixing the batter can lead to a dense cake. Mix until ingredients are just combined and avoid over-beating.

  • How can I prevent my cake from sticking to the baking tin?

    Line the baking tin with parchment paper or grease it well with oil or butter before pouring in the batter.

  • Can I freeze the pumpkin sponge cake?

    Yes, you can freeze your cake. Wrap it tightly in plastic wrap and aluminum foil before freezing. It can last up to 3 months.

  • What is the best way to store the cake for later?

    Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week.

Nutrition facts

Pumpkin sponge cake
Recipe Yield:8 servings
Calories:Per serving, approximately 335 calories
Calories (Min - Max):320 - 350
Total Fat:12g
Saturated Fat:2g
Total Carbohydrate:50g
Total Sugars:30g