Pumpkin Cake With Nutella Frosting Recipe

Name: Pumpkin Cake With Nutella Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup pumpkin puree (not pumpkin pie filling); ½ cup light olive oil; 2 large eggs; ½ cup sour cream (or yogurt); ¼ teaspoon cinnamon; ¼ teaspoon nutmeg; ¼ teaspoon allspice; ¼ teaspoon ground cardamom; ½ cup packed brown sugar; ½ cup white sugar; 2 cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup chopped hazelnuts, toasted (optional); 1 cup nutella chocolate hazelnut spread; ¼ cup sour cream (or yogurt); 1 ⅓ cups powdered sugar; milk (to thin) or cream (to thin)

Servings: persons

1 cup pumpkin puree (not pumpkin pie filling)
½ cup light olive oil
2 large eggs
½ cup sour cream (or yogurt)
¼ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon allspice
¼ teaspoon ground cardamom
½ cup packed brown sugar
½ cup white sugar
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup chopped hazelnuts, toasted (optional)
1 cup nutella chocolate hazelnut spread
¼ cup sour cream (or yogurt)
1 ⅓ cups powdered sugar
milk (to thin) or cream (to thin)

1
Preheat oven to 350F.
2
In a large mixing bowl, combine the pumpkin, oil, eggs, sour cream, sugars and spices.
3
Make sure everything is well combined.
4
In a separate small bowl whisk together the flour, soda and salt.
5
Fold the dry ingredients into the wet, mixing just until combined.
6
Fold in the hazelnuts, if using.
7
Spread the batter evenly in a lightly greased 9 inch springform pan.
8
Bake for about 50 minutes, until a toothpick inserted near the center comes out without wet batter clinging to it.
9
Cool briefly before removing from the pan.
10
Make the frosting by mixing together the Nutella, sour cream and powdered sugar.
11
Add just enough milk or cream for a spreadable consistency.
12
Add a little more powdered sugar if the frosting seems too thin.
13
Spread on the completely cooled cake.

1326

kcal

Calories

Fat

177

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup pumpkin puree (not pumpkin pie filling), ½ cup light olive oil, 2 large eggs, ½ cup sour cream (or yogurt), and more.

Yes, Pumpkin Cake With Nutella Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Cake With Nutella Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions